An emoliente (Spanish pronunciation: [emolˈjente]) is a traditional drink consumed principally in Peru. It is customary to drink it in the morning or evening. Various medicinal properties are attributed to emolientes and they are used to treat digestive, reproductive, respiratory and circulatory problems.[1]
 | |
| Type | Tisane |
|---|---|
| Country of origin | Viceroyalty of Peru |
| Region of origin | Peru |
| Ingredients | Barley, Andean horsetail, flaxseed, alfalfa, ribwort plantain, boldo, sugar and lemon juice |
Emolientes were introduced to Peru during the colonial era as a medicinal drink or tisane. In Lima they became popular to the point that there was an emolientero (emoliente seller) on practically every street corner.[2][3]
Characteristics
editAn emoliente is a drink based on roasted grains of barley, medicinal herbal extracts, sugar and lemon juice. Amongst the most commonly used herbs are Andean horsetail, linseeds, alfalfa, ribwort plantain and boldo.[2]
In recent years, emolliente sellers, especially those with mobile street carts, have been incorporating a range of medicinal plants into their drinks, some of which have been chosen due to their diuretic properties.[2] These include cat's claw, maca, gale of the wind, sangre de grado, muña and Aloe.[4] Other so-called "special" emolientes may include pollen, honey, algarrobina, corn silk, spices (such as cinnamon) or infusions made from fruit (quince or pineapple) or potato skins.[2]
References
edit- ^ "¿Cuáles son los beneficios de consumir emoliente?" (in Spanish). laprensa.peru.com. 20 February 2015. Archived from the original on 21 February 2018. Retrieved 21 February 2018.
- ^ a b c d Acurio, Gastón (2008). Larousse de la gastronomía peruana: diccionario gatronómico ilustrado (in Spanish). Lima: Q.W. Editores. p. 159. ISBN 9789972589379. Archived from the original on 2021-11-30.
- ^ "EMOLIENTE". Comidas Peruanas. Archived from the original on 28 August 2017. Retrieved 28 August 2017.
- ^ "Propiedades del Emoliente". Mujeractiva.com. Archived from the original on 28 August 2017. Retrieved 28 August 2017.