The chili pepper is a product little investigated by gastronomy and has not deserved a treatment that is up to the size of its importance and contribution. In the Colombian Amazon region, it is one of the most cultivated genres by its ethnic groups, forming part of the cultural heritage of the region, which has given rise to varieties adapted to the different environments and the agricultural requirements where it is grown. Listen to the podcast from Proyecto Identidad y Radio Tertulias de Cocina.
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