- Hot, spicy and flavorful powder
- Ancient method of production
- Use it on any meat, or mix it with olive oil for bread
One of my favorite seasonings
Delicious Robust Flavor
Good merken, but tame
A superb taste that builds on into your recipes!!
Capsaicin is the molecule that causes the hot sensation of red peppers and has become today an indispensable tool in pharmacological pain research, painful as it is, its effect remains an analgesic response. In addition to reducing the transmission of pain, capsaicin also increases the production of the enzyme collagenase and prostaglandins, reducing both pain and inflammation. This pepper also produces discharge of endorphins as a defense against painful episodes. These various analgesic effects and perceived effect of tolerance to pain, will also provide an excellent flavor to your meals.
Creole sauce and other healthy condiments made with merkén add flavor, not only taste. In this case, it is merkén that provides flavor to foods and also provides the opportunity to improve your health. The Merkaba is the result of adding salt to smoked hot peppers, roasted and ground, with its seeds provided. This product is known as “natural merkén”. Also produced is a special type that incorporates roasted coriander seeds and ground red pepper or other spices to the ground. The usual ingredients in merkén are: Ground pepper and pepper seeds, toasted coriander, salt and oregano.
Traditionally, the Merkaba (or medkén merquén) is prepared by each family for the personal use of it. The process is slow, green peppers are harvested and then allowed to ripen to take a strong reddish later naturally sun dried and then smoked for a period of about half an hour on native wood fire. Then they are placed in waiting hang grinding. Before they were ground in stone mortars, now it is done with special electric hammer mills. Once reduced to powder or flakes, it is mixed with coriander seeds and salt.
Salt must never exceed 20% of the total content of the preparation, the chili should represent a maximum of 70% and the rest, smoked and roasted seeds of cilantro, oregano, etc. Its aroma and flavor makes it the ideal condiment for meats, stews, poultry, fish, vegetables. Even a simple puree, which you want to add some Mapuche mischief.
Pepper Properties, the main character
When Christopher Columbus discovered America in 1492, he found that one of the qualities of the new continent was the richness in spices that it offered. The pepper (Capsicum Annuum L.) is a vegetable that has its origin in tropical and subtropical regions of America, mainly in Bolivia-Peru area, where seeds have been found in ancestral forms for more than 7,000 years and spread to the Americas and then the rest of the world. Chili stands out for its high content of ascorbic acid value, which is even higher than that of citrus. Chili peppers have a value almost 10 times higher vitamin A than regular peppers. In the placenta and septa of chili peppers are glands or receptacles rich in alkaloids (capsacinoides), among which prevails capsaicin, which determine the degree of pungency of the fruit.
A remarkable property is that it works against pain. Capsaicin is the molecule that red pepper hot and today it is an indispensable tool in pharmacological research of pain, painful as it is, its effect remains an analgesic response. From this discovery the pharmaceutical industry continues trying and trying to modify the molecule so that not only produces irritation but analgesia. The intention is to produce a similar molecule, more useful and less irritating than the original product from chili. In addition to reducing the transmission of pain, capsaicin also increases the production of the enzyme collagenase and prostaglandins, reducing both pain and inflammation in men.
The pepper also produces discharge of endorphins, as a defense against painful episodes. These substances as well as various effects of analgesics and pain tolerance, cause euphoric effects. Hence, the hypothesis is that endorphins are the ones that carry the pleasure of eating chili and are the starting point of research seeking ways to prevent pain.
The Merkaba is therefore used as a welcome ingredient in a wide range of menus, enhancing the flavor of food.