Uma sikhuluma ngopelepele obabayo, ukunambitheka okubabayo kwalezi zinhlobo kuza kithi. Kodwa-ke, namhlanje sizokhuluma ngohlobo lwepelepele elingatinyeli. Ingabe mayelana ipayipi. Yisitshalo esaziwayo esitshalwe ezweni laseBasque. Ngenxa yesimo sezulu sayo, inephunga elisha nokuthungwa okumnandi kakhulu uma kukhulunywa ngokudla. Kuyaziwa kahle ku-gastronomy yezwe laseBasque.
Kulokhu okuthunyelwe uzokwazi ukwazi zonke izici zepiparra kanye nokutshalwa kwayo nokunakekelwa okubalulekile. Ngabe ufuna ukwazi kabanzi ngechilli engatinyeli? Qhubeka ufunde.
Umsuka nezici
IPiparra ivela eMelika futhi yafika eSpain ngenxa kaChristopher Columbus. Ngenkathi ezolimo zithuthuka futhi namasu azo evuselelwa, bekulokhu kuzihlukanisa ngokwengeziwe kwezinye izinhlobo zikapelepele. Lokhu kuziphendukela kwemvelo kubuye futhi kungenxa yohlobo lwesimo sezulu oluzivumelanise nalo.
Futhi kungenxa yokuthi izimo ezakhelwe ngokwendawo nezimo zezulu lapho zithuthukise khona zibalulekile kukho. Dinga ukuphakama okuphansi (ngaphansi kwamamitha ayi-450), amazinga okushisa aphansi kuya phansi, nezinga eliphakeme kakhulu lomswakama nemvula. Zonke lezi zidingo ziyahlangatshezwa endaweni yaseBasque Country.
Kuyinto upelepele onenyama ethambile nesikhumba esincane. Iyunithi ivame ukukala phakathi kuka-5 no-12 cm futhi inesici esincishisiwe nesinwetshiwe se-peduncle yawo wonke upelepele obabayo. Isakhiwo sincane futhi side futhi umbala uphuzi ngokuluhlaza okotshani kulo lonke upelepele. Ukukhanya okuncane kukunika ukubukeka okuhle.
Njengoba kwaziwa, akuzona zonke izitshalo ezinhle. Kunobude obulungile bohlobo ngalunye ukuze ukunambitheka nokuthungwa kube okungcono kakhulu. Kulokhu, amapayipi amahle kakhulu yilawo alinganisa u-8 cm. Uma bekala ngaphezu kuka-8 cm kungenxa yokuthi sebeke bathola ilanga isikhathi eside futhi, ngakho-ke, bayoba nolaka olukhulu kulwanga.
Njengoba ngishilo ekuqaleni kokuthunyelwe, isici esikhethekile sepiparra ukuthi abanakho ukushisa, ngokungafani nopelepele amaningi i-cuaresmeño chili, upelepele ovamile futhi i isipelepele (bheka Isikali seScoville ngamazinga we-spiciness). Lapho isitshalo sisesimweni somuntu omdala ingafinyelela esilinganisweni esiphakathi kuka-25 no-30 cm.
Ukusetshenziswa nezolimo
Lezi izimbali ziqala ukunikeza izimbali zazo kusukela ekupheleni kukaJulayi kuze kube phakathi kuka-Okthoba.Ngezinye izikhathi zingabonakala nezimbali ngisho nangoNovemba uma amazinga okushisa namanani emvula ehlala ezinzile. Njengoba kufika amakhaza, iqala ukulahlekelwa amaqabunga futhi kuzodingeka ikhishwe. Lokhu kwenziwa ngoba umjikelezo wayo wempilo usufike ekugcineni.
Ukulandwa kwepayipi akulungiswa ngaso sonke isikhathi. Kuya kakhulu elangeni nasemvuleni. Ngakolunye uhlangothi, uma isimo sezulu sibalele ingaqoqwa njalo ezinsukwini ezimbili. Kodwa-ke, uma kunezinyanga ezinesimo sezulu esibi kakhulu, kufanele ziqoqwe njalo emva kweshumi nanhlanu.
ukuyiqoqa kwenziwa ngesandla lapho kusesigabeni esifanele sentuthuko. Akudingeki ukuthi igundwe, kepha imisila igobile ize iphulwe futhi kube sekupheleni kwesitshalo ukuze kungalimazi isithelo.
