What is kaniwa?

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4 Comments

susan G. July 18, 2011
www.vegkitchen.com has more info and recipes.
 
beyondcelery July 18, 2011
It's also gluten-free and has a great earthy nutty flavor. (It tastes sort of like a cross between teff and quinoa.) It's delicious used as a flour in bread. I made a version of this recipe a few months ago and it was really tasty:
http://zocalogourmet.blogspot.com/2009/06/kaniwa-bread.html

The flour is so fine that it has the melt-in-your-mouth quality that teff has.
 
alasully July 18, 2011
"Kaniwa is a small, grain-like food from the Andes Mountains in Peru. It is a new product to the United States but is expected to appeal to consumers of nutrient-rich foods like quinoa, teff, and amaranth. Like quinoa, teff, and amaranth, kaniwa is technically a seed that we cook and enjoy like a grain. An advantage of kaniwa over its more popular cousin quinoa is that it does not have saponins, a component that requires rinsing the quinoa well before it is cooked. Kaniwa is much smaller than quinoa, however, and may be better used adding to recipes rather than eating like a porridge."
More details at http://www.kaniwa.org/
 
Amanda H. July 18, 2011
It's a seed that's used as a grain, and it's grown in Peru. http://www.kaniwa.org/
 
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