Ukuba ningabathandi bokutya okuneziqholo, ngokuqinisekileyo i-chile de árbol iya kubamba ingqalelo yakho. Isenokungabi sesona siqholo kuzo zonke, kodwa ngokuqinisekileyo asiyi kusilela. Ungavumeli igama likudibanise, akusiyo i-chile ewela emthini, kodwa idume kakhulu kwi-Mexican cuisine.
Kweli nqaku siza kuchaza yintoni i-chile de árbol, kutheni ifumana eli gama kunye neziphi iimpawu zayo. Ukongeza, siza kugqabaza ngendlela enongwe ngayo olu hlobo. Ndincoma ukuba uqhubeke ufunda ukuba ufuna ukwazi ngakumbi ngale mifuno.
Yintoni i-chile de arbol?
Xa sithetha nge-chile de árbol, sibhekisela kwiindidi ze-chili ezivela kwi-genus ICapsicum. Yimifuno efumaneka kuMbindi Merika naseMexico. Kufuneka kuqatshelwe ukuba Yenye yeetshilisi ezomileyo ezisetyenziswa kakhulu kwi-cuisine yaseMexico, ngakumbi ukwenza iisosi. Isenokutyiwa isentsha, nangona ingaxhaphakanga kangako. Njengetshilisi ezininzi, inevumba elimnandi nelineziqholo.
Yaye livela phi eli gama libangel’ umdla? Ewe, ngokwenene inengcaciso esengqiqweni. Izityalo zolu didi zidla ngokufikelela kwiindawo eziphakamileyo kunezinye ngokomndilili, ukufikelela kwi-1,2 yeemitha ukuphakama. Kweli nqanaba kufuneka kuqatshelwe ukuba akuyena umthi. I-chile de árbol eneneni isityalo esine-herbaceous okanye uhlobo lwe-shrub. Olu hlobo lukwafumana namanye amagama, ngokuxhomekeke kummandla esikuwo. Nazi zilandelayo: Umsila wempuku, umlomo wentaka, ipepile yeAlfilerillo, ipepile yeBravo, ipepile yoKhozi (cuauchilli) kunye nepepile yaseSan Juan.
Kukho iintlobo ezimbini zetshilisi ezifumaneka kwihlabathi liphela, ezibizwa ngokuba yi-cayenne kunye neliso lentaka. Zombini zifana kakhulu ne-chile de árbol, nangona le yokugqibela ivela eMexico. Inyaniso, Kuxhaphake kakhulu ukubhidanisa ezi ndidi zintathu. Kukho iingcamango ezithi enye yezi ntlobo zivela kwenye, kodwa ayicacanga ngokupheleleyo. Ukongezelela, kukho uhlobo lwe-chile de árbol ekhuselweyo nge-DO (i-Denomination of Origin). YiYahualica chile, evela eYahualica eJalisco, kwaye leyo yenye yeemvaba ezili-16 zemvelaphi ekhoyo eMexico.
Iimpawu kunye nokulima
Ngoku siyazi ngakumbi malunga ne-chile de árbol, makhe sithethe ngezinye zeempawu zayo. Esi siqhamo sinemilo engunxantathu kwaye side kakhulu. Idla ngokulinganisa phakathi kweesentimitha ezisixhenxe ukuya kwezilishumi ubude, ngelixa ububanzi bayo busuka kwisentimitha enye ukuya kwezine. Ekuqaleni iba luhlaza ngombala, kodwa xa ikhula ijika ibebomvu. Emva kwenkqubo yokomisa, umbala wayo uya uqaqamba kwaye ube bukhali ngakumbi, ude ube mnyama. Ukongeza, ulusu lwakho luba lula kwaye lube lula.
Ngokuphathelele imvelaphi ye-chile de árbol, kukholelwa ukuba ingaba ngummandla obizwa ngokuba yi "Los Altos", ehlala eJalisco. Ngakolunye uhlangothi, ukulinywa okuphambili kolu didi lwenzeka emantla eAltiplano nase-El Bajío. Amazwe abandakanyekayo yiAguascalientes, iNayarit, iJalisco, iZacatecas kunye neSinaloa. Ukuze i-chile de árbol intshule, idinga ubushushu obuphakathi kwe-18ºC kunye ne-32ºC. Kwiintsuku ezingamashumi alithoba emva kokutyala le mifuno, iziqhamo zinokuvunwa.
