Ver, Comer y Saber: #Repost @slowfood_international (@get_repost) ・・・ The #chili pepper (Capsicum annuum) was one of the first plants to be domesticated in Mesoamerica, and is now one of #Mexico’s most popular products. The Nahua community in Tlaola, a town in the state of #Puebla at an altitude of around 1,000 meters on the slopes of the Sierra Norte, has traditionally cultivated a native pepper called serrano, meaning “of the mountain.” But for some years now a group of Tlaola women have been developing agroecological cultivation in order to safeguard and add value to the serrano chili. The pepper is grown on terraces—necessary given the steepness of the mountainous slopes around Tlaola—and a greenhouse is used to grow the seedlings. The serrano chili is small (5 to 7 centimeters long once ripe), green in color and oblong and pointed in shape. Initially the green chilies are harvested for immediate sale, while a smaller number are left on the plant until June. The peppers turn red, and after they are picked, they are dried in the sun, toasted and used for either family consumption or the production of condiments. Extremely spicy and with a lovely smoky flavor, they are used to season meat, sauces, salads and savory snacks. Visit Terra Madre Salone del Gusto 2018 to discover the #biodiversity of foods around the world and maybe even taste some! We look forward to seeing you in Turin from September 20 to 24, but in the meantime follow www.salonedelgusto.com for all the latest updates! #FoodForChange #TerraMadre #SerranoPepper #ArcofTaste #SlowFood © Marco Del Comune & Oliver Migliore