During June, Inti Raymi is traditionally celebrated by the descendants of the Inca civilisation.
Inti — the Sun God, God of Growth, and even revered as the God of Chilli — was the most celebrated deity in Latin American cultures.
We named our company Inti in homage to the rich heritage of Latin America and the incredible bounty of food it has given the world.
Though the Inca Empire lasted just over a hundred years, it stood on the shoulders of generations before it and thrived alongside the Aztec Empire in the north. Both cultures carried forward the deep traditions of their ancestors.
From these roots sprang the vibrant cuisines we enjoy today — from corn wraps to quinoa, from earthy meat and spice stews to vegetables that form the backbone of countless modern dishes. Latin America was the birthplace of potatoes, sweetcorn, beans, chilli and so much more.
Without these extraordinary cultures, our plates — and our planet — would be far blander.
Enjoy your Inti week, Steve and the Aucac Runa Team
This weeks discount code is
IntiSpices25
Good for 1 use per customer, expires Monday 9th June
Time: ~7–14 days (including fermentation) Yield: ~4–5 litres
Ingredients: 2 kg maize jora (germinated yellow corn, cracked) → Substitute with dried hominy or whole maize if jora is unavailable 5 litres water Raw cane sugar or panela (optional – helps fermentation) Cinnamon stick or cloves (optional – for spiced versions)
Equipment: Large pot Fermentation container (glass or food-grade plastic) Fine strainer or cheesecloth Bottle or jug for storage
Instructions: Boil the Maize Add jora (or cracked maize) to a large pot with 5 litres of water. Simmer uncovered for 3–4 hours, stirring occasionally, until the water turns milky-golden and slightly thickened.
Strain the Liquid Cool slightly, then strain through a fine sieve or cheesecloth into a fermentation vessel. Discard solids or repurpose as animal feed.
Cool and Inoculate Let the liquid cool to room temperature. Optionally, add a small handful of previous chicha or a spoon of raw sugar to encourage wild fermentation.
Fermentation Cover loosely with a cloth and leave in a warm, dark place (18–25°C) for 7–14 days. It should bubble slightly and develop a tangy, slightly sour taste.
Bottle and Chill Once fermented to your liking, bottle and refrigerate. Consume within a week or two, as it's low-alcohol and can spoil easily.
Notes: Traditional versions were fermented in clay pots with natural yeast.
It's mildly alcoholic (2–3%), sour-sweet, and earthy — not a beer in the modern sense, but a truly ancestral drink.
In Inca times, it was offered first to Pachamama (Mother Earth) before drinking.
