One option for chewing coca is with a tiny quantity of "ilucta" (a preparation of the ashes of the quinoa plant) added to the coca leaves; it softens their astringent flavor and activates the alkaloids. Other names for this basifying substance are "llipta" in Peru and the Spanish word "lejía", "bleach" in English. The consumer carefully uses a wooden stick (formerly often a spatula of precious metal) to transfer an alkaline component into the quid without touching his flesh with the corrosive substance. 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 "llipta", "tocra" or "mambe" depending on its composition. 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".