Kashaya

Kashaya is a traditional drink originating from the Andean regions of South America, particularly prevalent in Peru. It is primarily made from roasted grains, most commonly corn, but can also include barley, quinoa, or other cereals. The roasting process is crucial, as it imparts a distinctive nutty flavor and aroma to the final beverage.

The preparation of kashaya typically involves soaking the roasted grains in water for a period, followed by fermentation. This fermentation process is often aided by natural yeasts present in the environment or introduced by the makers. The resulting drink is usually mildly alcoholic, though the exact alcohol content can vary depending on the duration and conditions of fermentation.

Kashaya is often consumed during celebrations, festivals, and social gatherings. It holds cultural significance and is considered a symbol of hospitality and community. While traditionally homemade, it can also be found in local markets and is sometimes offered in restaurants specializing in Andean cuisine. Variations in preparation methods and ingredients exist across different communities, leading to diverse flavor profiles and textures of kashaya. It is generally served at room temperature or slightly chilled.