The peppers of Peru

“Peppers bring food alive,” writes Peruvian-born chef Felipe Rojas-Lombardi in 'The Art of South American Cooking'.

October 14, 2014 13:59
Pepper purees and other delicacies

Pepper purees and other delicacies on sale at Mercado Surquillo, one of Lima’s main markets. (photo credit: YAKIR LEVY)


Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user uxperience almost completely free of ads
  • Access to our Premium Section and our monthly magazine to learn Hebrew, Ivrit
  • Content from the award-winning Jerusalem Repor
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again

Peppers were prominent at Expoalimentaria, Peru’s large food show that took place in Lima at the end of August. As we strolled among the exhibits, we came across peppers in different forms – fresh, dried, as sauces and flavoring pastes in jars, and even as a sweet jam made from semi-hot yellow peppers.

Peru’s peppers are central to the country’s cooking; they were already prized by the ancient inhabitants of Peru. “The Inca warehouses always had a generous supply of hot peppers, which were considered a very important commodity,” wrote Maria Baez Kijac in The South American Table. “Peru has, since its days as the heart of the Inca Empire, developed a sophisticated cuisine, one often ranked the best on the continent,” wrote Barbara Karoff, author of South American Cooking.


Related Content