guascas

Guascas (Gallesia integrifolia), also known as guasca, is a leafy herb native to the Andean highlands of Colombia and Venezuela. The plant produces small, dried leaves that are pale greenish-gray in color with a distinctive herbal, slightly citrusy and earthy flavor profile. The dried leaves are the culinary form most commonly encountered, though the plant is occasionally used fresh in its native regions. Guascas belongs to the Phytolaccaceae family and thrives in high-altitude tropical regions, particularly in Colombian mountain regions where it has been cultivated for centuries.

The herb possesses a subtle, complex flavor that is difficult to describe precisely—often characterized as resembling a combination of cumin, oregano, and citrus notes with underlying earthiness. When dried, the leaves become brittle and are typically crumbled or powdered for use. The aroma is aromatic and herbaceous, becoming more pronounced when the leaves are bruised or heated.

Guascas is predominantly used in Colombian cuisine, where it is a signature ingredient in the iconic soup ajiaco bogotano (a potato and chicken soup from Bogotá). The herb is traditionally added to potato soups, stews, and broths, where it imparts a distinctive warm, herbal note that characterizes these dishes. It is also used in certain meat preparations and regional vegetable dishes throughout the Colombian Andes.

The dried leaves are typically added early in the cooking process to allow their flavors to develop and infuse the broth or sauce. Fresh guascas, when available, may be used as a finishing herb. The quantity is generally modest—a small handful of dried leaves suffices to flavor a large pot of soup. Outside Colombia, the herb is rarely encountered, though it is gaining recognition among chefs working with South American ingredients.