There is no doubt that mankind is imperfect.
And for us, life is love and hate, generosity and greed, anger and serenity, gratitude and forgetfulness.
Forgetfulness is interesting, for imperfection, sometimes we forget the most important things, because of their daily lives.
People cose, situazioni, che per essere sempre presenti, sin da quando nasciamo, tendiamo a non valorizzare nella giusta misura.
Oggi parliamo dell'aji e dell'importanza dell'aji nella vita di un peruano. Sarebbe possibile la vita di un peruano senza l'aji? Sarebbe possibile l'esistenza della cucina peruana senza l'aji?
Per parlare di aji non si può parlare di un solo aji ma di un "mondo" di aji peruano, dove ogni singolo aji ha marcato il proprio territorio per la felicità dei commensali.
Andiamo a scoprire questi territori.
L'aji amarillo ( capsicu m baccatum ).
"Uchu" was the ancient Quechua term, Columbus renamed it the pepper of the Indies, Garcilaso de la Vega describes in his chronicle as the essence of Peruvian cuisine.
The aji amarillo peruano shows a beginning of their life. As a child, when a Peruvian opens the refrigerator door, will always find a jar with a little 'golden yellow pulp of freshly ground aji amarillo.
This paste is the one that gave life to the whole history of a Peruvian child. The "cause" to "aji de gallina", the "cause-cause," the "Yuque" and so on. The aji amarillo is, a limen, probably the most important thing in his life.
And for a good start this story in The Hague to hear what you said Isabel Alvarez, the most acclaimed chefs Peruvian woman who runs from the glorious 20 years Señorio de Sulci. In his fine restaurant, built in colonial style in the exclusive district of Miraflores, has begun the important task of research, collection and documentation techniques, products, customs and traditions of the different Andean regions, drawing on his studies in field of sociology and anthropology.
"There is a river originating in the Andes, Peru, Ecuador and Bolivia, however I think where it was developed mainly for the particularities and peculiarities of earth, is precisely the Peru.
E 'as good as Gus toso, the most celebrated because it has a unique fragrance.
exists in Mexico: the aji Mirasol, the exact same name, but this aji arrived in Mexico from Peru. This is important they know the Peruvian!
Mexico has a greater variety of aji. But the Peru has more species of aji, which, genetically , è più importa nte. In Messico è presente solo una specie ma in Peru esistono quattro specie differenti.
Per esempio l’ aji amarillo è il capsicum bac catum che in Messico è chiamato habanero . Il rocoto , invece, è il capsicum pubescens , e questo è il capsicum c hinense ( aji panca ). Ed il quarto è dell’amazzonia, l’ amancio ( capsicum annuum , quello comunemente coltivato anche in Italia), l’aji piccolo, ed ogni single species has developed different varieties depending on where it is grown, depending on land type, altitude, air. In different areas, they develop different characteristics. Microagricoltura And this is considered a virtue, not a limitation.
When one enters in the Sierra de Hu aral inc Ontra endless fields of aji amarillo that are drying in the sun and convertirann or what is called aji mirasol. Mirasol and can become more hot amarillo Hague, and develops a different flavor.
But where in the spicy aji? Togliam
or the placenta (the fleshy part inside which supports the seeds). The seeds are not at all spicy, but all that is fleshy placenta is que llo that develops the spicy. The Hague and walls are not hot, are composed mostly of water and a sweet substance ee fruit. That is the aji Mirasol, when you cook slowly and try it on your tongue, feel a hint of sweet.
The aji is a feeling, an emotion is the aji is memory, there are thousands of years of culture, the aji is the basis the Inca culture in Peru. "
The Limo aji (Capsicum chinense cultivars ).
If we take a recipe of Peruvian cuisine and a comparison with a recipe for a kitchen like that of Europe, the English for example, we can see that 80% of the ingredients are similar if not identical. And even 80% of the procedure is identical.
What is the difference? There are two or three ingredients that make each cuisine, a cuisine identifiable. For example, in the kitchen giapponese, sono la salsa di soia e la salsa wasabi che permettono, quando uno prova un piatto senza guardare, di dire: “ahh questa è cucina giapponese!”.
Quando uno prova la cucina spagnola o quella italiana, è il pomodoro, l’aglio, l’olio di oliva. Quando uno prova la cucina peruana, l’ingrediente che la identifica è l’aji. E’ quello che le dà il carattere peruano e l’identità peruana.
Però dentro la cucina peruana esiste un tipo di aji per ogni stile di cucina.
