(Andean kañihua, Qañiwa, Qañawa, Qañawi, Canawa, Cañihua, Kañiwa, Kanawa, Kanahua, Kanagua, Quitacaniqua, Ayara, Cuchi-quinoa, Iswalla hupa, Ahara hupa, Aara, Ajara, Canahua, Canihua, Chenopodium pallidicaule, Baby quinoa)
Indigenous to the Andes, kaniwa (Chenopodium pallidicaule) is a highly nutritious and extremely hardy plant that continues to be cultivated in the Andean highlands of Peru and Bolivia for its edible grains (technically seeds) and leaves.
Often compared to quinoa, which belongs to the same genus, the gluten-free seeds of this pseudo-cereal grains are relatively small in size and are characterized by a color that ranges from dark red to chestnut brown or black. Although the seeds are tiny, they pack high amounts of protein and are an excellent source of fiber, essential amino acids, antioxidants, and a wide range of beneficial vitamins and minerals.
Kaniwa seeds are appreciated for their nutty and mildly sweet flavor, a slightly crunchy texture, and their high versatility. They can be used as an ingredient in various soups, stews, salads, pilafs, desserts, and beverages, or enjoyed with curries or stir-fries in place of rice. Read more
The seeds are also traditionally roasted and made into a nutty-flavored flour (kañihuaco or cañihuaco) which has many culinary uses. The grain does not have any saponins – protective coatings found in most plants, giving them a soapy, bitter flavor unless thoroughly washed, so there is no need to rinse or soak kaniwa before cooking.
The kaniwa flour can be added to breakfast porridges or baked goods, used as a coating for fish or meat, or cooked into a delicious hot beverage. Nowadays, the cultivation of kaniwa in the Andes has shrunk to 2,000 hectares, and many farmers choose to grow more popular crops such as medicinal herbs and oats.
