{"id":18467,"date":"2017-07-29T19:37:23","date_gmt":"2017-07-29T17:37:23","guid":{"rendered":"https:\/\/www.bioecoactual.com\/?p=18467\/"},"modified":"2017-07-29T19:37:23","modified_gmt":"2017-07-29T17:37:23","slug":"historia-del-pebrot-les-joies-americanes-patrimoni-culinari-mediterrani","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2017\/07\/29\/historia-del-pebrot-les-joies-americanes-patrimoni-culinari-mediterrani\/","title":{"rendered":"Hist\u00f2ria del Pebrot: Les joies americanes en el patrimoni culinari mediterrani"},"content":{"rendered":"

El pebrot, xile (del n\u00e1huatl: ch\u012blli,), aj\u00ed o morr\u00f3n \u00e9s l’esp\u00e8cie m\u00e9s coneguda, estesa i conreada del g\u00e8nere Capsicum (Capsicum annuum<\/em>), una hortalissa (baia) de la fam\u00edlia Solanaceae, la mateixa a la qual pertanyen els tom\u00e0quets , les patates, les alberg\u00ednies i unes 2.700 esp\u00e8cies de plantes m\u00e9s.
\n<\/p>\n

Encara que hi ha molts tipus de pebrots i bitxos, amb diferents formes, mides, colors i sabors, picants i no picants, etc. tots pertanyen a la mateixa esp\u00e8cie<\/p>\n

\u00c9s l’hortalissa m\u00e9s rica en vitamina C<\/p><\/blockquote>\n

El pebrot va ser domesticat fa uns 6000 anys pels pobles originaris de Mesoam\u00e8rica, \u00e0rea on encara avui es troben algunes varietats silvestres, com la coneguda amb el nom de chiltep\u00edn, xile solter o xile boig. Originalment, el seu sabor era molt picant i en el seu primer \u00fas alimentari va ser assecat i m\u00f2lt, en qualitat d’esp\u00e8cia. Quan els primers espanyols van ocupar M\u00e8xic, ja existien moltes varietats domesticades i cultivades per la poblaci\u00f3 nativa.<\/p>\n

Per al cultiu del pebrot es requereix una temperatura c\u00e0lida, almenys uns 20 \u00b0 C de mitjana, sense massa canvis bruscs i una taxa d’humitat no massa alta, gran quantitat de llum, sobretot durant el primer per\u00edode de creixement despr\u00e9s de la germinaci\u00f3. Es pot conrear en qualsevol tipus de s\u00f2l, per\u00f2 l’ideal \u00e9s el que posseeix bon drenatge, amb pres\u00e8ncia de sorres i mat\u00e8ria org\u00e0nica. En l’actualitat, la majoria de pebrots s\u00f3n cultivats en hivernacles, ja que el maneig de les condicions exteriors \u00e9s m\u00e9s controlable.<\/p>\n

Xina \u00e9s avui el principal productor mundial<\/p><\/blockquote>\n

El gust picant d’alguns tipus de pebrots est\u00e0 determinat per la capsa\u00efcina, una subst\u00e0ncia alcaloide molt antioxidant que es troba absent o limitada en les varietats de pebrots dol\u00e7os.<\/p>\n

El pebrot deshidratat i m\u00f2lt s’empra com a esp\u00e8cia, popularment es coneix com pebre vermell (fumat, dol\u00e7 o picant) i en les seves varietats m\u00e9s picants com chili (paraula utilitzada a Am\u00e8rica) o paprika (paraula utilitzada en diversos pa\u00efsos europeus). Gr\u00e0cies a l’intens gust del pebre vermell, combinat amb l’all i altres esp\u00e8cies, s’elaboren moltes de les receptes de la xarcuteria tradicional ib\u00e8rica. At\u00e8s que el peculiar gust deriva d’aquestes aromes, \u00e9s possible adaptar les receptes a la seva versi\u00f3 100% vegetal.<\/p>\n

L’expansi\u00f3 del cultiu del pebrot per tot el globus troba els seus motius en l’ocupaci\u00f3 del continent americ\u00e0 a partir del segle XV. En 1.493, a les illes del Carib, Crist\u00f3bal Col\u00f3n i els seus acompanyants van ser els primers europeus a menjar pebre vermell, per tant, Colom va importar els primers exemplars de pebrots per donar-los a con\u00e8ixer a Espanya i tot el continent Europeu, per\u00f2, l’hortalissa no va agradar a causa del seu sabor massa picant per al paladar de l’\u00e8poca.<\/p>\n

El pebrot no va obtenir \u00e8xit en les taules europees, almenys, fins a finals del segle XIX i primers anys del segle XX, quan es van desenvolupar les varietats m\u00e9s dolces i menys picants. Precisament, l’apel\u00b7latiu “pebrot” deriva de pebre, ja que Crist\u00f2for Colom havia organitzat la seva travessia per l’Atl\u00e0ntic amb la finalitat d’arribar m\u00e9s r\u00e0pid a l’\u00cdndia i poder exportar esp\u00e8cies a Europa. Colom va quedar bastant sorpr\u00e8s pel sabor picant del pebre vermell que, per la seva semblan\u00e7a amb el pebre, va confondre precisament per una nova varietat de vermella del pebre.<\/p>\n

Autora:\u00a0<\/strong>Helena Escoda Casas, Llicenciada en Hist\u00f2ria (UAB)
\n<\/em>Bio Eco Actual Juliol-Agost 2017<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

El pebrot, xile (del náhuatl: chīlli,), ají o morrón és l’espècie més coneguda, estesa i conreada del gènere Capsicum (Capsicum annuum), una hortalissa (baia) de la família Solanaceae, la mateixa a la qual pertanyen els tomàquets , les patates, les albergínies i unes 2.700 espècies de plantes més.<\/p>\n","protected":false},"author":1,"featured_media":18465,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7166],"tags":[],"class_list":["post-18467","post","type-post","status-publish","format-standard","has-post-thumbnail","category-nutricio"],"yoast_head":"\nHist\u00f2ria del Pebrot: Les joies americanes en el patrimoni culinari mediterrani - Bio Eco Actual<\/title>\n<meta name=\"description\" content=\"El pebrot, xile (del n\u00e1huatl: ch\u012blli,), aj\u00ed o morr\u00f3n \u00e9s l'esp\u00e8cie m\u00e9s coneguda, estesa i conreada del g\u00e8nere Capsicum (Capsicum annuum), una hortalissa\" 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