Cushuro

Nostoc sphaericum

seaweed

Small green gelatinous pearls of a high-lake cyanobacterium, eaten in ceviche, soup or dessert in Peru.

Origin

Andean highlands

Season (United States)

all year round

Preparation

The pearls are rinsed in cold water and eaten raw, or added at the end of cooking to keep their crunch.

Molecules

Seaweed polysaccharides

Did you know?

In China, a related species, fa cai, is eaten at New Year: its name sounds like “get rich”.