How Peruvian shamans “open consciousness” and heal. Use of vanilla spice in cooking The most expensive vine spice in the world

They were used by doctors for medicine. Entire expeditions to the ends of the world were sent for them. Without them we don't see cooking. We use spices every day. In this topic we will reveal the secret of the most expensive spices and herbs.

1. Saffron is the most expensive spice

This spice is native to India and is extracted from the stamens of Crocus sativus flowers. Saffron is sold both in powder form and in in kind(brown threads). 1 kg of saffron costs 6 thousand dollars. This is due to the fact that the collection occurs manually, and to obtain 0.5 kg of saffron you need 35-100 thousand flowers, each such flower has 3 stamens.

2. Vanilla

The fragrant seeds of this spice are contained in vanilla orchid pods. The pods will appear three years after the plant is planted. During growth, the plant is bent towards the ground so that it is not excessively tall. This flower opens for pollination once a year for a few hours, and pollination is done manually. The smell of vanilla promotes the production of serotonin, the pleasure hormone. For 20 shekels they will sell you three pods from Madagascar.

3. Nutmeg color

It is extracted from the fruit of the muscadine tree. This is a red amniotic membrane; it is removed from the fruit and dried under the sun on layers of bamboo. Nutmeg color is sold in the form of solid films and in powder form. It is added to almost all dishes (except fish and mushrooms.)

4. Pink pepper

Grows on a tree. In appearance, the berries are similar to ordinary peppers; they are also very aromatic, but at the same time sweeter and not at all spicy. In order to maintain the original pink color, the berries are dried by freezing, then pickled or salted. Pink pepper is heated, ground and added to the finished dish just before serving. Most often they season fish and seafood with it.

5. Kalgan

The root of a plant in the ginger family, it is more aromatic than ginger. The taste of galangal is bitter and sharply spicy. By its red-brown color, galangal is easily distinguished from ginger. The root of the plant is peeled, cut into pieces 5-8 cm long, dried, after which it becomes hard, with a wrinkled surface.

6. Juniper

Fruits are considered a spice coniferous bush. They are collected and dried, after which they should be selected, shiny, black-brown in color. It is not the fruits specifically that are used as a seasoning, but the sauce/marinade to which they are added. It is also used for soaking meat, after which it acquires the taste of real game. In large quantities, juniper is very dangerous!!! 5-6 berries per 1 kg of meat is enough.

7. Asafoetida (hing, asmargok)

This spice smells and tastes like a mixture of onion and garlic. And if you fry it in oil, the smell will become very pleasant, and the taste of food with this spice will bring a lot of pleasure.

8. Iowan (azhgon)

The ripened fruits of this plant contain two seeds, pungent, bitter and with a spicy aroma similar to thyme. They are usually used in the production of sausages from lamb and horse meat; they are added to dough and lentil dishes.

9. Wild ginseng root

This spice is grown exclusively in one of the mountainous regions of China in the province of Jilin. Many people believe in the healing power of ginseng. This plant is included in the International Red Book.

10. Cardamom

Cardamom has a eucalyptus aroma with lemon and camphor undertones. Cardamom is extracted from the seeds of a plant similar to ginger. It is advisable to buy cardamom boxes in their entirety, otherwise they will quickly lose their aroma.

Vanilla is a genus perennial vines of the Orchidaceae family, the capsule fruits of which are also called vanilla and are used as an aromatic spice. The plant's homeland is Central America and Mexico, but in the modern world, more than half of the world's spice production comes from Madagascar, as well as Indonesia and China. In ancient times, vanilla fruits were used as money, and the Aztecs collected taxes with them. From the mid-16th century, the spice became known in Spain, Italy, Austria, and in the rest of Europe from the beginning of the 19th century.

Vanilla is still one of the most expensive spices on the world market. This is due to both the long technological processing process and the complexity of growing fruits. An artificial substitute was created as a budget alternative natural product– vanillin. Real vanilla has high cost and is used for cooking only expensive types chocolate, desserts and luxury perfumes. Product High Quality retains its aroma for more than 30 years and its consumption for aromatizing the product is negligible due to its strong, rich aroma. For example, to flavor 1 kg of regular sugar, just place it in closed jar with 1 cm of vanilla pod - you get natural vanilla sugar with a persistent aroma for sprinkling baked goods and making desserts.

Calorie content

The calorie content of 100 g of ready-to-eat vanilla beans is approximately 287 kcal. If the spice is used as part of sugar or powdered sugar, then, of course, the calorie content of such a mixture is the calorie content of sugar (399 kcal).

Nutritional value per 100 grams

100 grams of vanilla boxes (or pods, as they are commonly called) contain 1.2 g of protein, 0.1 g of fat, and 12.6 g of carbohydrates. Small amounts contain B vitamins, vitamin A, as well as some micro- and macroelements (potassium, calcium, magnesium, iron, zinc).

