Peruvian Ingredients: Kiwicha

Known as one of the main seeds in Peruvian agriculture landscape, Kiwicha has been a popular ingredient for decades. The scientific name - Amaranthus caudatus Linnaeus - shows that its part of a large family of short-lived plants with dense flowers, and are cultivated in many parts of South America. The plant is also knows as "Amaranth" or "Love-lies-bleeding" and actually has a long history in the continent. There's clear evidence that it has been planted and manipulated 4 thousand years ago by the the Inca population.

Kiwicha has an outstanding nutritional value and was considered by the Incas as a super food, even though they never used that term of course. A serving of pure grain has 15 to 18% protein (which helps build bones and muscles). To this is added a high percentage of calcium, iron, phosphorus and zinc. It's also rich in vitamin A - which has antioxidant properties and preserves the health and proper functioning of specific tissues, such as the retina.

It does have a particular flavour that mixes very well in many dishes and desserts. People in Peru usually toast the grains so it gets a crunchy texture and a brownhis or white colour. All in all, the popular traditions have evolve to adapt Kiwicha in many recipes, such as:

Picante of fish and Kiwicha
Sweet cookies
Kiwicha creme caramel
Kiwicha bars and candy balls
Cereal mix bars
Kiwicha Ocopa
Kiwicha Chicha (drink)

There's an increasing consumption of this grain in the United States as well, and it's considered a functional food. It can be found in most supermarkets and Andean ingredientes providers.

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