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Tocosh Powder Tulki 250g

DIETKTO250-1U

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Tocosh powder is obtained from native Peruvian potatoes of the Walash variety which have been naturally fermented for at least 6 months, thus generating bacteriocins with antibiotic properties. Tocosh powder is therefore a probiotic that regulates the intestinal flora. It is recommended in cases of gastritis and gastrointestinal infections. 

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£8.67 (incl. VAT)

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Potatoe Tocosh Flour (Solanum tuberosum)

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250g packet of 100% pure Tocosh powder

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Tocosh is an Andean product obtained from the fermentation of native potatoes for six to twelve months and is valued for its traditional consumption as mazamorra (a Peruvian dessert). The Incas considered potatoes to be a divine gift from their Apus (Gods), and in the preparation process, another deity, the river, was involved. Selected potatoes were placed in pits near the river, pressed with stones, and allowed to be watered by the river for months. The water transformed the potatoes into a powerful natural antibiotic with probiotic characteristics. After sun-drying, it was traditionally used to prepare sweets, broths, and stews.

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Today, Tocosh is still used as a medicinal plant by rural communities in the Peruvian Andes. It is especially used for stomach ulcers, gastritis, bronchial problems, and to restore intestinal flora. In its natural form, Tocosh has a strong smell and taste, but as a flour, it has a minimal odor. It is also used to heal wounds. This natural probiotic and antibiotic is accepted by everyone without known contraindications.

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Tocosh is valued not only for its cultural and gastronomic significance but also for its medicinal properties passed down through generations.

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How to consume Tocosh Flour?

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To enjoy the benefits of Tocosh, consume one teaspoon of Tocosh flour dissolved in cold or hot water daily, as it does not loose its virtues when heated. You can take it alone or mixed with juices, smoothies, or yogurt. It is recommended to take it on an empty stomach in case of gastritis, and you can do it up to three times a day. It is suggested to maintain this habit for 30 days. You can also prepare it as mazamorra, following the same process as chuño or cornstarch mazamorra.

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