2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Any dish to which a generous hand has added hot red pepper turns into a real fire. Hot peppers, also known as chili, have become one of the most sought after products in no time.
The country of Chile, separated from the Andes, the Atacama Desert and the Pacific Ocean from the rest of the world, is not so named because of the hot peppers. In Quechua, this means "limit."
In fact, the homeland of hot peppers is Mexico. The Aztecs used them long before the discovery of America. Christopher Columbus immediately sent hot peppers to Spain.
Botanist Leonard Fush, who was convinced that Columbus had reached India, called the plant Calcutta pepper. As a result, American vegetables in many languages have become a nickname for Indian black pepper.
Birds played a significant role in the conquest of the world by red pepper. Unlike humans, they do not feel the pungent taste of vegetables at all, so they bite them without worry and spread the seeds over long distances.
They were the first to spread these plants in South America. The cultivation of wild red pepper has led to the emergence of many varieties of this plant.
Dried ground red pepper, along with various spices, goes into various spice mixes for traditional dishes in some kitchens. For example, the mixture "7 spices" is a basic component of Korean cuisine, without which you can not make the traditional sauerkraut - kimchi.
Culinary historians believe that the final version of the recipe for this dish was established in the eighteenth century, when hot red pepper reached Korea.
In the late eighteenth century, hot red pepper was grown in gardens and greenhouses throughout Europe. In Hungary, hot peppers are known as paprika, in Spain as pimentos, in Italy as pepperoni, in France as piment d’Espelet.
In all European countries there are traditional cheeses and meat products, which are prepared using different types of hot red pepper.
Such are the famous Bayonne ham, the Hungarian spicy salami, the Italian Nduya salami, the Spanish chorizo and others, in which the hot red pepper is used not only as a flavor component, but also as a colorant and preservative.
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