A forgotten ancient grain that could help Africa prosper | Pierre Thiam
Meet The Newest Ancient Grain
No, we didn’t spell quinoa wrong. Kaniwa is actually the trendy food’s up-and-coming (more phonetic) cousin. And you’ll most likely be seeing the ancient grain on grocery shelves and restaurant menus soon.
Like quinoa, it grows in Peru and Bolivia, but it’s much tinier and is reddish-brown in color.
Natural and organic food company Purely Elizabeth just debuted a new line of ancient grain hot cereals (i.e. seriously upgraded oatmeal), and its health coach-founder Elizabeth Stein included kaniwa in her blend of grains.
“Part of the goal is really using innovative ingredients and trying to find ingredients before other manufacturers,” she says. “We started using chia seeds and coconut sugar four years ago, really before they became mainstream.”
Kaniwa plays a starring role in Purely Elizabeth’s new hot cereal—and, we suspect, in more food items to come.
Stein says when she first tried to use kaniwa it was nearly impossible to source. But now there’s a greater supply available and you can even find it in its raw form at some Whole Foods stores.
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