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ROCOTO SPICY SAUCE |
| We present the most flavorful and authentic spicy Rocoto sauce.It has been chosen for the name "½HOT" because it punctures the sufficient thing, not so much like not to feel the flavor | |
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| 1.-THE PRODUCT | |
| ½HOT | The trade name is ½HOT ROCOTO SAUCE - ½HOT is made with ROCOTO (Capsicum pubescens), which is original from The Andes and is cultivated in the valleys of Oxapampa and Villarica rivers, between 3900 and 9800 feet over sea level. - Only pulp of the ground fruit is used, and consistency is given with natural and FDA approved components. - All the ingredients are natural: Ground Rocoto, water, salt, vitamin C (ascorbic acid) and xanthan gum. - It is used to emphasize the flavor of the meals and to stimulate the appetite. - The container guarantees the purity of the product. - Packages contain 6 fluid ounces (180 cc.). |
| 2. - SALE PLACES. | |
| Retail sales:
Sale Points
in Miami: Wholesales or if you
need further information: |
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| 3. - PROPERTIES OF PERUVIAN ROCOTO | |
| 3.1 INTRODUCTION .- In
Peru, chili peppers farming is country wide
spread, since the culture area represents 6 to 7 % of the
total cultivated area for vegetables (Vallejo, 1974). Globally, 986,000 hectares are devoted to chili peppers farming, totaling 7'205,000 metric tones of production, with a mean productivity of 7,308 Kg/ha. More than 2,000 ha are farmed in Peru, with a mean production of 5,532 Kg/ha. The most productive zones are the Lima, Chincha, Cañete, Tacna, Oxapampa and Cerro de Pasco valleys. (Ortiz, 1983) Different varieties of chili peppers are cultivated in Peru's three geographical regions, where many agricultural areas are apt for commercial production. (Corrales, 1980) At present, Rocoto pepper is used dried as a base for sauces and pastes, as digestive stimulant, as meat antioxidant and in other applications, because of its spicy and aromatic properties. This means that Rocoto is a wide benefit resource that could be industrialized; and dried it shows less production loses than fresh. The International Council for Fitogenetic Resources in Costa Rica, since 1979 has recognized at a worldwide level the socioeconomic and scientific importance of the Capsicum genera, whom Rocoto pepper belongs to, being considered within the fitogenetic resources of prime priority, having recommended its recollection, stabilization evaluation and conservation (Ortiz, 1983). |
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| 3,2 DESCRIPTION OF ROCOTO | |
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The culture of Rocoto goes back
from pre-Incas times to the present. It is the main
condiment of Peruvian meals, used mainly by its pungent (spicy)
flavor without often taking into account the nutritional
value it has, specifically vitaminic, and the important
role that for that reason it could be carrying out in the
national daily diet, even though it is used in small
proportions (Vallejo 1968). The scientific name is Capsicum pubescens, its commercial name is Rocoto and belongs to the Solanaceae family. The production zones are generally the Andean valleys, the sowing time is all the year. The harvest is made when Rocoto presents a green or mature fruit tonus. With good agricultural manipulation the fruit harvest per hectare has got up to 200.000. (Orbegoso, 1954). As far as the duration of the germinative power of the red pepper seed it is necessary to use seed of a year or maximum of three, conserved 7 days in places fresh and ventilated by 20 days to a temperature of 10 C and humidity of 80% (Corrals, 1980). The fruit is a dry berry although the varieties provided with pulp are frequent somewhat substantial; as far as form, size and color of the fruits, are very variable according to its genetic characteristics; the size as far as the variety is inconstant, when beginning the harvest can be of size remarkably greater than at the end of that. (Velasco, 1971). |
| 3,2,1 -ORIGIN OF THE VEGETABLE | |
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Lippert, (1926) indicates that the
origin of the Capsicum genera corresponds to the new world,
having itself references of having been found as dry
berries in 2000 years old Peruvian tombs. Vavilov indicates that the Capsicum genus is original from Central America, corresponding its location to the Center of Origin N° VII (Mexico and Central America). Peru to lodge great variety of as much wild species as cultivated, is considered like Center of Secondary Origin since it counts on all the appropriate resources for his fertility and expectations of abundant production. Orbegoso, (1954) mentions that the Capsicum genera it can be derived from word CAPSA (box) having as reference the form of the fruit; whereas Velasco (1971) indicates that the name comes from the word I CATCH (to bite) by its spicy nature. Leon, (1968) describes the plants of herbaceous or arbustive sort like, of ligneous trunk and dicotomic ramification, with alternate leaves, smooth and shining, except in C. pubescens, which present rough and hairy leaves. |
