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An exquisite, very rare, herbaceous, geophytic perennial, up to 50 cm tall, native to the tiny state of Tlaxcala in central Mexico, where it grows in grasslands, scrublands, pine forests and in fields, along with cultivated crops. For hundreds of years, while employing a more rudimentary manual harvesting system, locals honored and cared for this plant but with the introduction of mechanized agriculture, it is gradually being eliminated. Lycianthes moziniana develops a thickened taproot, and purple-lilac flowers, followed by ovoid, edible berries, 3-5 cm long, green when ripe, succulent and sweet with a slightly acidic note, somewhat similar to prickly pears. Locally, the fruits are very popular. They are sometimes sold in markets and often used as ceremonial offerings for the "Día de Muertos" (Day of the Dead), a Mexican holiday. According to tradition, the beautiful perfume of tlanoxtles help attract the spirits and guide them to their houses and when the perfume starts to dissipate, it indicates that the spirits have finished their feast and visit. Tlanotchtles are exquisite and they are consumed raw, like grapes, wrapped in tortillas, dried like raisins or in preserves. In the Aztec culture, the plant also had a variety of medicinal applications. Studies revealed that it has a high Vitamic C content and nutritionally it compares well to Lycopersicon (tomatoes) and Physalis (husk tomatoes), making it a good option for a nutritious diet. It has great potential for cultivation in warm-temperate and it would make a very productive and desirable new specialty fruit. For best germination, like in tomatos, seeds should be put through a brief fermentation process in order to eliminate the mucilaginous layer that covers them.