Bag 1 lb - Box of 12 bags

May vary upon request.


The oldest evidence of yuca cultivation was found in the archaeological origins in Perú since 4,000 years ago and it is been one of the firsts cultivations in America. The pulp holds a great amount of proteins and carbs. It is been used commonly in the latin american kitchen and in the peruvian cuisine it is the perfect companion for peruvian Cebiche and the Seco de Carne (stew made with peas, cilantro and beef). It can be boiled or fried as a substitute of potatos.

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