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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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