Quinoa Organic- Bolivia, Royal white
Quinoa originated in the Andean region of South America, where it has been an important food for 6,000 years. Its name is the Spanish spelling of the Quechua name. Quinoa is generally undemanding and altitude-hardy, so it can be easily cultivated in the Andes up to about 4,000 meters. Even so, it grows best in well-drained soils and requires a relatively long growing season. In eastern North America, it is susceptible to a leaf miner that may reduce crop success; this leaf miner also affects the common weed and close relative Chenopodium album, but C. album is much more resistant.
The Incas, who held the crop to be sacred, referred to quinoa as chisaya mama or mother of all grains, and it was the Inca emperor who would traditionally sow the first seeds of the season using ‘golden implements’ During the European conquest of South America quinoa was scorned by the Spanish colonists as food for Indians, and even actively suppressed, due to its status within indigenous non-Christian ceremonies.In fact, the conquistadors forbade quinoa cultivation for a time and the Incas were forced to grow corn instead.
Quinoa in its natural state has a coating of bitter-tasting saponins, making it unpalatable. Most quinoa sold commercially in North America has been processed to remove this coating. Some have speculated this bitter coating may have caused the Europeans who first encountered quinoa to reject it as a food source, since they adopted other indigenous food plants of the Americas like maize and potatoes. This bitterness has beneficial effects during cultivation, as the plant is unpopular with birds and thus requires minimal protection. There have been attempts to lower the saponin content of quinoa through selective breeding to produce sweeter, more palatable varieties. However, when new varieties were developed by agronomists, native growers in the high plateau rejected the new varieties despite their high projected yields; because the seeds no longer had a bitter coating, birds had consumed the entire crop after just one season.
The saponins in quinoa can be mildly toxic, as can be the oxalic acid in the leaves of all the Chenopodium family. Reports of numbness of the lips and tongue have been reported after eating cooked but unwashed quinoa. The risks associated with quinoa are minimal, provided it is properly prepared and leaves are not eaten to excess.