sumagh

Sumagh, also known as *Sumaq* or *Sumaqhuay*, is a traditional Andean plant-based food coloring derived from the dried and ground leaves of the *Lupinus mutabilis* plant, commonly known as the Andean lupine or tarwi. This vibrant red-orange dye has been used for centuries by indigenous communities in the Andes, particularly in Peru, Bolivia, and Ecuador, as a natural alternative to synthetic food colorants.

The preparation of sumagh involves drying the lupine leaves, grinding them into a fine powder, and then mixing the powder with water to create a paste. This paste is then applied to various foods, including potatoes, corn, and other tubers, giving them a distinctive reddish hue. The dye is also used in traditional Andean beverages and ceremonial offerings.

Sumagh is not only valued for its color but also for its nutritional benefits. The lupine plant is rich in protein, fiber, vitamins, and minerals, making sumagh a culturally significant and health-conscious choice. Unlike synthetic dyes, sumagh is considered safe for consumption and is free from artificial additives.

In modern times, sumagh has gained recognition beyond the Andes, appearing in contemporary Andean cuisine and artisanal food products. Its use reflects a commitment to preserving traditional knowledge while adapting to contemporary dietary preferences. However, due to its limited availability outside the region, sumagh remains a specialty ingredient rather than a widely commercialized product.