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Browse categoriesGuides, recipes and origin stories for maca, lúcuma, quinoa, cacao and Peruvian coffee.
Kiwicha is Peru's amaranth. What its protein, iron and fiber offer, what studies in people show, and how it compares with quinoa.
Four carob flour recipes, from banana bread to a yeast loaf, plus simple rules for swapping carob for cocoa and wheat flour.
Lucuma powder is sold as a superfood. Here's what each claimed benefit rests on, from lab tests to animal studies, and what's still unproven.
What Peruvian coffee tastes like according to cupping studies from Peru, why altitude and variety change the cup, and how to taste it at home.
Black maca and yellow maca are the same plant. Here is what differs, from rarity and plant compounds to what studies found, and how to choose.
How much caffeine cacao has next to coffee, what theobromine does in human studies, and two honest ways to swap your morning cup.
Red maca root benefits, study by study: what one human trial found for mood and energy, what was only seen in rats, and what is unproven.
USDA numbers for quinoa per 100 g, cooked and uncooked, plus calories and protein for every cup size you're likely to measure.
Uncooked quinoa keeps 2–3 years in the pantry, and its date marks quality, not safety. How long cooked quinoa and quinoa flour last, and signs of spoilage.
