{"id":2584,"date":"2024-03-25T06:00:31","date_gmt":"2024-03-25T05:00:31","guid":{"rendered":"https:\/\/www.damejidlo.cz\/c\/blog\/?p=2584"},"modified":"2024-04-07T15:19:39","modified_gmt":"2024-04-07T13:19:39","slug":"maly-lexikon-chilli-papricek-na-co-se-ktere-hodi-a-jak-je-spravne-pripravovat","status":"publish","type":"post","link":"https:\/\/www.foodora.cz\/c\/blog\/maly-lexikon-chilli-papricek-na-co-se-ktere-hodi-a-jak-je-spravne-pripravovat\/","title":{"rendered":"Mal\u00fd lexikon chilli papri\u010dek: Jak\u00e9 existuj\u00ed druhy a do jak\u00fdch pokrm\u016f se pou\u017e\u00edvaj\u00ed?"},"content":{"rendered":"

Na sv\u011bt\u011b existuje kolem 4 000 odr\u016fd chilli<\/a>, kter\u00e9 lze rozd\u011blit do p\u011bti z\u00e1kladn\u00edch druh\u016f papri\u010dek. Ty se mezi sebou li\u0161\u00ed velikost\u00ed, barvou i p\u00e1livost\u00ed, ji\u017e lze stanovit v jednotk\u00e1ch SHU na Scovilleov\u011b stupnici<\/strong>. Klasick\u00e1 sladk\u00e1 paprika m\u00e1 hodnotu SHU 0, zat\u00edmco nejp\u00e1liv\u011bj\u0161\u00ed papri\u010dka m\u016f\u017ee m\u00edt a\u017e p\u0159es milion SHU.<\/p>\n

Za svou p\u00e1livost chilli papri\u010dky vd\u011b\u010d\u00ed alkaloidu kapsaicinu<\/strong>, kter\u00fd si v\u011bt\u0161ina odr\u016fd vytvo\u0159ila jako ochranu p\u0159ed \u0161k\u016fdci. Jeho mno\u017estv\u00ed je p\u0159itom ovlivn\u011bno nejen druhem papri\u010dky, ale tak\u00e9 klimatick\u00fdmi podm\u00ednkami. Chilli papri\u010dky, kter\u00e9 vyp\u011bstujete pod \u010desk\u00fdm nebem, tak budou v\u017edy m\u00e9n\u011b ostr\u00e9 ne\u017e ty, kter\u00e9 vyrostou v tropick\u00fdch oblastech, kde panuje rozd\u00edln\u00e1 vlhkost vzduchu i teplota.<\/p>\n

\"scotch<\/p>\n

<\/h2>\n

Scotch Bonnet a Habanero<\/h2>\n

Papri\u010dky odr\u016fd Scotch Bonnet<\/strong> a Habanero<\/strong> maj\u00ed plnou ovocnou chu\u0165. Jsou nepostradatelnou sou\u010d\u00e1st\u00ed mexick\u00fdch, \u0161pan\u011blsk\u00fdch a karibsk\u00fdch j\u00eddel, om\u00e1\u010dek a \u010datn\u00ed. V Karibiku hraj\u00ed prim ve v\u011bt\u0161in\u011b n\u00e1rodn\u00edch pokrm\u016f, a\u0165 u\u017e je to jamajsk\u00e9 jerk chicken, nebo proslul\u00e1 chilli om\u00e1\u010dka z Trinidadu. P\u00e1livost obou druh\u016f papri\u010dek se pohybuje od 100 000 do 350 000 SHU<\/strong>, jakmile ale p\u0159ekon\u00e1te prvotn\u00ed p\u00e1livost, poc\u00edt\u00edte na jazyku explozi chut\u00ed.<\/p>\n

