Coca

Coca is a plant native to the Andean region and is a significant part of the culture and tradition of the Peruvian people. We even  got to experience this firsthand and made an offering of a few choice Coca leaves to Pachamama (Mother Earth) on our hike up Rainbow mountain.

The coca leaf is traditionally chewed or brewed into tea, but you’ll find it in a lot of products. Coca candies are a must try. Coca is an also an interesting flavor addition to cocktails. Some of our favorite cocktails of the whole trip had Coca in them. A Coca Pisco sour is a must try.

Coca leaves have medicinal properties, including being a natural stimulant and pain reliever. It seriously works wonders for altitude sickness and we actually really liked the flavor. Don’t expect teeth grinding, hand shaking stimulation from coca like you’d get from overdoing caffeine or coca’s infamous cousin. It’s a very nice and mild stimulant that you’d be forgiven to almost not notice at all.

Coca leaves are also used in various Peruvian dishes, such as the popular coca leaf soup.

Potatoes

Did you know that Peru is home to over 3,000 different varieties of potatoes? We didn’t either. Hell, we didn’t think there were a total of 3,000 types of potatoes on the earth. It’s no surprise, then, that potatoes are a staple in Peruvian cuisine.

From the purple and yellow potatoes used in traditional dishes like causa and papas a la huancaína to the famous Peruvian french fries known as papas fritas, the versatility of potatoes in Peruvian cuisine is impressive and they are delicious.

Eat your head out Idaho russet potatoes. Peruvian potatoes are super flavorful and come in unlimited variations. Try them all. Peruvian potatoes chips are vastly superior to any others we’ve had in our travels.

Aji Peppers

Aji peppers are a type of chili pepper that is widely used in Peruvian cuisine. They are small, bright yellow or red peppers that are known for their fruity flavor and mild to moderate spiciness. Aji peppers are a staple ingredient in many Peruvian dishes and can be used in a variety of ways, including fresh, dried, or in paste form.

In Peruvian cuisine, aji peppers are used to add flavor and heat to a variety of dishes, including ceviche, stews, soups, and sauces. A popular Peruvian dish that features aji peppers is ají de gallina, a creamy chicken dish that is flavored with aji pepper paste.

Aji peppers are also used to make a popular Peruvian condiment called aji amarillo paste. This paste is made by pureeing fresh aji peppers with oil, garlic, and other seasonings. Aji amarillo paste is a versatile condiment that can be used to add flavor and heat to a variety of dishes, including meats, vegetables, and stews.

Rocoto Peppers

Rocoto peppers are another type of chili pepper commonly used in Peruvian cuisine. They are similar in size to bell peppers and have a distinct round shape. Rocoto peppers are typically red or orange in color and are known for their spicy and slightly sweet flavor. They range from 30,000-100,000 Scoville units – jalapenos are usually from 2,000 to 8,000.

In Peruvian cuisine, rocoto peppers are used to add heat and flavor to a variety of dishes. They are often used in ceviche, stews, and sauces, as well as in dishes like rocoto relleno, a stuffed pepper dish that is popular in the Arequipa region.

To prepare rocoto peppers for cooking, they are typically boiled or roasted first to remove some of the heat and bitterness. The seeds and membranes are also removed, as these are the spiciest parts of the pepper.

Rocoto peppers are often used in combination with other ingredients to create complex flavors in Peruvian dishes. For example, in rocoto relleno, the pepper is stuffed with a mixture of ground beef, onions, garlic, and spices, creating a savory and spicy dish.

Lucuma

Lucuma has a unique flavor that is often described as a mix between maple and sweet potato. Lucuma fruit is yellow or green on the outside, with a flesh that is creamy and bright yellow in color.

In Peruvian cuisine, lucuma is a popular ingredient used in desserts and other sweet dishes. It makes a killer ice cream. It is also used to make a popular Peruvian drink called “leche de lucuma,” which is a sweet and creamy beverage similar to a milkshake.

Lucuma is also known for its nutritional value. It is rich in antioxidants, vitamins, and minerals, including beta-carotene, iron, and potassium. In addition, it has a low glycemic index, making it a good alternative sweetener for people with diabetes or those looking to reduce their sugar intake.

Aguaymanto

Also known as Cape gooseberry, this fruit is native to the Andes and is a common sight in markets across Peru. In other parts of the world I’ve seen these called cloud berries or gooseberries. Aguaymanto has a sweet and slightly tart flavor, with a texture similar to a cherry tomato only sweeter. In fact, aguaymanto os actually more closely related to tomatillos than berries.

The fruit is rich in vitamins A and C, and it is often used in desserts and jams. It makes a killer ice cream flavor and an elite Pisco sour addition.

Plus they look like a little PAC Man on the rim of a cocktail glass and who doesn’t love that?

Chirmoya

Known as the “custard apple,” chirimoya has a creamy texture and a sweet, delicate flavor that is often compared to a blend of banana, pineapple, and strawberry. The fruit is super rich in vitamin C and is often used in smoothies, ice creams, and desserts. We loved getting some at the local market, splitting them open and just going to town eating them raw. Just spit out the giant seeds.

Pacay

Also known as the “ice cream bean,” pacay is a sweet, juicy fruit that is found in the Amazon rainforest. It’s honestly pretty hard to describe Pacay. The vanilla ice cream comparison isn’t far off, but it’s also got a tiny bit of that classic neon blue and pink cotton candy flavor you remember from theme parks or baseball games. The fruit has a fibrous texture and looks kind of like a giant brownish blackish snap pea. We only had these raw in the market at Arequipa, but I wish we would have had more.

Tumbo

Tumbo is also known as tumbó or banana passionfruit. It is a type of passionfruit that grows on a vine and is often consumed as a juice or used in desserts and other dishes.

Tumbo has a unique flavor that is both sweet and tart, with a strong aroma that is often described as floral. The fruit is oval-shaped and about the size of a small grapefruit, with a thin, bright orange or yellow skin that is often wrinkled.

In Peruvian cuisine, tumbo is a popular ingredient used in a variety of dishes, particularly desserts and beverages. The fruit is often used to make a refreshing juice or added to cocktails and smoothies. It is also used to make a dessert called “tumbufla,” which is a type of jelly made from tumbo pulp and sugar.

Tumbo is also known for its health benefits. It is high in fiber, vitamins A and C, and antioxidants, making it a nutritious addition to a balanced diet.

Granadilla

Granadilla is a type of sweet passion fruit that is commonly found in Peru. The fruit has a hard, outer shell that can be cracked open to reveal a juicy, sweet flesh that is filled with seeds. Like a big alien egg or something. In addition to being delicious, these are just fun to eat!

Camu Camu

This small, tart fruit is native to the Amazon rainforest and is considered one of the world’s richest sources of vitamin C. Camu camu has a sour flavor, similar to a cherry or a cranberry. The fruit is often used in juices and smoothies, and it is also available in powder form.