Top 5 South American Flours

Uchu jacu is a combination of dry and toasted maize, wheat, barley, peas, beans, and lentils that is ground into a very nutritious flour along with ingredients such as annatto, cumin, and garlic. The flour is primarily made in the Ecuadorian province of Pichincha, and it is often used as a base for a variety of thick soups featuring ingredients such as eggs, cream cheese, onions, and potatoes.Expand

Harina de chuño, or chuño flour, is a unique South American flour made from freeze-dried Andean potatoes (known as chuños). It is made by employing a traditional method of freeze-drying the potatoes, which consists of two steps — exposing potatoes to sub-zero temperatures at night and then exposing them to the sun during the day. This process can take up to a week and results in a product that can be stored for years without spoiling. Once the chuño is dried, it can be ground into a fine powder to make harina de chuño. This flour has a distinctive flavor and texture and is commonly used in Andean cuisine, usually as a thickener, to make a variety of dishes, including breads, cakes, and soups. It is also gluten-free, making it a great option for those with celiac disease or gluten intolerance.Expand

Polvilho azedo, also known as sour cassava flour or sour tapioca flour, is a type of Brazilian flour made from fermented cassava roots. To produce polvilho azedo, the cassava roots are first peeled, grated, and then soaked in water to remove toxins and starch. The resulting pulp is then squeezed to eliminate excess moisture. The moist pulp is left to ferment for a period of time, typically around one to three days, allowing naturally occurring microorganisms to break down the starches and convert them into organic acids, which give the flour its sour taste. After fermentation, the pulp is dried and finely ground to obtain polvilho azedo. The resulting flour is slightly acidic, hence the name "azedo" (meaning "sour" in Portuguese). It has a distinct flavor and is commonly used in Brazilian cuisine to make various traditional dishes such as pão de queijo (cheese bread), tapioca crepes, and bolos (cakes).Expand

As the name suggests, carob flour from white carob is a type of flour that is made with the fruit of white carob (Prosopis alba and Prosopis chilensis). Also known as carobs, the white carob’s pods are distinguished by a yellowish color and a sugary, fleshy pulp which when transformed into flour has a pleasant, sweet flavor. White carob flour is used to prepare numerous traditional specialties such as bread, beverages (both fermented and unfermented), or pastry garnishes. The production of this flour has been an integral part of the traditions and culture of the indigenous people of the Cahqueña Region, and in particular of those living in the Ibarreta area of the province of Formosa. Carob flour from white carobs is mainly produced in the Argentine provinces of Chaco, Formosa, northern Santa Fe, Santiago del Estero, and eastern Salta. The indigenous communities that live in these regions have long consumed the fruits of white carob and processed them into a flour to be implemented in various traditional dishes.Expand