What Peru has not yet finished revealing.

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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.