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5 Peruvian Superfoods You’ve Never Heard Of

Eat
Illustrations of Peruvian superfoods

Artwork by Ellen Rooney

Quinoa, açai, and maca first scaled the heights of health-conscious glory. Now meet the latest Peruvian powerhouses.

As Peru becomes a more prominent contender for the gastronomic fountain of youth, it does raise the question: Why does Peru have such an embarrassment of nutritional riches? Manuel Villacorta, a nutrition expert and author of Peruvian Power Foods: 18 Superfoods, 101 Recipes, and Anti-Aging Secrets from the Amazon to the Andes, says it has to do with its location. “Within Peru, there are a range of bio-diverse microclimates—the coast, the tropical Amazon, and the Andes mountains. Throughout Peru there are volcanic soils that have been untouched; this is believed to be one of the key reasons that Peruvian superfoods are so potent.” Volcanic soils, saturated with ash, release nutrient-rich minerals slowly over time, making them extremely fertile.  While by now most of you have heard about—but may still struggle to pronounce—many of the more common Peruvian imports, there’s an emerging influx from the Peruvian cornucopia infiltrating our health food stores and supermarkets. Here’s our roundup of the standouts. Sacha inchi  Taste: Earthy and nutty Breakdown: Also known as moun …

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