Inezimfanelo ezinhle ze-organoleptic ezingasebenza kuzo zonke izinhlobo zemigoqo nezindawo zokudlela endaweni. Lokhu kungenxa yezinga lokushisa nemvula. Iphunga le-pyrazine liyisici sepelepele futhi liphethwe yi-piparra. Leli phunga lilungele ukuhlangana namakhambi anephunga elisha njengo-parsley, i-mint, i-basil kanye ne-chives. Kukulungele ukudla ngotamatisi namafutha omnqumo, ngoba kusiza ukugqamisa ukuthinta okune-esidi nokubabayo futhi kuvusa ukunambitheka nesifiso.
Abantu bavame ukuyisebenzisa kwimikhiqizo elapha isikhathi eside efana nama-anchovies, i-mojama, i-ham, ushizi ne-jerky. Ngalesi sizathu, i-piparra iyisithuthukisi esihle sokunambitheka kwemvelo.
Iziphakamiso zepiparra
La ma-chillies abaluleke kakhulu nge-enhancer flavour yawo. Ngalesi sizathu, kunconywa kakhulu ukuthi ukusebenzise njengokuhambisana nemidumba noma ezinye izithako ukwenza amasaladi noma ngamafutha omnqumo nosawoti. Zingadliwa zodwa ngoba, ngokungafani nopelepele omningi, i-piparra ayilumi.
Kungadliwa futhi okuthosiwe noma okusikiwe. Abanye bayisebenzisa njengesidambisi njenge-tapa yeminqumo. Ingasetshenziselwa imihluzi ukuyinika ukuthinta okungajwayelekile nokugcwele.
I-Piparra inezakhiwo ezisiza ukulwa ne-cholesterol, ngaphezu kwezinye izifo ezifana ne i-bronchial catarrh, i-acids, ubuhlungu beqolo obuphansi kanye nobuhlungu besisu. Uma zidliwa ngemvamisa emaphakathi, izinzuzo zingatholwa njengama-analgesics ngobuhlungu, ukuqeda isikhunta noma isikhunta nokwenza ngcono ukugaya. Futhi zilungele ukushisa amafutha ngesikhathi sokugaya.
Njengesiphakamiso, sincoma ukuthi uwususe kancane ngamafutha epanini elishisa kakhulu. Sifaka ama-anchovies anosawoti notamatisi izingcezu kanye nokunambitheka okukhulu inhlanganisela nepiparra enakho okuthile okukhethekile. Impela uyayithanda.
Ukulima kwePiparra
Manje sizofunda ukuthi ipiparra ikhuliswa kanjani. Kuzofanele sithenge imbewu ethile ye-chilli ngesikhathi sentwasahlobo, okuyilapho ukuhlwanyela kwayo kulungile. Izinga lokushisa kufanele libe phakathi kuka-8 no-10 degrees (khumbula ukuthi badinga amazinga okushisa amancane). Emini zingaba ngama-degree angama-25 nangu-30. Uma uphumela ngaphandle kwaleli banga lokushisa, ukukhula kuzoba kuncane kakhulu futhi kuzokwehla kancane.
Uma isikhulile, kubalulekile ukuvumela imbewu iphumule izinsuku ezimbalwa ukukhuthaza ukuhluma. Umbhede wembewu ungagcwaliswa i-substrate yezitshalo zangaphandle i-pH yayo iphakathi kuka-5,5 no-6,5. Uma siwutshala ngqo emhlabathini, sizodinga umhlaba ovundile onamazinga aphezulu omquba.
Ngenhlanyelo ehlwanyelwe siyayithambisa bese silinda ukuhluma kwenzeke. Ngamabhangqa ama-5 amaqabunga ahlumekile singakwazi ukuwabeka ebhodweni elikhudlwana elinobubanzi obungu-10 cm. Kubalulekile ukuwabeka elangeni eligcwele, noma ngabe isimo sezulu singesihle kungcono ukuwafaka endlini.
Ngiyethemba ukuthi ngalezi zeluleko ungakujabulela konke ukunambitheka kwepiparra.