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Suma is an indigenous plant to South America, most notably Brazil, Ecuador, Peru and Venezuela. Traditionally it has been used as a food product for many forest foragers and was occasionally administered for medicinal reasons.
Western herbal medicine uses the dried root in whole, cut or powdered form. Fresh root seems to be fairly “tannic” for palatable consumption.
This particular root has been used successfully for thousands of years and the empirical evidence of the ages speaks for itself. It comes highly recommended in times of severe strife and stress induced fatigue.
Suma Root as an Herb for Medicinal Uses
The part of this plant used medicinally is the root.
For hundreds of years, suma was cultivated for treating conditions such as diabetes, skin problems, and tumors.
Historically, suma has been utilized as an aphrodisiac, tonic, and astringent.
Modern reports have suggested this root to be a great dietary addition to increase ones stamina and endurance. South American natives would consume suma as a part of their daily diet for those purposes.
This herb is said to help fight the virus responsible for Epstein-Barr disease.
Culinary Uses of Suma
There have not been any evaluations or extensive formal testing conducted on the herb’s toxicity, and it is speculated that it may induce estrogen-like effects in some people.
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