Since vanilla is used in negligible quantities, it the nutritional value does not play a special role in nutrition. Its unique aroma comes first. The aromatic substance that gives the spice its characteristic smell, the aldehyde vanillin, is contained in an amount of 1.5–3%, depending on the variety and technology of preparation of the fruit.

Beneficial features

1. Vanilla is known not only among cooks and healers - even poets praise its aroma. Vanilla scent has a calming effect on the nervous system, causing a feeling of security, comfort and coziness.
2. Eating vanilla effectively relieves spastic pain in colitis, intestinal colic, and inflammatory diseases of the large intestine, as it has a calming, carminative, and regenerative effect.
3. Vanilla normalizes the acidity of gastric juice, which makes it useful in the treatment of gastritis and other pathologies of the gastrointestinal tract.
4. Known beneficial influence vanilla for various types of hormonal disorders.
5. This exquisite spice (when consumed regularly in small doses) stabilizes blood sugar levels.
6. Addition to the diet is recommended for women with cycle disorders, severe premenstrual syndrome, increased nervous excitability, depressive and asthenic conditions.
7. Vanilla increases appetite and gastric secretory function, improves sleep, and neutralizes the effects of harmful substances on the body, including alcohol.
8. With regular consumption of natural vanilla, a persistent aversion to alcoholic beverages develops. This has long been used by representatives of traditional medicine in the treatment of alcohol addiction and has had a lasting positive effect.
9. The psycho-emotional effects of the spice are widely known. Natural vanilla is a strong aphrodisiac that awakens libido in both men and women. For this purpose, it is added to massage creams, aromatic baths, perfumes and other perfume products.
10. In addition, vanilla will help make the skin smoother, more elastic, and eliminate fine wrinkles and acne.

Considering that vanilla has a very strong aroma, it should be used with caution for pregnant women and small children (under 7-8 years old), as well as for those with individual intolerance.

Vanilla

The fruits (pods) of a climbing plant (liana) of the orchid family. There are two botanical species Vanillas that are used in cultivation to obtain spices are Vanilla planifolia and Vanilla rotropa. The first produces several cultivated varieties of vanilla of better quality, with long pods of 20-25 cm, the second produces short pods of lower quality.
Homeland - Mexico and Central America. This spice is cultivated in many Caribbean countries (Jamaica, Haiti, Guadeloupe, Martinique), in the tropical part South America(especially in the Guianas), Ceylon, Malaysia, Madagascar, Reunion, Seychelles, Comoros, Mauritius and Polynesia - Tahiti and Hawaii. The main production of vanilla is currently concentrated on the islands of Reunion and Madagascar (50 percent of world production).
Before turning into a spice, vanilla pods undergo a rather lengthy processing: they are picked immature, when they are odorless, immersed for 20 seconds in hot water(80-85°C), then fermented for a week in wool blankets at a temperature of 60°C, as a result of which the pods acquire aroma and Brown color; after this, from one to several months, the vanilla is dried on outdoors, in the shade, until a white coating appears on the pods. It is clear that during processing the quality of vanilla can be improved or deteriorated, therefore in international trade it is customary to distinguish eight varieties of vanilla, taking into account all combinations of its natural and acquired qualities (exquisite long, beautiful long, quite fine, good, beautiful short, etc.) .
The capriciousness of vanilla as a crop, the need for its artificial pollination, as a result of which only 50% of flowers produce pods, as well as the duration of its processing have led to the fact that vanilla remains one of the most expensive spices on the world market to this day. The high cost of vanilla has prompted a number of countries to produce its artificial substitute - vanillin. However, this replacement is far from complete, since the delicate aroma of real vanilla depends not only on the presence of chemically pure vanillin, but also on a number of additional substances. Thus, often fruits containing less vanillin smell more pleasant and stronger than fruits with a high percentage of vanillin. Apparently, the subtlety and persistence of the aroma of real vanilla is not associated with vanillin, but with a very aromatic oily substance contained in vanilla, the composition of which has not yet been studied.

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Finished vanilla pods (sticks), usually 10 to 20 centimeters long, should be soft, elastic, slightly curled, oily to the touch, dark brown, sometimes even black-brown in color. The pods of the best varieties are covered with a coating of whitish crystals. Light-colored and open, cracked or brittle hard sticks mean that the vanilla is of poor quality, it is half-exhausted due to improper preparation or storage. The persistence of the scent of the best varieties of real vanilla is amazing. There are cases when vanilla fruits completely retained their aroma (with proper storage) 36 years after manufacture. At the same time, poor varieties of vanilla quickly break down and lose their aroma, especially in unfavorable environments. Some varieties of vanilla smell not of vanillin, but of heliotrope, since the aroma carrier in them is piperonal (heliotropin). These varieties are considered less valuable in trade
Vanilla is the youngest of the classic spices. True, in Spain, Italy, Austria it became known from the middle of the 16th century, but in the rest of Europe much later - at the beginning of the 19th century, and was initially used only in an extremely narrow, refined circle. This is a true “aristocrat” even among classic spices. In addition, the range of use of vanilla is limited to confectionery and sweet dishes, and here, too, vanilla occupies a privileged position as a spice used to flavor the most expensive confectionery products: chocolate and cocoa-containing products, biscuits and sponge dough products, creams, fillings, nut cookies . Vanilla is also used to make liqueurs.
Vanilla is much less often introduced into other sweet dishes (compotes, jellies, mousses, soufflés, parfaits, puddings, curd spreads, some types of jams), but their aromatic qualities are significantly improved. In all of the above cases, they usually use vanillin rather than real vanilla.

