Saying that Tarwi is old is an understatement, as there are records of seeds of this legume found in burial sites of civilizations famous for their history, such as the Nasca.
History of Tarwi
This means that this legume was already being cultivated between 500 and 100 BC. But beyond that, there are also paintings depicting the plant in civilizations that inhabited the world around 1000 BC. Isn’t that impressive?
Experts emphasize that in these civilizations, tarwi played an important role in food, being key to food stability.
However, this legume was even more prominent during the Inca period, when it was used to accompany meat.
The first colonial record of it dates back to 1539, in a letter sent to the King of Spain, where it was described that indigenous people's taxes could be paid with tarwi.
Consequently, 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 cuisine, and it also holds cultural significance for neighboring countries such as Bolivia, Ecuador, and Chile.
Culinarly, Peruvians usually prepare it in a kind of broth or use it as an ingredient to make stews, sauces, desserts, juices, and ceviche.
Additionally, it is rich in Vitamin B12 and contains nutrients and minerals like 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. It is also prepared to lower fever and cure headaches.
