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

Panela is brown cane sugar. Read more

Anatto seed paste Read more

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

Val Beans are als called Lablab beans or Pois du Val. These beans are grown and consumed in countries such as India, Africa and Peru. Read more

Red Hominy for Pozole and stews. 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

Dried yellow chili. Read more

Maiz Chulpe for making Cancha. Read more

Peruvian black mint paste. Read more

Val green beans by the brand Valle Del Sole is often used in the Peruvian cuisine. Read more

corn to roast. Read more

Red hot pepper paste. Read more

Made with organic cilantro for a zesty aromatic flavor. Read more

Quinoa is a superfood that is an alternative to rice, potato or couscous. Delicious in salads or with meat and vegetables. Rich in proteins, fibers and minerals. Read more