The coca leaf formed a very important part of Inca culture; however, not all inhabitants could consume it. This privilege was only for the Inca royalty, who also controlled its production and consumption.
Today, this plant is commercialized in the city of Cusco and other cities with Andean descent, either as coca leaves alone or in infusions, extracts, candies, chocolates, and even alcoholic beverages.
The scientific name of the coca leaf is Erythroxylum Coca. The shrub where the leaves used by humans grow is of medium size and usually grows in climates and altitudes located in an intermediate zone, normally between 800 and 2,500 meters above sea level.
The first years of the coca leaf shrub's life require special care and attention, but after this stage, the shrub is strong enough to produce up to four harvests per year, yielding up to 1200 kilograms per hectare. The average lifespan of the coca leaf shrub is estimated to be 60 years.
The natural habitat of this plant is the eastern Andes of Peru and Bolivia, but it can also be found in Colombia, Brazil, and Ecuador.
The coca leaf naturally contains the following alkaloids:
In addition to containing all the mentioned alkaloids, the coca leaf is also a very complete food, as it contains Vitamins B1, B2, C, iron, calcium, and proteins.
In the Andean world, coca leaves had a great variety of uses and were also attributed a series of almost magical qualities.
The consumption of coca leaves by farmers has been a custom dating back to Inca times and can still be observed today. To consume coca leaves in this way, three or four leaves should be placed in the mouth, along with a little baking soda, a mixture that produces a numb sensation while providing a burst of energy and vitality, being one of the main reasons for its consumption.
Typically, those who are chewing coca leaves in this way can work long hours without feeling tired or cold, due to the anesthetic effect of its alkaloids.
Chewing coca leaves was also recommended as a way to heal toothaches, stomach pains, and other physical discomforts by ancient Inca doctors or shamans.
Coca leaves were used by the Inca wise men or "amautas" to try to predict the future, by reading the leaves for signs or omens of what was about to happen. There is a belief that, by throwing coca leaves into the air, letting them fall, and then carefully observing how the leaves settled on the ground, one could help predict events that are yet to occur, discover where stolen objects are, and who stole them, among other uses.
In the same way, the Inca populations paid tribute to Mother Earth or Pachamama at the start of the rainy or fertile season with a ritual known as "payment to the earth," in which a hole is dug in the ground and various products and offerings are placed in it, including the sacred coca leaves, to ensure a good harvest and a good year.
In the Andean world, there was a social gathering known as Hallpay where community members congregated around a table full of coca leaves. This gathering aimed to consecrate the divine union between man and the spiritual beings of the Andes, as well as to strengthen their identity, customs, and reinforce social bonds.
The exchange of coca leaves for other products such as meat, potatoes, beans, and vegetables was also a common practice during the Inca era, meaning coca leaves were an important part of the Inca economy.
The Incas had a postal system throughout their territory, manned by 'Chaskis', who were typically young men of athletic build that traversed the empire on foot. This group was one of the most frequent users of coca leaves, as their consumption allowed them to fulfill their duties and travel great distances without feeling fatigue.
As can be seen, the Incas gave very diverse uses to the coca leaf, making it a fundamental part of their social structure, economy, and spirituality, hence it was considered a sacred plant.
The coca leaf is a plant that contains various properties with pharmacological effects; it is a mild stimulant used to combat ailments such as pain, thirst, hunger, and most commonly, altitude sickness.
This plant is native to the Amazonian Andes, where it is used in infusions. It holds religious significance, as it has been used in ceremonies and rituals since the time of the Incas.
The Incas used the coca leaf in religious rituals and as an offering to the gods. Additionally, its consumption was restricted to Inca nobility because it was considered sacred.
The coca leaf has many benefits, as it contains vitamins C, E, A, B1, B2, B5, B9, as well as alkaloids with varying properties. However, one of its main qualities is that it provides energy to the consumer, enabling them to perform activities without feeling tired.
Using coca leaf infusions for altitude sickness is very effective, as the plant boosts energy, helping the body to adjust to high altitudes. However, there is no scientific evidence to support this solution, making this remedy an ancient tradition.
The preparation of coca tea is simple; you just need to place about 6 to 7 leaves in a cup with boiling water and let it steep. It is important to drink it while it's still hot for greater effectiveness.
The coca leaf was considered a mystical plant that only the Inca could consume, primarily used in religious ceremonies and for forecasting the future. This plant was also part of the Inca economy, as it was used as barter to exchange goods with other communities.
While the coca leaf primarily grows in Peru, it can also be found in countries such as Bolivia, Ecuador, and Colombia.
