Chuño flour made from Peruvian potatoes that was soaked in the icy cold water of rivers and streams for several days, and then sun dried using the harsh climate of the Andean highlands, then processed into flour.
Chuño has an extremely long shelf life and are rich in calcium, phosphorus and iron.
Chuno powder is used to make drinks, desserts and savory dishes. Also to make Andean soups and stews.
