This vegetable is obtained from the fresh sprouts of Asparagus officinalis. It has been appreciated since early times for its medicinal and culinary properties, especially by the Greeks and Romans. Almost all varieties grown in modern times come from a European specie.

Actually this vegetable is highly appreciated in haute cuisine and besides that it is a healthy food. This vegetable has the highest content of folic acid and it is rich in vitamins A and C.

White asparagus are obtained by avoiding light contact with the sprouts. It is consumed mainly fresh (refrigerated) canned, or preserved.

Peruvian asparagus is harvested year round with peaks in March to June and October to December according to the demand. Peruvian asparagus quality is excellent due to the sandy soils of the coastal valleys where it is grown.

Mango (mangifera indica L.) was originated in the Indo-Malayan region. It then extended to Vietnam, Indonesia and Pakistan. It was introduced to America by the Portuguese and the Spanish. The first ones took it to Brazil and the second ones from the Philippines to Mexico from where it was distributed to several places in the Caribbean.

Mango has a droplet shape and its characteristics vary according to the particular type. The pulp is thick and it contains just one seed, which is the eatable part. It can be firm or juicy, with or without fibers, yellow or orange and with different flavors. The fruit weight can range from 100 g to 2 kilos.

A single mango gives the daily Vitamin C intake needed, 66% Vitamin A daily requirements, almost half of the Vitamin E, a quarter of the fiber needed and a combination of minerals including iron and potassium. It is excellent for skin problems and for convalescents. It is a good anti oxidant source (vitamin C and beta carotene).

Ripe mango is a good diuretic and laxative. Mango is the fourth most traded tropical fruit after bananas, pineapples and avocados. There are a large number of different mango varieties however, the commercial varieties can be sorted in three groups. Red varieties: Edward, Haden , Kent , Tommy Atkins, Zill and Keitt. Green varieties: Alphonse, Julie and Amelie. Yellow varieties: Ataulfo and Manila. The most popular mangoes traded are: Kent : large sized mango (500g to 800 g), yellow-red shadowed skin when ripe. Sweet and pleasant flavored, juicy and with a little fiber. Haden : Medium to large sized mango (380g to 700 g), yellow-reddish skin when ripe. It has a firm consistency with a nice color and flavor. Tommy Atkins : large sized (600 g) oblong oval mango. It is resistant to physical damage and has a longer duration, but it's flavor and aroma are not the best. It is the most common mango on the market. Keitt : Oval mid sized mango (600g) with firm and juicy pulp. Amelie : Original from Occidental Africa . It has little fiber content.

Ají Amarillo and Ají panca (Capsicum baccatum and Capsicum chinense) Chili refers to a group of plants which are native to the American continent and were rapidly introduce to Europe and throughout the world. It had such an acceptance in Asia that many consider this continent to be its place of origin. This rapid acceptance shows its potential as a cooking ingredient because of its spiciness, color and flavor given to foods.

Chili is closely related to peppers and both belong to the same gender and specie (Capsicum and Nahum). This explains its exquisite and characteristic flavor and aroma that makes them so esteemed for seasoning any type of foods.

Chili also contributes to our diet with calcium, vitamin A and vitamin C

The “ají peruano” (peruvian chili) or “ají amarillo ” (yellow chili) (Capsicum baccatum) is consumed fresh, as a paste, dried and powdered. The level of spiciness can be controlled by removing seed sacks and veins which are the hot parts of this plant. It has a unique and special flavor.

The “ají panca” (Capsicum Chinense L.) is another type of chili grown in Peru . It is normally used dried and powdered. It is used as a seasoning for a wide variety of plates especially for its color and taste. It is closely related to the habanero pepper.

Ulluco ( Ullucus tuberosus caldas) is a tuber that is grown in the Andean area above 9000 feet above sea level. These tubers vary a lot in shape and size according to the crop. Its different sizes, shapes and brilliant colors make them an interesting alternative for plate decoration.

Nutritionally ulluco has a good essential amino acid balance. Its nutritional value is close to that of a sweet potato. It has an 8 to 11% content in protein and a good amount of phosphor, magnesium and potassium.

In the last edition of an important cuisine fair in Spain named “Madrid Fusion” renowned Peruvian chef Gaston Acurio prepared a plate consisting of fish with a purple corn and raw ulluco sauce. He received a standing ovation from Europe's and America 's best chefs.

