Gastronomía Mar del Sur

Ginger ale is popular drink, basically a juicy combination of ginger root, grapes, watermelon and tangerine, carbonated water and other ingredients. Many years ago, when brands such as Canada Dry and other commercial versions of ginger ale were not created, people used to drink the real, home-made ginger ale version of this drink. It was a favorite choice of beverage primarily because of its delightful taste and numerous health benefits associated with it. The many benefits of ginger ale include:

a) It helps in the treatment of digestive illnesses. According to the traditional Chinese medicine, ginger and its extract aid in reducing gas production in the intestines. It has been discovered that it also helps in slightly relaxing the smooth muscles, which surround the digestive tract promoting better movement of food within the system. Studies indicate that ginger ale can also reduce the symptoms of motion sickness. Drinking ginger ale has been proven effective in reducing the feelings of nausea, dizziness, and even cold sweats.

b) It is natural anti-inflammatory. This beverage contains ginger which has high contents of gingerols. These can provide relief to chronic muscle pain or other associated illnesses thanks to its anti-inflammatory properties.

c) Ginger ale provides excellent benefits to pregnant women. It efficiently reduces vomiting and nausea without the negative side effects of over the counter or prescription medicines.

d) Some scientists also believe gingerols found in ginger are effective in preventing the development of cancer in colon, rectum and ovaries.

e) Chinese medicine states that ginger ale strengthens the heart and can even reduce cholesterol levels or prevent strokes.

f) Ginger, the main component of ginger ale can be helpful in treating respiratory problems such as asthma, bronchitis or a common cold.

The potato, a very popular food ingredient in our country as well as in Peru, belongs to the Solanum plant genus. With American origins, it is practically available worldwide for consumption. Most genetic variability of potato species is found in the area of ​​the Peruvian-Bolivian plateau with 183 species. The potato is an herbaceous, perennial dicot because of its ability to reproduce from tubers. It basically consists of a part that grows above the ground (stems, leaves, flowers) and one that grows underground (roots and tubers).

Archaeological studies in Peru dating 8,000 years ago back indicate the use of the potato by aboriginal peoples. In areas of southern Chile, similar findings from approximately 12,000 years ago demonstrate it was also consumed in such part of the continent. This information allows us to infer that the potato has been a source food for humans for thousands of years.

It is believed that the potato was brought to Europe in the sixteenth century. Information provided by Hawkes (1992) identified its existence in Spain around 1570, and states that it came from Peru, via Cartagena of the Indies to Spain. On the other hand, Bukasov (1933) considers that the former European potato originated in the southern region of Chile, based on its morphology.

Many researchers today are still debating about the origin of the ancient European potato, but most conclude that the varieties of potatoes generated around 1850 onwards, in Europe and North America, have great influence of varieties from Chile.

Arroz Zambito

One of Peru’s traditional desserts is the famous Zambito rice. It is very similar to rice pudding, which originated in Spain and has undergone several changes in their preparation in Latin America. However what makes zambito rice different and as unique as Peru itself the rice is that this version contains molasses. The molasses, which in Panama is known as raspadura is a food derived from sugar cane that is used to sweeten and add color to certain dishes.

It is one of peruvians favorites desserts and can be found on the menu of many restaurants and at the table of any family dinner.

Ingredients
1 cup rice, previously washed and picked
1 can evaporated milk
1 piece of molasses
2 cups water
1 cinnamon stick
6 cloves
4 tablespoons Raisins
1 orange peel and 2 tablespoons shredded coconut

Preparation:
Place water in a saucepan and add the cinnamon, cloves, orange peel and bring to a boil.
Remove from heat and add the well washed rice, boil again, stirring constantly with a wooden spoon, continue adding water if necessary until the rice is completely soft. After which the molasses is added (previously diluted in a little water) to the rest of the ingredients on the fire.
Mix well, make sure the rice is cooked for a few minutes with the molasses so it can be absorbed, add the raisins and milk until a few minutes for the rice to absorb the sugar add the raisins and milk stirring all the time. Remove from heat, pour and serve once it has cooled sprinkle with cinnamon.

The term “Champagne” is used to refer to wine produced exclusively within the Champagne region of France. The primary grapes used in the production of Champagne are Pinot noir, Chardonnay and Pinot Meunier. Champagne appellation law only allows grapes grown according to appellation rules in specifically designated plots within the appellation to be used in the production of Champagne. Through international treaty, national law or quality-control/consumer protection related local regulations, most countries limit the use of the term to only those wines that come from the Champagne appellation.

Champagne first gained world renown because of its association with the anointment of French kings in the 17th, 18th and 19th century. The leading manufacturers devoted considerable energy to creating a history and identity for their wine, associating it and themselves with nobility and royalty. Through advertising and packaging they sought to associate Champagne with high luxury, festivities, and rites of passage. Their efforts coincided with the emergence of a middle class that was looking for ways to spend its money on symbols of upward mobility. The 19th century saw an explosive growth in Champagne production going from a regional production of 300,000 bottles a year in 1800 to 20 million bottles in 1850.

