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

Purple corn. Read more

Panela is brown cane sugar. Read more

Dried Peruvian Panca chili peppers. Read more

Amaranth seeds, naturally gluten free. Read more

Dried yellow chili. Read more

Máchica (Quechua: machka) is a type of flour made from ground roasted barley or other roasted grains, but it is also made by roasting ground corn or wheat. 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

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

Red hot pepper paste Goya brings authentic Latino dishes to your kitchen. Lighten up your taste buds with some Goya Yellow Hot Pepper Paste. Use it to add a little spice and rich flavor to main dishes or sides. Read more

Peruvian black mint paste. Read more

Red Hominy for Pozole and stews. Read more

Peruvian Chuno (or tunta) are dehydrated potatoes from the Andes. Read more

Pigeon Peas of the brand Valle Del Sole. Pigeon peas contain highly important proteins and amino acids. Read more

Maiz Chulpe for making Cancha. Read more

Peruvian dried black potatoes. Also known as Chuno or 'Tunta'. Read more

Personally Signed by the Author. Read more