Vanilla is introduced into the product either immediately before heat treatment (in dough), or (more often) immediately after it, into a dish that has not yet cooled (in puddings, soufflés, compotes, jam, etc.), and into cold dishes (for example, curd pastes) - after their preparation. Biscuits and cakes are soaked in vanilla syrup after baking. The method of adding vanilla to the product is as follows.
Part of the vanilla stick is thoroughly ground in a porcelain mortar with powdered sugar, gradually adding sugar until all the vanilla is ground, and then this vanilla sugar is mixed into the cream, paste or sprinkled on the finished product (dish).

The standards for vanilla consumption are relatively small: from 1/20 of a stick or more per serving or 1/4 of a stick per kilogram of products put into the dough.
To prepare vanilla sugar, one vanilla stick is enough for 0.5 kilograms of sugar.
For sprinkling some confectionery products, you can prepare vanilla sugar of a lower concentration, for which you just need to store vanilla sticks along with powdered sugar in one jar: the sugar will be saturated with a fairly strong smell of vanilla.

. V.V. Pokhlebkin. 2005.

See what "Vanilla" is in other dictionaries:

Vanilla ... Wikipedia

- (from Spanish vanilla pod). A natural spice with a subtle, delicate aroma, used in confectionery. The homeland of vanilla is Mexico. Vanilla was first brought to Europe at the beginning of the 16th century. Originally used exclusively for... Culinary dictionary

- (French vanille, from Spanish vanilla pod). Spicy American fruit; so named because the seeds of this plant are enclosed in small pods. Dictionary of foreign words included in the Russian language. Chudinov A.N., 1910. VANILLA fragrant... ... Dictionary of foreign words of the Russian language

VANILLA- the fruit of a tropical plant of the same name; has the appearance of a pod box. Inside the pod there is a very aromatic brown mass of small seeds (vanillin). In addition to vanillin, vanilla also contains other aromatic substances. So that vanilla doesn’t... ... Concise Encyclopedia of Housekeeping

vanilla- and, f. vanille f., it. vaniglia, German Vanille Spanish vanilla. 1. A tropical plant, as well as a fruit (pod) and an odorous substance extracted from it, used in cooking. Sl. 18. Chocolate is a composition made from a nut, as it is called, which grows... Historical Dictionary of Gallicisms of the Russian Language

Vanilla- Vanilla: on the left is a part of the stem with an inflorescence, a leaf and an aerial root; on the right are stems with fruits entwined around a support. VANILLA, a genus of evergreen vines (orchid family). Terrestrial or epiphytes (settled on the trunks and branches of other plants),... ... Illustrated Encyclopedic Dictionary

vanilla- odorous: a general form; b flowering branch; in fruits. vanilla (Vanilla), a genus of terrestrial or epiphytic plants (lianas) of the orchid family. About 100 species, in the tropics of both hemispheres, of which in Latin America about 50. More Aztecs... ... Encyclopedic reference book "Latin America"

vanilla- Vanilla. vanilla (Vanilla), a genus of evergreen vines of the orchid family. Plants with fleshy, elongated oval leaves and greenish-white flowers. Fruit pod, length 15 25 8. About 100 species in the tropical forests of both... ... Encyclopedic reference book "Africa"

A genus of plants in the orchid family. Terrestrial or epiphytic vines. OK. 100 species, in the tropics; Several species are cultivated there for their fruits containing vanillin... Big Encyclopedic Dictionary

VANILLA, vanilla, many. no, female (French vanille). 1. South American plant (bot.). 2. Dried aromatic pod of this plant, used. like a spice. Dictionary Ushakova. D.N. Ushakov. 1935 1940 … Ushakov's Explanatory Dictionary

VANILLA, and, female A tropical plant related to the orchid, as well as its fruits (pods), used. as a spice and in perfumery. | adj. vanilla, oh, oh. Ozhegov's explanatory dictionary. S.I. Ozhegov, N.Yu. Shvedova. 1949 1992 … Ozhegov's Explanatory Dictionary

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• Vanilla, Nedzhma, She who calls herself Nedzhma (her real name will always be shrouded in mystery), talks about what is required to remain silent in her society. Nedzhma writes about sensual love. With her help… Category: Fiction and related topics Series: Publisher:

Interview from the Journal of Alternative Medicine November/December 1997 ,Spain.

