Peruvian Cuisine - Recipes, Ingredients and Traditions of Peruvian gastronomy for the world

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