Treat yourself with chili Pepper<\/h4>\n\n\n\n\u5510\u8f9b\u5b50\u3067\u81ea\u5206\u306b\u3054\u8912\u7f8e\u3092\u3042\u3052\u307e\u3057\u3087\u3046<\/h4>\n\n\n\n
\n\n\n\n![\"\"](\"https:\/\/maufood.com\/STAGE\/wp-content\/uploads\/2025\/01\/Pepeproncino.jpg\")
<\/figure><\/div>\n\n\n
\n\n\n\n\n\nIl suo nome scientifico \u00e8 “Capsicum annuum”, ma \u00e8 senz’altro pi\u00f9 conosciuto come peperoncino rosso piccante e, nelle varie regioni d’Italia, come: diavoletto, mericanill, pevrum, peparuolo, pipidigno, peparussi, pevium e pipariellu. \u00c8 una spezia di origini antiche, che trova il suo habitat ideale nelle zone pi\u00f9 calde del mondo ma che cresce bene anche in Italia, soprattutto in Calabria e in Sicilia, dove \u00e8 sicuramente pi\u00f9 apprezzato che al nord, e non soltanto in culinaria. Pare infatti che il peperoncino rosso sia, oltre che un’ottima spezia aromatizzante, un utile rimedio terapeutico. Secondo i cultori pi\u00f9 convinti tale piccante cornetto sarebbe efficace per guarire numerosissimi disturbi, secondo i pi\u00f9 scettici, invece, la somministrazione prolungata genere- rebbe infiammazioni e irritazioni gastrointestinali. La scienza per\u00f2 conferma un’abbondante presenza di vitamine (soprattutto la C), e la capacit\u00e0 di migliorare la circolazione grazie alla vitamina P, o di abbassare il colesterolo nel sangue per merito della lecitina.<\/p>\n\n\n\n
Non \u00e8 un caso dunque, se il peperoncino \u00e8 sempre stato annoverato tra le spezie, cio\u00e8 tra i prodotti vegetali con valore medicinale (il termine “speziale” equivale a farmacista). La tradizione popolare ne consiglia l’uso addirittura contro la caduta dei capelli, contro i reumatismi, le emorroidi, le ferite. E secondo i soci del “Club del Sanpeperoncino”, fondato da Ettore Liuni e con diverse sedi in Italia, il piccante cornetto guarisce persino il tabagismo e allunga la vita. Insomma ce n’\u00e8 per tutti i gusti ma, proprio per questo, sar\u00e0 bene iniziare subito a fare un po’ d’ordine nella quantit\u00e0 di notizie che circolano a proposito di questa spezia.<\/p>\n<\/div>\n\n\n\n
\nIts scientific name is “Capsicum annuum”, but it is certainly better known as a spicy red chili pepper and, in the various regions of Italy, as: diavoletto, mericanill, pevrum, peparuolo, pipidigno, peparussi, pevium and pipariellu. It is a spice of ancient origins, which finds its ideal habitat in the warmest areas of the world but which also grows well in Italy, especially in Calabria and Sicily, where it is certainly more appreciated than in the north, and not only in cuisine. In fact, it seems that red chili pepper is, as well as an excellent flavoring spice, a useful therapeutic remedy. According to the most convinced enthusiasts, this spicy croissant would be effective in healing numerous ailments, while according to the most sceptical, prolonged administration would generate gastrointestinal inflammation and irritation. However, science confirms an abundant presence of vitamins (especially C), and the ability to improve circulation thanks to vitamin P, or to lower blood cholesterol thanks to lecithin<\/p>\n\n\n\n
It is therefore no coincidence that chilli pepper has always been included among the spices, that is, among the plant products with medicinal value (the term “speziale” is equivalent to pharmacist). Popular tradition even recommends its use against hair loss, rheumatism, hemorrhoids and wounds. And according to the members of the “Club del Sanpeperoncino”, founded by Ettore Liuni and with various branches in Italy, the spicy croissant even cures smoking and prolongs life. In short, there is something for all tastes but, for this very reason, it will be a good idea to immediately start putting some order into the amount of news circulating about this spice.<\/p>\n<\/div>\n\n\n\n
