November 23, 2021 3 min read
The varied Peruvian Food is well known for the fresh and great flavors their dishes have, however you may have encountered a Peruvian recipe and found different kinds ofherbs with weird names that you have never seen.
. Knowledge is power, that is why, in order to learn how to use these herbs, we will make a brief introduction to the herbs used in the Peruvian gastronomy, and the role they have in Peruvian Food.
First of all we must consider that Peru is a country from South America, located near the Equator, which means, it is a country with a ratherwarm climate and without actually seasons more than rainy season and droughts.
That is a great factor to consider when talking about the herbs used in the gastronomy, since this climate facilitates the growth of plants at any moment of the year and facilitates the introduction of plants from other countries.
This will play an important role, sincePeruvian Food is the result of the combination of different cuisines.
Usually, the herbs used in Peruvian food are characterized for their strong smell and fresh flavor. On a daily basis they are used as part of the sauces preparation in some Peruvian dishes and for enhancing the flavors.
Some special dishes depend a lot on the taste acquired from the different herbs, such as the pachamanca soup, a national dish of Peru.
With this on mind, we shall now get to know the 5 most used herbs in the Peruvian Food:
Chincho: Also a Peruvian Herb, it has a characteristic flavor and smell perfect for the preparation of soups and infusions.
It is part of the ingredients used in the preparation of the pachamanca, a national dish from Peru.
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