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Tokosh: The Inca's Natural Antibiotic

Tokosh (also spelled togosh or tocosh) is an ancient Peruvian food product traditionally made from white potatoes preserved in mountain spring water. The name originates from the Quechua word togosh, meaning "wrinkled" or "shriveled," a testament to its distinctive appearance. It is renowned for its exceptional nutritional and therapeutic properties.

Its existence is attributed to the Incas, or one of the tribes within their empire, who discovered that the bacterial fermentation of potato cellulose (or occasionally corn, olluco, or arracacha) produces penicillin. This suggests that this natural antibiotic was discovered much earlier than previously thought in Western science.


The Traditional Fermentation Process

The authentic method for producing Tokosh is a sacred, time-consuming process:

  1.      1.   A pool of water with a current is either located or manually dug on the banks of a stream at an altitude of approximately 3,500 meters.

  2.      2.   Potatoes or corn are placed in a mesh bag woven from grass and straw, weighted down with stones, and submerged undisturbed for twelve months.

  3.      3.   The flowing current moves through the stones, washing away excess bacteria during the fermentation process.

  4.      4.   Once fermentation is complete, the resulting shriveled Tokosh, known for its powerful odor, is dried in the sun and stored.

The Incas regarded this fermented product as a gift from the God Inti (Sun God) for the preservation of the body.


The Challenge to Quality

Today, Tokosh is widely consumed, particularly in the Huánuco Region high in the mountains. It is traditionally prepared as a jelly-like dessert, pudding, or mash.

Unfortunately, the traditional, year-long process is increasingly abandoned as it has become cost-prohibitive. Some producers now use acidic cocktails to ferment Tokosh in as little as 10 days. This rapid, toxic process is dangerous; in 2018, it tragically led to several fatalities in Lima. It is now difficult to find quality Tokosh fermented through the traditional, year-long spring water method.

Our Commitment to Quality: With the help of an old Quechua medicine man, we patiently ferment our Tokosh for one full year to produce the utmost quality and efficacy, preserving the authentic tradition.


  • Therapeutic and Nutritional Benefits

    A natural antibiotic is generated during the fermentation process, which is why Peruvians historically use Tokosh to combat gastrointestinal, urinary, and skin infections.

  •      •   Digestive Power: It actively protects the gastric mucosa and is rightfully called a cure for gastritis, whether caused by stress or poor diet. As a powerful probiotic, it significantly increases beneficial intestinal flora and aids overall digestion.

  •      •   Traditional Medicine: Tokosh is traditionally used for treating hemorrhoids, gastric ulcers, lung inflammation, common colds, respiratory conditions, and supporting the body in the postnatal period, as well as healing both internal and external wounds.

  •      •   Nutrient-Rich: It is an excellent source of calcium, Vitamins B1 and B6, essential amino acids, fatty acids, and numerous micro- and macro-elements. It effectively facilitates the breakdown of nutrients into simple fractions that are easily digested.

  •      •   Healing Superiority: Various studies have even shown that Tokosh, as a natural whole food, has increased healing properties compared to pharmaceutical-grade penicillin. In the Andes, it is traditionally used in the baby diet to prevent cramps and colds.


Consumption and Recommendation

The major barrier to consumption is Tokosh's unpleasant taste and odor. Since most people are intolerant of these characteristics, our 500 mg capsules offer the perfect solution.

Recommended Use:

GroupConditionDaily DosageNotes
AdultsPrevention2 capsules
AdultsTreatment2 times 2 capsulesBest used on an empty stomach, especially for treating gastritis, stomach ulcers, Helicobacter, E. coli, and Candida.
Children5 to 12 years1 or 2 capsules

A short break is recommended after three months of continuous therapy. Nuestra Tokosh is not recommended for pregnant women or children under the age of 5. 

Tokosh was developed in association with the Center for Integrative Procedures and Supplements Dr. Dunjic from Belgrade. By purchasing this product, you are directly supporting the Quechua natives whose knowledge and help were essential in its creation. 

(Find capsules of the finest, traditionally fermented Tokosh in our webstore.)