Achiras or bizcochos de achira are traditional Colombian biscuits. They are made from achira flour (native to the region) instead of wheat flour. Widely recognized in Huila as the achiras del Huila or bizcochos de achira, they provide minerals such as calcium, iron, phosphorus, sodium and high protein content and are gluten-free. Its shape is elongated and cylindrical with a golden yellow colour, typical of good cooking. It melts slightly in your mouth with a crispy, soft and gritty texture, with a taste of milk.The achira is also known as saga or chisgua in Colombia. They are consumed as food by the Chibchas in Colombia, but it is thought that their use has extended throughout the Andes due to commercial exchanges with other indigenous communities.[1]
Huila is the biggest producer of achira flour cake in the world. Achira biscuits are still prepared to a traditional recipe and cooked in clay ovens. Achira flour, the main ingredient, is extracted from the achira plant, whose origin is South American and has been used by the Chibchas for their food.[2]
The achira biscuit is a fundamental part of the region's traditional culture, and due to its great recognition as a typical product of the department of Huila and its high local consumption, it has managed to diversify nationally and internationally.[4]
Press articles[5] highlight the presence of the achira biscuit in the national and international market. For example, the article "The Achira Biscuit opens export markets" mentions that one of the delicacies of the gastronomic department of Huila, the traditional achira biscuit, began to open markets in the United States and Spain and recently was second in a large project in Japan. The article highlights that the traditional achira biscuit is made by hand and that last year it managed to sell $114,000 abroad."[6]