Papa Blanca: This Potato is very firm and pale on the inside. It is mainly used in stews or for French fries.
Papa Amarilla: These yellow potatoes can become quite soft and grainy when cooked. They are mainly used in soups or dishes like “Causa.”
Papa Huamantanga: A white, fleshy potato with a texture similar to the yellow potato. Since this variety of potatoes has a firm composition and texture, they are regularly used in stews.
Papa Púrpura: This purple Potato changes colour to blue when cooked. The Inca treasured this variety, which was eaten more commonly by royalty. Some experts today refer to it as “the gem of the Andes.”
Papa Peruanita: A multi-coloured and vibrant potato variety with a deep, vibrant taste.
Papa Tarmeña: This variety of Peruvian potato looks very similar to a
“papa peruanita,” The Papa Tarmeña is commonly used in the dish called “causa.”
for the full article have a look here, 4,000 varieties, I have enough problems deciding which of the just 6 or 7 varieties I have a choice of buying when I go out shopping!
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