Chile Pepper Institute

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1 VOLUME VI, NUMBER 3, FALL 1997 Chile Pepper Institute The Introducing Peruvian Aji Chiles The Spanish word "aj...

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VOLUME VI, NUMBER 3, FALL 1997

The

Chile Pepper Institute -

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E-mail: [email protected]

http://www.nmsu.edu/-hotchile/index.htmI

Introducing Peruvian Aji Chiles The Spanish word "aji" commonly refers to fruits of Capsicum baccatum. The phonetic, a' hee, was imported by the Spanish to Peru from the native Arawak peoples of the Caribbean. In the Quechuan language of the Incas, chiles are called "uchu." The chiles of Peru are considered by some to be a "lost crop" of the Incas. Not all chiles grown in Peru are C. baccatum.

The chiles of Peru are considered by some to be a "lost crop" of the Incas. Our friend and fellow Institute member, Stefan Bederski of Agro-Export Topara in Lima, Peru, has written descriptions of some of the common aji varieties found in Peru. We have grown the varieties in our greenhouse at New Mexico State University and identified the species of each variety. If you are interested in obtaining these varieties for your business, please contact Tom Payne at The Peruvian Aji Collection, P.O. Box 281525, San Francisco, CA 94128; 1-800-442-5777;

Amazon Jungle), it is available year-round in the Peruvian market. Harvest season on the coast wheremost of the Aji Amarillo is planted begins in mid-December and continues until late March. This variety is used almost daily in all dishes in Peru, either as a sauce on the plate with other fare or as an ingredient in the dishes themselves. The A$ Amarillo variety has existed in Peru since ancient Inca times, where it is depicted in drawings and pottery. (Heat scale: 7) Aji Panca (Capsicumchinense) Aji Panca is the second most common aji variety in Peru and is grown mainly near the coast. This variety measures 3 to 5 inches long and 1 to 11/2 inches across. The pod flesh is medium thick with a berry flavor and fruit overtones. Aji Panca has the same fruit shape and appearance as the Aji Amarillo, but is a deep red to burgundy color when ripe. Aji Panca is sundried at the farms and sold as dry whole pods on the national market. Fresh Aji Panca is not found in the marketplace. It is a very mild aji and has zero heat if seeds and veins are

yr Descriptions Aji Amarillo or Escabeche (Capsicumbaccatum

var. pendulum) The Aji Amarillo is the most common aji in Peru. In the United States, it is sometimes referred to as the "yellow chile" or "yellow Peruvian chile." The pods are 4 to 5 inches long and a deep orange color when mature. The thin-fleshed pods have a fruity flavor with berry overtones and a searing, clear pungency. Because the Aji A m d o is grown in all regions of the country (the coast, Andes, and the

m Aji Panca

Continued on page 2.

Permian Ajf Chiles, continuedfrom page I .

removed. The pads are usually left on plants to partially dry before harvest and for final sun-drymg. The Aji Panca is an excellent sondiment that is used almost daily because of its great taste and beautiful color. It is also used for making aji sauces, to flavor most fish dishes, and is popular as a powder to sprinkle over pizza (like oregano). (.Heat scale: 2) Aji Limo (Capsicum chinense) Although this variety is referred to as the Aji Limo, the word "Limo" has no real meaning nor translation and is a regional identification name given to it by the local people. The pod is small and measures 2 to 3 inches long by 1to 1 1/2 inches wide. Aji Limo has a red and yellow pod color that ripens into a deep red, yellow, or orange color. When dried, this aji becomes tapered and wrinkled. It is mostly grown and used on the northern coast of Peru, where it is very popular. It is a hot aji and used mostly fresh with seafood, especially in "ceviche," a marinated seafood dish. However, in the Andes the Aji Limo finds great acceptance as whole dried pods. It stores very

well and, due to its high pungency, it is preferred for spicing up foods during the cold winter nights. (Heat scale: 7-8) Aji Ayucllo (Capsicum baccatum) Aji Ayucllo is an original and native name that has no meaning nor translation. This aji variety is a small, thick-fleshed, oval-shaped aji. It is a wild capsicum variety found in the Peruvian jungle, central region, and Chanchamayo and Villa Rica valleys. The Aji Ayucllo is not commercially grown but is grown mostly in backyards or harvested from wild plants. This variety can be found only in local farmers' markets. The Aji Ayucllo is eaten fresh with foods or used as an ingredient in preparing all types of dishes. (Heat scale: 7)