\n\u5b66\u540d\u306f\u300cCapsicum annuum\u300d\u3067\u3059\u304c\u3001\u30a4\u30bf\u30ea\u30a2\u306e\u3055\u307e\u3056\u307e\u306a\u5730\u57df\u3067\u306f\u3001\u30c7\u30a3\u30a2\u30f4\u30a9\u30ec\u30c3\u30c8\u3001\u30e1\u30ea\u30ab\u30cb\u30eb\u3001\u30da\u30f4\u30eb\u30e0\u3001\u30da\u30d1\u30eb\u30aa\u30fc\u30ed\u3001\u30d4\u30d4\u30c7\u30a3\u30fc\u30cb\u30e7\u3001\u30da\u30d1\u30eb\u30c3\u30b7\u3001\u30da\u30d3\u30a6\u30e0\u3001\u30d4\u30d1\u30ea\u30a8\u30eb\u3068\u3057\u3066\u3001\u30b9\u30d1\u30a4\u30b7\u30fc\u306a\u8d64\u5510\u8f9b\u5b50\u3068\u3057\u3066\u3088\u304f\u77e5\u3089\u308c\u3066\u3044\u307e\u3059\u3002\u53e4\u4ee3\u8d77\u6e90\u306e\u30b9\u30d1\u30a4\u30b9\u3067\u3042\u308a\u3001\u4e16\u754c\u3067\u6700\u3082\u6e29\u6696\u306a\u5730\u57df\u306b\u7406\u60f3\u7684\u306a\u751f\u606f\u5730\u3092\u898b\u3064\u3051\u3066\u3044\u307e\u3059\u304c\u3001\u30a4\u30bf\u30ea\u30a2\u3001\u7279\u306b\u30ab\u30e9\u30d6\u30ea\u30a2\u5dde\u3068\u30b7\u30c1\u30ea\u30a2\u5cf6\u3067\u3082\u3088\u304f\u683d\u57f9\u3055\u308c\u3066\u304a\u308a\u3001\u6599\u7406\u3060\u3051\u3067\u306a\u304f\u5317\u90e8\u3088\u308a\u3082\u78ba\u5b9f\u306b\u9ad8\u304f\u8a55\u4fa1\u3055\u308c\u3066\u3044\u307e\u3059\u3002 \u3002\u5b9f\u969b\u3001\u8d64\u5510\u8f9b\u5b50\u306f\u512a\u308c\u305f\u98a8\u5473\u4ed8\u3051\u30b9\u30d1\u30a4\u30b9\u3067\u3042\u308b\u3060\u3051\u3067\u306a\u304f\u3001\u6709\u7528\u306a\u6cbb\u7642\u85ac\u3067\u3082\u3042\u308b\u3088\u3046\u3067\u3059\u3002\u6700\u3082\u78ba\u4fe1\u3057\u3066\u3044\u308b\u611b\u597d\u5bb6\u306b\u3088\u308c\u3070\u3001\u3053\u306e\u30b9\u30d1\u30a4\u30b7\u30fc\u306a\u30af\u30ed\u30ef\u30c3\u30b5\u30f3\u306f\u591a\u304f\u306e\u75c5\u6c17\u306e\u6cbb\u7652\u306b\u52b9\u679c\u7684\u3067\u3042\u308b\u304c\u3001\u6700\u3082\u61d0\u7591\u7684\u306a\u4eba\u3005\u306b\u3088\u308c\u3070\u3001\u9577\u671f\u306b\u308f\u305f\u308b\u6442\u53d6\u306f\u80c3\u8178\u306e\u708e\u75c7\u3084\u708e\u75c7\u3092\u5f15\u304d\u8d77\u3053\u3059\u53ef\u80fd\u6027\u304c\u3042\u308b\u3068\u3044\u3046\u3002\u3057\u304b\u3057\u3001\u30d3\u30bf\u30df\u30f3\uff08\u7279\u306bC\uff09\u304c\u8c4a\u5bcc\u306b\u542b\u307e\u308c\u3066\u3044\u308b\u3053\u3068\u3001\u30d3\u30bf\u30df\u30f3P\u306e\u304a\u304b\u3052\u3067\u5faa\u74b0\u3092\u6539\u5584\u3059\u308b\u80fd\u529b\u3001\u307e\u305f\u306f\u30ec\u30b7\u30c1\u30f3\u306e\u304a\u304b\u3052\u3067\u8840\u4e2d\u30b3\u30ec\u30b9\u30c6\u30ed\u30fc\u30eb\u3092\u4e0b\u3052\u308b\u80fd\u529b\u304c\u79d1\u5b66\u306b\u3088\u3063\u3066\u78ba\u8a8d\u3055\u308c\u3066\u3044\u307e\u3059\u3002<\/p>\n\n\n\n
\u3057\u305f\u304c\u3063\u3066\u3001\u5510\u8f9b\u5b50\u304c\u5e38\u306b\u30b9\u30d1\u30a4\u30b9\u306e\u4e2d\u306b\u3001\u3064\u307e\u308a\u85ac\u52b9\u306e\u3042\u308b\u690d\u7269\u88fd\u54c1\u306e\u4e2d\u306b\u542b\u307e\u308c\u3066\u3044\u308b\u3053\u3068\u306f\u5076\u7136\u3067\u306f\u3042\u308a\u307e\u305b\u3093\uff08\u300c\u30b9\u30da\u30c4\u30a3\u30a2\u30fc\u30ec\u300d\u3068\u3044\u3046\u7528\u8a9e\u306f\u85ac\u5264\u5e2b\u306b\u76f8\u5f53\u3057\u307e\u3059\uff09\u3002\u4eba\u6c17\u306e\u4f1d\u7d71\u3067\u306f\u3001\u8131\u6bdb\u3001\u30ea\u30a6\u30de\u30c1\u3001\u75d4\u3001\u50b7\u306b\u5bfe\u3059\u308b\u4f7f\u7528\u3055\u3048\u63a8\u5968\u3057\u3066\u3044\u307e\u3059\u3002\u305d\u3057\u3066\u3001\u30a8\u30c3\u30c8\u30fc\u30ec\u30fb\u30ea\u30a6\u30cb\u304c\u8a2d\u7acb\u3057\u3001\u30a4\u30bf\u30ea\u30a2\u306b\u3055\u307e\u3056\u307e\u306a\u652f\u5e97\u3092\u6301\u3064\u300c\u30af\u30e9\u30d6\u30fb\u30c7\u30eb\u30fb\u30b5\u30f3\u30da\u30da\u30ed\u30f3\u30c1\u30fc\u30ce\u300d\u306e\u30e1\u30f3\u30d0\u30fc\u306b\u3088\u308b\u3068\u3001\u30b9\u30d1\u30a4\u30b7\u30fc\u306a\u30af\u30ed\u30ef\u30c3\u30b5\u30f3\u306f\u55ab\u7159\u3092\u6cbb\u3057\u3001\u5bff\u547d\u3092\u5ef6\u3070