Canchalagua (Schkuhria Pinnata) – Herb

Brew & Taste

Canchalagua has a mild taste and aroma that's slightly herbal. The brew is pale yellow.

Origins

Botanists have given this extraordinary plant the latin name Schkuhria pinnata, but you will more often find it under the name canchalagua. In South America, where it originates, it is also called escoba de anisillo, escobilla, mata-pulgas, or tacote. Today, canchalagua is also grown in Africa and North America.

What does it look like? Imagine an annual herb with upright, long stems that look like thin, dry twigs. It grows to a maximum height of 50cm, with leaves about 4cm long, usually with toothed edges. When canchalagua blooms, it has yellow and small flowers. It thrives at higher altitudes (2,000-3,000m) in dry places. It inhabits hillsides and mountain ridges and can often be seen near farm buildings. The indigenous Andean nomads of the Ketchwa tribe were the first to use it, but it's been described only in ancient Mexican medical books and by the renowned American botanist James A. Duke's publication Medicinal Plants of Latin America, among others.

Canchalagua is rich in germacranolides, heliangolides, sesquiterpene flavonoids, and sulfur compounds. There are several methods of preparation. In addition to the classic steeping in hot water, you can also try boiling. Pour 1l of cold, fresh water over about 1/3 cup of the herb. Bring to the boil and cook for 5 minutes. Let cool for a while, then strain. The drink can be stored in the refrigerator and served with lemon, orange, cinnamon, or honey.

It is not recommended for children or pregnant women. There is also a risk of possible allergic reactions and photosensitivity.

Tea packaging preview

We pack our teas in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. This container protects the quality of the tea against humidity, light or foreign odors, all of which could noticeably affect the quality of the brew.