kiwicha

Kiwicha is the common name used in the Andean region for the seeds of several Amaranthus species that are grown as a pseudo-cereal. In Peru, Bolivia, and surrounding areas, kiwicha typically refers to Amaranthus caudatus and related species whose tiny, round seeds are the edible portion. The plant also produces leaves that are eaten as greens in some cuisines.

Historically, kiwicha was a staple crop of pre-Columbian civilizations in the Andean highlands. It remains important in parts of Peru, Bolivia, and Ecuador, where it is cultivated for local consumption and increasingly for export as a health-food ingredient. In recent decades, international interest in gluten-free and lysine-rich foods has supported renewed production and research.

Cultivation and agronomy: Kiwicha is an annual plant that tolerates drought and poor soils, often growing 0.5 to 2 meters tall depending on variety. It is typically sown in warm conditions and begins to form edible seeds after about 90 to 120 days. The seed heads dry and are harvested, then processed to remove hulls. Both seeds and greens are utilized, with harvest and processing practices varying by region.

Nutritional and culinary uses: The seeds are high in protein for a plant-based crop and are gluten-free, making kiwicha popular in health foods. They can be toasted, ground into flour, popped, or used whole in porridges, soups, and baked goods. Leaves are consumed as leafy greens in some traditional dishes. Kiwicha remains culturally significant in the Andes and is increasingly found in global specialty markets.