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.