I-flavour yolu didi luvame ukutshaya ngokuthinta i-walnut, oko kukuthi, kunye ne-flavour encinci ye-nuts, efana ne-walnuts. Ludidi oluneziqholo, isizathu sokuba ixatyiswe kakhulu ngokudityaniswa nezinye iitshilisi ezomileyo ukwenza iisosi. Isenokongezwa kwezinye izityu ukunika incasa ngakumbi. Ukongeza, sinokufumana i-chile de árbol powder kwezinye iivenkile ezinkulu.
Kwinqanaba lokupheka, i-chile de árbol isetyenziswa kwiisosi ezininzi ezibomvu. Izithako kunye nokulungiswa kwazo kuyahluka ngokuxhomekeke kummandla kunye nekhaya. Kuqhelekile ukongeza, ngaphandle kwe-chile de árbol, igalikhi kunye neetumato eziluhlaza, zonke zixutywe kakuhle kwaye zixutywe netyuwa kunye namanzi. Ukuqala kwesi siseko, i-macha sauce inokudalwa ngokugqibeleleyo ngokufaka amantongomane kunye / okanye imbewu yeesame. Iisosi ezibomvu zisenokwenziwa ngokudibanisa nezinye iitshilisi ezomisiweyo. Le yencasa! Kwaye ekhitshini sinokuyila.
Amanye amagama eyaziwa ngawo i-sauce ebomvu, etyiwa kakhulu kumbindi welizwe, Yisosi yetaco. Yaziwa ngolu hlobo kuba isetyenziswa kakhulu ukukhapha i-tacos, isidlo esithandwa kakhulu eMexico. Yitortilla, edla ngokwenziwa ngombona, esongiweyo kwaye yazisa izithako ezahlukeneyo, njengenyama, imifuno kunye nesosi.
Ishushu kangakanani i-chile de arbol?
Makhe siye ngoku kumbuzo obaluleke kakhulu: Ishushu kangakanani i-chile de árbol? Ukwenza oku, kufuneka kuqala sazi ukuba ubukhali bezi ziqhamo bulinganiswa njani. Ukuze kufezekiswe oku, ifowuni yenziwe Isikali seScoville. Le ndlela ilinganisa ukuba ingakanani na iCapsaicin ekutyeni okuquletheyo. I-Capsaicin yikhemikhali efumaneka kwipepile yetshilisi ebanika ubushushu obubonakalayo. Kwiintlobo ezininzi, apho kukho i-capsaicin eninzi kwimbewu kunye nemithanjeni ngaphakathi kwesiqhamo. Kwimeko ye-chile de árbol, iphakathi kwe-10.000 kunye ne-30.000 yeeyunithi ze-Scoville, ezithathwa njengeshushu ukuya kushushu kakhulu. Ukufumana umbono, siza kubeka iipepile ezintlanu ezishushu ngokwesikali saseScoville:
- Pepper X: 2.800.000 - 3.180.000
- Ukufa koxinzelelo okanye i-HP56: 2.900.000 - 3.000.000
- Umoya weDragon: 1.900.500 - 2.480.000
- UCaroline Reaper: 1.569.300 - 2.220.000
- Naga Viper: 1.300.000 - 2.000.000
Njengoko ubona, kukho iipepile ezishushu kakhulu kunezo ziphuma emthini. Kufuneka kuqatshelwe ukuba iindidi ezininzi ezinamanqaku kwisikali se-Scoville ziphakamileyo Ngokuqhelekileyo ziyimixube edalwe ngokukhethekileyo ejonge ukunyusa umgangatho wabo we-pungency. Nangona singabathandi be-spicy kakhulu, kufuneka sikhumbule ukuba ukugqithisa kubi. Ukutya okuneziqholo kakhulu kunokubangela i-gastroenteritis ebalulekileyo.
Ndiyathemba ukuba olu lwazi malunga ne-chile de árbol lube nomdla kuwe. Ukuba uye wazama, ungasixelela malunga namava kumazwana.