The people from the Andes have cultivated Kiwicha for more than 4,000 years. It was used during the Inca empire, but after that, it was left aside and almost forgotten. Nowadays, due to its nutritional values, kiwicha has been rediscovered and its grains are being used as a source of proteins and vitamins such as calcium, phosphorus, iron, potassium and zinc.

Kiwicha flour is used in baking, alone or combined with other ingredients. It is usually combined with wheat flour when baking bread. Its grains can also be toasted and used as a cereal.

Kiwicha may also be used in soups, salads and stews as a source of energy .

Common names used for kiwicha in different languages:

• English : Love-lies-bleeding, red-hot, cattail, bush green, Inca wheat tassel flower, quilete
• Spanish: Kiwicha, Amaranto.
• French : amarante caudeé, amarante queue de renard.
• Portuguese : Amaranto de cauda.
• Aymara : Kiwicha, amarantu, trigu inka, achis, achita, chaquilla, sangorache, borlas.
• Quechua : Kiwicha, inka hakatu, ataku, sankurachi, hawarcha ( Ecuador) millmi, quymi.