\u3059\u3053\u3068\u3055\u3048\u3042\u308b\u3068\u3044\u3046\u3002\u3064\u307e\u308a\u3001\u3069\u3093\u306a\u597d\u307f\u306b\u3082\u5408\u3046\u3082\u306e\u304c\u3042\u308b\u3068\u3044\u3046\u3053\u3068\u3067\u3059\u304c\u3001\u3060\u304b\u3089\u3053\u305d\u3001\u3053\u306e\u30b9\u30d1\u30a4\u30b9\u306b\u3064\u3044\u3066\u6d41\u901a\u3059\u308b\u30cb\u30e5\u30fc\u30b9\u306e\u91cf\u306b\u4eca\u3059\u3050\u4f55\u3089\u304b\u306e\u79e9\u5e8f\u3092\u4e0e\u3048\u59cb\u3081\u308b\u3053\u3068\u3092\u304a\u52e7\u3081\u3057\u307e\u3059\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nLE PIANTE DELLA SALUTE<\/h2>\n\n\n\nHealth plants – \u5065\u5eb7\u690d\u7269<\/h4>\n\n\n\n
\n\n\n\n\n\nGaleno, celebre medico dell’antichit\u00e0, soleva ripetere che “il miglior medico \u00e8 la natura perch\u00e9 guarisce i tre quarti di tutte le malattie”.<\/p>\n\n\n\n
Oggigiorno la scienza svolge un ruolo fondamentale nella prevenzione e nella cura delle pi\u00f9 diverse patologie, ma ci\u00f2 non significa che non siano tuttora validi i vecchi rimedi a base di erbe, gli stessi che i nostri bisnonni ci hanno tramandato. La fitoterapia si occupa appunto di medicina “verde”, cio\u00e8 di curare in modo semplice e naturale utilizzando sostanze vegetali. Ci\u00f2, non significa, per\u00f2, che chiunque se ne possa occupare con troppa faciloneria. \u00c8 vero che, bench\u00e9 siano disponibili esperti qualificati in qualunque citt\u00e0, spesso non occorre essere erboristi per prepararsi in casa qualche semplice tisana, ma \u00e8 molto importante agire sempre con cautela e attenersi alle indicazioni esposte nelle ricette. E comunque, se il malanno \u00e8 serio, soltanto dopo aver consultato un medico.<\/p>\n\n\n\n
La fitoterapia infatti, non agisce in contrasto con la scienza e la medicina moderna, come taluni credono, ma in sintonia con essa. Bench\u00e9 al giorno d’oggi l’industria farmaceutica tenda a prediligere i prodotti chimici e le sostanze sintetiche, non va dimenticato che molti farmaci derivano da sostanze vegetali: i cortisonici dalla radice di patata, per esempio, alcuni anestetici dall’olio di eugenolo, ossia dal chiodo di garofano, e gli antibiotici, come la famosa penicillina, da muffe di origine vegetale. Va detto che un preparato fitoterapico, solitamente, ha un tempo d’azione pi\u00f9 lento di un prodotto chimico ma, spesso, presenta minori effetti collaterali. Ci\u00f2 non deve per\u00f2 illudere sull’innocuit\u00e0 di qualunque sostanza vegetale. Premessoche ogni individuo puo rispondere con impreviste reazioni allergiche anche alla piu inoffensiva delle erbe, non dimentichiamo che anche tra le piante esistono specie nocive o che comunque devono essere trattate con cautela. Un esempio banale?<\/p>\n<\/div>\n\n\n\n
\nGalen, a famous doctor of antiquity, used to repeat that “the best doctor is nature because it heals three-quarters of all diseases”.<\/p>\n\n\n\n
Nowadays science plays a fundamental role in the prevention and treatment of the most diverse pathologies, but this does not mean that the old herbal remedies are not still valid, the same ones that our great-grandparents handed down to us. Phytotherapy deals with “green” medicine, that is, treating in a simple and natural way using plant substances. This does not mean, however, that anyone can deal with it too easily. It is true that, although qualified experts are available in any city, it is often not necessary to be a herbalist to prepare some simple herbal tea at home, but it is very important to always act with caution and follow the instructions given in the recipes. And in any case, if the illness is serious, only after consulting a doctor.<\/p>\n\n\n\n