E nel mondo del cebiche questo aji è l’aji “limo”.
Nguyen Chavez, della cebicheria “ pescados capitales "located in Miraflores in Lima, tells us how the aji limo affect the preparation of cebiche.
"No there is no aji cebiche. One can argue about the amount, more or less, but not without a cebiche aji peruano. Including tourists, c h and are usually not very accustomed to or spicy, are the aji in cebiche. One says - it is not spicy, just a touch. - In the world of
cebiche, the star is the aji limo. You can experiment with other varieties of aji, but then, back in The Hague limo. "
The Bench aji (Capsicum chinense cultivars ).
We move a little and remain in Miraflores to go for a little tail, and uncover the aji bench.
In a corner of Lima, a popular corner of Lima, between two main streets, every night from 7 pm, Mrs. Grimanesa be installed here with his cart anticuchos wonderful, and makes sure that forms a long tail also 2-3 hours to prove his wonderful hands.
"Señora Hola, muy suave anticucho up!" The freshly made, just a minute he comes! "
The aji bench is the main ingredient of the marinade in which you prepare anticuchos, pieces of cow heart, marinated for a day and then grilled on skewers and accompanied by choclo, camote and yuca.
The name describes the Hague bench dried fruit, and mature red capsicum chinense . The cultivar "bench" is determined by taste, the texture and color. The oldest known specimen was discovered in the Cueva Guitarrero on the coast of Peru and is dated around 6,500 BC
can be used as a condiment or as a pigment, but is mainly used as an ingredient in various dishes.
The Rocoto ( Capsicum pubescens ).
Of all the aji there is one that is in no way special. That 's what, familiarly, is called "ajisito", is what gives the hotness to any "cast iron", is what is always in the kitchen, often in powder form. No doubt this aji in the southern and central Peru, means much more. Aji This is an indispensable ingredient for most dishes that are created in the kitchen of Arequipa, in southern cuisine. The Rocoto.
Fortunately, to enter the world of rocoto do not have to get up in Arequipa, Lima because there are many restaurants serving typical arequipeña. In particolare a Les Tres Marias, c’è una signora arequipeña, grande lavoratrice, che in molti anni ha costruito questo rifugio, e dove conserva la tradizione arequipeña: la Sig.ra Luisa Zegarra.
“ Senza l’aji amarillo il Limeño non può vivere, ma in Arequipa è indispensabile il rocoto. Base di molte specialità non ultima quella del rocoto relleno, servito con le sue patate dorate. Con il rocoto si preparano molti piatti, ad esempio il solterito de queso, con rocoto, questo piatto invece, lo scrivano, con rocoto, le salse che facciamo ad Arequipa.. tutte con rocoto!
Senza rocoto non you can live in Arequipa, the rocoto is for everyone.
still used traditionally rocoto fresh crush, or cut into wheels, add a little 'salt, a bit' of pure olive oil and eat it. In many dishes rocoto is the essential ingredient, but there is one dish where the rocoto is the protagonist: the rocoto relleno. The secret to making a wonderful rocoto relleno is remove the spicy heart. Comfortable for people to eat, I eat the children. These are picarones arequipeño style, we call them buñuellos, we do not put carrots and pumpkin but instead the rocoto. "
And at the end of this little journey into the world of The Hague, let's see how we can prepare at home a little 'cream of aji amarillo. And for us, life is love and hate, generosity and greed, anger and serenity, gratitude and forgetfulness.
Forgetfulness is interesting, for imperfection, sometimes we forget the most important things, because of their daily lives.
People cose, situazioni, che per essere sempre presenti, sin da quando nasciamo, tendiamo a non valorizzare nella giusta misura.
Oggi parliamo dell'aji e dell'importanza dell'aji nella vita di un peruano. Sarebbe possibile la vita di un peruano senza l'aji? Sarebbe possibile l'esistenza della cucina peruana senza l'aji?
Per parlare di aji non si può parlare di un solo aji ma di un "mondo" di aji peruano, dove ogni singolo aji ha marcato il proprio territorio per la felicità dei commensali.
Andiamo a scoprire questi territori.
L'aji amarillo ( capsicu m baccatum ).
"Uchu" was the ancient Quechua term, Columbus renamed it the pepper of the Indies, Garcilaso de la Vega describes in his chronicle as the essence of Peruvian cuisine.
The aji amarillo peruano shows a beginning of their life. As a child, when a Peruvian opens the refrigerator door, will always find a jar with a little 'golden yellow pulp of freshly ground aji amarillo.
