Chieftain^® Wild Rice Company

KANIWA

Description:

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. 

Suggested Use:

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.