Legume

Andean Lupin

A tier

Andean lupin is the highland South American food lupin, traditionally debittered and eaten as a protein staple—larger seeds and a distinct cultural path from Mediterranean lupini. Flavour after processing is rich, beany, and satisfying in soups and snacks. Traditional water-debittering is essential for bitter landraces; respect indigenous process knowledge. Modern sweet mutabilis lines exist but supply is smaller than Australian angustifolius. Excellent boiled and seasoned or in Andean stews.