Propuesta gastronómica mediante la aplicación del ají criollo (capsicum annuum) en bebidas alcohólicas y quesos frescos

Abstract

In our environment it is very common to appreciate the chili pepper in all kinds of preparations, however, with the passage of time this product has been used in a very routine and little varied way, The Creole chili pepper (capsicum annuum) known for its characteristic spicy flavor, transforms it into the main object of study in this research work, which is intended to examine its impact on the quality, preparation and acceptability in the culinary preparations that will be considered below. The main objective of this research is to publicize a gastronomic proposal through the elaboration of an alcoholic beverage of Creole chili pepper applied in signature cocktails and fresh cheeses, starting with a bibliographic research, analysis of its general and organoleptic properties, then through the study of culinary techniques the application and generation of new gastronomic proposals is sought in such a way that different uses can be experimented, methods of handling and application of this ingredient, in such a way that in the future it will not be projected only as a simple dressing that accompanies different recipes, but as a new form of innovation in local gastronomy.