Piquín Peppers (Capsicum annuum var. Glabriusculum) Nature's Spicy Treasure
DOI:
https://doi.org/10.47808/revistabioagro.v11i2.485Keywords:
Chile piquín, cultivation, Mexican dietAbstract
The piquin chilli is a species that is not intensively cultivated like any other commercial crop, as it is found in the wild. This type of chilli is widely consumed throughout south-eastern Mexico. To meet demand, almost all of it is harvested. Nutritionally, the fruits are a source of vitamin A and contain antioxidants. Historically, native peoples used the fruit to treat illnesses such as asthma, coughs, sore throats, toothaches, among others. Several articles point out that it can reduce the risk of developing stomach cancer, as well as protect the stomach from damage caused by excessive aspirin intake. In Mexican kitchens, the piquín adds flavour to many recipes, this chilli is characterised by being discreet compared to others, with a taste sensation between citric, smoky and almondy, its consumption can be whole green or dried ground for sauces, brines and pickles. India is Mexico's first direct competitor for the export of piquín chilli to the United States of America, but China is the main competitor for production in the domestic market.
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Copyright (c) 2024 Keiry Itzel Balderas Quezada, Francisco Javier Piña Ramírez, Silvia Amanda García Muñoz, Juan Manuel Soto Parra, Rosa María Yáñez Muñoz
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