Legume

Tarwi

A tier

Tarwi (also chocho in some regions) is the Quechua-facing culinary name for Andean L. mutabilis after debittering—served salted, in ceviches of the highlands, stews, and modern snack packs. Texture is firm; flavour is clean-beany when bitterness is fully washed out. Street and market tarwi should taste mild, not throat-burning bitter. Home cooks must follow multi-day soak and rinse traditions for bitter seed. A cultural food first, commodity flour second. Pair with herbs, onion, and tomato in cold salads.