Wild Marigold or “Huacatay” (Tagetes minuta) is a native herb from temperate and mountainous regions of South America . In Peru, it mainly grows in Cuzco and it is used in regional medicine as an infusion to treat stomach problems. It is also used as a seasoning. It has many chemical compounds as monoterpenes, sesquiterpenes, flavonoids, thiophenes, and aromatics. Studies show that 7 of the 10 most effective anti-viral thiophenes are found in Tagetes minuta.

Tagetes minuta flavor is slightly sweet and anise like, and is mild and not overpowering to the palate. Spaniards in Peru called it ‘small anise’ and it has been used to season meat in a traditional stew called “pachamanca” in which a variety of vegetables, meats and tubers are cooked in an underground furnace. In modern cuisine it’s used because of its refreshing and characteristic mint like taste.

This wild marigold is grown for commercial purposes for its essential oils that are used by the flavor and perfume industries. Its use is well spread throughout the food industry for flavoring cola beverages, alcoholic beverages, frozen dairy desserts, puddings, candy and baked goods.

Garlic (Allium sativum) has been known since 3000 B.C. From its origin in central Asia it has spread through China , Mesopotamia , Egypt and then to the Mediterranean and Iberia peninsula before finally being brought to the new world by Christopher Columbus.

Garlic has been used for medical purposes to treat respiratory and stomach problems it’s also known for its anti-biotical properties.

In worldwide kitchens, this bulb has been appraised for its flavor and aroma. It is used in countless dishes as soups, stews, meats, vegetables, etc.

In Peru it is harvested year round with peaks in July to October, and it’s grown mainly in Arequipa , Huaraz, Lima , Cajamarca, Ayacucho and Huanuco.

Brazil nut (Lecythidaceae Bertholletia) comes from a tree that is not good for timber and can reach 90 feet. These three sided nuts come in a sort of coconut that protects them. It is actually being produced in Bolivia , Brazil and Peru.

The brazil nut’s oil is a clear yellowish oil with a sweet taste and smell.

Besides its protein and fat, brazil nuts are a good selenium source. Selenium is an important antioxidant and one brazil nut covers the daily recommended amount. These nuts are also rich in amino acids such as cystein, methionin, glutamine and arginine.

Brazil nut oil is used in beauty products. It is a wonderful hair conditioner, and it’s used for soaps, facial creams, shampoos and conditioners.

For cooking, it is used to make and decorate desserts, make glace, chocolates, etc.

Giant white corn from Cuzco is grown in Urubamba valley, in the Cuzco region of Peru.

The land where this giant corn is grown was known to the Incas as the sacred valley. These lands were dedicated exclusively to grow the best products offered for their god The Sun and to the king and higher nobility.

This natural variety of corn is original to this area and is known for its soft uniform grains, especially for their size. With a diameter slightly over half inch, it is the corn with the biggest grains in the world.

Giant white corn from Cuzco got its origin denomination on September 27 th.

Camu camu ( myrciaria dubia) is a native fruit from the Peruvian Amazon. It grows alongside Ucayali and Amazon rivers. These red berries have the highest vitamin C concentration amongst plants. They contain 1800 to 2700 mg of ascorbic acid per every 100 grams of fruit. This concentration is almost 1000 times more vitamin C than orange juice.

It’s being exported mainly to Japan due to its high vitamin C content. It is normally consumed in juices, beverages, ice creams and as marmalade.

Yacon (Polimnia sonchifolia) is a tuber for a plant that grows in the Andes. It has been consumed in Peru since Pre Inca times. Peru has the greatest number of varieties, and is the world's biggest producer.

Yacon also reduces the risk of arteriosclerosis associated.

Yacon reduces the risk of osteoporosis because it improves the breakdown and absorption of calcium in the body, as well as increasing bone density and bone mass.

This tuber has a high content of a fructose polymer named inulin. This makes yacon excellent for dieters and diabetics, because inulin is not digested in the intestine and contributes with less than a fourth of the calories than normal carbohydrates. Inulin also reduces triglycerides levels and cholesterol, improves digestion due to its fiber content and improves intestinal bacteria growth. Yacon reduces the risk of arteriosclerosis and osteoporosis because it improves the breakdown and absorption of calcium in the body, as well as increasing bone density and bone mass.

