Peru

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

Anatto seed paste Read more

Personally Signed by the Author. 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

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

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

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

Organic whole grain quinoa. Read more

Corn for roasting. 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

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

Quinoa contains a lot of vegetable proteins and is rich in minerals. You can mix quinoa with your (plant-based) milk or yogurt, smoothies and more! Read more

Red quinoa is rarer and less known, but the seeds, like black quinoa, contain more nutrients than normal 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