{"id":254,"date":"2019-02-15T21:50:10","date_gmt":"2019-02-15T19:50:10","guid":{"rendered":"https:\/\/chilesymaiz.com\n\/?p=254"},"modified":"2021-09-29T22:18:37","modified_gmt":"2021-09-29T19:18:37","slug":"tipos-de-chile-mexicano-y-consejos-para-hacer-tu-propia-produccion","status":"publish","type":"post","link":"https:\/\/chilesymaiz.com\/en\/tipos-de-chile-mexicano-y-consejos-para-hacer-tu-propia-produccion\/","title":{"rendered":"Types of Mexican Chili and Tips to Make Your Own Production"},"content":{"rendered":"
The first thing you think of when mentioning Mexican food is how spicy it is. Of course, it is not all hot, however, the use of chili peppers in the country's gastronomy is well recognized for making it spicy. Chili is very common throughout Mesoamerica but no other country it has the diversity that can be found in Mexico. According to the National System of Plant Genetic Resources for Food and Agriculture (SINAREFI), there are 64 types of mexican chili<\/i> that grow in the various regions of the country and if we count the Creoles, we may reach 200!<\/u><\/p>\n
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Of the 64 varieties that are found throughout the length and breadth of the republic, 39 of them are cultivated and the rest are wild or semi-cultivated. More than two million tons are produced each year, which places Mexico in the second place in the world for green chili production, after China.<\/p>\n
Within the country it is produced in all states but the main ones are Sinaloa, Chihuahua, Zacatecas, San Luis Potos\u00ed, and Jalisco, which are the first five in Mexico. The green or fresh chili is separated into producing areas with different varieties between them.<\/p>\n
The chilies with the highest production in the country are the jalape\u00f1o, poblano and bell pepper. They are followed by the tree, serrano, guajillo, habanero, pasilla and apple tree. It is a nutritious food used in the production of food, pharmaceutical and cosmetic products.
\n<\/u><\/p>\nA bit of information<\/h3>\n
Belonging to the genus Capsicum<\/i>It was cultivated since 7000 BC and was very important in the eating habits of Mesoamerican cultures. Although it is known as chili pepper<\/i> in South America and in Spain, in Mexico the word chili<\/i><\/b>, from Nahuatl chilli<\/i> or xilli<\/i>.<\/p>\n
It was introduced to the Old Continent by Christopher Columbus and was already known and used in southern Spain when Cort\u00e9s conquered the Aztecs. In the 15th and 16th centuries, its commercialization was rampant since it was quickly adapted by the Spanish people.<\/p>\n
Currently, the chili has undergone genetic improvements that are convenient from a commercial point of view since more can be produced per hectare because they have become less susceptible to various viruses and fungi, the fruit ripens in less time and the result is more uniform in size, color and other characteristics. Although the changes made seem positive, the replacement of landraces by new and "better" chili peppers implies a danger of putting the germplasm of your crops at risk.
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The chili is of enormous nutritional importance. The fresh ones are full of vitamin C, having twice and more than the orange or the lemon and almost six times that of the grapefruit. On the other hand, the dried ones contain a quantity of vitamin A, greater than that of the carrot.<\/p>\n
In addition, it has been proven to aid in the digestion of corn and beans, through the stimulation of gastric juices. Thus, an integration of highly nutritious elements is formed that reinforces the diet of the peoples of Mesoamerica and not only.<\/p>\n
Its pungency or itching was characterized in Nahuatl as cococ<\/i> (spicy), cocopatic<\/i> (very spicy) and cocopalatic<\/i> (very spicy). It is known that apart from its nutritional importance as well, it was given many different uses as its implement in war where it was thrown dry in the fire to create stinging smoke, implemented to annoy the eyes and noses of the enemy. Although difficult to believe, another use to which it had adapted was pedagogical! Young people who did not behave were punished by putting them to inhale the smoke of burnt chili peppers!<\/p>\n
In 1912, the pharmacist Wilbur Scoville, managed to form a method to measure the pungency of chili peppers. It is about diluting a solution of the extract of the fruit in water with sugar several times, until it stops biting. The number of times it is diluted determines the grades it is assigned on the scale of the method that was named by the last name of its creator and is known as the "Scoville Organoleptic Test" or SOT for its acronym in English. Its unit of measurement is known as "SHU".<\/p>\n
Because this form of measurement is quite subjective since it is based on the tolerance of the people who performed the tests, other ways have been developed to determine the amount of capsaicin, such as "High Efficiency Liquid Chromatography" (HPLC ) that uses a unit of measurement called \u201cASTA\u201d, which is related to the Scoville scale, later. 1 ASTA = 15 SHU.<\/p>\n\t\t\r\n\t\t<\/p>\n