Manayupa (Desmodium adscendens) – Herb

Brew & Taste

Manayupa infusion has a dark yellow color and a bland, inoffensive taste. You can boil it to make tea, or macerate it in alcohol.

Origins

If we focus on the botanical side, we find that Manayupa (Desmodium adscendens) is a plant of the Fabaceae family, i.e., the legumes. It was described and published in 1825 in the Prodromus Systematis Naturalis Regni Vegetabilis, and its name comes from the Greek, where "desmos" means "link" or "connection". It is a perennial herb reaching a height of about 45cm, with oval leaves and fruit covered with hairs. Manayupa blooms blue-purple and grows in the mountainous regions of the Andes, at altitudes above 2,000m.

If you're interested in the cultural aspect, you should know that manayupa was held in high esteem among the Peruvian native tribes. From the time of the Incas until today, it has been a constant in South American phytotherapy, even one of the most used herbs. It is no coincidence that in the Quecha language it has the name "its properties are innumerable", i.e. "runa mana yupana". It can also be found as Pega Pega, Amor Seco, Carrapicho or Dipinda Dimukuyi. It is noteworthy that different indigenous tribes applied the herb for different conditions.

Manayupa is, of course, the focus of many scientific researches. Studies have revealed the presence of phenols, flavonoids, steroids, saponins, coumarins and other substances including vitamins E and K in the herb. This herb is often used to mix detoxifying blends, such as with Vilcacora or Cat's Claw. The procedure should not exceed 3 weeks, followed by a one-week break. Manayupa shows no side effects, only people with low blood pressure should be careful.

Herb packaging preview

We pack our herbs in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. Thanks to the hermetic seal, the herbs are protected against humidity, light and foreign odors, all of which could noticeably affect the quality of the brew and the herb itself.