Aloysia deserticola, also known as rica-rica or kore, is an aromatic shrub that is endemic to the Andean Altiplano, concentrated in the Chilean regions of Arica y Parinacota, Tarapacá, and Antofagasta.

Its leaves and branches are also dried and used to season food, as flavorings for mate and tea, as part of the drink known as a "rica-rica sour," and for making artisanal ice cream.

[3][4][5] In traditional medicine in communities such as San Pedro de Atacama, Toconce, Socaire, and Ollagüe, rica-rica is used to treat indigestion, as an antispasmodic that targets the symptoms of stomach problems.

[6] Later, it was transferred to the genus Acantholippia by Harold Norman Moldenke in Lilloa 5: 370, in 1940, a scientific name that also remains a synonym today.

[7] Finally, in 2014, it was transferred to the genus Aloysia by Patricia Lu-Irving and Nataly O'Leary in Systematic Botany 39(2): 653.