\"Jalape\u00f1o<\/p>\n

Jalape\u00f1o<\/h2>\n

Papri\u010dky Jalape\u00f1o<\/strong> poch\u00e1zej\u00ed z mexick\u00e9 Jalapy. Jsou m\u00edrn\u011b p\u00e1liv\u00e9 (<\/strong>3 000 SHU)<\/strong> a b\u00e1je\u010dn\u011b chutnaj\u00ed pln\u011bn\u00e9, nakl\u00e1dan\u00e9 i grilovan\u00e9. M\u00e1lokdo mo\u017en\u00e1 v\u00ed, \u017ee se Jalape\u00f1os<\/strong> skl\u00edzej\u00ed nezral\u00e9, tedy kdy\u017e jsou je\u0161t\u011b zelen\u00e9. Ty dozr\u00e1l\u00e9 jsou mnohem p\u00e1liv\u011bj\u0161\u00ed, zbarven\u00e9 do hn\u011bda a maj\u00ed vr\u00e1s\u010ditou slupku. Po sklizni se nejd\u0159\u00edve usu\u0161\u00ed a pot\u00e9 vyud\u00ed. Takto zpracovan\u00e9 papri\u010dky se ozna\u010duj\u00ed jako chipotles <\/strong>a pat\u0159\u00ed k t\u011bm nejdelik\u00e1tn\u011bj\u0161\u00edm druh\u016fm. Pou\u017e\u00edvaj\u00ed se do salsy, chilli con carne<\/a> nebo marin\u00e1d.<\/p>\n

Poblano<\/h2>\n

Poblano<\/strong> je dal\u0161\u00ed druh paprik s mexick\u00fdmi ko\u0159eny. Jsou charakteristick\u00e9 svou velmi jemnou chut\u00ed<\/strong> a lehkou p\u00e1livost\u00ed (<\/strong>1000 a\u017e 1 500 SHU)<\/strong>. Velikost\u00ed i tvarem jsou podobn\u00e9 na\u0161im \u010desk\u00fdm paprik\u00e1m. Su\u0161en\u00e9 papri\u010dky Poblano<\/strong> se naz\u00fdvaj\u00ed anchos<\/strong>, maj\u00ed lahodnou nasl\u00e1dlou chu\u0165 podobnou rozink\u00e1m a \u0161vestk\u00e1m. Pou\u017e\u00edvaj\u00ed se do mexick\u00fdch pol\u00e9vek, om\u00e1\u010dek i dezert\u016f.<\/p>\n\n

\n\t\t\t\t\tObjedn\u00e1m si n\u011bco na zub<\/a>\n\t\t\n\t\t\n<\/div>\n\n

\"Birds<\/p>\n

Pta\u010d\u00ed oko neboli Bird\u2019s eye<\/h2>\n

Bird\u2019s eye<\/strong> je n\u00e1zev odr\u016fdy drobn\u00fdch papri\u010dek, kter\u00e9 jsou charakteristick\u00e9 zejm\u00e9na pro jihov\u00fdchodn\u00ed Asii<\/strong>, kde vznikly k\u0159\u00ed\u017een\u00edm papri\u010dek dovezen\u00fdch \u0161pan\u011blsk\u00fdmi a portugalsk\u00fdmi obchodn\u00edky v 16. stolet\u00ed. Dosahuj\u00ed p\u00e1livosti od 50 000 do 100 000 SHU<\/strong>, co\u017e je srovnateln\u00e9 nap\u0159\u00edklad s kajensk\u00fdm pep\u0159em. Na asijsk\u00e9m kontinentu se pod\u00e1vaj\u00ed t\u00e9m\u011b\u0159 ke ka\u017ed\u00e9mu j\u00eddlu a vyr\u00e1b\u00ed se z nich nap\u0159\u00edklad i proslul\u00e1 om\u00e1\u010dka sriracha<\/strong>.<\/p>\n

Bhut Jolokia<\/h2>\n

P\u00e1livost papri\u010dky Bhut Jolokia<\/strong> se pohybuje okolo 1 000 000 SHU<\/strong> a a\u017e do roku 2007 se tato odr\u016fda py\u0161nila titulem nejp\u00e1liv\u011bj\u0161\u00ed chilli papri\u010dky na sv\u011bt\u011b. Poch\u00e1z\u00ed z indick\u00e9ho \u00c1s\u00e1mu a v cel\u00e9 Indii se hojn\u011b pou\u017e\u00edv\u00e1 jako l\u00e9k na \u017ealude\u010dn\u00ed onemocn\u011bn\u00ed<\/strong>. Bhut Jolokias<\/strong> jsou sice p\u011bkn\u011b ostr\u00e9, ale tak\u00e9 nesm\u00edrn\u011b chutn\u00e9. Nej\u010dast\u011bji se pou\u017e\u00edvaj\u00ed k p\u0159\u00edprav\u011b nejr\u016fzn\u011bj\u0161\u00edch om\u00e1\u010dek k masu.<\/p>\n

