Grains, Coffees, Crops, Beans & Nuts of Peru

Café Peruano - Peruvian Coffee

Coffee beans originated in Africa and were introduced to Peru in the 19th century. But coffee cultivation did not become common in Peru until the mid-twentiest century. In the 1990s, coffee growing was encouraged as a replacement for coca farming by several non-governmental agencies. Today the coffee industry is one of the country's most important agricultural sectors making Peru a big player in the worldwide coffee market. Peru is noted for being a major producer of organic and fair trade coffee beans. Because of the mild nature of most coffee produced in Peru, it is used primarily for blending, French-roast and as a flavored-coffee base. However, some coffees from the northern region of Peru have a superb full body and a delicate sweetness. The Peruvian central region in particular, has gained recognition for its high quality organic coffee. And Puno coffees from the southern region are full-bodied and very citrus-like tasting. Cuzco coffee offers fruity acidity and is among the most consistently balanced Peruvian coffees.

Kiwicha - Amaranth

The Kiwicha is native to the high Peruvian Andes. Also known as Amaranth, Kiwicha is an ancient crop cultivated for thousands of years by numerous cultures including the Incas. Kiwicha seeds are slightly bigger than poppy seeds and very flavorful. They are popped to produce a crunchy white nutty popcorn which is poplar and delicious as snack, cereal or breading for chicken and fish. The grain is also ground into flour, rolled into flakes, "puffed", boiled for porridge, sprinkled on salads and added to breads. The gluten free Kiwicha is very high in protein and essential amino acids and therefore often called one of Peru's "super grains". As it can be easily absorbed by the body, it's a unique energy source especially for children, sick and elderly people. Additionally regular consumption reduces blood pressure and cholesterol levels.

Mani - Peanut

Peanuts are believed to be of South American origin. The cultivated peanut was most probably first domesticated in the Peruvian valleys where archaeologists have found rests of mani and dated them to about 7600 years. Many pre-Columbian cultures as the Moche depicted peanuts in their art. Although peanuts are considered to be nuts culinary wise, botanically they belong to the legumes. Manis are very popular in Peru and common ingredients in the local Creole cuisine. They find their use in sweet and savory dishes alike.

Pallar - Lima Beans

Pallar, known in English as Lima Beans or Butter Beans, are native to Central and South America. Big seeded varieties known as "Big Lima" were domesticated in the Peruvian Andean Mountains since ancient times. The pods contain oval to kidney shaped seeds. Immature beans are green, once mature creamy-white beans are common, although certain varieties feature colors such as green, red, purple, brown or black. Lima beans are a good source of dietary fiber, and a virtually fat-free source of high quality protein. Traditionally they have numerous uses in the local cuisine. Lima Beans are added to stews, soups, salads and the famous Pachamanca.

Quinua - Quinoa

Nowadays called a "supercrop", Quinua played a vital role in the Andean diet for thousands of years. The origin of Quinoa domestication appears to be located in the area around Lake Titicaca. It was an important staple food of the Incas who referred to Quinua as "mother of all grains". Small and bead-shaped, the ivory-colored quinoa cooks like rice (taking half the time of regular rice) and expands to around three times its original volume. Quinoa has a light, fluffy texture when cooked, and a mild, slightly nutty flavor. The gluten and cholesterol free Quinoa is very high in protein and considered a complete protein because it contains all eight essential amino acids. It is easy to digest and provides a rich and balanced source of vital nutrients making it an ideal food for children, sick and elderly as well as health-conscious people. Quinua is popular as breakfast cereal and as substitute for rice or couscous. It's also used in soups, salads and desserts. Quinua flour can be used in all sorts of baking. Favored by Peruvian children is popcorn made of Quinoa seeds called Kokitos.

Sacha Inchi - Inca Peanut

Sacha Inchi, also known as Mani del Inca or Inca Peanut in English, is native to the Peruvian Amazon region and cultivated for centuries. The plant produces star shaped fruits which contain oval and dark brown seeds looking like flat, compact almonds. The Sacha Inchi seeds are rich in oils and proteins. The oil contains high levels of unsaturated fatty acid such as Omega 3, 6 & 9 and is rich in iodine, Vitamin A and E. It has a delicious mild nutty flavor. Traditionally Inca Peanuts are eaten as they are or roasted. The oil finds its use in numerous local dishes. The Sacha Inchi and its oil have numerous health benefits. It helps lower the blood pressure and cholesterol level, reduces blood sugar, better calcium absorption and maintains bone density, relieves symptoms of depression, improves mood and problems with hyperactivity. Additionally Sacha Inchi is widely used in the cosmetic industry. The oil restructures and protects the skin, hair and nails.

Tarwi - Andean Lupin

Tarwi is grown in the Andes since ancient times for its edible, spicy bean which was an important food for Andean cultures for centuries. The beans were found in tombs of the Nazca culture and depicted on ceramics of the Tiahuanaco. The bone-white seeds contain more than 40% protein and 20% fat, comparable in protein digestibility and nutritional value with the soybean, but until now didn't gain the popularity of it. In the Andean highlands Tarwi is incorporated in various local dishes. It's used in stews, soups, purees and sauces as well as in desserts. Tarwi Flour is used for the preparation of bread.