It's not often that we have the opportunity to travel to such a remote country as Peru and deviate from the usual tourist route. It is also rare to get a chance to interview a real Shaman, especially if he is also the rector of the University in San Martin. But in this case, our chances increase sharply, because only people with great ability to synthesize data and a broad outlook on life can combine university education and the purely Peruvian tradition of shamanism.

Traditional Peruvian Medicine Specialist: Dr. Jorge Gonzalez, Ph.D., Amazonian shaman and rector of the National University of San Martin.

This is exactly the kind of person he is Dr. Jorge Gonzalez, and we interview him at his residence near the Peruvian countryside. There he kindly welcomed us, as he did many patients who come to him to be cured of their ailments. After all, Jorge Gonzalez heals not only the body, but also the soul; years spent in the tribes of the Amazon gave him the key to "opening consciousness" with the help of sacred plant Ayahuasca(Ayahuasca, Banisteriopsis caapi).

This climbing vine can, if we wish, take us on a journey to the heights of our psyche and discover the treasures that our mysterious mind holds, just as it entangles giant trees in an embrace of brotherly love (note that in nature a vine never “strangles” a tree , which serves as his support). This vine is the material embodiment of another chain in the form of a vine - DNA, where the secret of creation is kept. Will you accompany us on our journey within ourselves?

Could you tell us how you became interested in witchcraft (curanderismo), and also give precise definition this term? After all, in the West, the attitude towards him is worsening and becoming more and more contemptuous. The term "witchcraft" is used with contempt even here in Peru and throughout Latin America. This is due to what is happening in Europe.

As for me, witchcraft is in my blood, because my mother and father were shamans. My mother passed away at the age of 93, and I saw during one session with Ayahuasca exactly when and how she would die. She died in my arms, and I sang her an icaro (shamanic song), so I knew about this from childhood.

I studied at the University of Trujillo and Lima, received my doctorate, and then went to the countryside (Iquitos). I have already consciously rushed into the world of witchcraft. As soon as I arrived in the jungle, I began to look for healers and found two, a man and a woman, they were my first teachers. Having learned from them for a long time, I realized that in order to deepen my knowledge I needed to live among various tribes: the Witotos who live on the banks of the Putumayo River, the Boras (on the Napo River), the Cocamas from the Amazon, the Shipibos from the Ucuyali River, the Aguarunas from Santa Maria de Nieva, the Chancas and others.

I lived in these tribes because I was always convinced that you need to learn and “grab knowledge”, grab it with both hands, otherwise you will only remain on the surface and will not be able to dive and swim in the depths of knowledge. Only then can we talk about shamanic knowledge, knowledge and experience in medicine, or whatever you want to call it.

I “threw overboard” the prejudice that, as a professor at the University and having a doctorate, I simultaneously study medicinal plants and the behavior of sorcerers and healers.

But you are only a shaman, not a member of the tribe. Is there any privileged position for those who have access to the knowledge of Shamanism?

In tribes, shamans have a special status. Almost always they are leaders, patriarchs, but this does not mean that they are not surrounded by disciples. The shaman must prepare and train them so that they become his followers. This is extremely important because otherwise the tribe's knowledge, both medical and general, would be lost. It would be considered just a "fairy tale". But we are not talking about a fairy tale, but about reality, which I submit to the judgment of specialists at any congress on traditional medicine.

I not only defend the theoretical side of this reality, but also give the opportunity to experience its beneficial effects in practice. Logically, scientists should be convinced of this and begin to think that this immense desire, which is sometimes inherent in them, to boast of their titles and scientific works, is just vanity.

They should start experimenting. For this reason, I went to the tribes, where the knowledge of nature's reserves is alive and where people live harmoniously and efficiently, in a perfect balance between nature and society. After all, the Indians do not think about nature abstractly, but based on man, that is, tree and man, fish and man.

What is the difference between a sorcerer and a healer?

A medicine man is a person who uses a plant, as well as animals, solar energy, earth and everything Natural resources, including your own body, to help others find peace and tranquility, relieve pain and feel cared for. We are talking about a person who controls the positive forces of body and spirit. On the contrary, a sorcerer is a person who uses negative force, negative energy and abuses it. Using it, he “profits” from life, causing illness, pain, agony and death.

Ayahuasca

Thus, on the one hand, we have a very strong positive - the healer, and on the other - the sorcerer (negative). A shaman could then be defined as a sorcerer-witch doctor. He must be a sorcerer in order to control the negative force of those people who “send” illness and disease to their patients, and also to care for and protect himself. Thus, the shaman is an ambiguous character, with a dual nature, he is positive and negative, he controls both of these forces. But there is one main characteristic of him: first of all, he is a healer, and then a sorcerer.

Is Ayahuasca the basis of shamanic culture?

