Peruvian Cuisine - Crops

Crops

Peru is considered an important center for the genetic diversity of the world's crops:

• Maize ("Indian" corn), 35 varieties
• Tomatoes, 15 species
• Potatoes, many varieties of potato are native to the Andes region. Over 99% of all cultivated potatoes worldwide are descendants of a subspecies, namely Solanum tuberosum. This subspecies has developed into thousands of varieties that vary by size, shape, color, and other sensory characteristics.
• Peanuts (ground nuts, goober peas) — These are native to South America, and were taken by Spanish and Portuguese merchants to Africa.
• Fruits — Peru has about 20 native fruits that are used in cooking.

Note, however, that only a small number of these varieties are commercially available. Only two varieties of maize are commonly available. The most common type has very large kernels and is not sweet. The second common variety is a type of fibrous purple corn that is not eaten but is used to make chicha morada and mazamorra morada. The third variety is a type of sweet corn popular in the United States that is mainly purchased by foreigners due to its high price. Occasionally one finds dried kernels of four varieties of multi-colored corn, which are used in stews or soups. Only two varieties of red tomatoes are commercially available, one is called Italian, while the other is known as American.

The Sweet potato is native to Central America and was domesticated there at least 5,000 years ago. The much lower molecular diversity found in Peru and Ecuador suggests that the sweet potato was introduced there from Central America. Only two varieties of sweet potato are commonly available for sale in Peru. One has dry orange flesh and light tan skin and tastes sweet. The other has purple skin, is white and brown inside, and is only moderately sweet. Occasionally another variety, characterized by small tubers and dark skin, is available. Potatoes are available in more variety. The two most common potatoes are a white flesh type and a more expensive yellow flesh type. The only commercially available native fruits (native to the Andes region in general—Ecuador, Chile, Bolivia) are lucuma, camu camu, prickly pear, cape gooseberry, cocona, pacay (technically a legume but used as a fruit), guanabana, dragon fruit, pepino, papaya, ciruela, mammee apple, banana passionfruit, cherimoya, granadilla, moriche palm fruit, and tamarillo. Yacon, although an underground tuber, is also used as a fruit. None of the other native fruits are commercially available.

From Peru, the Spanish brought back to Europe several foods that would become staples for many peoples around the world.

• Tomatoes: Tomatoes were introduced to Europe from Latin America.
• Beans: Several varieties of the Common bean are native to America.
• Peanuts: The Peanut (Ground nut, Goober pea) is native to South America.

The varieties of chili peppers, potatoes and maize that the Spanish brought back to Europe, however, were not native to Peru:

• Peppers: Chili peppers are native to America. The varieties most commonly used around the world, however, derive from Mexico and Central America. Sweet Peppers are native to Mexico and Central America. Peruvian Ají peppers are virtually unknown outside of the Andean region of South America.
• Potatoes: Potatoes were considered livestock feed in Europe until French chemist Antoine-Augustin Parmentier began serving dishes made from the tubers at his lavish banquets. His guests were immediately convinced that potatoes were fit for human consumption. Parmentier's introduction of the potato is still discussed in Europe today. The varieties used in Europe and most of the world, however, derive from a subspecies indigenous to south-central Chile, namely Solanum tuberosum.
• Maize: Maize ("Indian" corn), is native to all of Central and South America. The varieties used in Europe and most of the world, however, are from Central America. The corn native to Peru is not sweet and has very large grains and is not popular outside of Latin America.

Many foods from Spain are now considered Peruvian staples, including wheat, barley, oats, rice, lentils, chickpeas (garbanzo beans), broad beans, garlic, cabbage, broccoli, cauliflower, artichokes, onions, cucumbers, carrots, celery, lettuce, eggplant, wine, vinegar, olives, beef, pork, chicken, numerous spices (including coriander, cumin, parsley, cilantro (green coriander), laurel, mint, thyme, marjoram, turmeric, cloves, cinnamon, nutmeg, anise (fennel), black pepper and oregano), bananas, quince, apples, oranges, limes, apricots, peaches, plums, cherries, melons, figs, pomegranates, honey, white sugar, almonds, walnuts, cheese, hen eggs, cow's milk, etc. Many food plants popular in Spain, however, were not imported to Peru or failed to grow due to climatic conditions. These include lemons, turnips, kale, and chestnuts.