This paste is the one that gave life to the whole history of a Peruvian child. The "cause" to "aji de gallina", the "cause-cause," the "Yuque" and so on. The aji amarillo is, a limen, probably the most important thing in his life. 
And for a good start this story in The Hague to hear what you said Isabel Alvarez, the most acclaimed chefs Peruvian woman who runs from the glorious 20 years Señorio de Sulci. In his fine restaurant, built in colonial style in the exclusive district of Miraflores, has begun the important task of research, collection and documentation techniques, products, customs and traditions of the different Andean regions, drawing on his studies in field of sociology and anthropology. "There is a river originating in the Andes, Peru, Ecuador and Bolivia, however I think where it was developed mainly for the particularities and peculiarities of earth, is precisely the Peru.
E 'as good as Gus toso, the most celebrated because it has a unique fragrance.
exists in Mexico: the aji Mirasol, the exact same name, but this aji arrived in Mexico from Peru. This is important they know the Peruvian!
Mexico has a greater variety of aji. But the Peru has more species of aji, which, genetically , è più importa nte. In Messico è presente solo una specie ma in Peru esistono quattro specie differenti.
Per esempio l’ aji amarillo è il capsicum bac catum che in Messico è chiamato habanero . Il rocoto , invece, è il capsicum pubescens , e questo è il capsicum c hinense ( aji panca ). Ed il quarto è dell’amazzonia, l’ amancio ( capsicum annuum , quello comunemente coltivato anche in Italia), l’aji piccolo, ed ogni single species has developed different varieties depending on where it is grown, depending on land type, altitude, air. In different areas, they develop different characteristics. Microagricoltura And this is considered a virtue, not a limitation.
When one enters in the Sierra de Hu aral inc Ontra endless fields of aji amarillo that are drying in the sun and convertirann or what is called aji mirasol. Mirasol and can become more hot amarillo Hague, and develops a different flavor. But where in the spicy aji? Togliam
or the placenta (the fleshy part inside which supports the seeds). The seeds are not at all spicy, but all that is fleshy placenta is que llo that develops the spicy. The Hague and walls are not hot, are composed mostly of water and a sweet substance ee fruit. That is the aji Mirasol, when you cook slowly and try it on your tongue, feel a hint of sweet. 
The aji is a feeling, an emotion is the aji is memory, there are thousands of years of culture, the aji is the basis the Inca culture in Peru. " The Limo aji (Capsicum chinense cultivars ).
If we take a recipe of Peruvian cuisine and a comparison with a recipe for a kitchen like that of Europe, the English for example, we can see that 80% of the ingredients are similar if not identical. And even 80% of the procedure is identical.
What is the difference? There are two or three ingredients that make each cuisine, a cuisine identifiable. For example, in the kitchen giapponese, sono la salsa di soia e la salsa wasabi che permettono, quando uno prova un piatto senza guardare, di dire: “ahh questa è cucina giapponese!”.
Quando uno prova la cucina spagnola o quella italiana, è il pomodoro, l’aglio, l’olio di oliva. Quando uno prova la cucina peruana, l’ingrediente che la identifica è l’aji. E’ quello che le dà il carattere peruano e l’identità peruana.
Però dentro la cucina peruana esiste un tipo di aji per ogni stile di cucina.
E nel mondo del cebiche questo aji è l’aji “limo”.
Nguyen Chavez, della cebicheria “ pescados capitales "located in Miraflores in Lima, tells us how the aji limo affect the preparation of cebiche. 
"No there is no aji cebiche. One can argue about the amount, more or less, but not without a cebiche aji peruano. Including tourists, c h and are usually not very accustomed to or spicy, are the aji in cebiche. One says - it is not spicy, just a touch. - In the world of cebiche, the star is the aji limo. You can experiment with other varieties of aji, but then, back in The Hague limo. "
The Bench aji (Capsicum chinense cultivars ).
We move a little and remain in Miraflores to go for a little tail, and uncover the aji bench.
In a corner of Lima, a popular corner of Lima, between two main streets, every night from 7 pm, Mrs. Grimanesa be installed here with his cart anticuchos wonderful, and makes sure that forms a long tail also 2-3 hours to prove his wonderful hands.
"Señora Hola, muy suave anticucho up!" The freshly made, just a minute he comes! "
The aji bench is the main ingredient of the marinade in which you prepare anticuchos, pieces of cow heart, marinated for a day and then grilled on skewers and accompanied by choclo, camote and yuca. The name describes the Hague bench dried fruit, and mature red capsicum chinense . The cultivar "bench" is determined by taste, the texture and color. The oldest known specimen was discovered in the Cueva Guitarrero on the coast of Peru and is dated around 6,500 BC
can be used as a condiment or as a pigment, but is mainly used as an ingredient in various dishes.
