Great Products Argentina
Writes: Laura Litvin (@laulitvin)
Smooth or striped shiny skin; firm meat. Green if they were harvested fresh or red if they are ready. Yellows, oranges, violets in their different stages of maturation. Sweet or spicy. Very spicy for palates not used to strong emotions. Big, square, long, small, mini. Are the Peppers.
Natural America, there is no gastronomic culture on the continent that does not use them in some dish. Its unique flavor and fibrous meat became global thanks to migrations. The journey of the chile or peppers it reached beyond the confines of the planet.
An example such as the case of the jalapeno de Mexico. He flew to the recipe from the Sriracha, that pasta thai that accompanies all hamburgers. Or to that of Gochujang Korean (sweet and spicy sauce that wakes up boring taste buds). Among many other preparations, they all have jalapeno among its ingredients.
Chilies
Sweet or spicy?
According to its level of heat, there are two large varietal categories of Peppers. Are they confectionery (the typical bell peppers) cultivated in general for consumed fresh, they are large and meaty. They are protagonists of Mediterranean dishes. Also they spicy (chili peppers, chili peppers, chillies), which come in many different forms, are long and thin. Very small or larger, rounded and of many colors.
In the latin kitchen, they are infinite peppers spicy that make up the typical dishes: the jalapeño in Mexico; the rocoto or locoto (At Peru y Bolivia); the kitucho pepper which is used to flavor the sauce Llajuá that accompanies the classic empanadas in Salta. And the list goes on.
Jalapenos
Why are peppers hot?
It is known that the chemical ratio of itching is due to the presence of 'capsaicin', a substance that serves as a defense for the plant. Each variety of chili has an amount of capsaicin possible to measure through the scale scoville. This is a number that indicates how many parts of capsaicin per million offers a pepper.
The method consists of diluting an extract of pepper in sugar water until the hot spicy in the solution it cannot be detected by a panel of people. 'What itches' is mainly in the chilli ribs, not in the seeds. If you cannot bear the itch, never drink water, you will only be able to stimulate the sensation in the whole mouth. Much better a piece of bread. If you are brave, welcome to the club of the palates enchilados.
