Dried stuffs

An excellent substitute for flour in baking recipes. Maca powder is made from the maca tuber native to Peru. You can also use it in your smoothies and yogurt. Read more

An excellent substitute for flour in baking recipes. Maca powder is derived from the black tuber indigenous to Peru. 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

Dried Peruvian Panca chili peppers. Read more

White, black and red quinoa mixed to a Tricolor Read more

Goya Quinoa is a high-quality, nutritious grain. Read more

Organic whole grain quinoa. 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

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

Purple corn. Read more

Dried yellow chili. Read more