It is necessary to distinguish between the regions of Peru. Each natural region of the country has its own magical plant. On the coast, for example, this is a cactus opuntia cilindrica, he is known as "St. Peter". It also has hallucinogenic properties.

Is it as powerful as Ayahuasca?

No, absolutely not. I would say it is 10 times weaker than Ayahuasca if you make that comparison. The Incan culture also exists on the coast; it is united with all the cultures of the Andean region by the use of the magical coca plant. But unfortunately, we all know that it was very poorly used and caused great harm to humanity.

Although we, Amazonian shamans, continue to use it as an effective energy drink and produce a tonic based on the juice of its leaves. In the jungle we also have the magical plant Ayahuasca. Thus, each natural region of the country has its own sacred plant, although for us the queen of plants is Ayahuasca. However, it is also true that we have many princes and princesses of the flora and fauna of Peru. In this regard, it should be noted that we, shamans, are ecologists at our core.

Could you tell us more about the Ayahuasca plant? What actually is its origin and effect on the brain?

Ayahuasca is a climbing vine that contains the active ingredient harmina. It combines in an amazing way with the active substances of other plants and produces cleansing and sometimes awakens consciousness. The patient, having taken this cleansing agent, after 10-15 minutes begins to experience a state as a result of which a new life is born, controlled by the Teacher.

This can be expressed not in words, but in music. Because it's really about synchronizing and harmonizing the patient's vibration and our positive vibration and entering into their inner world. This is the crux of the matter. We guide the patient so that he can internally remember his life. In this case, amazing results are achieved, for example, I was able to remember even the prenatal period.

Many people, therefore, can remember events that caused them mental trauma in childhood, everything that happened to them, very positive and negative, something that left an imprint on their entire life. Subconscious memories of these events emerge from the depths of memory, and they make us enjoy or suffer. They condition and sometimes completely determine our lives. Consuming Ayahuasca definitely gives us the opportunity for tremendous mental enlightenment.

When we are in such a fluctuating state of consciousness, we can have a very vivid color memory of what were our "nodes of consciousness" at some point in life. Then they moved into the area of ​​the unconscious, took refuge there and became the cause of evil, joy or sadness for us. This allows people who take Ayahuasca to have a very deep and sometimes messy analysis of what their life was, what it should have been, what their life is now, and what it should be.

In this way, the future can be projected and a person can be taught what to do to achieve those goals. The world of shamanism is a world of wonderful, positive goals and a strong strengthening of our personal and social values. It gives us the necessary sensitivity to perceive life. For example, I suffer very much when a tree is cut down. We are very conservative and hypersensitive.

When you work with people, do you know exactly what state each patient is in with the help of Ayahuasca or is this done automatically with the help of shamanic songs?

This is known with the same accuracy as if we measured the pulse at a person's wrist or throat. In fact, we know how to approach this patient and how to “manage” him if he had problems, or if the treatment is carried out with people who have suffered a lot. I can tell you about one thing such a case when we had a guerrilla war here in the city of Tarapoto.

At that time our patients suffered greatly due to guerrilla warfare, and our healing ceremony reflected the very deep pain of the oppression and violence these people suffered. We made sure that patients went deeper into this feeling and experienced it with even greater intensity. This is how we strengthened them in the face of other pain.

If you don't take Ayahuasca, can you also see these conditions?

It is necessary to accept it. I think that we shamans should always take Ayahuasca when we do a healing, although we can complete it without taking Ayahuasca. I became convinced that it is better to take it, because this plant increases sensitivity more and more each time. This allows you to clearly see a person's condition in order to determine his illness and prescribe treatment, whether it concerns his health, family problems or work.

And also spiritual problems?

Yes, sure.

Can you see a spiritual blockage that is preventing the soul from moving forward?

Yes, if we see that the patient is under strong negative impact, we treat it not only from a physical point of view (with the help of vomiting), but also spiritually. So that he feels deep pain because of committing bad deeds, wants to be forgiven and comes to the voluntary atonement of sins.

This is interesting.

It turns out that this is vital. We are talking about repentance not before some person, but before our own conscience, which we cannot deceive. We may not tell anyone about our actions, but we ourselves need to atone for our guilt, fall to our knees and deeply repent so as not to make the same mistakes.

Is it always possible to atone for sins, no matter how serious they may be?

Yes it is. I gave Ayahuasca to a former guerrilla leader who now lives in San Martin. After the session, something terrible happened, on the one hand, and something majestic, on the other. Because he cried for four hours, remembering his life and the torment to which he doomed other people. Then he repented and told me: “Do you know why I cried?”

“Yes, I saw a lot of blood on your hands,” I replied. “My victims have forgiven me,” he said. “I feel peace within myself and around me.”

Can a person atone for years of abuse by crying for 4 hours?

Nobody knows this. It is important that we can instill with the help of the proposed “guide” how to atone for sins and, thus, change our lives.

