Yacon roots have been used for quench–thirsting. According to some historians, “chasquis” (messengers of the Inca’s empire) used to take with then Yacon roots for quench–thirsting and to satisfy some electrolytes. This situation is totally understandable if we take into account that Yacon has a high percentage of water, sugar, and vitamin K. Yacon is cultivated not only in Andean valleys but also in the Peruvian Coast. Evidence of that is Paracas’ mummified remains where, according to archaeologists, Yacon roots were found in each remain. Likewise, Towle (1961) said that Yacon was considered as a food source in the Mochica period—ancient Peruvian culture—located to the North Coast of Peru. The potters from this culture used to draw Yacon on clay pots. This is an indicator that reflects the importance of Yacon for our forbear. Yacon contains a lot of benefits and properties; also, it has easy cultivation. Yacon (Smallanthus sonchifolius) grows in warm and mild areas of the Andes mountains range. The syrup is obtained through the yacon root extract. Yacon can decrease triglycerides levels in the organism, stimulate folic acid production, and improve calcium absorption. This superfood is a healthy option replacing refine sugar.
Yacon (Smallanthus sonchifolius)
Add 1 tbsp of yacon syrup in fruit salads, pancakes, smoothies, and so on.
Keep in a cool and dry place.
It doesn’t require refrigeration.