What is Tocosh from Peru?

What is Tocosh from Peru?

Tocosh (also known as togosh) is a traditional Quechua food prepared from fermented potato pulp (maize is less common). It is often prepared for celebration events and has a strong odor and flavor. Tocosh can be used as a natural antibiotic because penicillin is produced during the fermentation process.

How is Tocosh made?

Tocosh is a traditional Peruvian food product, also known as Incan penicillin. It’s made from local white potatoes that are conservated in mountain spring water. The potatoes are placed into a bag of straw and grass, covered with stones, then left from 12 to 24 months underwater.

How do you use Tocosh?

Recommended use: 2×1 capsules per day for prevention, or 2×2 for treatment of an ailment. It is better to use on an empty stomach, especially for treatment of gastritis, stomach ulcers, hemorrhoids helicobacter, Escherichia coli and similar diseases.

How do you make Chuno?

There’s actually two varieties of the food — black chuño is made with bitter potatoes left to freeze overnight then crushed to remove the liquids inside, until it’s completely dehydrated. White chuño is made by soaking potatoes in the cold rivers and streams of the area, then sun-drying them.

What process do they use to eliminate this poison from their potatoes?

CONSTITUTION: Solanin is removed from potatoes by dipping the potatoes in vinegar of 30-60 deg. C, containing 0.3-1.0 vol% of acetic acid, for 2-5 minutes.

What does chuño taste like?

When rehydrated and cooked, White Chuno is spongy, thick, and chewy, readily absorbing accompanying flavors, and has an earthy, mild, and bland flavor.

Why is chuño important to the Inca?

“Chuño provides the food needed to survive.” For me, chuño is incredible because it shows just how resourceful humans can be. The Andean people took a look around and said “Ok, what do we have? Deadly cold nights, loads of dust and these here tubers.” Then they used them to make food worthy of space flight.

Do Sweet potatoes contain solanine?

Sweet potatoes and yams do not contain solanine. Most yams that you see on grocers shelves are actually sweet potatoes. They have a moderately moist texture and orange flesh. The native sweet potato flesh is dry and pale yellow to whitish.

How is chuño eaten?

Locals still love chuño, though. All you need to do before eating chuño is to rehydrate the potato, but locals cook them into several tasty dishes, usually serving it with an Andean chili called ají. Or they grind them into a flour which they use to thicken soups and stews.

How is chuño made?

One of the main things is their staple crop is known as Chuno. And it’s traditional freeze-dried potatoes. And it’s made by laying out small potatoes on the ground overnight in a cold location at high altitudes. And they need to freeze completely in order to process this Chuno.

What did Incas smell?

Description. Ancient Inca Incense (Styrax calamitius) is a mixture of balsams, especially Balsam of Tolu and natural oils. Like the other ancient blends, you’ll enjoy a warm, vanilla-like aroma with a touch of cinnamon. Used by the Incas for meditation, sleep, relaxation and restoring emotional balance.