With the help of meditation, what diseases do shamans “work” with? More specifically, do you think it is possible to overcome cancer and other incurable diseases?

In this case you need to be very careful. I am very concerned and even angry when they say that la Una de Gato, which we shamans have been using for many years, can cure cancer or end-stage AIDS. This is an absolutely false and merciless statement. You can’t play with people’s gullibility like that, much less with their pain. We know that Una de Gato is an excellent anti-inflammatory for various organs and is very effective.

If we talk about treating cancer in the early stages, we have proven that there are tree resins that cure it, for example, cervical cancer. It disappears in 15 days, and patients do not take medications, but we are talking about the initial stage. We have been asked by some traditional medicine practitioners to show the results of daily application of Sangre de Drago and Sabia de Copaiba to the affected areas.

What other types of cancer could be cured?

Those that are not in the last stage. But it should be noted that this is not only about restoring health, but also about giving people a decent life and a dignified death. How much better it is if a cancer patient knows about it, takes medications, learns to be treated and lives the same life as others. It is necessary to change the psychological attitude towards the disease so that at the right time you can come to a natural and dignified death.

Diseases in general, and especially incurable ones, are usually the result of unresolved psychological and emotional problems, or are there perhaps genetic causes that cause them?

We believe that we are already born with a certain genetic makeup. Because of it, we are more likely to catch a particular virus or have a predisposition to alcoholism. Thus, we believe that people are born with a predetermined genetic makeup. But we also need to realize that we are brought up in a society that “conquers” us through its culture, we behave in a certain way, it “seduces” us with its peculiarities public life in each of the various cultures.

Also, we shamans know that people live in society, and in this sense, the insufficient definition of “role” also creates many problems. That's why there are no homosexuals in the tribes of the Amazon, because the roles in society here are very well defined from childhood. This shapes a person from a psychological point of view, regardless of any tendencies or inclinations. For example, alcoholism has already practically destroyed the entire Witotos tribe from the Putumayo River, which lives on the border of Peru and Colombia.

What is the origin of this addiction?

To understand this, it is necessary to recall the beginning of the century, when economic prosperity was achieved through the exploitation of Jebe, Shiringa for the extraction of rubber. The Indians of these tribes were forced to work under the threat of being whipped. If they did not cope with the work and did not bring 50 kg of rubber, they were punished, their backs were broken with blows of a whip, salt and hot pepper were poured onto their wounds, and they were even killed.

There was a brutal extermination of the Indians; they rebelled against exploitation by “civilized” people, who not only turned them into slaves, but also taught them to drink alcohol. People who have these problems begin to suffer hereditary diseases. Sometimes they have children with physical and mental disabilities.

What other diseases can be quickly and effectively cured using plants from the Amazon rainforest?

We did not experience any difficulty in treating any illness. I have even already said that when we move beyond strictly traditional medical knowledge, we begin to combine plants, mix them and find multifunctional medicines. Thus, we treat diseases of the stomach, liver, kidneys and lungs. In this sense, I would like to note that in the tribes people have no idea about AIDS, although they suffer from cancer and various tumors, as well as from diseases of the bronchi and lungs, the digestive system and intestines, snake bites and injuries.

There are tribes where the bodies of the dead are mummified, removing all the insides. They are then filled with plants, covered and sealed with clay. I have seen many mummies in excellent condition. In the world of shamans there is knowledge not only to restore health or restore the joy of life, but also to preserve tissue, nerves and bones.

Returning to the conversation about plants and to your personal experience, what you talked about the need to use medicinal plants in the treatment process. The shamans explained this by saying that its spirit comes out of the plant. Is this really so or is it a way to explain the inexplicable with scientific point vision?

In my personal case, I have some doubts because I am a University teacher. I was the rector of the National University of San Martin, so my mind “gets in the way” a little. But in the end, spirit is just energy, and then the two explanations do not collide, but complement each other.

Is this a shamanic practice?

In fact, we are talking about shamanic practice, which I am beginning to relate to Chinese acupuncture. We now always recommend that our patients bring ants to treat their illness. The venom of these ants stimulates the nerve centers that we want to activate. This is the practice of "Amazonian acupuncture".

You treated Curaca Shipibo and the healer Benito Arevalo this way. Is it really effective?

Of course. We make sure the ant dies. He heals at the cost of his life. It bites and part of it remains in the bite hole, and then the animal dies. It's like with bees. We also use wasps for treatment.

Where do you get your knowledge from? Is it true that it is communicated by the plants themselves and taught to treat diseases?

This is true. It's a pity that one of my teachers has already died. One day he was admitted to the hospital for surgery. And he ran home at night, took Ayahuasca and, in an “epiphany,” began to study his illness. It was revealed to him that he should use a plant from his garden that he had never used. He told me that the plant spoke and told him how he should prepare it in precise quantities throughout the healing process.

