Peruvian peppers
History
There is evidence showing the age of the peppers in Peru: The researcher found the remains of Junius Bird chili Huaca Prieta, archaeological site dating back to 2500 BC and is located in the department of La Libertad.
It has also identified certain representations of fruits of hot pepper in the Tello Obelisk, belonging to the Chavin culture, about 3000 years old.
The discovery of America began the export of AJI to Europe and Asia. AJI arrived in Spain in 1493, Italy in 1535 and Germany in 1542, the year he came to India 3 varieties. Then spread to Hungary, Greece, Turkey, the Balkans and Portugal, from where it was introduced by sea to Africa, Asia Minor, China and Japan.
AJI LIMO (Capsicum chinense)
CHARACTERISTICS
It is a highly variable group whose fruits, smaller than the yellow pepper, adopt spherical shapes, elongated or rounded, sometimes whimsical. It has a very aromatic, pronounced and pleasant itching. Colors: red, yellow, green, white and purple.
It is a delicious red pepper, very spicy and is widely used for the preparation of ceviche made with fish and other Peruvian Dishes. Its fruits are extremely hot, measured 1-12 cm in length, can take spherical or elongated shapes, and be intense red, orange, yellow or brown color when it reaches maturity. Also, along with lemon and red onion, are the essential ingredients for the preparation of ceviche.
Production areas:
In Peru, this species is cultivated in coast, mountain and Amazon to 1500 meters, in damp and warm weather, low temperatures ranging between 18 and 24 ° C. Throughout all the year.
HOW TO USE
Use as Food: By having a spicy flavor the fruit is used as seasoning in various sauces and pickles, as well as in the preparation of dishes like fish or seafood ceviche, Choritos a la Chalaca , Sudados, Tiraditos among others.
AJÍ Charapita (Capsicum frutescens)
CHARACTERISTICS
Likely relative of chili charapita is Aji Pipi de Mono, The most Widespread in our Amazon pepper and Also one of the hottest. It was the first pepper from the Peruvian jungle to reach the international market.
The charapa pepper is very small spherical shape with a maximum diameter measuring at 1/4. The pods are very thin and mature, have a red and yellow. This type has not grow commercially, but is harvested from wild plants.
It is one of agricultural resources with the greatest economic potential and export Peru has experienced a significant Increase in recent years, ranking as the third Most Important product of the country, behind only coffee and asparagus.
HOW TO USE
Also it has healing qualities: Removes cruets, calm colds, coughs and intestinal pain; combat rheumatic and muscular pains dry and heal wounds; used to treat insect bites, scabies effects and eliminate lice.
CHERRY PEPPER (Capsicum annuum)
CHARACTERISTICS
Small and round Aji similar in shape and color to the cherry, spicy and red remove when ripe.
Location:
Lambayeque. Gastronomy: Espesado , sudado, apatadito, rice with Peruvian duck, chinguirito, Causa Ferreñafana , Cabrito con frijoles , Sopa de choros , pepián de Pavita, chirimpico.
AJI Mochero (Capsicum chinense)
CHARACTERISTICS
It is a specific type of limo chili found in La Libertad department. Its color is yellow and, thanks to an ancient work of seed selection, produces fruits very homogeneous between each other. It is an aromatic aji par excellence.