Kañiwa

Kañiwa, also known as cañihua, is a drought-tolerant pseudocereal derived from the seed of Chenopodium pallidicaule. It is closely related to quinoa and is cultivated for its small, dark seeds that can be eaten like other grains. The plant is native to the high Andes of Peru and Bolivia and is valued for growing in harsh, dry conditions.

Kañiwa is typically grown at high elevations, commonly around 3,000 to 4,000 meters above sea level, in poor or rocky soils. It is mostly produced by smallholder farmers in the Andean region and can be grown as part of mixed cropping systems. The crop has a relatively short growing season and is adapted to cold temperatures and limited irrigation.

Nutritionally, kañiwa is gluten-free and high in protein, fiber, and minerals. Its amino acid profile is considered favorable for a plant-based diet, and it provides iron, calcium, and magnesium along with other micronutrients. The seeds can be consumed whole or milled into flour and are used in a variety of dishes, including porridge, soups, salads, and baked goods. Kañiwa seeds can also be toasted or popped to add texture and flavor.

Preparation usually involves rinsing the seeds to remove saponins, which can impart a bitter taste. Once rinsed, kañiwa can be cooked in a ratio similar to quinoa or rice, typically simmered in water or broth until tender, then fluffed and served as a side dish or incorporated into pilafs, granolas, and other recipes. Although not as widely traded as quinoa, kañiwa remains an important traditional staple in the Andean diet and is increasingly found in specialty markets worldwide.