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How many chili peppers in Mexico? We tell you what they are for (besides being delicious).

April 14, 2021

6 minutes of reading

This article is translated from us Spanish edition using AI technology. Errors can persist due to this process.

This story originally appeared on Mexico is not identified

Chili from Mexico! In Mexico people, or most of all, eat Chili . Regardless, chile’s cuisine is, strictly speaking, the nation. That is what defines us, though not the only one, compared to other diets and cuisines in the world.

The variety of moles, as we have seen, was commonly used in ancient Mexicans, even if they were not “transformed” by the presence of Spanish-borne ingredients. again, it was terrible. this is a yellowish mole ; Black the mole, the pot mole, green mole, herb mole, pipián , manchamanteles, xoloztle, chorreado, muddy, poblano, chimole …

And for sauce

A number of National Museum of Pop Culture file more than forty Just prepare with that chili is easily available in the market. Nothing else can be done with serrano pepper nine different sauces : raw, cooked, fried, roasted, green, red, “Mexico”, etc., as listed by the omnivist José N. lturriaga; We’ll add attainable variations whether garlic, or onion, or cilantro is added to each, depending on.

Chili from Mexico

On the other hand, chili in Mexico has almost become a national symbol. Mexicans not only use it in most of the dishes they consume, but also identify themselves ontologically significantly with it.

Picture: Armando Aguayo Rivera Armando Aguayo Rivera passes through Mexico Unknown

The variety and variety of dishes made from this product is impressive, from the typical to the restaurant mole by Puebla, Oaxaca and Yucatán, to refer only to the best known, to refined Mexican sauces and sauces, Guadalajara or San Luis Potosí, variety of flavors, flavors and ingredients Commonly used in the kitchens of the country with different types of chili peppers, chili has allowed the development of a signature, sensual and inviting cuisine, with a distinctive flavor, despite its variations. The change and effect, retains a particular tonic, is precisely due to the variety of forms and ways of consuming chili peppers. In Mexico. According to the National System of Plant Genetic Resources for Agriculture and Food (SINAREFI), there are 64 varieties:

  1. Yellow chili
  2. Achilito chili
  3. Chile is wide
  4. Apaxtleco Chile
  5. White chili
  6. Chilean Bolita
  7. Capsicum
  8. Chile morelos
  9. Bell pepper
  10. Chawa chili
  11. Chilpaya chili
  12. Chili chocolate
  13. Chile copied
  14. Cora Chile
  15. Chili on the coast
  16. Chile coxle
  17. Water chili
  18. Capsicum
  19. Chili jet
  20. Chile de monte
  21. Dried chili
  22. Sweet pepper
  23. Sweet white chili
  24. Chile listened
  25. Roasted chili
  26. Chili green beans
  27. Fatty chili
  28. guajillo chile
  29. Pepper Habañero
  30. Chile huacle
  31. jalapeno chili
  32. Lajoyero chili
  33. Crazy chili
  34. Chilean apple
  35. Chile miahuateco
  36. Chilean mirador
  37. Chile miraparriba
  38. Mirasol chili
  39. Mulatto peppers
  40. Chile nanche
  41. Crab eye chili
  42. Chile stopped
  43. lobby
  44. Chile pasilla Oaxaca
  45. Chilean pico paloma
  46. Chile pico de paloma
  47. Chili
  48. Puya chili
  49. Striped chili
  50. Serrano chile
  51. Chile simojovel
  52. Chile shirunduu
  53. Shuladi chili
  54. Lonely Chile
  55. Chilean single
  56. Chile is single
  57. Chilean branch
  58. Chili tobacco
  59. Chili dishes
  60. Chile tecomatlán
  61. Chile tecpin
  62. Chile tusta
  63. Chile xcat´lk
  64. Zacapaleno chili

Image: Via Mexico Unknown

Nutritional value of Mexican chili

This fruit is not just a special spice, perhaps the most versatile of all the fruits in existence; It is also a food with great nutritional value.

That is rich in vitamins : vegetables with content ascorbic acid known (the discovery of this substance in chili pulp obtain a Hungarian doctor’s degree Albert Szent-Gyürgyi award of Nobel Prize in physiology and medicine in 1937 ).

Fresh chili Contains more than twice vitamin C’s lemons and oranges and almost six times more than grapefruit; dry ones , meanwhile, contains vitamin A with a higher percentage than carrots, for example. Chili peppers are also significant, albeit lower, in vitamins E, P and B, and some minerals.

Image: Via Mexico Unknown

Although consuming too many chili peppers can cause many different discomforts, such as gastritis or ulcers, eating chili peppers is essential for an balancing diet . And even more in Mexicans: chili has been proven to cause high digestibility protein from corn and beans, so as José lturriaga says,

“For Mexicans, chili is not just a supplement, but a multiplication nutrient.”

Interdependence has been preserved in the typical Mexican trio: corn, beans and chili, Integrated complex of high nutritional ingredients to help balance and strengthen each other. Bean tacos with salsa are not only delicious, but also delicious nutritious .

Image: Via Mexico Unknown

Industrial use

In addition, its use in industry is increasing. red pepper flour, rich capsanthin (an ingredient that determines the amount pigment chili), used in poultry as chicken feed, to obtain a deep yellow color, is prized, both in egg buds as well as in chicken skin.

  • From dehydrated chili, in turn, a substance is called oil resin extracted, used in the preparation of cold cuts and sausages;
  • as an ingredient in marine paints;
  • as an agricultural and small livestock repellent against predatory mammals;
  • tobacco industry, to improve the taste of some tobacco mixes;
  • pharmaceutical industry, as a stimulant;
  • in cosmetics, for the manufacture of colorants for lipsticks and coatings;
  • manufacture of defense sprays.
  • The military industry, where it was used to produce so-called tear gas, forced soldiers – how spicy it would be – to remove their masks.

In any case, as a national, albur, nutrient, ingredient or tool symbol, chili is remains an essential element in Mexican culture.



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