In fact, phytotherapy does not act in contrast with science and modern medicine, as some believe, but in harmony with it. Although nowadays the pharmaceutical industry tends to favor chemicals and synthetic substances, it should not be forgotten that many drugs are derived from plant substances: cortisone from potato root, for example, some anesthetics from eugenol oil, that is, from the clove, and antibiotics, such as the famous penicillin, from molds of plant origin. It must be said that a phytotherapeutic preparation usually has a slower action time than a chemical product but often has fewer side effects. However, this should not mislead us about the harmlessness of any vegetal substance. Given that every individual can respond with unexpected allergic reactions to even the most harmless of herbs, let’s not forget that even among plants there are species that are harmful or which in any case must be treated with caution. A trivial example?<\/p>\n<\/div>\n\n\n\n
\n\u53e4\u4ee3\u306e\u6709\u540d\u306a\u533b\u5e2b\u30ac\u30ec\u30ce\u30b9\u306f\u3001\u300c\u6700\u826f\u306e\u533b\u8005\u306f\u81ea\u7136\u3067\u3042\u308b\u3002\u306a\u305c\u306a\u3089\u81ea\u7136\u306f\u3059\u3079\u3066\u306e\u75c5\u6c17\u306e 4 \u5206\u306e 3 \u3092\u6cbb\u3059\u304b\u3089\u3067\u3042\u308b\u300d\u3068\u7e70\u308a\u8fd4\u3057\u8ff0\u3079\u3066\u3044\u307e\u3057\u305f\u3002<\/p>\n\n\n\n
\u4eca\u65e5\u3001\u79d1\u5b66\u306f\u6700\u3082\u591a\u69d8\u306a\u75c5\u72b6\u306e\u4e88\u9632\u3068\u6cbb\u7642\u306b\u304a\u3044\u3066\u57fa\u672c\u7684\u306a\u5f79\u5272\u3092\u679c\u305f\u3057\u3066\u3044\u307e\u3059\u304c\u3001\u3053\u308c\u306f\u3001\u79c1\u305f\u3061\u306e\u66fd\u7956\u7236\u6bcd\u304c\u79c1\u305f\u3061\u306b\u4f1d\u3048\u3066\u304d\u305f\u306e\u3068\u540c\u3058\u53e4\u3044\u85ac\u8349\u7642\u6cd5\u304c\u307e\u3060\u6709\u52b9\u3067\u306f\u306a\u3044\u3068\u3044\u3046\u610f\u5473\u3067\u306f\u3042\u308a\u307e\u305b\u3093\u3002\u690d\u7269\u7642\u6cd5\u306f\u300c\u30b0\u30ea\u30fc\u30f3\u300d\u533b\u7642\u3001\u3064\u307e\u308a\u690d\u7269\u7269\u8cea\u3092\u4f7f\u7528\u3057\u305f\u30b7\u30f3\u30d7\u30eb\u3067\u81ea\u7136\u306a\u65b9\u6cd5\u3067\u6cbb\u7642\u3059\u308b\u3053\u3068\u3092\u6271\u3044\u307e\u3059\u3002\u305f\u3060\u3057\u3001\u3053\u308c\u306f\u8ab0\u3067\u3082\u7c21\u5358\u306b\u5bfe\u51e6\u3067\u304d\u308b\u3068\u3044\u3046\u610f\u5473\u3067\u306f\u3042\u308a\u307e\u305b\u3093\u3002\u78ba\u304b\u306b\u3001\u3069\u306e\u90fd\u5e02\u306b\u3082\u8cc7\u683c\u306e\u3042\u308b\u5c02\u9580\u5bb6\u304c\u3044\u307e\u3059\u304c\u3001\u5bb6\u5ead\u3067\u7c21\u5358\u306a\u30cf\u30fc\u30d6\u30c6\u30a3\u30fc\u3092\u4f5c\u308b\u306e\u306b\u85ac\u8349\u5b66\u8005\u3067\u3042\u308b\u5fc5\u8981\u306f\u306a\u3044\u3053\u3068\u304c\u3088\u304f\u3042\u308a\u307e\u3059\u304c\u3001\u5e38\u306b\u6ce8\u610f\u3057\u3066\u884c\u52d5\u3057\u3001\u30ec\u30b7\u30d4\u306b\u8a18\u8f09\u3055\u308c\u3066\u3044\u308b\u6307\u793a\u306b\u5f93\u3046\u3053\u3068\u304c\u975e\u5e38\u306b\u91cd\u8981\u3067\u3059\u3002 \u3002\u3044\u305a\u308c\u306b\u305b\u3088\u3001\u75c5\u6c17\u304c\u6df1\u523b\u306a\u5834\u5408\u306f\u3001\u533b\u5e2b\u306b\u76f8\u8ac7\u3057\u3066\u304f\u3060\u3055\u3044\u3002<\/p>\n\n\n\n
\u5b9f\u969b\u3001\u690d\u7269\u7642\u6cd5\u306f\u3001\u4e00\u90e8\u306e\u4eba\u304c\u4fe1\u3058\u3066\u3044\u308b\u3088\u3046\u306b\u3001\u79d1\u5b66\u3084\u73fe\u4ee3\u533b\u5b66\u3068\u306f\u5bfe\u7167\u7684\u306b\u4f5c\u7528\u3059\u308b\u306e\u3067\u306f\u306a\u304f\u3001\u79d1\u5b66\u3084\u73fe\u4ee3\u533b\u5b66\u3068\u8abf\u548c\u3057\u3066\u4f5c\u7528\u3057\u307e\u3059\u3002\u4eca\u65e5\u3001\u88fd\u85ac\u696d\u754c\u306f\u5316\u5b66\u7269\u8cea\u3084\u5408\u6210\u7269\u8cea\u3092\u597d\u3080\u50be\u5411\u306b\u3042\u308a\u307e\u3059\u304c\u3001\u591a\u304f\u306e\u533b\u85ac\u54c1\u304c\u690d\u7269\u7269\u8cea\u306b\u7531\u6765\u3057\u3066\u3044\u308b\u3053\u3068\u3092\u5fd8\u308c\u3066\u306f\u306a\u308a\u307e\u305b\u3093\u3002\u305f\u3068\u3048\u3070\u3001\u30b8\u30e3\u30ac\u30a4\u30e2\u306e\u6839\u304b\u3089\u306e\u30b3\u30eb\u30c1\u30be\u30f3\u3001\u30aa\u30a4\u30b2\u30ce\u30fc\u30eb\u6cb9\u3001\u3064\u307e\u308a\u30af\u30ed\u30fc\u30d6\u304b\u3089\u306e\u4e00\u90e8\u306e\u9ebb\u9154\u85ac\u3001\u304a\u3088\u3073\u6297\u751f\u7269\u8cea\u3067\u3059\u3002 \u3001\u6709\u540d\u306a\u30da\u30cb\u30b7\u30ea\u30f3\u306a\u3069\u3001\u690d\u7269\u7531\u6765\u306e\u30ab\u30d3\u304b\u3089\u4f5c\u3089\u308c\u307e\u3059\u3002\u690d\u7269\u7642\u6cd5\u88fd\u5264\u306f\u901a\u5e38\u3001\u5316\u5b66\u88fd\u54c1\u3088\u308a\u3082\u4f5c\u7528\u6642\u9593\u304c\u9045\u3044\u3082\u306e\u306e\u3001\u591a\u304f\u306e\u5834\u5408\u526f\u4f5c\u7528\u304c\u5c11\u306a\u3044\u3068\u8a00\u308f\u306a\u3051\u308c\u3070\u306a\u308a\u307e\u305b\u3093\u3002\u3057\u304b\u3057\u3001\u3053\u306e\u3053\u3068\u306f\u3001\u3044\u304b\u306a\u308b\u690d\u7269\u6027\u7269\u8cea\u3082\u7121\u5bb3\u3067\u3042\u308b\u3068\u3044\u3046\u8aa4\u89e3\u3092\u62db\u304f\u3079\u304d\u3067\u306f\u3042\u308a\u307e\u305b\u3093\u3002\u6700\u3082\u7121\u5bb3\u306a\u30cf\u30fc\u30d6\u3067\u3042\u3063\u3066\u3082\u3001\u3059\u3079\u3066\u306e\u4eba\u304c\u4e88\u671f\u305b\u306c\u30a2\u30ec\u30eb\u30ae\u30fc\u53cd\u5fdc\u3092\u793a\u3059\u53ef\u80fd\u6027\u304c\u3042\u308b\u3053\u3068\u3092\u8003\u3048\u308b\u3068\u3001\u690d\u7269\u306e\u4e2d\u306b\u3082\u6709\u5bb3\u306a\u7a2e\u3001\u307e\u305f\u306f\u3044\u305a\u308c\u306b\u3057\u3066\u3082\u6ce8\u610f\u3057\u3066\u6271\u308f\u306a\u3051\u308c\u3070\u306a\u3089\u306a\u3044\u7a2e\u304c\u5b58\u5728\u3059\u308b\u3053\u3068\u3092\u5fd8\u308c\u306a\u3044\u3067\u304f\u3060\u3055\u3044\u3002\u4e9b\u7d30\u306a\u4f8b\u3067\u3059\u304b\uff1f<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\n![\"\"](\"https:\/\/maufood.com\/STAGE\/wp-content\/uploads\/2025\/01\/prezzemolo.jpg\")
<\/figure><\/div>\n\n\n
\n\n\n\nIL PREZZEMOLO – PARSLEY – \u30d1\u30bb\u30ea<\/h2>\n\n\n\n\n\nIl prezzemolo<\/strong>, un’erba che tutti conosciamo e che consumiamo abitualmente per aromatizzare insalate e pietanze, contiene un principio attivo, l’apiolo, che assunto in dosi eccessive pu\u00f2 diventare nocivo. Ci\u00f2 non significa che occorre bandire il prezzemolo dalla propria dieta ma soltanto che, nel preparare una tisana con le odorose foglie, (\u00e8 efficace in caso di mal di stomaco!) occorrer\u00e0 rispettare scrupolosamente le dosi indicate nella ricetta.<\/p>\n\n\n\nMa non \u00e8 tutto. Per sfruttare al meglio le propriet\u00e0 curative delle erbe \u00e8 indispensabile anche tener conto di alcune regole al momento della raccolta. Per esempio tutte le piante vanno raccolte tra la primavera e l’autunno, in giornate assolate e nella tarda mattinata, perch\u00e9 foglie e fiori siano perfettamente asciutti. Vanno utilizzati inoltre solo gli esemplari pi\u00f9 belli e sani, che crescono in zone poco trafficate e quindi poco inquinate. Nel caso specifico del peperoncino il periodo di raccolta pi\u00f9 indicato corrisponde alla tarda estate, quando le bacche sono perfettamente mature, rosse e carnose. Evitate, infine, di strappare brutalmente gambi e foglie e, se vi \u00e8 possibile, anche di utilizzare attrezzi metallici come forbici o coltelli. Secondo gli erboristi pi\u00f9 esperti ogni stelo, ogni fiore, deve essere delicatamente staccato con le mani e quindi maneggiato con cura e riposto in un cesto. Perch\u00e9 se avete deciso di utilizzare le piante dovete anche ricordare che i migliori risultati si conseguono iniziando a rispettarle.<\/p>\n<\/div>\n\n\n\n