| 3.2.2.- SYSTEMATIC CLASSIFICATION | |
| Division:
Fanerogames o Spermophites (Strasburger 1963) o Antofitas
(Coronado 1960) Sub division: Angiosperms Class: Dicotiledoneae Sub class: Simpetalae o gamopetalae (Bayluy, 1928) Order: Tumiflorae Sub Order: Solanineae Family: Solanaceae Tribe: Solanineae Genera: Capsicum Species: Capsicum pubescens R y P Common Name: Rocoto |
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| 3.2.3.-ROCOTO COMPOSITION | |
| Dietary analysis: For each 100 gr of net weight .Minim ........ Maxim Water
.................................20.7 gr ..........93.1
gr |
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| 3.2.4.-CULTURED SPECIES IN PERU | |
| Species from Capsicum genus include all the chili varieties, sweet (as papprika) and spicy (like Rocoto), which have suffered a series of modifications in their classification, being the most recent the one approved by the Costa Rica 1980 Reunión de Consulta sobre recursos fitogenéticos de Capsicum. | |
| SCIENTIFIC NAME COMMON
NAME AND ORIGIN C. annuum (Mex. and USA) Sweet (pimiento);
Picante(Chili) |
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| BIBLIOGRAFIA: -,Ch.C.(1962) "Composición
de los Alimentos Peruanos" Instituto de Nutrición
tercera edición Lima-Perú. |
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| CHILI PEPPERS (ROCOTO) | |
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| CHILI PEPPERS speed up your body´s
ability to recover from colds, sinus congestion and other
respiratory problems. Chili peppers help lower
cholesterol and help prevent dangerous blood clots from
forming. They are also natural painkillers, dulling
unpleasant sensations and replacing them with a feeling
of pleasure. Chili peppers get their hot, spicy taste from the chemical capsaicin. This substance is an ingredient in expectorant medications prescribed for patients with chronic bronchitis and emphysema. Capsaicin seems to work like this: It temporarily irritates the stomach (it is not happen with rocoto), which leads to a shake-up in the lungs and bronchial tubes, opening the breathings tubes, thinning mucus and moving out those things that were clogging up the system. Studies have sown that capsaicin is very effective for clearing stuffed-up sinuses. It also works as a decongestant for people suffering from allergies and the common cold. Blood that thickens and clots too easily poses the danger of heart disease and stroke. (A stroke occurs when a clot blocks the passage of nutrients to the brain.) A daily dose of chili peppers with a meal or a seasoning in yours food leads to a lower rate of clotting and strokes. A study in Thailand, where spicy food is a staple, showed that people who ate noodles with two teaspoons f fresh round capsicum jalapeño peppers once a day had an increased ability to dissolve blood clots. Studies show that pure capsaicin (in dry red peppers, too- like rocoto) lowers blood cholesterol by suppressing the liver production of bad cholesterol. Our ancestors used hot peppers extract as a painkiller. Modern-day researchers have discovered that capsaicin short-circuits the nerves that make us feel pain. Folk healers applied capsaicin directly to toothaches. They also applied it to sore eyes because it reduces pain along with the inflammation that accompanies conjunctivitis, or "red eye". Capsaicin is available in a non-prescription cream called Zostrix, which helps relieve the pain and swelling of common skin rashes, including herpes sores. Scientists believe that capsaicin in ointment form may even be effective in digging deep down into bone joints to relieve arthritis pain. Capsaicin gives you a natural "high". When the chemical sends a signal to kill pain, the brain secretes more than its usual output of endorphin, a natural morphine that blocks pain sensation and induces a pleasurable or euphoric feeling. Some people who regularly eat chili peppers, says psychologist Dr. Paul Rozin, may be addicted to them for these very feelings of pleasure. Researchers at the Oxford Polytechnic Institute discovered that adding three grams of hot chili sauce ( ½HOTin our case) plus three grams of ordinary yellow mustard - commonly called ballpark mustard- to a meal can raise a person's metabolic rate by as much as 25 percent. For a 750-calorie meal, that translates to an extra 45 calories burned up over a span of just sit back and let your body work. - How to use: To help keep air passages free of congestion and to prevent and treat colds and chronic bronchitis, eat a hot, spicy meal three times a week. Pulmonary specialist Dr. Irwin Zinost prescribes Tabasco or red-hot chili sauce (½HOT may be better) to his patients with chronic bronchitis and colds: Sprinkle 20 drops in to a glass of water and gargle. If you are not used to hot stuff, start slowly to build tolerance. If you overdo it and your mouth feels like a four-alarm fire, cool off with yogurt or milk. |
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