-(5)8dc2b500-82a0-45e5-9938-67b667cd51bc.png?sfvrsn=3534c14a_1) | CushuroSierra Sur of the Andes, PeruPeru |
The cushuro, or nostoc, is known as the "Caviar of the Andes". Its presence and abundance is an indicator of clean water and ecosystem well-being. It is also for this reason that cushuro was included in Slow Food's Ark of Taste. It contains several essential amino acids for the human organism, as well as iron. For this reason it is considered by many to be a food of the future and is receiving the attention of creative and innovative chefs.
Tradition
Cushuro is traditionally consumed in salads, soups, porridges, yoghurt and stews. The best size for food consumption is the "caviar size", which is during its growth and development phase, where it has the highest nutritional value. For many centuries it was included in the diet of the Andean peoples, who also used it as organic fertilizer and medicine. In Cusco, cushuro macerated and in liquid form is used to treat "internal heat", fever and inflammation. It is also used externally for kidney pain, or to help in the final stages of a difficult child birth.
Producers
EcoYary is an enterprise of family farmers. Young people have a proactive participation within this organization. In addition, women are mostly responsible for cushuro harvest process.
Territory
EcoYary produces cushuro in the Sierra de Junín, in the district of Pucará, Department of Junín. It grows in the Andean wetlands, on the shores and banks of lagoons and in swampy areas between 3 500 and 4 500 metres above sea level.
Process
The cushuro grows spontaneously. It is collected with large wooden spoons or wicker baskets despite the low water temperatures. The main harvesting season is from December to May, as cushuro grows more in the rainy season. If kept with fresh water that is changed regularly and stored properly at altitude, it can continue to grow for several months.
Further information
Slow Food Perú - Coordinación
[email protected]
Franklin Ríos Zúñiga
[email protected]
