1,500 to 3,500 m
Highlands
“A potato ferments for six months in running water. The Andes called it tocosh. Much later, European medicine called it penicillin.”
Cajamarca, Apurímac and Colca; forgotten valleys. 16 products.
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Tocosh Mantaro Reserve
The Andean penicillin. Six months in running water.
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Recovered Mauka Molasses
Near-extinct tuber, first Peruvian commercial production.
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Achira Starch for Baking
The pre-Incan starch of achira cake.
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Tocosh Restorative Balm
Dermal application of the Andean ferment.
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Candied Black Mashua
The dark high-altitude variety. Not the common yellow mashua.
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Roasted Red Oca from Pomacanchi
Pre-Incan variety from the INIA gene bank.
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Popped Andean Nuña
The popcorn bean of the Andes.
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Highland Sanky Confiture
The mythical cactus of Apurímac and Ayacucho.
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Misti Sancayo Sorbet
Another high-altitude cactus. From Arequipa.
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Mantaro Capulí with Pisco
The Andean cherry. Macerated in Quebranta pisco.
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Volcanic Mullaca Vinegar
Tiny Andean berry, intense umami.
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Peruvian Elderflower Cordial
Distinct from its European counterpart. More fragrant.
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Colca Tumbo Curd
The Andean passion fruit specific to Colca.
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Chincho Pesto from Cajamarca
The Andean cilantro. Exclusively in Cajamarca cuisine.
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Wild Muña Salt
The high-altitude mint, more alpine than cultivated.
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Natural Carmine from Ayacucho
Premium culinary-grade cochineal.