Peru

Quinoa flour consists of ground quinoa seeds and contains a lot of vegetable proteins. You can use quinoa flour in bread and other pastries or as a batter for pies, pancakes and waffles. You can also combine it with other gluten-free flours. Read more

Lucuma powder is a dried, ground version of lucuma fruit. The powder has become a favorite alternative sweetener worldwide. Read more

This type of flour is often used in traditional Peruvian cuisine for dishes like tamales, bread, and desserts. Read more

Goya Quinoa is a high-quality, nutritious grain. Read more

Peruvian Chuno (or tunta) are dehydrated potatoes from the Andes. Read more

Organic whole grain quinoa. Read more

Quinoa is a superfood that is an alternative to rice, potato or couscous. Delicious in salads or with meat and vegetables. Rich in proteins, fibers and minerals. Read more

Salt from the driest desert in the world, in the Atacama Salt Mine. You can use this salt to flavor dishes. Read more

Red quinoa is rarer and less known, but the seeds, like black quinoa, contain more nutrients than normal quinoa. Read more

An excellent substitute for flour in baking recipes. Maca powder is made from the maca tuber native to Peru. You can also use it in your smoothies and yogurt. Read more

Black quinoa has a higher content of protein, fiber, iron and magnesium. Like white quinoa, black quinoa can be used in a variety of dishes, ranging from salads and side dishes to breakfast cereals and desserts. Read more

Corn for roasting. Read more