She is certainly the most famous, and only have the appeal of French origin spice, making it even more important and special. nanotechnology in food packaging We are talking about the famous Espelette pepper, which takes the same name as his hometown, a small village of two thousand inhabitants in the Basque region. Despite success in France, the ancestors of this great pepper come from Mexico.
Walking through the town of Espelette nanotechnology in food packaging is spotting several gardens, houses and facades with various peppers hanging drying outdoors. According to historical records found, the species of pepper has ancestor in Mexico, which was understood to Bolivia and Brazil. She was known by the people of South America for about seven thousand years BC The discovery of America, and soon after searching by India and a new route for spices, was responsible for the spread of pepper in different parts of the world.
With milder taste than spicy, scented enough, and bright red color, pepper started to be planted in 1650 for the first time in the city of Espelette, and the time acquired new characteristics nanotechnology in food packaging due to the "terroir", becoming a single product. The mild summer temperatures, rainfall and warm breezes are climatic factors that influence the final product, and therefore, only 10 regions are allowed to produce pepper.
Its production consists of a few steps, starting with the selection of the best seeds, and after they are planted. Just after a few weeks, the seedlings are migrated to small vessels, and receive nanotechnology in food packaging protection from the cold. The next step is that the growth is well controlled, and it happens fast, since it does not take long for the seedlings reach 1 meter, give flowers, nanotechnology in food packaging and fruits. The harvest is always done by hand, begins in early August, where the peppers are red as well, usually lasting until November. Once collected, they are sorted and dried.
The original Espelette pepper can be found fresh, dried, powdered or whole. The powder processing first requires drying peppers, at which time all the flavors will develop, creating own personality. Once dry, the result is processed into a powder of red-orange color, very aromatic, and can be used to finish nanotechnology in food packaging a dish, giving a very nice visual effect. In the 2000s, the pepper of Espelette AOC received the stamp - Appeal of origin, nanotechnology in food packaging and now has rules in production, ensuring quality and originality.
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Brazilian passionate about gastronomy and national ingredients. Friar Pedro who is currently studying gastronomy identified with the kitchen early, and at nine years old, he accompanied his mother and grandmothers cooking. Learn more ... Follow us
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