Mexican Jalapeño Pepper: Properties, Manufacture, and Flavor

Authored by: Karendash González-Quijano , Lidia Parada-Dorantes , Lidia Dorantes-Alvarez , Humberto Hernández-Sánchez , M. Eugenia Jaramillo-Flores

Handbook of Plant-Based Fermented Food and Beverage Technology

Print publication date:  May  2012
Online publication date:  May  2012

Print ISBN: 9781439849040
eBook ISBN: 9781439870693
Adobe ISBN:

10.1201/b12055-27

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Abstract

Preservation of vegetables by brining and fermentation is an extremely ancient culinary art that can be traced back thousands of years. The organoleptic properties and stability of fermented vegetables make them a popular food commodity in many countries. Fermentation and pickling are the preservation methods most commonly used to extend the shelf life of the jalapeño pepper, since they are relatively simple and accessible technologies. The processed pepper is well accepted by the consumer, as can be confirmed by the increasing demand for pickled jalapeño for nachos and other similar products.

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