With over 35 species of corn, 2000 varieties of potatoes, and 650 native species of fruit, Peru is an important center for genetic diversity. But many of the hardy plant species held in honored positions in Indian society for thousands of years were deliberately replaced by European species after the Spanish Conquest. Fortunately in the high Andes, the ancient influences still persist, and unique and highly nutritious grains such as amaranth, quinoa, and kañiwa are now available to the outside world. This is especially beneficial today as many people become more sensitized to the over-produced and engineered foods found in common western diets. Zócalo has sourced several alternative grains & flours that add wonderful flavor and texture to all baking. They are also naturally gluten-free and offer many other health benefits. The following varieties are available:Mesquite Flour: The algarrobo (also known as mesquite) pods have the shape and size of a green bean and are yellow or red in color. The pods are dried and milled, in order to produce mesquite powder. Mesquite imparts a warm, sweet, slightly smoky taste on foods while enhancing the flavors of cinnamon, chocolate, caramel, and coffee.Purple Corn Flour: Purple corn flour can be used wherever you would use regular corn flour, corn meal, or as a substitute for other flour to give your favorite corn based dishes an extra antioxidant burst. It can be used in raw chocolates, breads, tortillas, pancakes, muffins, and cakes. It will add an amazing color to your traditional recipes while boosting the nutritional value.Sweet Potato Flour: Sweet potato flour holds moisture well, brings a richness of flavor, and adds a slight sweetness to any baked good. Despite the name "sweet," studies have shown that it actually helps stabilize blood sugar levels. Sweet potato flour is incredibly versatile and can be used for baked goods, such as breads, ...
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