It is cultivated exclusively on the peruvian Andes, specifically on the ¨Sacred Valley of the Incas¨ (Urubamba, Cusco). The perfect combination of altitude, rays of light, climate conditions and agricultural practices inherited from the Incas, make this grain one of a kind.
It´s big grains have a diameter of 15mm on average. It is usually commercialized as a whole grain or as ¨Mote¨, adding a pealing process. It´s main form on consumption is as a snack or cooked.