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A paste like agent is also used in Andean areas, often kept in a small gourd ( “ishcupuro” or “poporo” on the Carribean coast of Colombia). The alkali added usually has a salty taste, yet some alkaline agents are sold flavoured, which adds a specific taste to the chewing experience, such as the “lejia dulce”, one of the most common base in the La Paz area of Bolivia, which is made from burnt quinoa ashes mixed with anise and cane sugar, formed into a soft black putty with a sweet and...