In France, the first sparkling Champagne was created accidentally; its pressure led it to be called “the devil’s wine” (le vin du diable) as bottles exploded or the cork jolted away. In the 19th century Champagne was noticeably sweeter than the Champagne of today.

Champagne is usually served in a Champagne flute, whose characteristics include a long stem with a tall, narrow bowl, thin sides and an etched bottom. The Victorian coupe (according to legend, designed using a mould of the left breast (signifying a giving from the heart) of Marie Antoinette as a birthday present to her husband, Louis XVI) is not recommended as it over-oxygenates the wine. Champagne is always served cold, its ideal drinking temperature at 7 to 9 °C (45 to 48 °F). Often the bottle is chilled in a bucket of ice and water before opening, which also ensures the champagne is less gassy and can be opened without spillage.

Thousands of years ago Europe was covered with snow and the scenery was very different from what is known these days due to the cold weather that prevailed. In fact, many of the foods we eat with today were unimaginable and we were far from existing.

During that time the salt was mainly almost only found in water (especially in the seas) and increased in quantity gradually as the years passed. A curious fact is that salt is one of the causing factors of activation of the currents. This is because intensifying the salt concentration in water increases the weight it descending into the depths of the seas.

After thousands of years of evolution, the Egyptians realized that if they buried the body of the dead in the sand, a most of their tissues were preserved. In order to properly bury the dead so that they could move on to a better life, the Egyptians covered them with a mixture of salt and dry sand which mummified the bodies. Salty foods were also placed in their tombs for the bodies not starve on their journey to the afterlife. From this preservation discovery began the use of salt to preserve food and mummify the dead.

Salt later became a form currency (thanks to the Phoenicians) and at this point in history acquired great economic value. The importance of salt was so great until the nineteenth century that a tax was even levied for its consumption in places like France in Europe.

Today it is an essential cooking ingredient readily available in any kitchen. What once upon a time seemed like the ideal solution for mummification in Egypt is today one of the basic components of cooking and favorite item of lovers of good food.

Pepper is native to India and is cultivated mainly in tropical Asia. It has been used since antiquity as special cooking ingredient with natural healing powers. Once in Spain, at the beginning of the arrival of the species in the Middle Ages and before the Spice Route was discovered, it was used as currency in markets for its great value. The leading producing countries of pepper are India and Brazil, followed by Malaysia, Indonesia and other South American nations. The main importer of pepper in the world is United States.

Pepper is from the Piperaceae family that grows in the humid tropics. Peppercorns come from the Piper nigrum tree. According to the way pepper is handled at the point where it is harvested, its different variations are created.

Some varieties of pepper in the world are:

a. Black pepper: harvested when it is not yet mature, why the drying process, it becomes black and wrinkled.
b. White pepper: harvested ripe and left to macerate with water. Once skinned, its white grains appear.
c. Pink and green pepper: harvested during an early stage (when green).

Some interesting facts about Pepper:

• The ideal is to buy the peppercorns and grind them yourself, this way it preserves more  its flavor and aroma.
  The softer kind of pepper is pink in color and can be used for salads. It is aromatic, very decorative and not too strong.
• Green pepper has a slightly similar taste to pink pepper; it is also aromatic and  a little spicy.
• Black pepper is the hottest of all, followed by the white.
• Pepper is beneficial for varicose veins, the uterus, hemorrhoids as well as bladder and liver problems.
• Thanks to its essential oils, it has antioxidant and anti-cancer properties.
• It is believed that the pepper, as well as other hot spices, helps burn fat.

The history of wine is a long one, since a bottle of this famous drink has accompanied and represented many important events that have taken place since the beginning of civilization. This characteristic has contributed greatly to the fascination surrounding this beverage. Wine also plays a significant cultural and historical role since it is one of the first man-made drinks created. It has also been a key element in many civilizations. Similarly, it represents a number of scientific discoveries related to the first chemical reactions made ​​by man: oxidation and fermentation. As you will read below, wine is a drink for many occasions and with many uses.

Although it is impossible to indicate who the first winemaker was, many believe that the great civilizations in Greece, Rome and Egypt were among the first to enjoy wine. There are literary documents such as the Epic of Gilgamesh (the first work of fictional literature) dating from around 1800 BC, where they talk in poetic terms of a vineyard consisting of magical gemstones.

Thanks to the concentrated sugars in the fibers and the abundance of juice contained in grapes, it is the only fruit with a natural tendency to ferment. This allows for when grapes are ripe, at the time when their juice comes in contact with natural yeasts, this famous beverage called wine is created.
This drink has been considered over time: a playful element, one for religious ceremonies, medication or even as an antiseptic.

We recommend that when you have a chance, come to our delicious restaurant and delight your palate with one of the many choices of wine from our cellar.