Its Spanish name, ajos sacha, means “false garlic” referring to the strong garlic smell and flavor of the leaves when crushed. Researchers confirmed ajos sacha's historical use for arthritis and rheumatism when they reported that the plant was capable of inhibiting COX (an enzyme required in the inflammatory process) and well as reduced ear edema in a study with rats in 1997. Ajos sacha has also been reported with antimicrobial actions against fungi, plant viruses, and bacteria, which may help explain its use for colds, flu, pneumonia and other upper respiratory infections. It contains several of the main sulfur compounds that garlic does, which are responsible for the garlic-like odor and taste of ajos sacha.