Kaniwa (pronounced ka-nyi-wa) is a remarkably nutritious grain of the high Andes that has been described as helping to "sustain untold generations of Indians" in one of the world’s most difficult agricultural regions. This species of goosefoot (flowering plant), is grown in the Andes extreme highland environment where wheat, rye and corn grow unreliably or not at all. It is considered more resistant than any other grain crop to a combination of frost (the region where it is found frost occurs up to nine months of the year), drought, salt, and pests.
Kaniwa Flour can be combined with other flours to make breads and desserts, added to soups and pudding, or made into a hot drink similar to hot chocolate. Due to its protein density and earthy flavor Kaniwa performs best when combined with other flours (either wheat or gluten-free) to make pancakes, muffins, breads and flatbreads, cookies, and other pastries. This product has been produced free
of gluten, dairy, soy, and genetically engineered ingredients.