Introduction of Peruvian pepper varieties: differences in the characteristics of six pepper varieties, whether Peruvian colorful peppers are hot or not

Pepper is native to Central and South America, and like potatoes, corn and other crops, the planting efficiency of pepper is affected. In the era of great navigation in the 15th century, America, which was then called the "New World", was introduced to the region. Today's famous "spicy" cuisine, including Sichuan, Thai and Indian cuisine, did not have chili peppers before the 15th century.

Peru, as one of the countries of origin of chili peppers, retains many varieties with a long history, some of which have been used since the Inca culture (Inca). Peru is rich in chili peppers. Peruvians have their own usage and secret recipes for chili peppers. Because there are many choices, the chili sauce prepared by each house is also different.

Peruvian chili peppers, collectively known as Aj í, come in many different shapes, sizes, colors and flavors. Aj í has many varieties, bright colors and spicy taste. It can be eaten fresh, boiled into chili juice, made into chili sauce, dried in the sun, ground into chili powder, and used in a variety of ways. Aj í is found in many famous Peruvian dishes, such as pickled sashimi (Ceviche). Peruvian food itself is not particularly spicy. Chili peppers are often used as dipping ingredients and occasionally put directly into the dish. Seasoning made from chili peppers is an indispensable part of Peruvian cuisine.

Peruvian chili peppers are very special and cannot be bought in foreign countries, so many Peruvian chefs have encountered a lot of difficulties in cooking Peruvian food outside their hometown, but recently, many Peruvian chili peppers have been made into chili sauce for export. At present, the chili sauce exported is limited to the more commonly used varieties such as Peruvian yellow, black and red chili peppers, while the more unpopular special chili peppers can only be tasted in Peru.

How many chili peppers do you know from Peru? Here are some special Peruvian chili peppers.

1. Peruvian yellow pepper Aj í Amarillo

Aj í Amarillo is the most commonly used and popular kind of pepper in Peru. This is the yellow pepper in the famous Peruvian dish pickled sashimi (Ceviche). This kind of pepper is not only hot, but also has a clear fragrance, which is particularly appetizing with the sour taste of lime. The yellow pepper can also be found in other Peruvian dishes such as spicy cheese with potatoes (Papa a la Huanca í na) and seafood stew (Parihuela).

two。 Peruvian black pepper Aj í Panca

Aj í Panca is dark purple and nearly black in shape similar to eggplant. It doesn't taste particularly spicy, but it tastes silky and fruity. This kind of chili has a long history in Peru and is as popular as yellow chili. It is especially suitable for making chili sauce and stew, and it tastes excellent with meat.

3. Chalapita pepper Charapita

Chalapita, a wild chili from northern Peru, looks like a strawberry, but it is spicy. They first grew in the jungle of Iquitos, mostly wild, and are relatively rare compared to other chili peppers, so they have become one of the most expensive chili peppers in the world. Chalapita thin skin, taste similar to fresh Havana chili (Habanero), with fruity, suitable for salad.

4. Peruvian red pepper Aj í Rocoto

Rocoto is made in the Peruvian Andes and is available in orange and red. The red Rocoto looks like a tomato, about the size of the palm. Although this kind of pepper looks a bit like lantern pepper, it actually tastes very spicy. After eating, the tongue will have a feeling of fever, which is used in the famous Peruvian dish beef brewed chili (Rocoto Relleno).

5. Colorful pepper Aj í Arnaucho

As the name implies, colorful peppers have many colors, including red, green, purple and so on. The pepper is grown in the Norte Chico region of northern Peru. In Peruvian cuisine, fresh colorful peppers are often used, and most of them are paired with fish and seafood.

6. Cherry pepper Aj í Cerezo

Cherry chili peppers are almost identical in shape to cherries. They come from the northern coast of Peru, and the chili peppers are climate-sensitive and usually grow in hot, dry climates with little rain. Cherry chili is small, but it tastes hot. Its origin is Lambayeque, Peru, and this cherry pepper is commonly used in traditional local dishes, such as devil fish corn cakes (Tortilla de Raya), chicken rice with cover (Arroz con Pato) and so on.