The Rocoto ( Capsicum pubescens ).
Of all the aji there is one that is in no way special. That 's what, familiarly, is called "ajisito", is what gives the hotness to any "cast iron", is what is always in the kitchen, often in powder form. No doubt this aji in the southern and central Peru, means much more. Aji This is an indispensable ingredient for most dishes that are created in the kitchen of Arequipa, in southern cuisine. The Rocoto.
Fortunately, to enter the world of rocoto do not have to get up in Arequipa, Lima because there are many restaurants serving typical arequipeña. In particolare a Les Tres Marias, c’è una signora arequipeña, grande lavoratrice, che in molti anni ha costruito questo rifugio, e dove conserva la tradizione arequipeña: la Sig.ra Luisa Zegarra. 
“ Senza l’aji amarillo il Limeño non può vivere, ma in Arequipa è indispensabile il rocoto. Base di molte specialità non ultima quella del rocoto relleno, servito con le sue patate dorate. Con il rocoto si preparano molti piatti, ad esempio il solterito de queso, con rocoto, questo piatto invece, lo scrivano, con rocoto, le salse che facciamo ad Arequipa.. tutte con rocoto! Senza rocoto non you can live in Arequipa, the rocoto is for everyone.
still used traditionally rocoto fresh crush, or cut into wheels, add a little 'salt, a bit' of pure olive oil and eat it. In many dishes rocoto is the essential ingredient, but there is one dish where the rocoto is the protagonist: the rocoto relleno. The secret to making a wonderful rocoto relleno is remove the spicy heart. Comfortable for people to eat, I eat the children. These are picarones arequipeño style, we call them buñuellos, we do not put carrots and pumpkin but instead the rocoto. " Where can we find the Peruvian aji amarillo in Italy
need to find a business matter what relativametne easy in big cities but also in those where it has developed a Latin American community. Often, it is fresh.
How do you prepare the sauce of aji (ie concentrate)
aji should wash and cut into small pieces. Like all peppers, inside we find the placenta, clearer, which supports the seeds and that is the very soul spicy. Sta a voi decidere quanto toglierne e quanto lasciarne (anche il resto dell'aji ha un suo grado di piccantezza anche se più blando).
Tagliato a pezzetti si mette in un frullatore e si aggiunge ad occhio dell'olio.
Che olio usare? bhe in Peru, ovviamente, l'olio più utilizzato in cucina è quello di semi. Qui in Italia lo si può preparare anche con olio di oliva (magari un olio leggero), il gusto cambia leggermente rispetto all'originale, quindi se avete a cena un peruano peruano magari fatelo con
olio di semi.
Quanto olio usare? come dicevo prima si va ad occhio, la crema che ne risulta deve essere molto "spessa" diciamo come una buona marmellata densa.
Infine si "Adjust" of salt (a little anyway) and store in refrigerator or divide it and put it in the freezer.
Ok now I have the salsa de aji do that? keep it, be patient and wait for you to describe the delicious recipes that I learned to do:-D
need to find a business matter what relativametne easy in big cities but also in those where it has developed a Latin American community. Often, it is fresh.
How do you prepare the sauce of aji (ie concentrate)
aji should wash and cut into small pieces. Like all peppers, inside we find the placenta, clearer, which supports the seeds and that is the very soul spicy. Sta a voi decidere quanto toglierne e quanto lasciarne (anche il resto dell'aji ha un suo grado di piccantezza anche se più blando).
Tagliato a pezzetti si mette in un frullatore e si aggiunge ad occhio dell'olio.
Che olio usare? bhe in Peru, ovviamente, l'olio più utilizzato in cucina è quello di semi. Qui in Italia lo si può preparare anche con olio di oliva (magari un olio leggero), il gusto cambia leggermente rispetto all'originale, quindi se avete a cena un peruano peruano magari fatelo con
olio di semi.
Quanto olio usare? come dicevo prima si va ad occhio, la crema che ne risulta deve essere molto "spessa" diciamo come una buona marmellata densa.
Infine si "Adjust" of salt (a little anyway) and store in refrigerator or divide it and put it in the freezer.
Ok now I have the salsa de aji do that? keep it, be patient and wait for you to describe the delicious recipes that I learned to do:-D
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