Qarasiña Culinary Tradition: Conserving Quinoa (Chenopodium quinoa) as an Intangible Cultural Heritage in Jach’a Puni (Andean Community), Bolivia

Abstract

Heritage encompasses features integral to the culture of a particular society, such as traditional foods that have historical significance and continue to be part of the community’s identity. These culinary traditions must be preserved to sustain cultural identity and community well-being. This study aims to document the role of qarasiña, along with other ancestral foods, in establishing quinoa (Chenopodium quinoa) as a cultural keystone species in the Jach’a Puni community. Primary data were gathered through in-depth interviews with local experts and community observations, supplemented by a comprehensive literature review. Findings reveal that in Jach’a Puni, all food is considered sacred. Three main types of qarasiña are identified: jupha qarasiña, ajara qarasiña, and kita qarasiña. The primary ingredients are domesticated quinoa (jupha) flour (Chenopodium quinoa var. quinoa) and wild quinoa (ajara) flour (Chenopodium quinoa var. melanospermum and C. hircinum). Qarasiña is integral to community banquets and social events. Although quinoa is celebrated globally as the “golden grain”, there is a risk that qarasiña may disappear and quinoa could be replaced by wheat or maize, threatening its status as a cornerstone species in the Bolivian Altiplano.