Rocoto (Capsicum pubescens)
The rocoto is a native to Peru and dates back to pre-Inca times, its cultivation dates back to about 5,000 years ago finding traces of his presence in the Guitarrero Caves.
Its original name in Quechua is rukutu luqutu. Their presence is documented by ancient Peruvians of the Paracas, Nazca, Moche and Chimu culture through textiles, ceramics and domestic remains. This chili is the flagship of Peru, it is consumed fresh, paste, dried and / or ground. It is a spicy fruit; the degree of spiciness can be controlled by removing the veins where the seed is the spicy part of this plant. In the south, it is eaten filled with meat after removing its veins.
Growing areas are in the area of "jungle" where the mountain ends and begins the forest, in the eastern part of the Peruvian Andes, among which stands out the Oxapampa-Pasco production , consider as the best rocoto. Other producer departments are Huanuco, Arequipa and Junin.
Its color can range from red, green, orange or yellow. It is sold in its natural state in Mexican markets , Bolivians and Peruvians, as well as paste and powder presentations.
(Per 100 grams)
In general , the chemistry of hot pepper includes: water , carbohydrates , protein, fiber, ash, calcium , phosphorus, iron , carotene , thiamin, ribofabina , niacin , ascorbic acid, capsaicin.
|Total Fat (g)||0.8|
|Vitamina A (mg)||25.2|
|Vitamin C (mg)||157|
|Vitamin D (µg)||-|
|Vitamin E (mg)||-|
|Vitam. B12 (mg)||1.73|
HOW TO USE
Use as Food:
Because of its spicy flavor is used in the preparation of salads, pickles, chutneys and preparing dishes such as stuffed rocoto, a typical dish of the department of Arequipa, ceviche, chaupi tiraditos and cheese.
The rocoto is an excellent stomach protector is recommended for the treatment of ulcers, gastritis, colitis and generally benefits the digestive system. Capsaicin which is found in Rocoto stimulates the release of gastric juices and promotes lipid accumulation and bicarbonates in fortifying stomach mucosa and facilitating digestion.
Rocoto has anti - inflammatory and antibiotic properties . The taste of pain which Rocoto produces in the tongue is equal to what we feel when we do sports , since in response our body produces endorphins that inhibit parts of the brain producing feelings of pleasure that generates some difficult addiction to describe.
It is also useful to combat diabetic neuropathy, administered as topical capsaicin relieves pain associated with arthritis and psoriasis.
It is good for hypertension because it acts as a dilator of blood vessels, it is advisable to relieve discomfort and lower the pressure of the people who suffer from this problem.
Rocoto has a lot of vitamin C four times that of orange and other fruits as its antioxidant properties are an essential part of a healthy diet recommended for cancer prevention
- Fresh rocoto
- Rocoto powder