Quinoa flour, derived from the ancient grain quinoa (pronounced keen-wah), has been a staple in the diets of South American civilizations for thousands of years. Originating in the Peruvian Andes region, quinoa was revered by the Incas as the "Mother of all grains" due to its exceptional nutritional value and adaptability to various climates. Today, quinoa is cultivated across the globe, with its nutritious seeds ground into a fine, versatile flour. Harvest: Quinoa is typically harvested during the dry season, which varies depending on the region but generally falls between May and June. The exact timing of the harvest can also be influenced by local climate conditions and altitude, as quinoa is cultivated in various parts of the country. Every order consists of 10 packs, prepared and ready for retail sale.