The ingredients.

Grown above 3,500 metres, where little else will. Eaten in the Andes for thousands of years.

Maca grows on the puna of central Peru, one of the highest-growing crops in the world. Thin air, frost at night, strong sun by day. Maca takes so much from the soil that, traditionally, the land is left to rest for five to ten years before maca is planted there again.

In Peru it is food, not a supplement. Ours comes from a natural harvest: mostly yellow maca, with red, black and purple roots, just as they come from the field. It is cooked before milling, for a rounder, maltier taste.

A fruit that tastes like dessert.

Lucuma has been grown in Peru since before the Incas, and appears on Moche ceramics almost two thousand years old. Under a green skin, a dry, golden flesh with notes of caramel and vanilla. In Peru, it is the favourite flavour of ice cream.

Where cacao began.

Cacao has its roots in the upper Amazon, and Peru still grows some of its oldest varieties. It grows on small family farms on the eastern slopes of the Andes, in Cusco, San Martín and Junín. Peru is known for fine-flavour beans, prized for their aroma as much as their strength.

Purple, all the way through.

Maíz morado is an Andean corn, purple from kernel to cob. In Peru it is the base of two everyday classics: chicha morada, boiled with pineapple, cinnamon and cloves, and mazamorra morada, a pudding with dried fruit. The colour is the corn’s own.