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Chuño starch comes from a freeze-dried potato product traditionally made by Quechua and Aymara communities of Bolivia and Peru. The transformation of potato into “chuño”(black sun-dried potato) and “tunta”(white sun-dried potato) gave them the possibility to store crops for longer time periods.

Chuño and tunta during the times have been and are currently widely used in traditional cooking in the Andean region. Consumption is varied, from desserts to prepared dishes.