Paico is an aromatic and medicinal herb used already in pre-Columbian times by indigenous communities in Peru. Paico is an essential ingredient in Pachamanca. The leaves are also consumed similar to vegetables in soups, the seeds are used as seasoning in beans dishes.
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Although Oregano isn't originally from Latin America and almost exclusively associated with the Mediterranean cuisine, it plays a major role in Peruvian cooking. The fresh and dried leaves are used as condiment in various local dishes.
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Hierba Buena (translated meaning “good herb”), also known in Peru as yerbabuena or hierbabuena, refers to various related mint species, which vary from region to region. While it has its uses in the Peruvian cuisine, Hierba Buena is essential in any Peruvian home for its medicinal properties.
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Muña is an aromatic herb native to the Peruvian Andes. Mostly used as tea to treat digestive problems, it's also believed to keep bones and teeth healthy.
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In loving memory of "Jack" & "Lola"