Aji Ayucllo

Aji Limo

The Chile Pepper Institute Newsletter Cathy Montes, Managing Editor Rena Lamllaga, Graphic DesignerKditsr Lilly Dominguez, Contributing Editor Rinted at NMSU Agricultural Communications

The Chile Pepper Institute NMSU, Box 30003, MSC 34, Las Cmces, NM 88003 (505) 646-3028 Email:[email protected] World Wide Web s i b http:/~.nm~.edu/-hotchi1e/inde~.html A Non-Rofit, International Organization Devoted to the Sbdy of Capsicums

Aji Cereza (Capsicum annuum) The bi Cereza is similar in shape to a cherry, thus its name, "Cereza," which means cherry in Spanish. The extremely hot pods are very small and round (cherry-like) measuring a maximum of 1 1/ 2 inches in diameter. The green immature pods develop into a deep red

Paul W. Bosland, Director DaniiHolterman-Coon, Administrative Assistant

Gene Jefferies.McIlhenny Co., Avery Island, LA Javiff Vargas, M U , Las Cmces, N M

The Chile Pepper Institute Board of Directors

New Mexico State University

Bmmd Jean Cenmtes, Chair, Cervantes Enterprises, Inc.,Vado, NM Louis Biad, Las CNces, NM Paul W. Bosland. NMSU, Las Cruces. NM

Dr. Jerry Schickedanz,Dean, College of Agriculture

ex officio Directors and Home Economics

Dr. James Fiher, Chairman, DepL of Agronomy and

Horticulture Dave DeWitt, ~ i e r ~y o o d ~r a ~ a z i n~e l; b u ~ u a ~ u e , Dr. Gary Cunningham, Director, Agricultural NM Experiment Station James Ferguson, Anthony Foods, Anthony, TX

The Chile Pepper Institute Newsletter

color. This variety is found in all regions of the Peruvian jungle. No commercial growing of Aji Cereza exists. Although a few plants are grown on small farms, most of this aji is grown in backyards and can be found only in local markets. The Aji Cereza is eaten fresh with foods or used as an ingredient in preparing all types of dishes and sauces. (Heat scale: 9)

Aji Pinguita de Mono (Capsicum annuum) The Aji Pinguita de Mono is known all over the country because of its unique name which translates loosely to "little monkey," because of the pod's size, shape, and color. The pods are very small, elongated, and pointed measuring 1/2 to 1inch long. The pods mature to a deep red color. This variety is among the hottest little ajis known in Peru. The Aji Pinguita de Mono is found in all regions of the Peruvian jungle, mainly in the central valley of Chanchamayo. This aji is grown in backyards or harvested from wild plants, but never grown commercially. The fruits are found only in local farmers' markets, and are almost never distributed nationwide. The Aji Pinguita de Mono is eaten fresh with foods or used as an ingredient in preparing all types of dishes. (Heat scale: 9) Aji Norteno (Capsicum baccatum) The name of the Aji Norteno translates to "northern aji" because it is a variety that is only popular in the northern coastal valleys of Peru. Ripe pods mature to yellow, red, and orange colors and measure about 3 to 4 inches long and 3/4 inch across. Its shape is slightly curved and tapering to a point that is ideal for decoration of plates either whole or cut in rings. The Viru and Lambayeque valleys, about 1,000 km north of Lima, are the main production areas.

