To say that Tarwi is ancient is an understatement, as there are records of seeds of this legume found in tombs of civilizations renowned for their history, such as the Nasca.
History of Tarwi
This means that this legume was already cultivated around 500 to 100 B.C. But that's not all; there are also paintings depicting the plant in civilizations that inhabited the world around 1000 B.C. Isn’t that impressive?
Experts in the field emphasize that tarwi played an important role in the diets of these civilizations, being crucial for food security.
Furthermore, this legume stood out even more during the Inca period, when it was used to accompany meat.
The earliest colonial record dates back to 1539, in a letter sent by the King of Spain at that time, describing the possibility that taxes payable by indigenous people could be paid with tarwi.
As a result, this type of grain gradually disappeared; however, it continued to be cultivated by indigenous tribes, which allowed it to survive to this day.
Characteristics and Properties
The grain known as tarwi is an important part of Peruvian gastronomy, as well as holding cultural significance for neighboring countries such as Bolivia, Ecuador, and Chile.
In culinary terms, Peruvians typically prepare it as a kind of broth or incorporate it as an ingredient in stews, sauces, desserts, juices, and ceviche.
Additionally, it is rich in Vitamin B12 and contains nutrients and minerals such as iron, calcium, magnesium, zinc, and potassium. Thanks to its properties, this grain helps combat stress, relax the body, and maintain and strengthen bones and teeth, as well as being used to reduce fever and cure headaches.
