Paprika or ground paprika is a powdered seasoning that varies from orange to red in color, with a characteristic flavor and smell, obtained from the drying and grinding of various varieties of red paprika pepper (Capsicum annuum L.). The name páprika is the translation of the Hungarian word paprika. It is an ingredient in various dishes, especially Spanish dishes, likewise it is an ingredient widely used in the food industry to give color and flavor to various products, including meat products, sausages, snacks, among others. In Peru, its production occurs throughout the year, since it occurs throughout the Peruvian coast, so the offer of said product is permanent.
Ginger (Zingiber officinale) or kion, as it is known in Peru, is a plant of the Zingiberaceae family, whose underground stem is a horizontal rhizome highly appreciated for its aroma and spicy flavor, in addition, it is considered one of the superfoods (superfood). Powdered ginger comes from grinding dried ginger into flakes. In Peru, the ginger harvest is seasonal, however, when it is dehydrated into flakes, its adequate conservation is possible and therefore the offer is year-round.
Chili powder is obtained from the grinding of various types of hot peppers (plants of the genus Capsicum, of the Solanaceae family). The products obtained can vary in degrees of pungency according to the varieties used in their preparation.
The achiote or annato (Bixa orellana) is an arborescent botanical species of the intertropical regions of America. From its fruit the seeds of the achiote are obtained, which when ground, the powdered achiote spice is obtained, which is used as a coloring and flavoring in the preparation of various dishes. Likewise, the achiote seed contains a dye called bixin, which is widely used in the food industry, as well as in the production of cosmetics, paints, waxes and various crafts. In Peru, its harvest is seasonal, mainly from July to December.
Turmeric or turmeric (Curcuma longa) is a herbaceous plant, of which the rhizomes are used, as a highly valued spice, with a color between yellow and orange. The rhizomes are harvested, after which they undergo a curing or cooking process to fix the dye (curcumin) they contain, they are dehydrated and subsequently ground to obtain turmeric powder. This spice is used in various dishes, as well as in the food industry. It is considered a superfood (super food) because the dye it contains, curcumin, has anti-inflammatory and antioxidant properties, in addition to it contains fiber, protein, zinc, vitamins, among other components.
The ancho chile or poblano chile is a variety of the Capsicum annum chile (Capsicum annuum var. annuum ‘Poblano’), native to Mexico. The ancho chili powder is dark red in color, with a slightly spicy flavor and characteristic aroma, it is widely used in Mexican cuisine. In Peru, it is planted mainly on the north coast, so the largest volume offered is seasonal.
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