Chenopodium Pallidicaule,Peru price supplier

This grain has high protein content (15 to 19 percent) and, like Quinoa and amaranth, a high proportion of sulphur-containing amino acids. It has the advantage of not containing saponins, which facilitates its use.

The traditional and most frequent method of consumption is in the form of flour (called kañihuaco) obtained from lightly roasted and grounded grains. This is consumed on its own, in cold or hot drinks, or in porridges. Over 15 different ways of preparing the whole grain and kañihuaco are known (as entrees, soups, stews, desserts and drinks). In the bakery industry good results have been achieved by adding 20 percent of cañihuaco to wheat flour, which gives the product (bread, biscuits) a pleasant characteristic colour and flavour.