Introducing Hercampuri, a petite Andean plant primarily found in the Peruvian regions of Puno, Huánuco, Junin, Ayacucho, Ancash, Amazonas, Cusco, Cerro de Pasco, and Cajamarca. Thriving in the challenging conditions of the Peruvian Andes at altitudes ranging from 2800 to 4300 meters above sea level, this distinctive herb grows in small clusters, reaching heights of 3 to 15 centimeters.
Hercampuri stands out with its dark brown, slightly cracked and contorted stems, setting it apart from other plants. Its small leaves exhibit a smooth transition from yellow-green to dark green. Yet, what truly captures attention are the relatively large cup-shaped flowers, gracing the plant with captivating shades of lilac, violet, or dark blue.
The name “Hercampuri” traces its origins to the Quechua language, where “Hjircan Purek” translates to “the one that travels from town to town.” This name pays homage to the doctors of the Inca Empire, who embarked on journeys across Tahuantinsuyo, carrying an array of medicinal plants. Among them, Hercampuri held a significant place, as it was frequently employed by the Incas to address malaria and alleviate stomach discomfort.
Notably, Hercampuri contains bitter glycoside compounds, imparting a pronounced bitterness to its decoction, earning it the moniker “Té Amargo” or “bitter tea.” While we refrain from making specific health claims, Hercampuri’s historical significance and unique characteristics make it a compelling addition to your herbal exploration.
1 table spoon in 1/2 litre of water, boil 10 – 15 minutes, strain and take lukewarm, in two parts.