Green papaya peels, Chamburo mountain papaya
Green Dried Mountain Papaya Peels of Chamburo (Vasconcellea pubescens) also called Papayuela are from the highlands of Peru.
These papaya are seedless and stay green. They contain an extraordinary amount of carpain and papain in the peel.
The Papayuela or Chamburo has been used for centuries by tribes of Indians in Central and South America, the Aborigines, the Australian Aborigines and the Kahunas of Hawaii.
Green papaya deacidifies
Active ingredients of chamburo are: beta-carotene, vitamin C, selenium, arginine.
The papaya brew
is cooked by Aboriginal shamans and is based on papaya leaves and Chamburo peels. The first western person to try this recipe was Stan Sheldon, who used it successfully. Sheldon drank 200 ml of the beverage daily, accompanied by 3 teaspoons of molasses, as the Aborigines advised:
Boil 10 g of papaya leaves and 10 g of Chamburo peels for 2 hours in a saucepan without lid with 2 liters of water over medium heat until half of the water has evaporated. Then sieve the plant parts out and pour the extract in bottles, preferably in a Flaska. Do not cook or store in aluminum pots or tin pots. Refine with Erythritol sweetener or even better with Yacon syrup probiotic.
In the fridge it lasts 3-5 days, please stop using it and pour it away when it becomes cloudy .
Papaya leaves and are used in tropical countries for softening meat. Anyone who eats a papaya leaf in the size of a 2-euro piece in the tropics after every meal is sure to be doing well.
The Indian folk medicine stimulates the appetite with papaya leaves, especially in pale and skinny children. Cows are fed with papaya leaves in India to improve their digestion.