KANIWA - Kosher/Gluten Free
KANIWA - Kosher/Gluten Free
Kañiwa (Kahn ee wah) is a small dark nutritious grain with an amazingly high protein content. Touted as a valuable life support crop, this small grain from the high Andes is grown successfully where other crops such as wheat, rye and corn fail due to the extreme weather and environmental conditions. Kaniwa is a broad leaved plant in the same family as quinoa that can grow to be 60 cm high. When mature, the stem and leaves of Kaniwa are bright yellow and spotted red. Kaniwa grows like a weed, adapting itself well to dry, salty terrain and low temperatures. Unlike quinoa, Kaniwa has the advantage of not containing saponins.
Kaniwa is a species of goosefoot. It is closely related to Quinoa, and is used in similar applications. It grows wells in the high mountain areas of southern Peru and Bolivia. Kaniwa is a hardy plant that can withstand cold temperatures. Very high in protein and sulfur-containing amino acids, Kaniwa is a good substitute for animal byproducts, such as milk and it also has a 60 carbohydrate content. Kanihuaco is the name of the powder created by grinding Kaniwa. Unlike Quinoa, there are no saponins in Kaniwa.
Color: Varies from dark red-brown to black.
Flavor: Typical of the seed, slightly nutty.
Size: Min 95% thru a US #16 sieve, min 95% on a US #30 sieve.
Heat Level: N/A
Packaging & Storage
Shelf Life: Min 12 months (under optimum storage conditions).
Packaging: Poly bag in box.
Storage Conditions: Store in a dry, cool place.
SPC: <500,000 cfu / g
COLIFORM: <1000 cfu / g
YEAST: <1000 cfu / g
MOLD: <1000 cfu / g
Due to the nature of raw, agricultural products, the microbiological data provided should be considered as guidelines.
About Nutritional Information
Chieftain Wild Rice Company gathers nutritional information from highly regarded sources. Nutritional analysis can vary due to growing conditions, frequency of testing, and other factors.
|Serving Size 1/4 cup (45g)|
|Amount Per Serving|
|Calories 130||Calories from Fat 20|
|% Daily Value *|
|Total Fat 2g||3%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carbohydrate 29g||10%|
|Dietary Fiber 4g||16%|
|* The Percent Daily Values are based on a 2,000 calorie diet.|
Kaniwa, may be used in any recipe calling for Quinoa. Kaniwa can be toasted and ground to form a tan colored flour that is consumed with sugar or added to soups. Used with wheat flour in breads, cakes, pastries and puddings, Kaniwa can also be used to make a hot beverage similar to hot chocolate.
Recommended Preparation Instructions:
There are no saponins in this grain. For best results, toast prior to cooking. One cup of Kaniwa needs 2 cups of water, simmer over low heat for 15 minutes. The grain will pop and the outside germ will separate into a curly tail.
One cup dry yields 2 cups cooked.