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Chuño is a culinary delight and a millenary secret of the Andes

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On this frosty season that’s lived within the months of (June to July), it’s comforting to take pleasure in a scrumptious scorching chairo soup, it’s good taste, its shade and its warmth make us neglect for a second the chilly climate that feels within the metropolis of Cusco. The small items of crushed chuño that dance on this soup really feel blessed in touch with the style, since, other than its scrumptious and unbelievable taste, it has a excessive dietary worth for the human physique.

Many individuals in Peru are unaware of the nice taste and dietary properties of chuño, this ancestral meals from the Andean highlands, is like honey for the palate of people that already comprehend it, it may be consumed in soups, seconds, desserts or just boiled accompanied of a bit of cheese, it’s actually a delight.

From your entire potato harvest, the Andean farmer first separates potatoes as seed for the approaching 12 months, then they separate recent potatoes for instant consumption and what stays is reserved to make the chuño. This exercise is carried out at altitudes above 3700 m.a.s.l.

Chuño Lawa Soup
Chuño Lawa Soup

Chuño is a meals that has nice sources of Calcium and Iron, all that is obtained from the method that the potato goes by for about 20 days, together with drying, till it turns into chuño. Its growth serves to eradicate all of the alkaloids that the potato has and that give it a bitter style, from its regular measurement of the potato within the course of it’s decreased by 70%. The product is obtained after freezing the potato in a single day and dehydrating it by exposing it to the scorching rays of the solar.

Its chuño starch is a pure supply of vitality for the physique and likewise helps shield the abdomen lining, stopping gastritis and ulcers. It is a superb meals for all individuals who have issues with being chubby because it eliminates ldl cholesterol.

For 1000’s of years, our ancestors within the Andes have naturally domesticated the bitter potato in a conventional approach in order that it may be preserved for many years and tastes good when eaten. His knowledge of learn how to reap the benefits of local weather modifications all year long and create strategies to retain your meals merchandise for longer, to have the ability to eat them in occasions of shortage or struggle, is one thing that’s nonetheless practiced at this time. Its origin is millenary, as previous as that of the potato.

This product could be discovered on the market in all the normal markets of Cusco, within the San Pedro market, Cascaparo, Wanchaq, and many others, The chuño is current on the market all 12 months spherical.

So, the consumption of this Andean superfood is the most effective that folks can do, it’s nice dietary worth, its accessibility, since it isn’t an costly product, and the variety of dishes that may be ready with chuño.

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