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Chile is also one of the world's largest producers of wine and many Chilean recipes are enhanced and accompanied by local wines. The confection dulce de leche was invented in Chile and is one of the country's most notable contributions to world cuisine. [2]
Lúcuma, a subtropical fruit of Andean origin. Mountain papaya, a fruit usually cooked as a vegetable, but is also eaten raw; like Papaya, it is rich in the digestive enzyme papain. Murta, a shrub native to southern Chile. The fruit is a small red, white or purple berry 1 cm diameter with a strong strawberry flavour.
The first type of alfajor, similar to the one of corn flour prepared in other countries of Latin America, is prepared over all the territory of Chile, and mainly in the central area of Chile, where it is a traditional candy. It is known with other names as "candy of corn flour" or the typical "chilenitos". [38]
The name of the plant is unrelated to that of the country Chile. [70] While pepper originally meant the genus Piper, not Capsicum, the Oxford English Dictionary and Merriam-Webster record both usages. [71] [72] The three primary spellings are chili, chile and chilli, all recognized by dictionaries.
In May 2010 Chile became the first South American country to join the OECD. [137] In 2006, Chile became the country with the highest nominal GDP per capita in Latin America. [138] As of 2020, Chile ranks third in Latin America (behind Uruguay and Panama) in nominal GDP per capita. Copper mining makes up 20% of Chilean GDP and 60% of exports. [139]
In the mid 19th century, these countries experienced large gold rushes which created a large demand for wheat. Chile was at the time the "only wheat producer of some importance in the Pacific". [43] At the same time as the wheat cycle new irrigation canals were built and apiculture and some machines introduced into Chilean agriculture. [14]
Curanto Chilote. It is believed that this form of preparing foods was native to the "chono" countryside and that, with the arrival of the southern peoples and the Spanish conquistadors, new ingredients were added until it came to be the curanto that is known today.
Ceviche, cebiche, sebiche, or seviche [a] (Spanish pronunciation: [seˈβitʃe]) is a cold dish consisting of fish or shellfish marinated in citrus and seasonings.Different versions of ceviche are part of the culinary cultures of various Latin American countries along the Pacific Ocean [4] where each one is native, including Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala ...