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HEALING PLANTS

The Magic of Andean Botanicals

The plants that thrive in the Andes hold a special vibration. Organically grown in mystical land, they are infused with powerful energy. This gives them extraordinary properties that sync seamlessly with your body’s cells. For thousands of years, natives have harnessed these plants for traditional medicine and nourishment. Superior in nutrient content and rich antioxidants, these plants are food for your skin, providing deep nourishment while fostering a special emotional connection with nature.

On the trail of ancient treasure plants in the Andes of Peru

ALGARROBO

The Algarrobo, a super fruit of the Carob Tree, is native to the dry forests of the north Pacific Coast of Peru, specially in the region of Piura.

The Algarrobo is a gourmet fruit rich in minerals, vitamin B, tannins and lysine.

It is gifted with antioxidant, healing, balancing and
antiseptic properties.

ANDEAN SALT

This Andean Salt called Maras is mysteriously formed at 3.300 mts. above sea level (10.800 feet) in the Sacred Valley of Urubamba in the district of Maras, belonging to Cuzco-Peru.

The Andean Salt of Maras is full of nutrients and energy. It provides not only sodium chloride as common salt, but instead 84 minerals organically active and assimilable by the cells, which is important for the health of the organism, making it far superior to other salts, such as sea salt.

The minerals in higher percentage than other types of salt are:
Calcium, Iron, Magnesium, Zinc, Copper

These mineral-rich salts contribute to improving the overall health.
They help to:
• Detoxify the body, by stimulating the drainage of toxic materials.
• Alleviate sore muscles and reduce arthritic and rheumatic pain.
• Stimulate circulation.
• Soothe irritated skin.
• Balance PH.
• Restore the body’s energy flow.

The salt is hand-harvested by local communities. Each small pond belongs to a family.

It is believed that 250 million years ago during the Andean orogeny, an Ocean got trapped inside the mountains of this Valley. Since then a thin stream of water that comes from inside these mountains forms small ponds (around 3000). The water in these ponds evaporates and the remained salt is photonically enriched by the intense Andean sun. After this natural process the salt is hand-harvested by local communities, ready to be consumed for the health of the body, without going through any chemical processes. This is a ritual that takes place since pre-Inca times.

buriti

BURITI

The Buriti is organically sourced from the depths of the Amazon rainforest in Peru. 

The oil is extracted from the pulp of its fruit. It is one of the richest known sources of:

  • Beta-carotene (provitamin A)
  • Vitamin C
  • Vitamin E
  • Essential fatty acids (especially omegas 6 & 9).
  • Protects the skin against photo-damage. 
  • Promotes skin regeneration
  • Moisturizes and rehydrates skin cells.

Locally known as “The Tree of Life”

CAMU CAMU

The small wild tree of the Camu Camu fruit is native to the Peruvian Amazon rainforest. It needs a special ecosystem to grow: at the edges of the rivers of the Amazon, in dark waters and lakes sea-sonally flooded by rain. 

• Vitamin C: Camu Camu is worldwide leader in the content of natural occurring Vitamin C (ascorbic acid). Compared to other fruits, the average of Vitamin C found in 100 g of Camu
Camu is 3000mg in Goji Berries is 210mg and in Oranges is around 54mg.
• Polyphenols. There have been determined up to 11 Phenolic compounds outstanding the Anthocyanins cyanidin-3-glucoside (as the major pigment in this fruit), the Flavonol
Quercetin and the Ellagic acid.
• Carotenoids. A natural pigment that also have an important antioxidant function.
• Minerals: especially high levels of the nourishing Potassium.

Antioxidant: the powerful combination of Vitamin C and Polyphenols confers a unique antioxidant action to the Camu Camu, by neutralizing the aggression of free radicals* and therefore avoiding cell’s oxidation. 

When the tiny red fruits drop from the tree over the water level, it is manu-ally harvested with the help of canoes.

The main gathering period is between December-
March.

Its name comes from the Indian Amazon language “Tupi”. According to the popular traditions of this ethnic group, “camu camu” is the sound produced by a special Amazon fish when they eat the fruits that fall into the water.

In native communities it is used as a medical plant, named as “la milagrosa” (the miraculous) because of its amazing healing properties

COPOAZU "The white chocolate"

The Copoazu is native to the Peruvian Amazon rainforests. It is locally well known as the “white chocolate”.

The butter is extracted from the seed through a cold pressed method. It contains antioxidant polyphenols (combat free radicals), phytosterols (anti-inflammatory effect on the skin) and fatty acids (moisturize, hydrate and protect), as well as vitamins.

This butter brings a unique ultra-moisture to the skin, avoiding trans-epidermal loss and restoring its elasticity.

In Peru, this species is cultivated in the region of Madre de Dios, in southeastern Peru, bordering Brazil and Bolivia. There are around 40 small-scale farmers, cultivating on average 1 ha on a family basis. Men and women are involved in a 1:1 proportion. They grow the copoazu within agroforestry systems, associating copoazu with banana, araza and Amazon nut. The fruits fall from the trees which producers collect in bags. Then they separate and dry the seeds that they later deliver to the processing plant in Puerto Maldonado. The main gathering period is between December-March.

GOLDEN BERRY

This precious golden fruit, also known as Physalis Peruviana, is native to the Peruvian Andes.

A cocktail of antioxidant and energetic vitamins:
• Vitamin A (Betacaroteno)
• Vitamin C (Ascorbic Acid)
• Vitamin B3 (Niacin)
• Vitamin B1 (Tiamin)
• Vitamin B2 (Rivoflavina)

Goldenberries are highly nutritious! They outstand for having antiaging and antioxidant properties.
This high content of antioxidants helps protect the skin from ageing, prevents radical damage and protects against UV light.

During the Incan Empire was particularly cultivated in the sacred valley of Cuzco, being one of the favorite plants in the gardens of the Incan nobility not only for its beautiful decoration but also because they knew the health benefits they carried for the body.

This exquisite fruit with its nice outer shell of paper-like texture became known to the world from the XVIII century, and since then it remained considered as a delicatessen fruit. But still is unknown and almost unusual to find it in skincare treatments.

HIERBA LUISA

This herbaceous plant is native to Peru, where it grows wild in warm areas with constant climate and sunny exposure. It is also well known as Lemon Verbena or Peruvian Cedrón.

It has powerful antioxidant, anti-inflammatory and antiseptic properties

  • Antioxidant: it combats oxidative stress and prevents aging thanks to its content in canfeno.
  • Anti-inflammatory: it acts as a natural soother and reliever of minor pain.
  • Antiseptic, antibacterial: it has antimicrobial activity thanks to its content in citral, treating several skin conditions and helping to balance the skin´s natural oils.

Our organically crafted Hierba Luisa Hydrosol is artisan-made with fresh plants in order to capture the cellular water from the living plant, which is full of nutritious minerals, phytosterols, antioxidants, and countless other natural botanical chemicals. This impregnates the hydrosol with all the aromatic and therapeutic properties of the plant.

Since ancient times, this plant has been used as medicine for its valued therapeutic properties. Suitable for the nervous system and effective in indigestion, with immediate healing action.

In fact, the generic name Hierba Luisa was granted in the XVIII century in honor of the queen María Luisa de Parma, wife of king Carlos IV of Spain, who suffered from health and became a fan of this plant to heal.

LUCUMA

The Lucuma tree grows in the inter-Andean valleys of Peru. It produces fruits from sea level to 3000 mts above sea level.

The Lucuma fruit is rich in minerals and vitamins. It is specially rich in:

  • Retinol (vitamin A)
  • Tiamin (vitamin B1)
  • Riboflavin (vitamin B2)
  • Niacin (vitamin B3)
  • Vitamin C
  • Fibre
  • Iron

Lucuma revitalizes the skin. It improves skin functions by enhancing the transformation of nutrients into energy. It provides the cell with energy to complete its biological process of synthesis. Moreover, its high content in minerals supplies vital elements for the correct functioning and vitality of the epidermal tissue.

In Peru, this species is cultivated in the region of Madre de Dios, in southeastern Peru, bordering

Brazil and Bolivia. There are around 40 small-scale farmers, cultivating on average 1 ha on a fami-
ly basis. Men and women are involved in a 1:1 proportion. They grow the copoazu within agro-
forestry systems, associating copoazu with banana, araza and Amazon nut. The fruits fall from the trees which producers collect in bags. Then they separate and dry the seeds that they later deliver to the processing plant in Puerto Maldonado. The main gathering period is between December-
March.

This exotic and aromatic fruit was highly appreciated by the ancient Peruvians. for its beauty, it was symbolically associated with women and fertility. Evidence from pottery images from the Peruvian coast, dated 100 years B.C indicates that it was part of the nutritional diet during the Inca and pre-inca empire.

MACA

Maca is born in the high Andean lands of Peru at an altitude between 3700 and 4450 meters
above sea level. This energizing root is locally known as “the Inca fountain of youth”.

It is very rich in minerals, vitamins B, C, E + amino acids.

It promotes the cells’ renewal, boosts the skin’s luminosity and slows the aging process.

In Peru, this species is cultivated in the region of Madre de Dios, in southeastern Peru, bordering

Brazil and Bolivia. There are around 40 small-scale farmers, cultivating on average 1 ha on a fami-
ly basis. Men and women are involved in a 1:1 proportion. They grow the copoazu within agro-
forestry systems, associating copoazu with banana, araza and Amazon nut. The fruits fall from the trees which producers collect in bags. Then they separate and dry the seeds that they later deliver to the processing plant in Puerto Maldonado. The main gathering period is between December-
March.

MARACUJA

The Maracuja is harvested in the sub-tropical north Coast of Peru.

Maracuja is a fruit that has a high content of omega 6, vitamin C, and is bursting with antioxidants.

It promotes hydration and boosts collagen
production.

In Peru, this species is cultivated in the region of Madre de Dios, in southeastern Peru, bordering

Brazil and Bolivia. There are around 40 small-scale farmers, cultivating on average 1 ha on a fami-
ly basis. Men and women are involved in a 1:1 proportion. They grow the copoazu within agro-
forestry systems, associating copoazu with banana, araza and Amazon nut. The fruits fall from the trees which producers collect in bags. Then they separate and dry the seeds that they later deliver to the processing plant in Puerto Maldonado. The main gathering period is between December-
March.

Locally known as the elixir of youth.

PALO SANTO

The Palo Santo tree, or Bursera Graveolens, grows in the dry forests of the South American coasts.

Palo Santo has antioxidant and anti-inflammatory properties, but the leading role is in Aromatherapy: its warm and woody aroma provides calm and serenity.

It helps to reduce oxidative stress as well as inhibit the elastase enzyme, providing a more youthful appearance.

Once the tree has fallen, its wood matures over time and develops a special chemical reaction that later produces an aromatic essential oil. This essential oil is distilled from the bark of the naturally fallen tree.

Palo Santo is considered sacred by the Andean people and has been used since ages as a spiritual remedy to purify and clean in healing rituals.

PURPLE CORN

It is grown in the inter-Andean valleys of Peru. It is unique in the world for having purple grains, bracts and crown due to the anthocyanins they contain.

This ancestral Andean superfood contains anthocyanins and phenolic compounds.
The biggest source of anthocyanin is named C3G (cyanidin-3-b-glucose). This special type of complex flavonoid is responsible of giving the purple color. It is extracted from the purple corn’s cobs.

Purple Corn has a powerful antioxidant effect that enhances regeneration of the tissues, reduces aging caused by free radicals and protects the cellular DNA. In addition, the anthocyanins promote the formation of collagen, improve the cell irrigation, detoxify the skin and have anti-inflammatory.

Maize is considered as the sacred plant of life. In the Inca Sun cult, it is associated with the gratitude for light, warmth and energy that is supplied to man.

The maize of purple kernels, called Kulli Sara in native Quechuan language, has traditionally been consumed as a nutritional element for its health-promoting properties.

QUINOA

Quinoa plant is native to the Andes Mountains since 5000 years ago and it has been domesticated by local farmers growing up to 13100 ft (4000 mts.) above sea level.

  • Amino Acids: Quinoa is considered as the only plant-based source of complete protein, which includes all the essential amino acids that are beneficial for the body, outstanding the Lysine (13%) and the Threonine (9%).
  • Monounsaturated and Polyunsaturated fatty acids: omega 3 (7%), omega 6 (58%), omega 9 (35%)
  • Vitamins: B1 (Thiamine), B2 (Rivoflavin), B3 (Niacin), B6, B9 (Folic Acid), and vitamin E.
  • Minerals: manganese, phosphorus, magnesium, iron and zinc in high percentages.
  • Deeply nourishes the skin, thanks to its richness in nutrients.
  • Restores skin hydration, due to its high percentage of Threonine.
  • Heals any damaged skin tissue, thanks to the essential amino acid Lysine in combination with the vitamin E and the omegas.
  • Improves elasticity of the skin: the Lysine is also a key building block in the synthesis of the substances elastin and collagen.
  • Antioxidant and antiaging benefits: Quinoa protects cells from free radicals, avoiding premature ageing of the skin.
  • Strengthens the skin cells.
  • Anti-inflammatory action.

In Peru, this species is cultivated in the region of Madre de Dios, in southeastern Peru, bordering

Brazil and Bolivia. There are around 40 small-scale farmers, cultivating on average 1 ha on a fami-
ly basis. Men and women are involved in a 1:1 proportion. They grow the copoazu within agro-
forestry systems, associating copoazu with banana, araza and Amazon nut. The fruits fall from the trees which producers collect in bags. Then they separate and dry the seeds that they later deliver to the processing plant in Puerto Maldonado. The main gathering period is between December-
March.

Due to its abundance and its unique nourishing properties, the Incas referred to it as “mother of all grains” and considered it as a precious gift attributed to its holiness: the Sun God.

Its edible seed has been feeding the Andean population for centuries, and now is becoming one of the main superfood ingredients in the world.

SACHA INCHI

The Sacha Inchi (Plukenetia volubilis Linnaeus) is an emblematic plant of biodiversity Amazon, particularly from the San Martín region.

Sacha Inchi is the only vegetable oil that concentrates in very high amounts all the essential fatty acids. The oil is extracted from the seeds of the plant, with first cold-pressed method in order to keep intact all of its nutrients:
Omega 3 (48%): one of the highest levels on earth! More than the well-known Rosehip Oil (36%) and other vegetable oils like: Soybean Oil: 8%, Avocado Oil: 1%, Olive Oil: 0,8%,
Grape seed oil: 0,1%. (Argan Oil, Almond Oil and Coconut Oil do not contain omega 3).
• Omega 6 (36%).
• Omega 9 (8%).
• Vitamin A.
Vitamin E (extremely rich in Alpha-tocopherol).

Anti-inflammatory and calming: thanks to its richness in omega 3, Sacha Inchi Oil helps relieve rheumatic and muscular pains, as well as irritated skins.
• Regenerates tissues: due to its richness in fatty acids, Sacha Inchi accelerates the pace of regeneration and repair of skins with various dermal disorders like acne, psoriasis,
strecht marks, scars, etc.
• Hydrates and moisturizes: thanks to the high content of Omega 6, Sacha Inchi Oil strengthens and rebuilds the skin’s natural barrier. Also limits loss of trans-epidermal water, avoiding dehydration, the appearance of wrinkles and the formation of scaly skin. Its high level of penetration promotes deep hydration to the skin.
• Slows aging: when used daily, it helps remove deep wrinkles and delays the onset of other lines thanks to its antioxidant properties coming from the Vitamin A and Vitamin E. It also
prevents the signs of photo aging due to self-generation properties of melanin.

Also known as the “Inca peanut”, the Sacha Inchi plant is a natural legacy of the ancient Incas who discovered its great healing properties for the body and its energetic qualities for the spirit. This native plant grows in the Peruvian Amazon forest.
In indigenous Quechua language “Sacha” means wild plant and “Inchi” means the peanut that it produces.