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The Kiwicha is native to the high Peruvian Andes. Also known as Amaranth, Kiwicha is an ancient crop cultivated for thousands of years by many cultures, including the Incas. Kiwicha seeds are slightly bigger than poppy seeds and very flavorful.

They are popped to produce a crunchy white nutty popcorn which is popular and delicious as a snack, cereal or breading for chicken and fish. The grain is also ground into flour, rolled into flakes, "puffed", boiled for porridge, sprinkled on salads and added to breads.

The gluten-free Kiwicha is very high in protein and essential amino acids, and therefore often called one of Peru's "super grains". As the body can easily absorb it, it's a unique energy source especially for children, sick and elderly people. It's a great plant-based protein source for vegetarians and vegans. Regular consumption of kiwicha reduces blood pressure and cholesterol levels and is considered having anti-aging effects.

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