Posted in Special ingredients on May 21st, 2008
The chancaca is known in english as molasses; it’s a tablet made with the honey obtained from sugar cane. It’s use to sweeten some meals and desserts. It’s called papelón or panela in other south american countries.
Posted in Special ingredients on Apr 23rd, 2008
Pronounced “kinwah”, it’s a pseudocereal that grows in the Andean zone. It was of great nutritional value in ancient times, together with the potatoes and maize. The quinoa has a lot of protein (12%-18%) and contains a balanced set of essential amino acids. Besides, it’s a good source of fiber, phosphorus, magnesium and iron. You [...]
Posted in Special ingredients on Mar 27th, 2008
The algarrobina is a product derivative from the algarrobo, and it’s very used in the peruvian cuisine. The algarrobo fruits are cooked, the extract is processed and we obtain a sweet syrup, very appreciated for its nutritional and vitamin value. Maybe you have tried the algarrobina cocktail, if you’ve been here, in Peru.
Posted in Desserts & Bakery, Milk, Special ingredients on Mar 4th, 2008
The manjarblanco (or manjar blanco -separated-, literally “white delicacy”) is a sweet, white spread or pastry filling made with milk. It’s used to prepare a lot of desserts (the churros, for example), but if you like, you can eat it on its own. There are two ways to prepare the manjarblanco, choice the one that [...]
Posted in Special ingredients on Feb 20th, 2008
The Limo chili/pepper can be yellow, green, red or purple; it is used in the preparation of the cebiche or tiradito. If you touch it, you’ll feel it smooth and soft, even small; but don’t trust: the limo is very spicy. That’s why the cebiche has only a little of this pepper.
Posted in Special ingredients on Feb 18th, 2008
The rocoto chili/pepper (Capsicum Pubescens) is one of the hot spicy chilis of Peru. Some are red but there is also a yellow and orange types. In Bolivia, it’s called locoto.
Posted in Special ingredients on Feb 13th, 2008
The Mirasol red pepper/chili is the yellow pepper/chili sun-dried. It’s very used in the peruvian kitchen.
Posted in Pork, Special ingredients on Jan 29th, 2008
This kind of ham is originary from the north of Peru. The pork came with the spanish conquerors and the Jamón del PaÃs born from the union of both cultures. Although it has another applications, its main use is for making the Butifarras.
Posted in Special ingredients on Dec 13th, 2007
It’s a big purple pepper, dried in its own plant. It can be used entire or grind. It’s know also as “ajà especial” (special pepper).
Posted in Special ingredients on Dec 11th, 2007
The ajà pepper, also known as Peruvian hot pepper, is a unique species of chili pepper, Capsicum baccatum, containing several different breeds. The most common are simply differentiated by color, like “yellow Peruvian hot pepper” or ajà amarillo. These peppers have a distinctive, fruity flavor, and are commonly ground into colorful powders for use in [...]
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