Hercampuri

Hercampuri is a name applied to two species of Gentianella – Gentianella nitida and Gentianella alborosea.^[1] It has been used in Peruvian folk medicine since before the time of the Incas. These small shrubs are native to the high Andes of Peru. The Junin Province is a region of Peru that grows hercampuri.

Gentianella alborosea

Traditional use

The whole plant^[which?] is used as an infusion. The roots are thin and yellow in color and the infusion of hercampuri also has a yellow color.^{[citation needed]}

Chemical constituents

The infusion of hercampuri is one of the most bitter flavors of all herbs. The beneficial compounds that give hercampuri its unique taste contribute to the bitterness of the infusion. Chemical constituents isolated from Gentianella nitida include amaronitidin^[2] and nitiol.^[3]