\nParsley, an herb that we all know and that we usually consume to flavor salads and dishes, contains an active ingredient, apiol, which when taken in excessive doses can become harmful. This does not mean that you need to ban parsley from your diet but only that, when preparing a herbal tea with the fragrant leaves (it is effective in case of stomach ache!) you will need to scrupulously respect the doses indicated in the recipe.<\/p>\n\n\n\n
But that is not all. To make the most of the healing properties of herbs it is also essential to take into account some rules at the time of harvesting. For example, all plants must be harvested between spring and autumn, on sunny days and in the late morning, so that the leaves and flowers are perfectly dry. Furthermore, only the most beautiful and healthy specimens should be used, which grow in areas with little traffic and therefore little pollution. In the specific case of chili pepper, the most suitable harvest period corresponds to late summer, when the berries are perfectly ripe, red and fleshy. Finally, avoid brutally tearing stems and leaves and, if possible, also avoid using metal tools such as scissors or knives. According to the most expert herbalists, each stem, each flower, must be delicately detached with the hands and then handled with care and placed in a basket. Because if you have decided to use plants you must also remember that the best results are achieved by starting to respect them.<\/p>\n<\/div>\n\n\n\n
\n\u30d1\u30bb\u30ea\u306f\u8ab0\u3082\u304c\u77e5\u3063\u3066\u304a\u308a\u3001\u30b5\u30e9\u30c0\u3084\u6599\u7406\u306e\u5473\u4ed8\u3051\u306b\u3088\u304f\u6442\u53d6\u3059\u308b\u30cf\u30fc\u30d6\u3067\u3059\u304c\u3001\u6709\u52b9\u6210\u5206\u3067\u3042\u308b\u30a2\u30d4\u30aa\u30fc\u30eb\u304c\u542b\u307e\u308c\u3066\u304a\u308a\u3001\u904e\u5270\u306b\u6442\u53d6\u3059\u308b\u3068\u6709\u5bb3\u306b\u306a\u308b\u53ef\u80fd\u6027\u304c\u3042\u308a\u307e\u3059\u3002\u3053\u308c\u306f\u30d1\u30bb\u30ea\u3092\u98df\u4e8b\u304b\u3089\u7981\u6b62\u3059\u308b\u5fc5\u8981\u304c\u3042\u308b\u3068\u3044\u3046\u610f\u5473\u3067\u306f\u306a\u304f\u3001\u9999\u308a\u306e\u3088\u3044\u8449\u3067\u30cf\u30fc\u30d6\u30c6\u30a3\u30fc\u3092\u4f5c\u308b\u3068\u304d\uff08\u8179\u75db\u306e\u5834\u5408\u306b\u52b9\u679c\u7684\u3067\u3059\uff01\uff09\u3001\u30ec\u30b7\u30d4\u306b\u793a\u3055\u308c\u3066\u3044\u308b\u7528\u91cf\u3092\u6ce8\u610f\u6df1\u304f\u5b88\u308b\u5fc5\u8981\u304c\u3042\u308b\u3068\u3044\u3046\u3053\u3068\u3060\u3051\u3067\u3059\u3002<\/p>\n\n\n\n
\u3057\u304b\u3057\u3001\u305d\u308c\u3060\u3051\u3067\u306f\u3042\u308a\u307e\u305b\u3093\u3002\u30cf\u30fc\u30d6\u306e\u6cbb\u7652\u7279\u6027\u3092\u6700\u5927\u9650\u306b\u6d3b\u7528\u3059\u308b\u306b\u306f\u3001\u53ce\u7a6b\u6642\u306b\u3044\u304f\u3064\u304b\u306e\u30eb\u30fc\u30eb\u3092\u8003\u616e\u3059\u308b\u3053\u3068\u3082\u4e0d\u53ef\u6b20\u3067\u3059\u3002\u305f\u3068\u3048\u3070\u3001\u3059\u3079\u3066\u306e\u690d\u7269\u306f\u6625\u304b\u3089\u79cb\u306e\u9593\u3001\u6674\u308c\u305f\u65e5\u306e\u65e9\u671d\u306b\u53ce\u7a6b\u3057\u3001\u8449\u3068\u82b1\u304c\u5b8c\u5168\u306b\u4e7e\u71e5\u3059\u308b\u3088\u3046\u306b\u3059\u308b\u5fc5\u8981\u304c\u3042\u308a\u307e\u3059\u3002\u3055\u3089\u306b\u3001\u4ea4\u901a\u91cf\u304c\u5c11\u306a\u304f\u6c5a\u67d3\u306e\u5c11\u306a\u3044\u5730\u57df\u3067\u80b2\u3064\u3001\u6700\u3082\u7f8e\u3057\u304f\u5065\u5eb7\u7684\u306a\u6a19\u672c\u306e\u307f\u3092\u4f7f\u7528\u3059\u308b\u5fc5\u8981\u304c\u3042\u308a\u307e\u3059\u3002\u5510\u8f9b\u5b50\u306e\u5834\u5408\u3001\u53ce\u7a6b\u306b\u6700\u3082\u9069\u3057\u305f\u6642\u671f\u306f\u3001\u679c\u5b9f\u304c\u5b8c\u5168\u306b\u719f\u3057\u3066\u8d64\u304f\u8089\u539a\u306b\u306a\u308b\u590f\u306e\u7d42\u308f\u308a\u306b\u76f8\u5f53\u3057\u307e\u3059\u3002\u6700\u5f8c\u306b\u3001\u830e\u3084\u8449\u3092\u4e71\u66b4\u306b\u5f15\u304d\u88c2\u304f\u3053\u3068\u306f\u907f\u3051\u3001\u53ef\u80fd\u3067\u3042\u308c\u3070\u30cf\u