Tarwi

Tarwi, chocho, or Andean lupin is a type of leguminous plant native to the Andean regions of Peru, Bolivia, and Ecuador, where it continues to be grown today, primarily for its edible and highly nutritious bean-like seeds. Belonging to the family of Fabaceae, the plant yields long, green pods that are typically flat and have several ovoid beans or seeds on the inside that range from pearl-white, speckled, mottled, or black color, depending on the variety.

A bitter flavor characterizes most tarwi seeds, so they need to be leached before consumption, although some varieties are sweet and require no leaching. The seeds acquire a more pleasant, sweet, and slightly nutty flavor once leached, and they are renowned for being an excellent source of proteins, lysine, healthy fats, fiber, and minerals.

This South American legume has long been a highly-appreciated food source for the local indigenous populations because of its hardiness, adaptability, and high nutritional value. Tarwi seeds are often enjoyed as snacks or used in soups, stews, salads, or ceviches, although they can also be dried to make protein-rich flour, or pressed and processed for the production of tarwi oil.