Chuño flour (Harina de chuño)

Harina de chuño, or chuño flour, is a unique South American flour made from freeze-dried Andean potatoes (known as chuños). It is made by employing a traditional method of freeze-drying the potatoes, which consists of two steps — exposing potatoes to sub-zero temperatures at night and then exposing them to the sun during the day.

This process can take up to a week and results in a product that can be stored for years without spoiling. Once the chuño is dried, it can be ground into a fine powder to make harina de chuño. This flour has a distinctive flavor and texture and is commonly used in Andean cuisine, usually as a thickener, to make a variety of dishes, including breads, cakes, and soups.

It is also gluten-free, making it a great option for those with celiac disease or gluten intolerance.