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Andean Cuisine
Inca cuisine originated in pre-Columbian times within the Inca civilization from the 13th to the 16th century. The Inca civilization stretched across many regions, and so there was a great diversity of plants and animals used for food, many of which remain unknown outside Peru. The most important staples were various tubers, roots, and grains. Maize was of high prestige, but could not be grown as extensively as it was further north. The most common sources of meat were guinea pigs and llamas, and dried fish was common. Foods There were also several types of edible clay, like ''pasa'', which was used as sauce for potatoes and other tubers, and ''chaco,'' something used by the poor or religiously devout. As in the rest of Central and South America, chili peppers were an important and highly praised part of their diet. Vegetables The Inca realm stretched north-south, encompassing a great variety of climate zones. In Peru in particular, the mountain ranges provide highly varied type ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cañihua
''Chenopodium pallidicaule'', known as ''cañihua'', ''canihua'' or ''cañahua'' (from Quechua ''qañiwa, qañawa or qañawi'') and also kaniwa, is a species of goosefoot, similar in character and uses to the closely related ''quinoa'' ''(Chenopodium quinoa)''. Cañihua is native to the Andean region, with more than 200 varieties, and it has been farmed in the Altiplano for millennia. As a crop, cañihua has distinct characteristics, including tolerance of high mountain conditions, high content of protein and dietary fiber, and rich phenolic content. Botanical description Cañihua is a herbaceous and annual plant. This species is diploid with a chromosome number of 2n = 18. There are two types of this species, which differ in their branching. The ''lasta'' type shows high branching, whereas the ''saguia'' type is characterized by few branching and its more erected growth.Hemandez, Esteban J. (1994). ''Neglected crops:1492 from a different perspective''. Rome: FAO. . The plant gr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yacón
The yacón (''Smallanthus sonchifolius'') is a species of perennial daisy traditionally grown in the northern and central Andes from Colombia to northern Argentina for its crisp, sweet-tasting, tuberous roots. Their texture and flavour are very similar to jícama, mainly differing in that yacón has some slightly sweet, resinous, and floral (similar to violet) undertones to its flavour, probably due to the presence of inulin, which produces the sweet taste of the roots of elecampane, as well. Another name for yacón is Peruvian ground apple, possibly from the French name of potato, ''pomme de terre'' (ground apple). The tuber is composed mostly of water and fructooligosaccharide. Traditionally, yacón roots are grown by farmers at mid-elevations on the eastern slopes of the Andes descending toward the Amazon. It is grown occasionally along field borders where the juicy tubers provide a welcome source of refreshment during field work. Until as recently as the early 2000s, yacó ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lepidium Meyenii
''Lepidium meyenii'', known as maca or Peruvian ginseng, is an edible herbaceous biennial plant of the family Brassicaceae that is native to South America in the high Andes mountains of Peru. It was found at the Meseta de Bombón plateau close to Lake Junin in the late 1980s.Hermann, M, Bernet T.The transition of maca from neglect to market prominence: Lessons for improving use strategies and market chains of minor crops. Agricultural Biodiversity and Livelihoods Discussion Papers 1. Bioversity International, Rome, Italy, 101 p., 2009. It is grown for its fleshy hypocotyl that is fused with a taproot, which is typically dried, but may also be freshly cooked as a root vegetable. As a cash crop, it is primarily exported as a powder that may be raw, or processed further as a gelatinized starch or as an extract. If dried, it may be processed into a flour for baking or as a dietary supplement. Its Spanish and Quechua names include ''maca-maca'', ''maino'', ''ayak chichira'', an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aphrodisiac
An aphrodisiac is a substance that increases sexual desire, sexual attraction, sexual pleasure, or sexual behavior. Substances range from a variety of plants, spices, foods, and synthetic chemicals. Natural aphrodisiacs like cannabis or cocaine are classified into plant-based and non-plant-based substances. There are non-naturally-occurring aphrodisiacs like MDMA and methamphetamine. Aphrodisiacs can be classified by their type of effects (i.e., psychological or physiological). Aphrodisiacs that contain hallucinogenic properties like Bufotenin have psychological effects on a person that can increase sexual desire and sexual pleasure. Aphrodisiacs that contain smooth muscle relaxing properties like yohimbine have physiological effects on a person that can affect hormone levels and increase blood flow. It is possible that the aphrodisiac effect of a substance is due to the placebo effect. Other substances that impede on areas that aphrodisiacs aim to enhance are classified as an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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