Peruvian Root Vegetables-4-Health
Peruvian Root Vegetables-4-Health
Volume 6, Issue 9, May 12, 2014
Root vegetables are one of the Inca’s generational staple foods that has been passed down through the generations of ingenious people’s of Peru. The tribes along the landscape of the Amazonian jungles and surrounding regions were all part of the Incan Empire that was invaded by the Spanish conquistadors.
The landscape was lush and the beautiful tapestry of the rainforests surrounded the region with vegetation beyond imagination. The beautiful and artistic pyramids were the fortresses that held the tribal people's central point’s of interest and main centers together like Cusco, the Capital of Incan Empire, and the surrounding areas were actually called, “the center of the world.” These massive centers were the points of trade and revenue for the early Meso-America’s and the current population. The shaman’s were treated almost like kings of the previous time, with much authority in the use of medicines, practices, and rituals.
The Yucca Root
The Yucca plant and root were very popular among the people of Peru that they engaged this vegetable in cuisine, use of medical alternatives, and in other products that the Peruvian people produced. When used in cuisine, the root could be found in restaurants today, where it is stuffed with spices and many flavors of meat and stewed vegetables. Savory and rich are the flavors; and when the Yucca Root is cooking the warmth and flavorful aroma’s waif the rooms in a tantalizing jolt to the senses. The smell and taste of these foods is amazingly spicy, rich, and flavorful.
The Yucca Root and plant are grown not only in Peru but, in climates that are hot, humid, and mountainous. The Yucca can be found all over the globe but is especially grown in abundance in Peru and North America.
The furtile ground of the Peruvian Rainforest and Andean Mountain’s is one of the most nutrient rich area’s of the world, and many different varieties of plants flourish there. This plant looks like, and is in the Aloe Vera family, or commonly known as the Agavaceae family of plants (approximately 40 species of yucca and aloe vera). This plant is nutrient rich in anti-oxidants and iron. It is used and engaged around the world for its medicinal remedies and alternative medicine. A powerful tool and food to combat many ailments and diseases. The Yucca grows like a spiky bush with thorny edges, that it looks like and is called, “the Spanish Bayonet.”
The medicinal uses of the plant and root are mixed with water or juices of the region to combat inflammation, joint pain, hair loss, immune-deficiency, immune-balance, intestinal diseases, osteoarthritis, rheumatoid arthritis, and degenerative disease. The fiber and the root or trunk are nutrient-rich in anti-oxidants.
It is also known by a different name, “Cassava Root.” There are also other roots that are only native to Peru like the Yacon Root.
Cinchona Root & Bark
The Cinchona tree is a tall evergreen tree with beautiful pink, white, or red flowers that look like apple blossoms.
This Cinchona tree was a major enemy in the second World War and the soldiers would island hop to many places and in many places across the Pacific. It is in the Pacific where the soldiers were struck with Malaria, because these trees were the home to many microscopic parasites of the tropical jungles. However, this beautiful Cinchona tree also helped and healed many people of deadly malaria, so it served two opposite positions and purposes.
The Cinchona tree is named after a Spanish Countess, the Countess of Chinchon, who was treated for fever engaging the bark of the Cinchona tree.
The Cinchona tree can be found in elevations of 3,000 to 11,000 feet above sea level in the Andean Mountain regions of Peru.
The primary medicinal purposes of this tree are cures for Malaria, cancers, infections, fatigue, heart conditions, and fevers. It is resistant to pathogens that cause Malaria and other disease.
Previously discussed in the previous article (http://aida-garcia.hubpages.com/hub/Peruvian-Curative-Herbs) is engaged in many products like jams and soda’s native to Peru.
This regal and royal plant is famous plant was best known as the “Food of Gods.” The shaman’s engaged the plant in ritualistic ceremonies and also used it for its curative nature and properties. Also known as the Coca Shrub and Coca Plant, this root and plant has been engaged since the day of the Inca’s as a regal and royal plant of privilege. This plant or shrub that goes wild and produces clusters of berries that are green, red, and reddish brown. The entire plant from leaves to root were engaged in the era and continue to be engaged today for many products from the Amazon Rainforest and the Peruvian Region.
The Coca trees and shrubs grow wild in the mountainous regions of the Andean Mountains and they grow up to 18 feet in height.
The Incan Empire and capital was conquered by the Spanish Conquistador Pizarro who engaged 200 men to conquer this noble and lush landscape. Some of the Inca’s fled into the mountains to escape the Europeans but many where used as slaves during the conquest.
Famous for the use in a narcotic effect that was carried over into the European fraction and discovered by Dr. Carl Koler, a German scientist who worked with Sigmund Freud, the psychoanalyst discovered it could be used in a local anesthetic during surgery.
This nutrient rich Coca tree was used in Meso-Americas and the pre-Incan periods for its religious rituals and medicinal remedies for stomach pains, asthma, nausea, and gastrointestinal disorders.
Retrieved from the Internet
http://www.merriam-webster.com (free dictionary online)
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