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	<title>Peru-Recipes.com &#187; Special ingredients</title>
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	<description>Because if it's peruvian, it's delicious</description>
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		<title>Chancaca</title>
		<link>http://peru-recipes.com/2008/05/chancaca</link>
		<comments>http://peru-recipes.com/2008/05/chancaca#comments</comments>
		<pubDate>Wed, 21 May 2008 19:57:11 +0000</pubDate>
		<dc:creator>Diego</dc:creator>
				<category><![CDATA[Special ingredients]]></category>

		<guid isPermaLink="false">http://peru-recipes.com/?p=182</guid>
		<description><![CDATA[The chancaca is known in english as molasses; it&#8217;s a tablet made with the honey obtained from sugar cane. It&#8217;s use to sweeten some meals and desserts. It&#8217;s called papelón or panela in other south american countries. It&#8217;s selled in &#8220;balls&#8221;. *** Technorati tags: Recipes, Peru, Peruvian Recipes, Ingredients, Chancaca, Molasses, Melaza, Papelon, Panela. Blogalaxia [...]]]></description>
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		<title>Quinua (Quinoa)</title>
		<link>http://peru-recipes.com/2008/04/quinua-quinoa</link>
		<comments>http://peru-recipes.com/2008/04/quinua-quinoa#comments</comments>
		<pubDate>Wed, 23 Apr 2008 16:00:14 +0000</pubDate>
		<dc:creator>Diego</dc:creator>
				<category><![CDATA[Special ingredients]]></category>

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		<description><![CDATA[Pronounced &#8220;kinwah&#8221;, it&#8217;s a pseudocereal that grows in the Andean zone. It was of great nutritional value in ancient times, together with the potatoes and maize. The quinoa has a lot of protein (12%-18%) and contains a balanced set of essential amino acids. Besides, it&#8217;s a good source of fiber, phosphorus, magnesium and iron. You [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Algarrobina</title>
		<link>http://peru-recipes.com/2008/03/algarrobina</link>
		<comments>http://peru-recipes.com/2008/03/algarrobina#comments</comments>
		<pubDate>Thu, 27 Mar 2008 15:00:32 +0000</pubDate>
		<dc:creator>Diego</dc:creator>
				<category><![CDATA[Special ingredients]]></category>

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		<description><![CDATA[The algarrobina is a product derivative from the algarrobo, and it&#8217;s very used in the peruvian cuisine. The algarrobo fruits are cooked, the extract is processed and we obtain a sweet syrup, very appreciated for its nutritional and vitamin value. Maybe you have tried the algarrobina cocktail, if you&#8217;ve been here, in Peru. The algarroba, [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Manjarblanco</title>
		<link>http://peru-recipes.com/2008/03/manjarblanco</link>
		<comments>http://peru-recipes.com/2008/03/manjarblanco#comments</comments>
		<pubDate>Tue, 04 Mar 2008 15:43:58 +0000</pubDate>
		<dc:creator>Diego</dc:creator>
				<category><![CDATA[Desserts & Bakery]]></category>
		<category><![CDATA[Milk & Cheese]]></category>
		<category><![CDATA[Special ingredients]]></category>

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		<description><![CDATA[The manjarblanco (or manjar blanco -separated-, literally &#8220;white delicacy&#8221;) is a sweet, white spread or pastry filling made with milk. It&#8217;s used to prepare a lot of desserts (the churros, for example), but if you like, you can eat it on its own. There are two ways to prepare the manjarblanco, choice the one that [...]]]></description>
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		<title>Ají limo (Limo chili/pepper)</title>
		<link>http://peru-recipes.com/2008/02/aji-limo-limo-chilipepper</link>
		<comments>http://peru-recipes.com/2008/02/aji-limo-limo-chilipepper#comments</comments>
		<pubDate>Wed, 20 Feb 2008 15:34:27 +0000</pubDate>
		<dc:creator>Diego</dc:creator>
				<category><![CDATA[Special ingredients]]></category>

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		<description><![CDATA[The Limo chili/pepper can be yellow, green, red or purple; it is used in the preparation of the cebiche or tiradito. If you touch it, you&#8217;ll feel it smooth and soft, even small; but don&#8217;t trust: the limo is very spicy. That&#8217;s why the cebiche has only a little of this pepper. In&#8220;Comentarios Reales de [...]]]></description>
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