Peru

White corn has the same properties as yellow corn. Used in Mexican cuisine for soups (Pozole). Read more

Light up your taste buds with a little Goya Amarillo Paste. Use it to add a spicy and rich flavor to your dishes. This paste can be used on sandwiches or even in combination with rice for a unique twist. Read more

Pigeon Peas are known for their full taste and are used in many Latin and South American kitchens. Read more

Broken White Hominy for Pozole and stews. Read more

This is party in a jar! With this pasta it is now easier than ever to make traditional Peruvian dishes Read more

Anatto seed paste Read more

Dried yellow chili. Read more

This mild aji amarillo paste from Del Huerto is one of the most used ingredients in Peruvian cuisine. It is a yellow chili paste that is ideal to prepare dishes such as stews, meat or vegetables. Read more

This type of flour is often used in traditional Peruvian cuisine for dishes like tamales, bread, and desserts. Read more

Purple corn. Read more

This spicy pasta de aji amarillo from Del Huerto is one of the most used ingredients in Peruvian cuisine. It is a yellow chili paste that is ideal to prepare dishes such as stews, meat or vegetables. Read more

Goya's Maíz Mote is an essential ingredient in classic South American cuisine, such as Mexican cuisine. In Mexico, Maiz Mote is used to make Pozole or Caldo de Patasca, for example. Maíz Mote has a high fiber content and is gluten free. Read more

Peruvian black mint paste. Read more

Maiz Chulpe for making Cancha. Read more

Red Hominy for Pozole and stews. Read more

The dried lupines are a well-known food in countries like Bolivia, Peru or Ecuador to make various Andean dishes. They are low in fat and calories and are a real energy source. Read more

Achiote pasta is a typical Mexican spice mix that can form a delicious base for a Mexican dish. With this achiote pasta from Del Huerto you can make typical Mexican dishes such as cochinita pilbil, tamales de bola or marinated chicken and turkey. Read more

Dried red plata corn kernels. This red plata corn contains more proteins than the yellow or white corn varieties. The corn kernels are often used in stews, breads, fried dishes and chillies. Read more

Peruvian Algarrobo powder (also called Carob). Grown on the north coast of Peru. Carob Powder is a high protein powder that contains good amounts of calcium, magnesium, potassium, iron and zinc and is also rich in the amino acid, lysine. Read more

Pasta de aji panca is an important ingredient in Peruvian cuisine. This paste has a mild spicy taste and can be used to marinate meat or to give a characteristic flavor to your dishes. Read more

Mountain dried corn for Ceviche. Read more

Pasta de aji panca is an important ingredient in Peruvian cuisine. This paste has a mild spicy taste and can be used to marinate meat or to give a characteristic flavor to your dishes. Read more

Dried Peruvian Panca chili peppers. Read more

Coco Rico is a refreshing coconut drink from Puerto Rico. It is often used in cocktails. Read more