30b5\u30df\u3084\u30ca\u30a4\u30d5\u306a\u3069\u306e\u91d1\u5c5e\u88fd\u306e\u9053\u5177\u3092\u4f7f\u7528\u3059\u308b\u3053\u3068\u3082\u907f\u3051\u3066\u304f\u3060\u3055\u3044\u3002\u6700\u3082\u719f\u7df4\u3057\u305f\u85ac\u8349\u5b66\u8005\u306b\u3088\u308b\u3068\u3001\u5404\u830e\u3001\u5404\u82b1\u306f\u624b\u3067\u614e\u91cd\u306b\u5207\u308a\u96e2\u3055\u308c\u3001\u614e\u91cd\u306b\u6271\u308f\u308c\u3001\u30d0\u30b9\u30b1\u30c3\u30c8\u306b\u5165\u308c\u3089\u308c\u307e\u3059\u3002\u690d\u7269\u3092\u4f7f\u7528\u3059\u308b\u3053\u3068\u306b\u6c7a\u3081\u305f\u5834\u5408\u306f\u3001\u305d\u308c\u3089\u3092\u5c0a\u91cd\u3057\u59cb\u3081\u308b\u3053\u3068\u3067\u6700\u826f\u306e\u7d50\u679c\u304c\u5f97\u3089\u308c\u308b\u3053\u3068\u3082\u899a\u3048\u3066\u304a\u304f\u5fc5\u8981\u304c\u3042\u308b\u304b\u3089\u3067\u3059\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nLE PREPARAZIONI MEDICINALI<\/h2>\n\n\n\nMedicinal Preparations \u533b\u85ac\u54c1<\/h4>\n\n\n\n\n\nChi \u00e8 gi\u00e0 esperto di fitoterapia non avr\u00e0 problemi a comprendere termini come infuso, decotto, macerazione e cataplasma. Ma poich\u00e9 questo Blog \u00e8 indirizzato forse pi\u00f9 agli amanti del peperoncino in s\u00e9 che non agli appassionati di erboristeria ho creduto utile chiarire dettagliatamente il significato delle varie preparazioni medicinali.<\/p>\n<\/div>\n\n\n\n
\nThose who are already experts in phytotherapy will have no problem understanding terms such as infusion, decoction, maceration and poultice. But since this blog is perhaps aimed more at lovers of chilli pepper itself than at herbal medicine enthusiasts, I thought it useful to clarify in detail the meaning of the various medicinal preparations.<\/p>\n<\/div>\n\n\n\n
\n\u3059\u3067\u306b\u690d\u7269\u7642\u6cd5\u306e\u5c02\u9580\u5bb6\u3067\u3042\u308c\u3070\u3001\u6ce8\u5165\u3001\u714e\u3058\u85ac\u3001\u6d78\u8edf\u3001\u6e7f\u5e03\u306a\u3069\u306e\u7528\u8a9e\u3092\u554f\u984c\u306a\u304f\u7406\u89e3\u3067\u304d\u308b\u3067\u3057\u3087\u3046\u3002\u3057\u304b\u3057\u3001\u3053\u306e\u30d6\u30ed\u30b0\u306f\u304a\u305d\u3089\u304f\u6f22\u65b9\u85ac\u611b\u597d\u5bb6\u3088\u308a\u3082\u5510\u8f9b\u5b50\u81ea\u4f53\u306e\u611b\u597d\u5bb6\u3092\u5bfe\u8c61\u3068\u3057\u3066\u3044\u308b\u306e\u3067\u3001\u3055\u307e\u3056\u307e\u306a\u85ac\u306e\u610f\u5473\u3092\u8a73\u7d30\u306b\u660e\u3089\u304b\u306b\u3059\u308b\u3053\u3068\u306f\u6709\u76ca\u3060\u3068\u601d\u3044\u307e\u3057\u305f\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nINFUSO O TISANA<\/h2>\n\n\n\nInfusion or Tea – \u714e\u3058\u85ac\u307e\u305f\u306f\u304a\u8336<\/h2>\n\n\n\n![\"\"](\"https:\/\/maufood.com\/STAGE\/wp-content\/uploads\/2025\/01\/decotto-1024x682.jpg\")
<\/figure><\/div>\n\n\n
\n\n\n\n\n\nSi prepara versando sopra il vegetale essiccato, pestato, o sminuzzato una tazza d’acqua bollente. Quindi si copre con un coperchio, si lascia in infusione per una decina di minuti circa (oppure il tempo espressamente indicato nella ricetta) e quindi si filtra e si beve. Se desiderate dolcificare utilizzate sempre del miele in sostituzione dello zucchero.<\/p>\n<\/div>\n\n\n\n
\nIt is prepared by pouring a cup of boiling water over the dried, crushed or chopped vegetable. Then it is covered with a lid, left to infuse for about ten minutes (or the time expressly indicated in the recipe) and then filtered and drunk. If you want to sweeten, always use honey instead of sugar.<\/p>\n<\/div>\n\n\n\n