He lived for 20 years with a tumor in the liver area. Ayahuasca is living plant and his spirit manifests itself different ways, and we can talk to him. It even tells us how old he is. For example, I know for sure that this Ayahuasca is a hundred years old. I got it in the Sisa River valley 4 years ago.

Does the age of Ayahuasca matter?

The older she is, the better.

Is there any ritual to cut it? Do I need to ask permission from the plant spirit? Where do shamans get their knowledge about the characteristics of Ayahuasca and other plants?

Yes this is true. The source of this knowledge is lost in the depths of time. And what should attract our attention is how shamanic teachers discovered the secret of preparing these drinks from thousands of plants that grow in the jungle. If we talk about the ritual of cutting Ayahuasca, first we find medicinal plants, then we sing Ayahuasca chants and smoke it with tobacco. With our singing we ask her permission to lower it, cut it and turn it into medicine to heal our brothers.

This is, if you like, a “conversation” or communication between a plant and us. We hit the machete for the first time. Since this climbing plant on trees 40-50 meters high, if you do not ask the plant for permission to cut it, you can only take the cut part. Then you have to climb 40 or 50 meters to reach the top of the tree, and this is in the jungle. Such work will require more than one day and several people, because the roots of the plant cling to countless trunks and branches of other trees.

It seems incredible, but if we ask the plant for permission to cut it, we beg it to allow itself to be turned into medicine, it falls from the first blow, and we have to run away to the side, because it all falls at once, like a huge boa constrictor. Then we cut it up, put it in backpacks and transport it, showing every possible respect. Even when we brew medicine, we need to encourage the plant, sing and smoke it.

And to end our conversation, what do you think about the current situation in the world?

We see that society is opening up to the new consciousness that our planet lives in, and we think that new styles of behavior are beginning to emerge to solve the world's problems, not only here in Peru, but also in other parts of the world. People are becoming aware of the need to preserve nature thanks to seminars and congresses. But what worries us is that more and more sawmills are opening in our countryside, in Brazil, Colombia, Peru and Bolivia. It's nothing more than cutting down different types trees.

This saddens us very much, especially when we see that among them there are endangered species that are useful not only as timber, but also have healing properties. It is becoming increasingly difficult for us healers to obtain medicinal plants due to deforestation. And when we see that animals are also being exterminated, rivers are drying up, we are very upset. When I came to this region 17 years ago, this Shilcayo river had crystal clear waters. I bathed in it myself. And now this river is simply stinking, even ducks cannot swim in its waters.

Therefore, it saddens us when we see rivers drying up, fish dying, and the fact that we are forced to breathe this polluted air. This is the reason I moved to the suburbs. And to summarize and in connection with one question that you asked me during the interview. I often ask myself the question, who is more wild? Someone who wears a tie, speaks many languages, and lives within a technological society? Or those people who live in a tribe surprisingly correctly and in accordance with nature. (Think and you will find the answer).

Vanilla is the most subtle and expensive spice, which is the processed pods of the evergreen Vanilla vines of the Orchidaceae family.

Use of vanilla spice in cooking
Vanilla has a subtle sweet unique aroma, but at the same time it tastes bitter. The spice is used mainly in the preparation of sweets and desserts: cakes, pastries, curd products, cookies, waffles, vanilla ice cream, fruit compotes, jam, jellies, creams, puddings, candies, chocolate, cocoa, biscuits, sweet sauces...

From the moment of its discovery to the present day, vanilla is a very expensive spice, sold in the form of whole pods, powder, and alcohol solution. A cheap synthetic substitute for the spice is used - vanillin, which, unfortunately, does not fully convey the aroma and taste of real vanilla.
Natural vanilla is used to flavor only the most expensive and exquisite desserts.
In products subject to heat treatment, vanilla is introduced either immediately before cooking, or into the finished dish before it has cooled. Vanilla spice is added to cold dishes after cooking. In products that require impregnation, vanilla is used in the form of vanilla syrup after heat treatment.
Vanilla pods (about 1 stick per 500 g of sugar) are ground with powdered sugar until smooth. You can also get vanilla sugar by simply storing vanilla sticks and sugar in one hermetically sealed container.
To prepare liqueur or tincture with vanilla, it is enough to infuse the drink on vanilla sticks, which are removed before use.
Traditionally, we prepare Guryev porridge with vanilla. In Latvia, the spice goes to semolina porridge with whipped cream. In the USA, the spice is added to the flavoring of cigars and tobacco; vanilla ice cream is very popular.

The modern culinary trend of fusion allows you to experiment and add vanilla to seafood, poultry, and vegetables.
Vanilla goes well with saffron and cinnamon.
The spice should be stored in a hermetically sealed container so that the essential oils do not erode.
Indians prepare a special vanilla extract - they boil vanilla pods in milk and then add it to dishes.
You should not overdo it with vanilla, otherwise the dish will be bitter.

