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Peppers Layout PIMIENTOS, AJÍES O CHILES — Página de ciencias A ENTERARSE CLASIFICACIÓN DE LOS PIMIENTOS berenjena .usbg.gov Cuando Cristóbal Colón salió rumbo al Nuevo FAMILIA w Mundo, iba en busca de pimienta, una Solanaceae ww especia de Asia. Su encuentro fue con indios El nombre en latín significa “donde da el sol”. arauacos que consumían otra especia sin tabaco pimiento, relación con la ají o chile pimienta. La belladona tomate o papa llamó pimiento jitomate rojo por el pimiento, ají o chile color de las vainas. GÉNERO Capsicum UNITEDSTATES BOTANIC GARDEN Este nombre proviene del nervios griego y quiere decir “picor”. ¡Los ajíes picantes o chiles tienen un sabor que da “picor” en la boca! ORÍGENES El picor del ají picante o chile Los pimientos son proviene de la capsaicina, una originarios de Suraméric a. sustancia que se encuentra en la punta del fruto, en los nervios y en Allí se han comido desde las semillas. hace unos 10,000 años y los agricultores ESPECIES Tres especies de capsicum se empezaron a cultivarlos cu ltivan mucho. hace 7,000 años. LA PLANTA DE PI MIENTO En climas templados, las plantas de La mayoría de las Capsicum variedades son especies fr utescens Capsicum pimiento se dan sólo de Capsicum annuum. chinense en un ciclo. En áreas tropicales, son CULTIVO Y arbustos leñosos que COSECHA DE crecen de un año a PIMIENTOS otro. Estos pimientos Los pimientos están maduros crecen muy y gustosos. Los Los frutos tienen formas, bien en suelo voy a dejar en tamaños y colores variado s. fértil bien la planta hasta que estén drenado. completamente Las plantas de Requieren una maduros y de pimiento tienen cantidad color rojo, pequeñas hojas amarillo y puntiagudas y constante de anaranjado. florecitas en forma agua para dar de estrella. fruto. USOS VALOR NUTRITIVO DE LOS PIMIENTOS El pimentón Los pimientos son una excelente Los pimientos se pueden es una fuente de vitaminas A y C. comer crudos en ensaladas especia que o cocidos. Se pueden usar se hace de Al volverse rojas las vainas, el pimiento roj o PIMENTÓN contenido vitamínico aumenta. frescos o secos, enteros o dulce. Un pimiento dulce tiene... molidos. La capsaicina del ají o chile picante también ...la misma cantidad de vitamina C se utiliza en medicina. que 3 naranjas o chinas. Frescos, secos, ...la misma cantidad de vitamina A enteros o triturados, que 1/3 d e una los pimientos cayena zanahori a. se usan en platos picantes en muchas partes del mundo. INVESTIGACIÓN CRUCIGRAMA EN PRIMER PLANO .usbg.gov Horizontales w ¿Preservan los alimentos las especias? 1. Los pimientos, ajíes o chiles son originarios ww Según una creencia antigua, los habitantes de . de climas cálidos emplean muchas especias, 4. Esto se hace de pimientos rojos dulces. como ajíes o chiles picantes, para que los 5. Los ajíes o chiles picantes pican más cuando alimentos no se dañen. A manera de contraste, están . los platos tradicionales de climas templados no 6. Los pimientos pertenecen a este género. son tan condimentados, ya que no se dañan tan Verticales rápidamente a temperaturas más bajas. Dos 1. Los pimientos pertenecen a esta familia. científicos de la Cornell University decidieron 2. El nombre “pimiento” se lo dio a la planta poner a prueba la creencia. UNITEDSTATES BOTANIC GARDEN este explorador. Probaron 43 especias para ver cuáles eran 3. Un pimiento rojo tiene tanta A capaces de impedir que las bacterias crecieran como la tercera parte de una zanahoria. en carnes. A temperaturas cálidas, ciertas 1. 2. bacterias que llegan a la carne se multiplican y hacen que la carne se pudra. Descubrieron que 30 de las especias que probaron realmente 3. retardan el crecimiento de bacterias en la carne. Entre las mejores: ajo, cebolla, malagueta, 4. orégano, ajíes picantes, tomillo, canela, comino y clavitos de olor. Luego estudiaron 4,578 recetas tradicionales de todas partes del mundo. Descubrieron que las recetas de climas más cálidos emplean la mayor 5. cantidad de especias antibacterianas. De hecho, todas las recetas tropicales incluyen por lo menos una especia, mientras que una tercera parte de las del norte no emplean especias. Según sus descubrimientos, llegaron a la 6. conclusión de que los habitantes de climas más cálidos tradicionalmente emplean especias para conservación de alimentos. Fuente: Billings, J. y Sherman, P.W. (1998). Antimicrobial functions of spices: why some like it hot. The Quarterly Review of Biology. 73 (1). CHILES RELLENOS cada chile. Rallar el queso restante. 4. Separar los huevos. Batir las claras a punto Rinde: 4 porciones de turrón y las yemas suaves. Ligar poco a Este plato es muy popular en México y muchas poco las claras con las yemas veces se acompaña de arroz y frijoles volteados cuidadosamente para mantener la mezcla lo o refritos. más esponjosa posible. Ingredientes 5. Echar una cucharada de aceite en una * 4 chiles picantes medianos, poblano u otro sartén. Echar en la sartén cucharadas de la (chilaca, ancho, campana, pasilla) mezcla esponjosa de huevo, más o menos de * 1/2 libra de queso Monterey Jack tamaño y forma del chile. Dejar cocinar un * 6 huevos, separados minuto, hasta que esté firme. Poner un chile * aceite relleno en la mezcla, echarle otra cucharada * salsa de mezcla encima y darle vuelta con cuidado. Instrucciones Cocinar el otro lado hasta que el huevo 1. Asar los chiles bajo el asador del horno hasta empiece a dorar por los contornos. Colocar el que estén marrones y ampollados. Luego chile relleno en un recipiente de hornear y darles vuelta y asar el otro lado. preparar los otros chiles de igual manera. 2. Meter los chiles en una bolsa de papel a que 6. Cubrir los chiles rellenos con salsa y rociarles reciban vapor 10 minutos. Cortar la colita y queso rallado. Hornear a 350ºF unos 15 a 20 quitar la fina piel exterior. Rajar como 2 minutos. Los chiles deben esponjarse y el pulgadas a lo largo de un lado y despepitar. queso derretirse. 3. Rebanar cuatro pedazos de queso del 7. Servir con arroz y frijoles volteados o tamaño de un dedo y meterlo dentro de refritos. .
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