A fermented drink made from corn or other grains, traditionally consumed in South America, especially in the Andes region.
From Quechua chícha or Spanish adaptation thereof; the drink predates Spanish conquest and was important in Incan ritual and daily life.
Chicha is an ancient technology of fermentation—Incan warriors drank it for energy, and modern research shows it's quite nutritious, containing B-vitamins from the fermentation process itself.
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