Tarwi
Lupinus mutabilis — Fabaceae
Italiano: Tarwi / Lupino andino
Description
Tarwi (Lupinus mutabilis) belongs to the Fabaceae family and is native to SouthAmerica. It thrives in Andean highlands, 2500-4000m environments across regions including SouthAmerica. Botanically, Tarwi is andean lupin producing protein-rich seeds with beautiful bicolor flowers. Seeds must be debittered before eating.. The edible parts include Seeds. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during April, June and May. Nutritionally, Tarwi stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Vitamin E (1.0mg, 7% DV). It also provides 4.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Tarwi offers a Nutty, slightly bitter (must be debittered), bean-like flavor profile. Debitter by soaking/changing water for days; then boil until soft. Common culinary applications include Boiled seeds, Snacks, Flour, Tofu-like curd. Popular preparations include Soak seeds 3 days changing water; boil and eat with salt. For storage, refrigerate fresh parts. Safety note: BITTER ALKALOIDS in raw seeds; MUST soak 3-5 days changing water or boil and rinse repeatedly. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Soak seeds 3 days changing water; boil and eat with salt
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: Boiled seeds, Snacks, Flour, Tofu-like curd Storage: Refrigerate fresh parts
Recipes
- Soak seeds 3 days changing water; boil and eat with salt
