Medicinal Qualities of Amaranth

Amaranthus species plants can be broken down into 3 basic categories, grain, leaf and ornamental. All varieties of the plant can be eaten as a green leafy vegetable when the plants are young enough and all will provide seed to one degree or another but only a few provide enough seed to be considered viable as a foodstuff. Species primarily used for their seeds are … Continue reading Medicinal Qualities of Amaranth

Chaya

Cnidoscolus chayamansa (Syn C.aconitifolius) Also called : Tree spinach Chaya or Chayamansa is originally from southern Mexico and is popular in Yucatecan Maya cuisine. Chaya grows in size from a large shrub to a small tree. It has edible leaves that are considered more nutritious than spinach that are rich in vitamin C, calcium, iron, phosphorus, and are an important source of protein. There are many … Continue reading Chaya

Cumin

Amongst the spices introduced to Mexico with the Spanish was the seed of an umbelliferous plant in the Apiaceae family (1) known as Cumin (Cuminum cyminum). Cumin was very popular in ancient Rome and containers of it were kept on the dinner table much like pepper is today. Cumin is native to an area of the Eastern Mediterranean known as the Levant. The term Levant originally meant “the … Continue reading Cumin

Medicinal Qualities of Pulque

Aguamiel and pulque are both highly nutritive liquids. Aguamiel in its raw state (prior to fermentation) contains essential amino acids, proteins, vitamins, gums and minerals and is a valuable water substitute in areas where water may be scarce or potentially contaminated and unsafe to drink. When aguamiel is dehydrated it is composed of around 90% sugars (mainly sucrose, glucose and fructose) and around 10% fructooligosaccharides (fructans – primarily … Continue reading Medicinal Qualities of Pulque

Medicinal uses of Xoconostle

The habitual consumption of the skin and fruit of the xoconostle can be useful in the control of serum glucose in individuals with Type 2 diabetes. In healthy people xoconostle can help prevent hyperglycaemic states and potentially reduce the concentration of cholesterol and triglycerides which may be related to metabolic syndrome.(Pimienta-Barros etal) Xoconostle pears (Opuntia matudae) have attracted the attention of researchers around the world due to this … Continue reading Medicinal uses of Xoconostle

Huacatay Tagetes minuta

Inca marigold, Peruvian black mint, Stinking Roger, Ocopa, Cravo-de-defunto (generic name used for Tagetes species marigolds), cravo-de-urubu (vulture marigold), enxota, Aztec marigold Huacatay is native to southern South America (Argentina, Chile, Bolivia, Peru, and the Chaco region of Paraguay). It has a liquorice like aroma/taste and is a popular culinary herb, beverage herb and medicinal tea. Plants of the Tagetes species are known as Marigolds … Continue reading Huacatay Tagetes minuta

Medicinal Uses of the Maguey

The maguey has been used in the treatment of syphilis, to accelerate the healing of wounds, as a cure for gonorrhoea, is a formidable antiseptic of the stomach and intestines and has laxative properties. According to the Antiguo Recetario Medicinal Azteca, to treat syphilis; the fluid extract of the maguey root is used, from which 10 drops are taken in the morning dissolved in a little water and 10 … Continue reading Medicinal Uses of the Maguey

The Medicinal Qualities of Nopal Cactus

The Opuntia species of cactus (also called Nopal cactus) has been used for food and medicinal purposes in México since before the time of the Aztecs. The fruits (knowns as tunas in México) and the “leaves” (botanically known as cladodes) are eaten on a daily basis. The cladodes in particular are a tasty and nutritious green vegetable (once the spines have been removed).  As a vegetable it … Continue reading The Medicinal Qualities of Nopal Cactus