WEB SABOR PERUANO DE EXPORTACION

Chili Species

It is a very cultivated since before by American Indians plant Colon found on his first trip and brought it to Spain in 1943, extending along the sixteenth century by other countries in Europe, Asia and Africa. The pepper was a staple of the indigenous people and their culinary uses were different depending on the variety, some of which were exclusive to the upper classes. It is an ingredient widely used in the cuisine of Peru and Bolivia both for its spicy flavor and to give color to the prepared dishes. There are different types and sizes of chili in this country, from red to yellow orange. Grades vary spicy colors, sizes, climates, heights and production areas.

It is the dried red pepper in the same plantation. His itch is not as strong , so it is widely used to flavor and color to the preparations. Also called special chili, is mostly used in pasta, for which soaks, kitchen and grinds.

Baccatum capsicum, pickled pepper, yellow pepper or chili glass, among many other names, is a species of the genus Capsicum Solanaceae, native to Peru, Brazil, Bolivia and Chile. This chili is very important in the cuisine of Peru, used in various preparations and in different quantities, graduating itching and color, so that is a flavor and a colorant at a time.

Turmeric, also known as saffron root is a healthy ingredient with many uses in the kitchen. With a root similar to ginger aspect when buying fresh, or jars with turmeric powder is the most common presentation, this spice or food additive has many interesting properties. Turmeric is a herbaceous plant type, evergreen that has a small size and barely reaches a height of just over one meter. You find it and grow it in Mediterranean climate areas both outdoors and in pots.

Ginger, ginger or Quion ( Zingiber officinale ) is a plant of the family of gingers, whose underground stem is a horizontal rhizome prized for its aroma and spicy flavor. The plant will have 90 cm tall with long leaves of 20 cm. The rhizomes are used in most of the world's cuisines through Asian cuisine . The tender rhizomes are juicy and fleshy, with a strong flavor. Pickling are usually as an appetizer or simply added as an ingredient in many dishes. The mature roots are fibrous and dry. The juice of the old rhizomes is extremely spicy and often used as a spice in Chinese cuisine to cover up other aromas and strong flavors such as seafood and lamb.