Dried stuffs

Maca powder is made from the 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

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

Chia seed comes from the chia plant and contains many beneficial nutrients. Chia seed has a neutral taste. You can make salads with it or mix it with your smoothies, smoothie bowls, oatmeal or (vegetable) yogurt. Read more

Amaranth has a nutty flavor and can be used in many dishes. You can also use it as a substitute for rice, couscous, risotto or oatmeal. Cooked Amaranth becomes mushy and is therefore very suitable for porridge or soup. Read more

Quinoa flakes contain a lot of vegetable proteins and is rich in minerals. You can mix quinoa with your (vegetable) milk or yogurt. You can also make porridge from it or use it to bread meat, fish and vegetables. Read more

Quinoa flour consists of ground quinoa seeds and contains a lot of vegetable proteins. You can use quinoa flour in bread and other pastries or as a batter for pies, pancakes and waffles. You can also combine it with other gluten-free flours. 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

Organic whole grain quinoa. Read more

Mountain dried corn for Ceviche. Read more

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

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

Broken White Hominy for Pozole and stews. 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 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

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

Corn for roasting. 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

Purple corn. Read more