Product Description
Chulpi Maize 500g from Peru
Chulpi maize (also known as chulpe corn) is a traditional variety of Peruvian maize recognized for its long, narrow kernels and its ability to become exceptionally crisp when toasted. Cultivated in the Andean region for centuries, it holds strong cultural, nutritional, and culinary significance.
Historically, chulpi maize was a staple food of the Inca civilization and was carried by chasqui messengers to provide portable, long-lasting energy during their journeys across the Andes.
Health Benefits of Chulpi Maize
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High in dietary fiber – Supports healthy digestion and helps promote satiety
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Naturally gluten-free – Safe for people with gluten intolerance or celiac disease
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Complex carbohydrates – Provides sustained, long-lasting energy
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Plant-based protein – Supports balanced, plant-forward diets
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Rich in minerals – Contains magnesium, phosphorus, and small amounts of iron for bone and metabolic health
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Low in fat – Especially when prepared by toasting rather than frying
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Naturally crunchy when toasted – A wholesome alternative to highly processed snack foods
Ways to Cook Chulpi Maize
1. Toasted Chulpi (Cancha-Style Preparation)
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Soak dried chulpi maize for 8–12 hours
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Boil until just tender
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Drain and dry thoroughly
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Toast in a pan with a small amount of oil and salt until golden and crisp
Enjoyed as a snack or as a side dish to traditional meals
2. Dry-Roasted Chulpi (Oil-Free)
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Roast pre-cooked chulpi maize in a pan or oven without oil
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Season with spices such as chili, garlic powder, or smoked paprika
3. Sweet Toasted Chulpi
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Toasted chulpi maize lightly coated with honey, panela (unrefined cane sugar), or cinnamon
4. Chulpi in Soups & Stews
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Boiled chulpi maize added to Andean-style soups and stews
5. Salads & Grain Bowls
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Toasted chulpi maize used as a crunchy topping for salads, quinoa bowls, or roasted vegetables
6. Ground Chulpi Cornmeal
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Dried chulpi maize ground into coarse flour
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Used in porridges, flatbreads, and rustic baking
| weight | 0.5 weight (kg) |
