Kañiwa (pronounced ka-nyi-wa) is a remarkably nutritious grain of the high Andes that has been described as helping to ‘sustain untold generations of Indians’ in one of the world’s most difficult agricultural regions. Often referred to as “baby quinoa” kañiwa is an ancient grain that is higher in protein than quinoa and with an earthy taste and rich color. Naturally gluten-free, it can be used as a substitute for rice or pasta and is fantastic in cold salads, soups, stir-frys or in hot cereals. Unlike quinoa, kañiwa doesn’t have a bitter coating that requires it to be washed before using.
This species of Goosefoot (flowering plant), similar to quinoa, is grown in the Andes extreme highland environment where wheat, rye and corn grow unreliably or not at all. It is considered more resistant than any other grain crop to a combination of frost (frost occurs up to nine months of the year in this region), drought, salt, and pests.
Like other Zócalo heritage products, it is produced by an association of Peruvian farmers in the Andes Mountains and is USDA certified organic.
2011 Sofi Finalist for Outstanding Grain