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Peruvian cuisine has transcended borders and is now recognized globally. Some of its most distinguishable dishes include aji amarillo peppers, huacatay herb, and Peruvian corn. In 2004, the Peruvian government launched the 'Gastronomy Project' to promote the country's culinary traditions and stimulate the growth of the restaurant industry.
Caldo verde: Soup made with potatoes and aromatic herbs from the region. Cancacho: Roasted pork or lamb macerated in aji (hot pepper) and oil. [19] Cancha: Corn tostado. Carapulcra Iqueña: Dehydrated potatoes, boiled and cooked with pork and chicken, aji panca and mirasol (chili peppers), garlic, and other spices.
Schinus molle (Peruvian pepper, also known as American pepper, Peruvian peppertree, escobilla, false pepper, rosé pepper, molle del Peru, pepper tree, [4] peppercorn tree, California pepper tree, pirul, [5] Peruvian mastic, [6] Anacahuita or Aguaribay [7] and Pepperina [8]) is an evergreen tree that grows to 15 meters (50 feet).
Pachamanca (from Quechua pacha "earth", manka "pot") is a traditional Peruvian dish baked with the aid of hot stones. The earthen oven is known as a huatia. It is generally made of lamb, mutton, alpaca, llama, guanaco, vicuna, pork, beef, chicken, or guinea pig, marinated in herbs and spices.
A spice market in Istanbul. Night spice market in Casablanca. This is a list of culinary herbs and spices.Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring.
Also, "Many herbs and spices contain compounds that act as medicine," says Tami Best, MS, RDN, IFNCP, a functional and integrative dietitian with Top Nutrition Coaching.
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