Peru

Amaranth has a nutty flavor and can serve as a substitute for rice, couscous, risotto or oatmeal. Cooked amaranth has a soft, creamy texture and is therefore very suitable for porridge or soup. Read more

Personally Signed by the Author. Read more

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

Corn for roasting. Read more

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

Salt from the driest desert in the world, in the Atacama Salt Mine. You can use this salt to flavor dishes. Read more

Panela is brown cane sugar. Read more

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

Organic whole grain quinoa. 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

This spicy paste de aji amarillo from Del Huerto is one of the most used ingredients in Peruvian cuisine. It is a yellow chili paste that is ideal for preparing dishes such as stews, meat or vegetables. Read more

This mild aji amarillo paste from Del Huerto is one of the most used ingredients in Peruvian cuisine. It is a yellow chili paste that is ideal to prepare dishes such as stews, meat or vegetables. 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