{"id":3999,"date":"2013-05-12T09:52:05","date_gmt":"2013-05-12T13:52:05","guid":{"rendered":"http:\/\/memmott.us\/blog\/?p=3999"},"modified":"2013-05-12T09:52:05","modified_gmt":"2013-05-12T13:52:05","slug":"ulupika","status":"publish","type":"post","link":"https:\/\/memmott.us\/blog\/2013\/05\/12\/ulupika\/","title":{"rendered":"Ulupika!"},"content":{"rendered":"

Well, the blog is basically about anything I want to write about, right? \u00a0And I’ve never written about food, but that’s no reason not to start now. \u00a0Bolivian food, or at least Bolivian ingredients, seem to be a bit in vogue right now. \u00a0Quinoa is all the rage in the U.S. \u00a0The New York Times is sharing its quinoa recepies<\/a>. \u00a0And now we have Gustu, a high-flying La Paz restaurant by the co-owner of the number one ranked restaurant in the world! \u00a0Gustu, which uses exclusively Bolivian ingredients (you won’t find French wine there, as a result) has been reviewed on Bloomberg<\/a>, as well as in the Times<\/a>.<\/p>\n

So, I’m going to make a nomination for Next Bolivian Breakthrough Ingredient. \u00a0My proposal is the ulupica!<\/p>\n

\"Ulupika\"<\/a>

Ulupika<\/p><\/div>\n

The ulupica looks like a berry, but be wary. \u00a0It is actually a tiny, round chili pepper. \u00a0Quite likely it is the granddaddy of all chili peppers, the original pepper from which all others evolved (or were developed). \u00a0The ulupica (from the Aymara ulupika, latin\u00a0Capsicum cardenasii)<\/i>\u00a0grows wild in Bolivia. \u00a0Whether picked green or allowed to mature to orange or red, it is a tiny ball of fire. \u00a0In Bolivia it is often used with kirki\u00f1a, a Bolivian herb, and tomatoes to create llajua,\u00a0a hot sauce for use on meats, bread, and anything else. \u00a0Gustu is serving an interesting cocktail based on\u00a0llajua\u00a0and the Bolivian grape-based spirit, Singani, but they are (incomprehensibly) using locoto peppers (Capsicum pubescens<\/i>) for the drink, rather than ulupica, a big mistake in my view.<\/p>\n

\"With<\/a>

With my finger, to give an idea how small these fireballs are.<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

Well, the blog is basically about anything I want to write about, right? \u00a0And I’ve never written about food, but that’s no reason not to start now. \u00a0Bolivian food, or at least Bolivian ingredients, seem to be a bit in vogue right now. \u00a0Quinoa is all the rage in the U.S. \u00a0The New York Times […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[92,124,91],"tags":[187,199],"_links":{"self":[{"href":"https:\/\/memmott.us\/blog\/wp-json\/wp\/v2\/posts\/3999"}],"collection":[{"href":"https:\/\/memmott.us\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/memmott.us\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/memmott.us\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/memmott.us\/blog\/wp-json\/wp\/v2\/comments?post=3999"}],"version-history":[{"count":7,"href":"https:\/\/memmott.us\/blog\/wp-json\/wp\/v2\/posts\/3999\/revisions"}],"predecessor-version":[{"id":4008,"href":"https:\/\/memmott.us\/blog\/wp-json\/wp\/v2\/posts\/3999\/revisions\/4008"}],"wp:attachment":[{"href":"https:\/\/memmott.us\/blog\/wp-json\/wp\/v2\/media?parent=3999"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/memmott.us\/blog\/wp-json\/wp\/v2\/categories?post=3999"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/memmott.us\/blog\/wp-json\/wp\/v2\/tags?post=3999"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}