Granos Andinos | CABZE

Currently, Andean grains are considered by health agencies as a superfood because of their high value in proteins, essential amino acids and minerals.

SESAME

It is a nutritious oilseed quite easy to grow, which provides different nutrients with functions that act as protectors in our body.

  • Scientific Name: Sesamum indicum
  • Custom code: 1207.40.90.00
  • Harvest: October – April.

CHIA

Chia is a plant native to the center and south of the countries of Mexico and Guatemala, being cultivated by the Aztecs and the Maya in pre-Columbian times. 

  • Scientific Name: Salvia Hispanica
  • Custom code: 1207.99.99.00
  • Harvest: All year.

Amaranth

Amaranth is naturally gluten free. Its high level of lysine, essential amino acid for nutrition, and its vitamin and mineral content. 

  • Scientific Name: Amaranthus Caudatus
  • Custom code: 1008.90.20.00
  • Harvest: May – August.

QUINOA

White Quinoa is an Andean cereal, of exceptional nutritional value, rich in vegetable proteins, gluten-free, with large amounts of carbohydrates and excellent balance of essential amino acids.

  • Scientific Name: Chenopodium Quinoa
  • Custom code: 1008.50.90.00
  • Harvest: April to July.

RED QUINOA

Rich in vegetable proteins, gluten free, large amounts of carbohydrates and excellent balance of essential amino acids.

  • Scientific Name: Chenopodium Quinoa
  • Custom code: 1008.50.90.00
  • Harvest: April to July.

BLACK QUINOA

Black quinoa provides nutritional benefits similar to those of other types of quinoa. It is a complete protein source, which contains all the amino acids required by the body.

  • Scientific Name: Chenopodium Quinoa
  • Custom code: 1008.50.90.00
  • Harvest: April to July.

CANIHUA

It is an Andean cereal that provides endless properties. Its nutritional composition is very similar to quinoa.

  • Scientific name: Chenopodium Pallidicaule.
  • Custom code: 1008.90.90.00
  • Harvest: September to November.

TRIGO MOTE

Se usa como acompañamiento en guisos, lo que le da el nombre («porotos con mote» o «papas con mote«) y en algunas sopas, llamadas de trigo. En el Perú, al trigo cocido de igual forma que al maíz blanco se le llama mote de trigo.

  • Nombre científico: Triticum Aestivum.
  • Partida Arancelaria: 1001902000.

TRIGO PELADO

El Trigo Pelado es un cereal al cual se le ha extraído la cáscara y además está en estado seco para su conservación, de origen andino es un ingrediente fundamental en diversos platos de la gastronomía peruana.

  • Partida Arancelaria: 1904.90.00
  • Cosecha: Marzo, mayo, septiembre.

ALMIDON DE MAÍZ

El almidón de maíz suele utilizarse como agente espesante en diferentes procedimientos, sin embargo sus usos son más variados. Algunos de ellos son al utilizar para espesar y engrosar preparaciones. En productos horneados, pan, dulces, aderezos para ensaladas, entre otros.

  • Nombre científico: Triticum astivum
  • Partida arancelaria: 1108120000.