Peru

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

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

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

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

Purple corn. Read more

Maiz Chulpe for making Cancha. Read more

Broken White Hominy for Pozole and stews. Read more

Peruvian black mint paste. Read more

Gourmet Ají Amarillo Paste has more flavor but is less spicy! A paste made from yellow chili peppers. Read more

Anatto seed paste Read more

Dried yellow chili. Read more

Panela is brown cane sugar. 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

Anca Chili is also known as Aji Especial and, together with the yellow Aji Amarillo, is one of the most common peppers in Peru. It has a mild spicy, fruity and aromatic smoke taste. Read more

Cusquena Dark Lager imparts a dark brown color like ink and offers aromas of roasted malt and bread yeast. The taste is sweet, with hints of caramel and a very subtle bitterness. Read more

Red Hominy for Pozole and stews. Read more

Deep golden beer with an excellent taste, a fine aroma with a light lemon taste. 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

This maca powder is made from the black maca tuber that grows in the highlands of the Peruvian Andes. It can be used as a flour substitute in baking recipes. You can also use it in your smoothies and yogurt! 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

Made with organic cilantro for a zesty aromatic flavor. 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