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The variety of paprika or chili we plant depends on the uses to which we will pay off. These two vegetables have multiple uses as a seasoning in stews of vegetables, meats and sauces, and are prized for their appetizing aroma, especially the fresher they are to use. Improve opportunities cocktail sandwiches and snacks with paprika stew are also numerous, while the peppers, with strong presence in the dietary habits of Central and South America, is a habit in the table by a large majority in the country. But really used it sparingly compared to other towns, such as Indian, Mexican, Bolivian and Peruvian.

paprika

Its origin is located in the tropical area of ​​our continent, from Ecuador to northern Chile. From this area spread quickly on the occasion of the discovery of America, and now both varieties are subject to industrial processing worldwide, for consumption on dry ground, in pasta, sauces, pickles and extracts.
Variety of paprika and chili

They are called scientifically as Capsicum annuum L. and differ only in the subspecies because it belongs to the type grossum paprika and chili to longum. Of the latter, in the central area employ especially the “glass”, very popular all over the territory. It is suitable for green consumption in pebre-inevitable, because it loses moisture and flavor when ripe and have a reddish color.

A well-known chili is the “goat horn”, which is eaten in green and dry. Its fruits long, relatively thick and curved, are used in the industry when they are mature and acquire a deep red color.

Among the hot peppers are also classified long cayenne and Anaheim. The first is early fruit long, curved and pointed while the other is late, large and light green, red at maturity.

Sweet pepper varieties are scarce. Among the most used in Chile are the Hungarian Sweet Wax, the fruits of 15 inches long and 4 in diameter at the neck, yellow-waxy and pale pink at first maturity, used to prepare pickles. In the Norte Chico called Hungarian another variety, thicker and longer fruits, dark green and then bright red, which is made with chili powder or paprika of very good quality.

Since care and characteristics are virtually identical, plant them along with the peppers, they also have some hot varieties, such as Hungarian Wax, short, thick fruit.

From sweet peppers, the bell type is heart-shaped and very thick walls, suitable for canning and fresh consumption. Perfection belongs to him, fresh from Spain, Calahorra and Calafyuco Inta.

Among the non-spicy peppers, most of which flow into the market square for your type. The best known and widespread is the variety California Wonder, compact plant and large fruits, which are suitable for fillings, very desired in Arab cuisine.

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