Kiwicha (Kee-wee-cha)
Kiwicha (Kee-wee-cha) and Quinoa (Keen-wah) are two of the most important pseudo-grains of Peru. They were widely used by the Incas because of their nutritional value and pleasing taste. In Peru, the seed is called Kiwicha, but you might know it better as Amaranth. Kiwicha is a complete protein, containing all amino acids that comprise protein. Kiwicha is also gluten free.
It makes for a nice breakfast, and seems best when cooked with quinoa when having for dinner, a good thickener for cobblers, it completes many dishes, making a meal.
Our Kiwicha and 60% Dark Chocolate bar combines the crispy texture of toasted Kiwicha with our delightfully dark chocolate. This chocoate combines two gifts bestowed on Peru and now we offer it to you.
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Nutritional information on:
- Amaranth leaves, raw
Markets that sell amaranth leaves:
(Oriental Market and Deli) has a sign for Amaranth
(Kam Sam Supermarket) No sign so remember the picture
Quinoa (Keen-Wah or Kee-noo-ah)
A grain that has been enjoyed in the Andean region of South America for more than 6,000 years. Quinoa was called "chisaya mama" ("mother of all grains") by the Incas and rightfully so, since it contains a balanced set of amino acids.
A nutritious alternative to rice, quinoa has twice the fiber of rice and many more vitamins and minerals. Quinoa is also gluten free. Cook quinoa and have it with salads. You get your protein from the quinoa. Good salad dressing recipe.
Peru is the leading producer of Quinoa in the Andean region. For our chocolates, we combine toasted quinoa with our milk chocolate producing an enjoyably nutritious treat.
Additional information available here.
