Aji Amarillo Essay

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Ají Amarillo General Information The gender Capiscum includes an approximate of 25 species (chilies and peppers). This name comes from the Greek kapso that means spicy. This vignette will be focused in the Capiscum baccatum which is the scientific name for ají amarillo that is also known as aji escabeche (Instituto Nacional de Innovación Agraria). The complete taxonomy information will be shown in the following chart (Integrated Taxonomic Information System): Plantae Vegetable Division Tracheophyta Class Magnoliopsida Order Solanales Genus Capiscum Species Capiscum baccatum “Baccatum” literally translates to berry- like which describes the physical appearance of the plant (Figure 1). The plant height is about 4 to 5 feet with an approximate spread of 3 feet. The fruit is about 1-2 inches long and has a diameter of 2-3 inches. The chilies mature to bright colorful orange. The pods are erect when they are young, but when they reach the maturity the plant will became pendant as shown in Figure 2 (World of Chillies). It may seem rare that the common name is ají amarillo which means ‘yellow chili’ when the fruit is orange, this is because the ají turns yellow when it is cooked. This chili is a key ingredient for most of traditional dishes from the Peruvian coast (where is mostly cultivated) and that is why this vegetable is typically associated with Peruvian cuisine. The spiciness of this chili is medium, it is usually eaten fresh, minced or as a condiment for some sauces that are usually combined with onions. Where is it cultivated? The gender Capiscum was originated in the tropical and subtropical regions of America, probably in the area of Bolivia and Peru (there were found ancestral seeds of more than 7.000 years) (Misti Fertilizantes). The cultivation of this plant requires sandy soil and

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