Dried stuffs

Dried Peruvian Panca chili peppers. Read more

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

Chia seeds from Goya 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

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

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

Purple corn. Read more