ICuaresmeño Chile: izici, imvelaphi nokulima

I-cuaresmeño chili noma i-jalapeño yaziwa emhlabeni wonke. Noma ngubani owake wezwa ngokudla okubabayo kwaseMexico uzwile ngopelepele we-cuaresmeño. Igama layo lesayensi yiCapsicum annuuum. Udabuka edolobheni iXalapa esifundeni saseVeracruz (Mexico).

Kulesi sihloko sizochaza zonke izici nemvelaphi yazo futhi sizokufundisa izinyathelo eziyinhloko zokuzikhulisa ekhaya. Ngabe ufuna ukwazi kabanzi ngopelepele we-jalapeno?

Izici nemvelaphi

Kuyingxenye yesigaba seMagnoliophytas, isigaba seMagnoliopsida, isigaba sase-Asteridae, ukuhleleka kukaSolanales, umndeni wakwaSolanaceae, uhlobo lweCapsicum nezinhlobo Capsicum annuum.

Kuyinhlobo engapheli ye-herbaceous, eluhlaza ngombala, okuvame ukukhula minyaka yonke. Ngokuvamile iphakathi kwamasentimitha angama-80 no-100 ubude. Iqhakaza kusuka ngoMeyi kuya ku-Agasti, futhi isikhathi sezithelo sivela ngoJulayi kuya kuNovemba.

Iyatshalwa impela futhi idliwe eMelika, ikakhulukazi eningizimu yeVeracruz. Isithelo se-Cuaresmeño chili sibonakala ngokuba nomumo omude futhi oyinyama. Ifana naleyo kapelepele kodwa ishisa kakhulu. Iyakwazi ukufinyelela ngamasentimitha ayi-7 ubude no-3 ububanzi ukusuka kusisekelo. Kuyamakha impela futhi uma kufakwa ezitsheni kubanika ukunambitheka okunothile. Okubabayo impela futhi okumnandi. Sekungomunye wemikhiqizo efunwa kakhulu yokudla kwaseMexico.

I-cuaresmeño chili isetshenziswa ngaphambi nangemva kokuvuthwa. Okuningi kwakho konke ukukhiqizwa kuya komiswa. Uma isidlulile kule nqubo, ibizwa ngokuthi yi-chipotle chili noma isilili esibhemayo.

Ukuqina kokunambitheka kwepelepele i-jalapeno kuncike ohlotsheni lwenhlabathi nembewu ehlwanyelwe ngayo.

Ukutshalwa kwe-cuaresmeño chili

Ukuze utshale upelepele we-jalapeno kufanele ulinde isikhathi esingaphambi kwenkathi yemvula. Into ejwayelekile kunazo zonke ukuyivuna cishe ezinsukwini ezingama-70 emva kokuhlwanyela. Isitshalo ngasinye sithela izithelo eziphakathi kwama-25 kuye kwangama-35. Ingatshalwa kokubili olwandle nasendaweni engamamitha angu-2.500 XNUMX. Lokhu kuyivumela ukuthi itshalwe ezifundeni ezahlukahlukene zaseMexico.

Ukuyihlwanyela kufanele ulandele izinyathelo ezimbalwa ezilula. Imvamisa ivumelanisa nezimo zezulu ezahlukahlukene. Indlela elula ivela ezimbewini, ekubizeni inhlabathi nokunakekela amahlumela. Ngokuya ngendawo (uma inhle kakhulu noma cha) ingahanjiselwa engadini ukwenza inqubo yezinyathelo ngezinyathelo.

Ngokulandelayo sizochaza izinyathelo okufanele sizicabangele ukuhlwanyela upelepele weCuaresmeño.

