Peru is the Andean country where Kiwicha (Amaranthus caudatus) is most cultivated. From the coast to the mountains and the jungle, from sea level to 3,400 meters, the main producers are Junín, La Libertad, Cajamarca, Ayacucho, Arequipa, Ancash, Huancavelica and, on a larger scale, Cusco. It was the food per excellence for the Incas, due to its nutritional properties. It contains a high protein value, calcium, phosphorus, potassium and zinc, among the most important.

Kiwicha, also known as Amaranth, is a nutritious, gluten-free grain that provides plenty of fiber, protein, and micronutrients. It is a source of essential amino acids and has lysine as one of the main ones. Furthermore, it plays an important role in the formation of collagen, an important substance for bones and connective tissues, including skin, tendons and cartilage.