List of Chilean ingredients
This is a list of ingredients found in Chilean cuisine which are mostly those used in Mediterranean and Andean cuisine.
Grains and maize
Quinoa, a grain-like crop grown primarily for its edible seeds.
Charqui, a form of jerky common in South America made from dried and salted meat, usually horse, llama or beef.
Juan Fernandez lobster
Chilean sea urchin
Centollo, a species of king crab, found off the Pacific coasts of South America
Congrio, the family of conger and garden eels
Merluza, a family of cod-like fishes, including most hakes.
Loco, a species of large sea snail, a marine gastropod mollusk native to the coasts of Chile and Peru.
Picoroco, a species of giant barnacles native to the coasts of Chile and southern Peru.
Piure, a class in the Urochordata subphylum of sac-like marine invertebrate filter feeders.
**Chuno, a freeze-dried potato product
Cherimoya, a fruit
Lucuma, a subtropical fruit of Andean origin.
Mountain papaya, a fruit usually cooked as a vegetable, but is also eaten raw; like Papaya, it is rich in the digestive enzyme papain.
Murta, a shrub native to southern Chile. The fruit is a small red, white or purple berry 1 cm diameter with a strong strawberry flavour.
Pinon, The seeds are edible, similar to large pine nuts, and are extensively harvested in Chile.
Diguene, an orange-white coloured edible ascomycete fungus native to south-central Chile.
Herbs and spices
Yerba mate, The flavor of brewed yerba mate is strongly vegetal, herbal, and grassy, reminiscent of some varieties of green tea.
Merken, It is a smoked and dried red hot chili pepper cacho cabra, which is ground into a powder.
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