It can be consumed raw. It has the consistency of an apple and a sweet and pleasant flavor. Yacon syrup, marmalades, tea and powder are also produced. Powder can be consumed in capsules as a supplement. Dried yacon leaves are taken as a medicinal tea. Japanese studies have shown that this tea has an effect on reducing sugar levels.

Paprika is a fine powder obtained from some Capsicum annum varieties that can vary on shape and size. They could be round and small as in Spain, or long and pointy as in Hungary and California . Paprika is produced from this chili after they reach a mature red color. The color of the powder varies from brilliant to rusty red. In the same way spiciness varies from sweet to hot.

As all chilies, paprika varieties are native to South America . It was originally a tropical plant, but now it can grow in cooler climates.

It is used in food industry to color cheese, processed meats, tomato sauces, chili mixes, soups, and many other products. It is very likely that if you see on the ingredients of a reddish food the words “natural color” it is referring to paprika. It is also used on cosmetic industry for lipsticks and shades.

This seasoning is a basic ingredient of some Spanish typical plates, mainly “chorizo” (spanish sausage). It is also related to Hungarian cuisine, especially to paprikash and goulash. It is used to color cheese, smoked foods, sprinkled over eggs, for marinated foods, soups, stews and many more dishes of many cuisines. Paprika is also a good emulsifier so it can be used for salad dressings.

Paprika has a good content of beta-carotene that is transformed by the body into vitamin A.

Artichoke (Cynara scolymus ) comes from northern Africa or Egypt. It was known by the Romans and Greeks who brought it to Europe. It came to the new world in the hands of European settlers.

This plant is highly used for cooking because of its flavor and texture. It is a regular component of the Mediterranean diet. It is consumed fresh or preserved.

Amongst the benefits of artichoke is its inulin content. This sugar is easily digested, which makes it suitable for diabetics. It has very few calories and it regulates cholesterol levels due to the sterols it has. It increases urea and fat metabolisms thanks to cynarin. Besides being highly digestive and diuretic, this plant is rich in minerals, vitamins and fiber.

Some years ago it started to be planted in the fields of the Peruvian irrigation project called “Chavimochic” for exportation to the European countries. Now Peru is the first exporter of artichokes in the world.

In Peru, key lime is confused and called lemon. This lime is smaller in size than the true lemon, but it has much more acid (with a couple of them you can prepare a quart of lemonade). It can vary from green to yellow and its acidity comes from its high citric acid content. Key lime's special aroma makes it widely used in cooking.

It is used to prepare beverages, drinks, desserts such as key lime pie and on many dishes. In Peruvian cuisine it is used to prepared “Ceviche” or “Tiradito” (raw fish cooked by the lime's acid) and to season fish and seafood.

The essential oils from this lime are also used in food and cosmetic industries.

It is believed that European grapes where originated in the Caspian Sea area. The seeds were then taken by birds, sea and wind to the west into the Mediterranean. Vines grown in Palestine during biblical times were extended by Phoenician sailors. Later on, Roman and Greeks extended this crop through all their territories. In present times it is grown wherever there is a warm climate.

In Peru, vines grow mainly in Ica. The Spanish brought the first vine there in the XVI century. Conditions in this part of Peru are excellent to grow this plant, besides that the temperature difference between day and night makes the fruits become sweeter and improves its growth.

Grapes contain phytonutrients like reservatol, quartering, anthocyanins and catechins. Some studies indicate that reservatol prevents breast, liver and colon cancer. Grapes also reduce the risk of cardiac diseases and have anti inflammatory properties. Grapes also have a high content of vitamin C and dietary fiber.

Seven table grape varieties are exported from the Ica , Chincha and Pisco valleys in Peru. These varieties are red globe, Thompson seed-less, sugarone, flame seedless, sugarone/Thompson, white seedless and Crimson. Sugraone.- It has bright elongated berries, is lightly sweet and has a characteristic crunch.

Thompson Seedless.- These grapes are light green, with oval sweet and juicy berries.

Red Globe.- This big sweet crunchy grape comes in large clusters.

Flame Seedless.- This is the result of crossing Thompson Seedless, Cardinal and other varieties. These deep red berries are round sweet and crunchy.

Crimson Seedless.- This variety has crunchy grapes which are sweet and have a special almost spicy taste

Lucuma (Pouteria obovata) is the fruit of a tree that grows in Peru and has been consumed since before the Incas, mainly by the Moche culture that flourished in the first seven centuries of our time. Wild trees still grow in many parts of Peru . It is used fresh as a fruit or in its industrial form as powder.