Medicinal uses of vanilla spice
Vanilla pods contain the following substances: glucovanillin glycoside (during fermentation it is broken down into vanillin - the main aromatic substance, and glucose), essential oil (up to 1%), mucous and tannins.
ethnoscience uses vanilla for fever, disorders nervous system, drowsiness, rheumatism. Vanilla excites and stimulates muscle activity.
In aromatherapy, vanilla scent is indicated for improving appetite, calming, mental balance, and finding harmony.
The smell of vanilla is widely used in perfumery to give oriental notes to perfumes: Mat Chocolat (Masaki Matsushima), Hypnose (Lancome), Pink Sugar, C`est la Fete (Christian Lacroix), Trouble (Boucheron)...

Description of vanilla spice
Vanilla (lat. Vanilla) is a genus of perennial vines of the Orchidaceae family, the fruits of which are also called vanilla and are used as a spice.
The name comes from the Spanish Vanilla - a small pod.
Vanilla is a vine with a long stem that climbs high on trees, forming aerial roots. The leaves are fleshy, oblong-oval and ring-shaped, yellow-green flowers are in racemes, one stamen and pistil are hidden in a petal-tube, which makes pollination difficult. The fruit is a narrow triangular pod 7–30 cm long.

Exists more than 100 types of vanilla, but only 3 of them are cultivated for the production of spices:
- Vanilla planifolia - best quality vanilla, with long pods 20 - 25 cm;
- Vanilla pompona - short pods of lower quality;
- Vanilla tahitensis - Tahitian vanilla.
Other types of vanilla are considered ornamental orchids.

Vanilla comes from Mexico and Central America and is cultivated in the countries of the equatorial belt. The largest producers of vanilla spice are Madagascar, Indonesia, China.
The spice production technology is quite complex. At the beginning, the unripe fruits (the essential oils that give vanilla its special aroma are contained only in the unripe pods; the aroma appears only during processing) are collected and immersed in hot water (80-85°C) for 20 seconds. Next, fermentation (fermentation) of the fruit occurs at a temperature of 60°C for a week. Only after the second stage of processing does vanilla acquire its characteristic aroma and brown color. The vanilla is then dried in the shade outdoors for several months. After appearing on the pods white plaque the spice is considered ready for use.
The quality of vanilla depends on many factors; it is divided into 8 varieties.
Vanilla is still one of the most expensive spices on the world market. This was led to by a difficult technological process its processing and the complexity of growing vanilla as a crop (the need for artificial pollination). The high cost of this seasoning prompted the synthesis of its artificial substitute - vanillin. But, as with all substitutes, it was not possible to completely replicate the subtlety and durability of real vanilla - due to the presence of minor odor components caused by heliotropin and other components essential oil vanilla.
Vanilla pods good quality should be 10 - 20 cm long, soft, elastic, rounded, oily to the touch, dark brown or almost black. The best varieties are covered with white crystals. The aroma of vanilla is incredibly persistent and can last up to 30 years. Due to improper storage or preparation, vanilla pods lose their elasticity, become brittle and discolored, losing their valuable spice qualities.

History of vanilla spice
In ancient times, vanilla pods were used by Indians as money. The Totonac tribe, which was the first to cultivate vanilla vines, was captured by the Aztecs and paid them tribute with vanilla pods. According to Totonac mythology, vanilla grew from the blood of a goddess and her mortal lover, who were beheaded by her angry father.
The first written mention of the cultivation and use of vanilla was left by the Natuatl tribe.
During the reign of Emperor Montezuma, the Aztecs also prized the spice vanilla and collected taxes from vanilla pods. Vanilla was used to flavor chocolate and a cocoa-like drink.
The Spaniards, who discovered and conquered America, began to monopolize the import of vanilla from Mexico in the 16th century.
In Europe, a very expensive spice was used to make chocolate and cocoa; it was used to flavor tobacco and simply chewed it, considering it a cheerful aphrodisiac.

American settlers fell in love with vanilla after the author of the Declaration of Independence, Thomas Jefferson, traveled to France, tasted vanilla dessert and popularized the spice in its homeland.
In nature, vanilla flowers, which bloom in the 3rd year of the vine’s life and delight the eye for just one day, are pollinated by small bees and hummingbirds. The hand pollination method still used today was invented by a 12-year-old slave in 1841.
In the late 19th century, several European countries invented vanillin, a cheap substitute for vanilla - a by-product of the production of rosin from pine resin.
Nowadays, 2000 tons of vanilla spice are sold annually in the world. The Madagascar prefecture of Antalaje is considered a vanilla paradise and a center for the production of the spice. Vanilla is also cultivated in the Caribbean - in Jamaica, Haiti, Guadeloupe, Martinique, tropical South America, Ceylon, Malaysia, Reunion, Seychelles, Comoros, Mauritius and Polynesia.
In most developed countries, vanilla flavored product labels must indicate how much of the natural spice was used.

Dishes with vanilla spice

Stories with vanilla spice