\"Carolina<\/p>\n

Carolina Reaper neboli Karol\u00ednsk\u00fd smr\u0165\u00e1k<\/h2>\n

Nejp\u00e1liv\u011bj\u0161\u00ed papri\u010dka na sv\u011bt\u011b Caroline Reaper<\/strong> vypad\u00e1 d\u011bsiv\u011b u\u017e na prvn\u00ed pohled. M\u00e1 nepravideln\u00fd tvar a jej\u00ed slupka je poma\u010dkan\u00e1. Jej\u00ed pr\u016fm\u011brn\u00e1 p\u00e1livost dosahuje 1 569 000 SHU<\/strong>. Jedn\u00e1 se o k\u0159\u00ed\u017eence papri\u010dek Bhut Jolokia a \u010derven\u00e9 odr\u016fdy Habanero, kter\u00fd vyrostl pod rukama kalifornsk\u00e9ho chilli guru Eda Currieho.<\/p>\n

Pokud si Karol\u00ednsk\u00e9ho smr\u0165\u00e1ka<\/strong>, jak se papri\u010dce n\u011bkdy p\u0159ezd\u00edv\u00e1, pozvete do kuchyn\u011b, zach\u00e1zejte s n\u00edm nanejv\u00fd\u0161 opatrn\u011b a v\u017edy v rukavic\u00edch. Hod\u00ed se hlavn\u011b do j\u00eddel, kter\u00fdm chcete dodat po\u0159\u00e1dn\u00fd \u0159\u00edz p\u00e1livosti, ani\u017e byste p\u0159i\u0161li o chu\u0165 jednotliv\u00fdch ingredienc\u00ed. Milovn\u00edci extr\u00e9mn\u00edch z\u00e1\u017eitk\u016f tuto kr\u00e1lovnu p\u00e1livosti dokonce konzumuj\u00ed samotnou. Jakmile toti\u017e p\u0159ekon\u00e1te t\u011b\u017eko popsatelnou bolest, zaplav\u00ed v\u00e1s neskute\u010dn\u00e1 vlna endorfin\u016f.<\/p>\n

Jak skladovat chilli papri\u010dky?<\/h2>\n

Pokud kupujete \u010derstv\u00e9 chilli papri\u010dky, zpracujte je co nejrychleji<\/strong>. V lednici (v pap\u00edrov\u00e9m \u010di pootev\u0159en\u00e9m pytl\u00edku) si zachov\u00e1vaj\u00ed svou chu\u0165 a aroma nejd\u00e9le t\u00fdden. Nikdy je v\u0161ak nezmrazujte. Jestli\u017ee v\u00edte, \u017ee je nestihnete zpracovat, navl\u00e9kn\u011bte je na nit a usu\u0161te je. Pokud chilli papri\u010dky kupujete su\u0161en\u00e9, vyb\u00edrejte takov\u00e9, kter\u00e9 jsou nepol\u00e1man\u00e9 a beze skvrn \u2013 skladujte je v suchu a chladu.<\/p>\n

\ud83c\udf36\ufe0f\ud83c\udf36\ufe0f A jak\u00fd m\u00e1te vy vztah k chilli papri\u010dk\u00e1m, vyhled\u00e1v\u00e1te je, nebo se jim rad\u011bji vyh\u00fdb\u00e1te? P\u00e1livou dobrou chu\u0165 p\u0159ejeme! \ud83d\ude42<\/p>\n","protected":false},"excerpt":{"rendered":"

Divok\u00e9 chilli papri\u010dky tvo\u0159ily z\u00e1klad azt\u00e9ck\u00e9 kuchyn\u011b u\u017e 7 500 let p\u0159ed na\u0161\u00edm letopo\u010dtem, Azt\u00e9kov\u00e9 je pova\u017eovali za zt\u011blesn\u011bn\u00ed boha ohn\u011b. Jednotliv\u00e9 odr\u016fdy pak za\u010dali na poloostrov\u011b Yucatan kultivovat zhruba\u2026<\/p>\n","protected":false},"author":5,"featured_media":2588,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false},"categories":[14],"tags":[221,541,377],"acf":[],"yoast_head":"Mal\u00fd lexikon chilli papri\u010dek: Jak\u00e9 existuj\u00ed druhy a do jak\u00fdch pokrm\u016f se pou\u017e\u00edvaj\u00ed? – foodora.cz<\/title>\n<meta name=\"description\" content=\"Scotch bonnett, habanero, jalape\u00f1o nebo poblano. 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