Lee said:
Well then...I will have to have some lemon in my cocoa tea tomorrow and see what happens.
Actually I take that back. Thinking back I remember reading about using lime, which is why I told you lemon juice. What I had actually read was the material lime (calcium-containing inorganic materials). This section from wikipedia clarifies, and also mentions what FeelGoodLost most likely saw:
The alkali component, usually kept in a gourd (
ishcupuro or
poporo), can be made by burning
limestone to form unslaked
quicklime, burning
quinoa stalks, or the bark from certain trees, and may be called
ilipta,
tocra or
mambe depending on its composition.
[7][8] Many of these materials are salty in flavor, but there are variations. The most common base in the
La Paz area of Bolivia is a product known as
lejía dulce (
sweet lye), which is made from quinoa ashes mixed with
aniseed and cane sugar, forming a soft black putty with a sweet and pleasing flavor. In some places,
baking soda is used under the name
bico.
When I travelled to Salta and Jujuy I remember seeing an equal amount of signs for "bico" as for hojas de cocoa. I never tried the bico though so I can't give any anecdotes.