This golden yellow pulp fruit has a silky and soft texture. Its characteristic sweet flavor is not too acidic. It is used mainly to make desserts and its flavor blends fabulously with diary products and chocolate. It’s used principally to make ice creams.

This fruit was a basic part of the northern Peruvian shore cultures due to its high nutritional value. It is a good carbohydrate source, rich in vitamins and minerals, and also has a high niacin content.

Quinoa ( Chenopodium quinoa) is a cereal grown in the Andes . It was alongside potato, amaranth, and corn pillars for the Inca's diet. Grains have a diameter between 1.8 and 2.6 millimeters and they are classified as big (2.2 to 2.6 mm), medium (1.8 to 2.1 mm) and small (less than 1.8 mm).

There are different varieties grown in Peru , some are Kanccolla, Cheweca, Juliaca's white, Chuquito's white, Junin's white, Junin's pink, Ccoito, Choquetipo, Chullpi, Witulla and Marangami's yellow.

Quinoa's protein value is very high because of a higher proportion of the germ to the grain size. World Health Organization has classified the protein quality of the quinoa as equivalent to milk.

It contains all the essential amino acids for humans and it poses a higher mineral content than other cereals. It contains phosphor, potassium, magnesium and calcium, amongst others.

Quinoa has a soft and delicate flavor and can easily be used to substitute any other grain. Quinoa is used in soups or is added to other plates. It is also used in the Andes to prepare a beer like alcoholic beverage. Quinoa flour can be used for bread and it can be mixed with wheat flour to increase nutritional value of breads.

Amaranth ( amaranthus caudatus ) is another grain growing in the Andes that was an important part of the Incas diet. This plant grows fast and adapts well to different climates.

Amaranth is amongst the most nutritive crops known to man. It has a protein content of 13% to 18%. Besides that, it also has a high content of essential amino acids for humans, with outstanding contents of lysine, vitamin E and vitamin B complexes.

Amaranth is used as a grain, flour, toasted grains and as flakes. Amaranth flour is good for bread making and combined with wheat flour it increases the nutritional value of bakery products.

When heated this grains will pop just like small popcorn. These popped grains are used as breakfast cereals. It is added to yogurt, to increase volume of chocolate instead of puffed rice, chicken meat breading, etc.

Avocado comes from a tree originated in Central and South America. It is widely known and used in these area's cuisines. Avocado is one of the most extended and consumed tropical products.

Its high monounsaturated fats and high oleic acid contents help eliminate cholesterol and triglycerides, therefore preventing cardiac and circulatory problems.

Avocado has over 25 essential nutrients for the human diet, including dietary fiber, potassium and high contents of vitamin E. This is a powerful antioxidant that can delay aging, vitamin B complexes and folic acid. Folic acid consumption is very important for pregnant women to avoid malformations and problems in the newborn nervous system. Avocado also has lutein, which prevents cataracts and other vision problems.

Avocado also has phytochemicals like glutathione, an antioxidant complex, which could prevent several types of cancer. It has a compound that can inhibit intestine's cholesterol absorption and reduce its level in blood named phytosterol.

In Peru, it is used to prepare avocado stuffed with shrimp, soup and as a complement to many plates. Avocado is also widely used in Mexican cuisine, for example, it is used to prepare the well known "guacamole". Avocado is used in salads and added to many different plates.

Purple corn is a natural and native corn variety grown in Peru, where it is used to prepare a traditional drink named “chicha morada”. This drink is made of purple corn, pineapple, apple, quince, cinnamon, clove, sugar and lemon juice. It is also used to prepare a sort of pudding named “mazamorra morada” made of purple corn and sweet potato flour.

Anthocyanins are natural pigments that give red and blue color to fruits and flowers of many different plants. This anthocyanins are polyphenols that protect the plant from UV radiation. This is why they have a high antioxidant capacity. Purple corn has the highest content of anthocyanins comparing it with any edible plant or fruit. Some studies show that these anthocyanins could prevent some types of colon cancer and other digestive system cancers. It also prevents arteriosclerosis by preventing LDL oxidation and fat absorption. It also regulates blood pressure in people with hypertension.

Besides its nutritional properties, it is used by the food industry as a natural colorant.