{"id":683,"date":"2022-03-03T22:54:10","date_gmt":"2022-03-03T22:54:10","guid":{"rendered":"https:\/\/startertemplatecloud.com\/sb01\/?page_id=5"},"modified":"2024-01-04T17:19:59","modified_gmt":"2024-01-04T17:19:59","slug":"home","status":"publish","type":"page","link":"https:\/\/pimentaromatique.net\/","title":{"rendered":"PimentAromatique"},"content":{"rendered":"\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-f56f613f wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"wp-block-paragraph\">Fruits from Capsicum plants (referred to amongst others as aj\u00ed, biber, cabai, chili, chile, chilli, chili pepper, chile pepper, cili, mirch, paprika, peperoncino, phrik, pimenta, piment, t\u014dgarashi or simply as \u201cpepper\u201d) can posses unparalleled flavours and fragrances that are being exploited in many different kitchens around the world.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">However, many of the most praised \u2018culinary\u2019 peppers (such as chiltepin, datil, haban\u00e9ros, madame jeanette, scotch bonnets, 7pot&#8217;s) produce a phytochemical (alkaloid) compound known as capsaicin that, when present in a more or less higher concentration, renders these fruits unacceptable to most people because of the very dominating, sharply painful, \u2019burning\u2019 sensation upon ingestion.<br>The concentration of capsaicin in the Capsicum fruits determines its piquancy or pungency. There are, of course, those that are brave enough and crave to ingest even the \u2019hottest\u2019 of these chilli peppers: \u201cFire-eaters\u201d. Tolerance or a liking to the capsaicin pungency can be developed and ingesting the \u2018world-hottest\u2019 peppers has become a trending \u2018sport\u2019 so it seems.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nevertheless, many people consider this pungency or \u201cheat\u201d less desirable or unwanted because its sharp burning sensation tends to dominate (any) perception of other flavours.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">However there are Capsicum fruits that produce little or none of the noxious capsaicin whilst they do posess the wonderfull unique \u2018fruity flavours\u2019 for which the famous hot culinary peppers are known. Examples include Datil Sweet, Habanero Pink, Piment V\u00e9g\u00e9tarien, Suave, Tobago Seasoning, Trinidad Perfume, and Vicentes Sweet all of whom are (almost) without any noticeable piquancy. Varieties with powerful strong flavours which have some piquancy (ie that are agreeably stimulating to the taste but are not pungent (at least not when used in limited amounts) include Aji Amarillo (also known as Aji Escabeche), Aji Gold, Aji Limo Rojo, Aji Mango, Halaby (or Aleppo) and Urfa (also known as Isot). Unfortunately the chili peppers of these varieties are hard to come by in most European countries.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">PimentAromatique cultivates some of these very aromatic and flavourful Capsicum varieties of with little or no \u2018heat\u2019 and preserves them in ways that allow for most of the aromatic and flavours compounds to be retained: fresh fruits are simply salted in preserved in their own brine without any heat treatment (sambals), fresh fruits are briefly cooked and preserved in vegetable oil (sotto d\u2019olios), fresh fruits are air-dried and coarsely ground (flakes) and as a seedless spiced condiment paste (harissas).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Creative gastronomic professionals as well as adventurous home cooks are invited to explore and exploit the aromatic flavourful characteristics of these Capsicum fruit preserves to create new or improved recipes for their customers and family dinner plates.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Fruits from Capsicum plants (referred to amongst others as aj\u00ed, biber, cabai, chili, chile, chilli, chili pepper, chile pepper, cili, mirch, paprika, peperoncino, phrik, pimenta, piment, t\u014dgarashi or simply as \u201cpepper\u201d) can posses unparalleled flavours and fragrances that are being exploited in many different kitchens around the world. However, many of the most praised \u2018culinary\u2019 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":706,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-683","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/pimentaromatique.net\/index.php?rest_route=\/wp\/v2\/pages\/683","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pimentaromatique.net\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/pimentaromatique.net\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/pimentaromatique.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pimentaromatique.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=683"}],"version-history":[{"count":5,"href":"https:\/\/pimentaromatique.net\/index.php?rest_route=\/wp\/v2\/pages\/683\/revisions"}],"predecessor-version":[{"id":1181,"href":"https:\/\/pimentaromatique.net\/index.php?rest_route=\/wp\/v2\/pages\/683\/revisions\/1181"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pimentaromatique.net\/index.php?rest_route=\/wp\/v2\/media\/706"}],"wp:attachment":[{"href":"https:\/\/pimentaromatique.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=683"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}