Hercampuri | |
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Scientific classification | |
Kingdom: | Plantae |
(unranked): | Angiosperms |
(unranked): | Eudicots |
(unranked): | Asterids |
Order: | Gentianales |
Family: | Gentianaceae |
Genus: | Gentianella Moench |
Species: | Gentianella alborosea |
Binomial name | |
Gentianella alborosea Gentianella nitida |
Gentianella alborosea, also known as hercampuri, is a species of Gentianella. It has been used in Peruvian folk medicine since before the time of the Inca. Some confusion exists between species names. Two varieties are attributed to the herb in Peru: Gentianella nitida and Gentianella alborosea. The small shrub is native to the high Andes of Peru. The Junin Province is a region of Peru that grows hercampuri.
Contents |
The whole plant is used as an infusion. The roots are thin and yellow in color and the infusion of hercampuri also has a yellow color.
Traditional uses of hercampuri include:
The infusion of hercampuri is one of the most bitter flavors of all herbs. The beneficial compounds that give hercampuri its unique taste contribute to the bitterness of the infusion. Chemical constituents isolated from Gentianella alborosea include amaronitidin[1] and nitiol.[2]