It is not possible to speak
about the Mexican kitchen without pronouncing the
name of the ingredient that, by much, is its
characteristic of it: CHILI PEPPER.
Chili is original of America belongs to the family
of the Solanáceas, gender Capsicum; also, "pepper of
the Indians" is recognized like "Chile" .
In Mexico, its culture has greater importance than
in any other country of America. And although Chili
is cultivated in all the Mexican territory, the main
producers are Sinaloa, Veracruz, Guanajuato,
Aguascalientes, San Luis Potosí, Chihuahua and
Zacatecas. Also has extended to other countries like
the United States, India and China.
A great chili pepper diversity exists that takes
place in forms, sizes and colors, and each one has
an specific application within the Mexican kitchen.
One of the myths with respect to Chili is on the
irritation that causes in the digestion. The reality
is that exist controverted experiences , because
sometimes has been seen that taken from moderate way,
this food can be
stimulator of the digestion
when favoring the gastric secretion of the saliva
and juice. But in addition, it has the dual function
to stimulate the appetite or, on the contrary to
calm the hunger.
Thanks to numerous studies made with these plants,
experts in botany, herbolary, and natural medicine,
has found in the capsaicin (active principle of
Chili) a powerful analgesic effect, reason why
already exist in the market pomades with Chili that
helps to the treatment of some pains in the bones
and muscles. Inclusively there are people who assure
that their headaches of migraines tend disappear at
the time of biting a Serrano hot Chili pepper.
The diversity of forms, flavors, colors, sizes,
points of maturation and ways to use it, is one of
the causes of the enormous wealth of the Mexican
So in this way, seeing how Chili, per years, it has
transformed our tables and it has given life to the
dishes of our earth, we sent to the market offering
a new brand, a giant that it will conquer until the
most demanding tastes.