Issues
Indian Influence & Contributions
to America and the world
The American Indian contribution
to the world's food
A
partial list of the foods originally
developed
or discovered by Indian people
(Most of
these foods were Indigenous only to the Americas
meaning they did not grow anywhere else in the world)
Corn - all types including sweet, flint & popcorn
Beans
- almost all types including: Pinto, Lima, Kidney, Navy,
Red,
White, Black, Green (String, Pole, French, Snap), Butter,
Great
Northern and Wax
Squash
- all types including Zuchinni, Acorn, Spaghetti,
Crook-neck,
Summer, Winter and Butternut
Tomatoe
- all types including Red, Yellow and Orange,
from
cherry to melon size
Potato
- 250 varieties grown (20 varieties are 75% of total harvest)
3,000
varieties were developed by the Incas
Cacao (Cocoa & Chocalate come from this)
Peppers - all types including Green, Chili and Banana
Sunflowers (the seeds and oil as well),
Avacado
Cashews
Hominy
Passion
Fruit
Vanilla
Catfish
Grits
Hickory
Nuts
Cayenne
Pumpkin
Gum
Pomegranates
Peanuts
Jerky
Wild
Rice
Sweet
Potato
Jerusalem
Artichoke
Chilies
Tortillas
Persimmon
Yams
Arrowroot
(starchy flour)
Prickly
Pear Cactus
Pineapple
Guava
Papaya
Pawpaw
Blueberry
Strawberry
Mulberry
Cranberry
Huckleberry
Chokecherry
Maple
Syrup
Sassafras
(Tea, & flavoring of Root Beer)
Catnip
Manioc
or Cassava (Tapioca Pudding)
Mequite
Ramps
(wild leeks)
Wintergreen
Mint
Paprika
Allspice
Pecan
Black
Walnut
Acorn
Beechnut
(fine quality oil)
Clams
Scallops
Shrimp
Crayfish
Turkey
Bison
Moose
Caribou
Musk
Ox
Antelope
Opossum
Armadillo
White
Tailed Deer
Alligator