Aji Norteno Volume VI, Number 3, Fall 1997

This variety is found only in regional and local markets. The Aji Norteno is a hot aji variety which is commonly eaten fresh with seafood. Northern people pledge that the Aji Norteno has a "better northern taste." (Heat scale: 6)

Aji Mono (Capsicum baccatum) The name of the Aji Mono translates to "monkey aji." This aji measures about 4 to 5 inches long and 3/4 inch across. The Aji Mono has a nice red color when ripe. This very hot aji is a bright scarlet and is slightly curved with a tapering point. This variety is grown in the Peruvian jungle and found only at local farmers' markets. This medium-fleshed aji is used mostly fresh and is cut in pieces which is served with food or as an ingredient in dishes. People in the jungle eat very spicy foods and Aji Mono is a perfect condiment for their dishes. (Heat scale: 7)

Aji Mono

Aji Verde (Capsicum baccatum) Aji Verde is another aji variety found in the northern coastal valleys of Peru, mainly in Lambayeque and Piura. The name translates to "green chile," however, the mature pods ripen into red and orange colors. The very hot pods of the Aji Verde are small, elongated and pointed, with medium flesh, measuring 2 to 3 inches long and 1/2 inch across. This variety is not commercially grown, but can be found growing in backyards or on farms cultivating a few plants. The Aji Verde is eaten fresh with foods and to make sauces. (Heat scale: 8) Rocoto (Capsicum pubescens) Rocotos are widely grown in the Peruvian Andes. The green pods of the Rocoto ripen to a yellow or red, and are rounded in shape. The Continued on page 4.

P G & ~ Ajf ChUa, santhdfmm p w 3.

color. The Aji Puncomucha is not comrnercidly grown, but is grown mostly in backyards or harvested from wild plants. This aji can be found only in local farmers' markets and is eaten fresh with foods or used as an ingredient in preparing all types of dishes. (Heat scale: 8)

AjS Verde

pods measure about 2 1/2 inches long and about 11/2 inches in diameter. Rocotos are thickfleshed with a fruity taste and tropical berry overtones. The high pungency gives them the regional expressions of h n h wuertos ("raising the dead") and @ngo huanucM rgringa Wer"). Rocotos have a characteristic flavor only found in the real cuisine of the southern city of Arequipa, home of Rocotos. There is a popular belief that the heat of Rocotos attacks the taste buds but is inoffensive to the digestive tract, consequently known to impart a "cold heat." The Rocoto is primarily used in salsas, sauces, and.ceviches. ' (Heat scale: 9)

Aji Pucomucho

Aji Charapa (Capsicum chime) Aji Charapa is wild variety of aji found in the northern region of the Peruvian jungle, close to the city of'Iquitos. In this area, the people are called "charapas," thus, the name of the Aji Charapa is derived from their name. The Aji Charapa is very small with a spherical shape measuring a maximum 1/4 in diameter. The very hot pods are thin-fleshed and mature into a red and yellow color. This variety is not grown commercially, but mostly in backyards or is harvested from wild plants. The Aji Charapa is eaten fresh with foods or used as an ingredient in preparing all types of dishes. (Heat scale: 8) W

Aji Pucomucho (Capsicum chime) Aji Pucomucho, a wild aji, has an original and native name that has no meaning nor translation and is found in the Peruvian jungle, central region, and Chanchamayo and Villa Rica valleys. This variety is a small, thin, elongated and pointed aji which matures to a bright yellow

Meet the CPI Board (Part I) Louis Biad is the owner of the Biad Chile Company, a red chile and paprika dehydrator company that has been in Lag Cruces, N.M., for about 30 years. The company's products are used in a variety of ways, such as in oleoresin, spices, different chile blends, breads, and sauces. Biad believes that "the Chile Pepper Institute has provided an invaluable service for many consumers, industry producers, farmers, and companies." He creditxi the New Mexico Chile Conference as being instrumental in helping to make(p* -',

the Chile Pepper Institute's exhibit at the New Mexico Farm and Ranch Heritage Museum a reality. Emma Jean Cervantes has owned Cervantes Enterprises, Inc. and Cervantes Agribusiness La Mesa, N.M., for 20 years. m e business is a family consortium that includes her son and daughter Kristina. The chile plant specializes in hot sauce that internationally. Cervantes is very involved in civic and community projects. In 1993, she was L i-. :- -- -p"F-*-- i
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