Izinyathelo zokuyikhulisa

1. Kumele siqale ngokubeka phakathi imbewu ezimbili nezintathu ebhodweni bese uyigcwalisa ngesiqeshana somhlabathi. Ukuze lokhu kuphumelele, i-substrate kufanele ihlale imanzi njalo. Ngale ndlela imbewu izokwazi ukuhluma.
2. Ukugcina indawo imnyama kuze kuvele amaqabunga siqinisekisa ukuthi ukukhula kuhle. Lapho amahlumela eseqalile ukuvela, kufanele sisuse isivalo ukuqinisekisa imisebe yelanga. Uma siyishiya emthunzini omncane zizokhula ziphindwe kabili, ngoba bavame ukuya lapho ilanga likhona.
3. Lapho kuhluma amaqabunga amathathu kuya kwamane, kufanele ahlukaniswe abekwe ebhodweni elikhudlwana ukuze likhule kangcono.
4. Uma nje indawo lapho itshalwe khona ingenawo amakhaza, ingagcinwa engadini. Kungcono ukuwabeka endaweni lapho unamahora okungenani ayisithupha emini. Umgodi ophindwe kabili webhodwe kufanele umbiwe ujule ngokwanele ukuze inhlabathi ifinyelele ezingeni lamaqabunga. Phakathi kwesitshalo nesitshalo kufanele shiya cishe u-30-40 cm ukuqhela ukuze zingancintisani ngokudla.
5. Kufanele unisele kanye ngosuku. Ukuze zikhule ngendlela enempilo, kufanele zithole amanzi ayi-2,5 cm masonto onke.
6. Ukugcina ingadi ingenalo ukhula kubalulekile ukuze kungabi yizisulu zezilokazane noma izifo. Ngaphezu kwalokho, lolu khula lungamunca amanzi adingwa yiCuaresmeño jalapeños.
7. Kulula ukufaka umquba wamakhowe noma umquba kuwo lapho sekudlule amasonto amathathu. Ngale ndlela sizobanikeza izakhamzimba ezengeziwe.
8. Ngemuva kwezinyanga ezimbalwa sekuyisikhathi sokuvuna. Upelepele weJalapeno udinga ukuba nombala oluhlaza ogqamile ukwazi ukuthi uvuthwe ngokuphelele. Umbala uba ngcono, kuluma kakhudlwana. Ungakhetha ukubashiya esitshalweni ukuze babemnandi. Zizophenduka zibe mnyama kuqala, bese zibomvu.

Isiko le-pepper leJalapeño nolwazi lokudla okunempilo

Sekuyiminyaka engaphezu kwengu-500, upelepele i-jalapeno ube ngumthombo obalulekile wokudla kwabaseMexico. Eqinisweni, izithombe zitholakale kuma-codex mayelana nokulahleka kwamasiko ahlukahlukene angaphambi kweSpanishi afana ne-Aztec, Zapotec neTeotihuacan. Ubufakazi obudala kunabo bonke bepelepele i-jalapeno eMexico isukela eminyakeni engu-6900 no-5000 BC Itholakala emhumeni waseCoxcatlán, endaweni yaseTehuacán, ePuebla.

Njengamanje isetshenziswa njengesithako esibalulekile esiswini se-gastronomy yezwe. Ubhontshisi nommbila kanye ne-jalapeno kukhona kuma-90% wezitsha zabo.

Ngamunye amagremu kapelepele we-jalapeno unikeza ama-calories angama-100, amagremu ama-28 wamafutha, ama-milligram ama-0,4 kazakwethu, ama-milligram angama-3 we-potassium, ama-gramu ayi-248 ama-carbohydrate, ama-gram angu-7 wefayibha yokudla, kanye no-2,8 amagremu kashukela. Inikeza umzimba ngamaVithamini A, B4,1, B6, C, no-D ngamanani ahlukile; 12 milligrams of magnesium, 15 gram of protein, 0,9 milligrams of calcium, and 12 milligrams of iron.

I-cuaeresmeño chili iyisibiliboco sokudla kwaseMexico. Abantu abaningi abavela kuwo wonke umhlaba baya ezindaweni zokudlela zaseMexico noma ngqo eMexico ukunambitha izitsha ezimnandi nazo ama-jalapeno, ama-enchiladas nososo we-chipotle. Kukhona nalabo abancintisana emiqhudelwaneni ebabayo lapho abancintisanayo kumele badle ukudla okuphekwe kakhulu kuze kube yilapho bengasakwazi ukukudla. Kulolu hlobo lomncintiswano, i-Cuaresmeño chili ibaluleke kakhulu, ngoba ezishisa kakhulu zigcinelwe umcimbi.

Iphinde isetshenziswe njengomshayeli wendlala, ngoba ubudlelwano obuphakathi kobuqili nokuzwela kwendlala kuyaziwa.

Njengoba ukwazi ukubona, le chili iyinjabulo engatholakala engadini yethu yezithelo noma engadini.