Below is a list of all known varieties for Kaniwa. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Kaniwa (Black) | A less common, dark-colored variety of Kaniwa. It has a slightly more intense, earthy flavor than the red variety and retains its shape well after cooking. |
| Kaniwa (Puffed) | The whole grains that have been heated until they expand (pop). This form is crunchy and light, used in granola, energy bars, and as a topping. |
| Kaniwa (Red) | The most common variety, characterized by a reddish-brown color. It is smaller than quinoa, high in protein, and has a subtly sweet, earthy flavor with no bitter saponins. |