 Some reports show it has been used as a flavouring since Incaic times, and modern Ecuadorians still use this spice during general cooking and the production of food for rituals.Offerings to family ancestors for example, sometimes include food such as mazamorra morada (purple pudding) and beverages such as the alcoholic drink "alajua", both of which require the use of "ispinku" as a key ingredient.The oils have previously been used in the traditional medicine of some Amazonian tribes for their anti-inflammatory properties and some peer-reviewed data also support this theory.