Catalog
What Peru has not yet finished revealing.
56 curated products — none currently found on premium retail shelves.
MAR
Cured Rock Yuyo
The Peruvian ceviche seaweed, cured like Japanese nori.
COSTA
Confit Sapote from the Dry Forest
The tree on the brink of extinction, in a jar.
SIERRA
Tocosh Mantaro Reserve
The Andean penicillin. Six months in running water.
PUNA
Smoked Karachi from Titicaca
The Aymara fish before the trout.
SELVA
Toasted Macambo Seeds
Cacao relative. Flavor between chestnut and pistachio.
MAR
Cured Marcona Piure
The flavor that startles Western chefs and captivates Japanese palates.
COSTA
Dry Forest Capers
The Peruvian caper from the dry forest.
SIERRA
Recovered Mauka Molasses
Near-extinct tuber, first Peruvian commercial production.
PUNA
Cured Mauri from the Altiplano
Another Titicaca fish, Aymara ceremonial diet.
SELVA
Wild Copoazú Confiture
Cacao's cousin. Creamy, fragrant pulp.
MAR
Chanque Confit
The South Pacific abalone, nearly extinct in Chile, thriving in Peru.
COSTA
Faique Melipona Honey
Endemic stingless bee + dry forest flora.
SIERRA
Achira Starch for Baking
The pre-Incan starch of achira cake.
PUNA
Llachas from Titicaca in Oil
High-Andean lake algae. Not cushuro.
SELVA
Chuncho Cacao 85% Single Batch Bar
Pre-Columbian native variety. Nearly extinct.
MAR
Smoked Rock Pejesapo
The liver that experimental chefs compare to foie.
COSTA
Mochero Chili Paste D.O. Moche
180 days of lacto-fermentation. Moche Valley exclusive.
SIERRA
Tocosh Restorative Balm
Dermal application of the Andean ferment.
PUNA
Airampo Syrup from Apurímac
High-Andean cactus. Ceremonial red-violet color.
SELVA
Umarí Butter
The jungle avocado of the Bora people.
MAR
Pressed South Pacific Mococho
The brown seaweed we forgot.
COSTA
Northern Ají Limo Salt
The coastal Ají Limo, not the mainstream variety.
SIERRA
Candied Black Mashua
The dark high-altitude variety. Not the common yellow mashua.
PUNA
Sacred Q'olle Infusion
High-Andean yellow flower. Sacred Andean plant.
SELVA
Fragrant Arazá Marmalade
Highly fragrant fruit. Almost no commercial processing.
MAR
Mocita Crab Roe Paste
The violet crab from central Lima.
COSTA
Friar's Plum Compote
A nearly forgotten pre-Hispanic fruit.
SIERRA
Roasted Red Oca from Pomacanchi
Pre-Incan variety from the INIA gene bank.
PUNA
Vicuña Scarf Bosque Edition
Legal CITES shearing. Hand-woven by the Lucanas community.
SELVA
Charichuelo Syrup
Endemic Amazonian citrus. Intense yellow color.
MAR
Southern River Prawns with Pisco
Camaná River. Controlled quota. Pisco Mosto Verde.
COSTA
Olmos White Carob Crackers
The white variety, not the mainstream black carob syrup.
SIERRA
Popped Andean Nuña
The popcorn bean of the Andes.
SELVA
Igapó Sachamango in Escabeche
Fruit of the flooded forest.
COSTA
Coastal Pacae Mousse
The pre-Incan cottony pulp, by the spoon.
SIERRA
Highland Sanky Confiture
The mythical cactus of Apurímac and Ayacucho.
SELVA
Charcoal-Roasted Daledale
Bora-Witoto Tuber. Crispy.
SIERRA
Misti Sancayo Sorbet
Another high-altitude cactus. From Arequipa.
SELVA
Wild Huasaí Powder
The wild Peruvian Amazonian açaí. Not the cultivated Brazilian variety.
SIERRA
Mantaro Capulí with Pisco
The Andean cherry. Macerated in Quebranta pisco.
SELVA
Virgin Ungurahui Oil
The Shipibo Oil. Exceptionally high oleic acid omega.
SIERRA
Volcanic Mullaca Vinegar
Tiny Andean berry, intense umami.
SELVA
Huicungo Kernel Oil
Amazonian Palm. Rare Fatty Kernel.
SIERRA
Peruvian Elderflower Cordial
Distinct from its European counterpart. More fragrant.
SELVA
Ramichi Honey from the Aguajal
Amazonian Meliponini. Unique Acidic-Floral.
SIERRA
Colca Tumbo Curd
The Andean passion fruit specific to Colca.
SELVA
Rapana Amazonian Honey
Another meliponini. More floral.
SIERRA
Chincho Pesto from Cajamarca
The Andean cilantro. Exclusively in Cajamarca cuisine.
SELVA
Yamaki Honey from the Pastaza
Third meliponini. Pastaza florals.
SIERRA
Wild Muña Salt
The high-altitude mint, more alpine than cultivated.
SELVA
Fermented Guayusa Lamista Reserve
Sacred Kichwa-Lamista tea. Pu-erh style fermentation.
SIERRA
Natural Carmine from Ayacucho
Premium culinary-grade cochineal.
SELVA
Mishquipanga Paste
Asháninka flavoring flower. Between vanilla and cumin.
SELVA
Sacha Culantro Green Salt
The intense jungle cilantro.
SELVA
Charapita Well-Fermented Paste
The authentic artisanal charapita. Not the industrial packaged kind.
SELVA
Pucunucho in Ungurahui Oil
Rarer than charapita. More citrusy flavor.
Origin laboratory
What comes next is shown before it is sold.
Due-diligence dossiers: no price, stock or purchase until producer, species, lot and food safety are verified.
SELVA
Golden Tushpa Oil
Shapaja larva. Distinct from common suri.
SELVA
Carachama Caviar
Pterygoplichthys roe. PRODUCE permit.
SELVA
Paiche Pearls — Limited Edition
The largest roe of the Amazon.
SIERRA
Andean Callampa Reserve
High-Andean forest Suillus luteus, dried whole at origin.
SELVA
Amazonian Fish Triptych
Farmed gamitana, paco and boquichico in three traceable cuts.
SIERRA
Clarified Guinea Pig Fat
Andean circularity transformed into a clean culinary fat.
SELVA
Roasted Siquisapa from San Martín
The seasonal queen of Alto Mayo, roasted without artifice.
SELVA
Amazonian Churo Confit
Farmed Pomacea maculata, fully cooked and preserved in its juices.
SELVA
Culinary Suri Oil
Clarified Rhynchophorus palmarum fat, conceived solely for cooking.
SELVA
Cured Creole Duck Yolk
A domestic Amazonian bird egg, cured like a spice.
SELVA
Roasted Purple Sachapapa
Amazonian Dioscorea trifida, roasted and dehydrated in slices.
PUNA
Mineral Water of Origin
An unnamed high-Andean source, because it must be protected first.