\n\u4e7e\u71e5\u3001\u7c89\u7815\u3001\u307e\u305f\u306f\u523b\u3093\u3060\u91ce\u83dc\u306b\u30ab\u30c3\u30d71\u676f\u306e\u71b1\u6e6f\u3092\u6ce8\u3050\u3053\u3068\u306b\u3088\u3063\u3066\u8abf\u88fd\u3055\u308c\u307e\u3059\u3002\u6b21\u306b\u3001\u84cb\u3092\u3057\u3066\u7d0410\u5206\u9593\uff08\u307e\u305f\u306f\u30ec\u30b7\u30d4\u306b\u660e\u793a\u3055\u308c\u3066\u3044\u308b\u6642\u9593\uff09\u6ce8\u5165\u3057\u3066\u304b\u3089\u3001\u6ffe\u3057\u3066\u98f2\u307f\u307e\u3059\u3002\u7518\u307f\u3092\u52a0\u3048\u305f\u3044\u5834\u5408\u306f\u3001\u7802\u7cd6\u306e\u4ee3\u308f\u308a\u306b\u5fc5\u305a\u8702\u871c\u3092\u4f7f\u7528\u3057\u3066\u304f\u3060\u3055\u3044\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nDECOTTO<\/h2>\n\n\n\nDecoction\u714e\u3058\u85ac<\/h4>\n\n\n\n![\"\"](\"https:\/\/maufood.com\/STAGE\/wp-content\/uploads\/2025\/01\/Infusion-tea-1024x682.jpg\")
<\/figure><\/div>\n\n\n
\n\n\n\n\n\nVi occorrer\u00e0 una pentola di terracotta oppure smaltata per mettere a scaldare dell’acqua. Quando bolle gettate le erbe, abbassate il fuoco, coperchiate e lasciate cuocere dai quindici ai trenta minuti. Quindi filtrate e bevete.<\/p>\n<\/div>\n\n\n\n
\nYou will need a terracotta or enamel pot to heat some water. When it boils, throw in the herbs, lower the heat, cover, and leave to cook for fifteen to thirty minutes. Then filter and drink.<\/p>\n<\/div>\n\n\n\n
\n\u6c34\u3092\u52a0\u71b1\u3059\u308b\u306b\u306f\u30c6\u30e9\u30b3\u30c3\u30bf\u307e\u305f\u306f\u30db\u30fc\u30ed\u30fc\u306e\u934b\u304c\u5fc5\u8981\u3067\u3059\u3002\u6cb8\u9a30\u3057\u305f\u3089\u30cf\u30fc\u30d6\u3092\u5165\u308c\u3001\u706b\u3092\u5f31\u3081\u3001\u84cb\u3092\u3057\u306615\u301c30\u5206\u9593\u716e\u307e\u3059\u3002<\/p>\n\n\n\n
\u305d\u306e\u5f8c\u6ffe\u3057\u3066\u98f2\u307f\u307e\u3059\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nSUCCO <\/h2>\n\n\n\n Juice-\u30b8\u30e5\u30fc\u30b9<\/h4>\n\n\n\n
\n\n\n\n![\"\"](\"https:\/\/maufood.com\/STAGE\/wp-content\/uploads\/2025\/01\/Juice.jpg\")
<\/figure><\/div>\n\n\n\n\nPestate il vegetale fresco in un mortaio fino ad estrarne tutto il succo. Oppure potete utilizzare la centrifuga elettrica. Ricordate comunque che il succo si conserva per breve tempo e deve essere riposto in frigorifero.<\/p>\n<\/div>\n\n\n\n
\nPound the fresh vegetable in a mortar until all the juice is extracted. Or you can use the electric centrifuge. However, remember that the juice lasts for a short time and must be stored in the refrigerator.<\/p>\n<\/div>\n\n\n\n
\n\u65b0\u9bae\u306a\u91ce\u83dc\u3092\u4e73\u9262\u3067\u3001\u6c41\u304c\u3059\u3079\u3066\u62bd\u51fa\u3055\u308c\u308b\u307e\u3067\u53e9\u304d\u307e\u3059\u3002\u307e\u305f\u306f\u3001\u96fb\u6c17\u9060\u5fc3\u5206\u96e2\u6a5f\u3092\u4f7f\u7528\u3059\u308b\u3053\u3068\u3082\u3067\u304d\u307e\u3059\u3002\u305f\u3060\u3057\u3001\u30b8\u30e5\u30fc\u30b9\u306e\u4fdd\u5b58\u671f\u9593\u306f\u77ed\u3044\u305f\u3081\u3001\u51b7\u8535\u5eab\u3067\u4fdd\u7ba1\u3059\u308b\u5fc5\u8981\u304c\u3042\u308b\u3053\u3068\u306b\u6ce8\u610f\u3057\u3066\u304f\u3060\u3055\u3044\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nOLIO AROMATICO<\/h2>\n\n\n\nAromatic oil-\u30a2\u30ed\u30de\u30aa\u30a4\u30eb<\/h4>\n\n\n\n![\"\"](\"https:\/\/maufood.com\/STAGE\/wp-content\/uploads\/2025\/01\/aromatic-oil-1024x684.jpg\")
<\/figure><\/div>\n\n\n\n\nInfilate in una bottiglia preferibilmente di vetro scuro le erbe aromatiche e poi coprite con olio d’oliva fino all’orlo. Tappate e conservate il preparato in un luogo buio e fresco per una settimana. Trascorso tale tempo potrete iniziare ad utilizzarlo.<\/p>\n<\/div>\n\n\n\n
\nPlace the aromatic herbs in a bottle, preferably made of dark glass, and then cover with olive oil up to the brim. Cap and store the preparation in a dark, cool place for a week. After this time you can start using it.<\/p>\n<\/div>\n\n\n\n
\n\u9999\u308a\u8c4a\u304b\u306a\u30cf\u30fc\u30d6\u3092\u74f6\uff08\u3067\u304d\u308c\u3070\u6fc3\u3044\u8272\u306e\u30ac\u30e9\u30b9\u88fd\uff09\u306b\u5165\u308c\u3001\u30aa\u30ea\u30fc\u30d6\u30aa\u30a4\u30eb\u3092\u7e01\u307e\u3067\u6ce8\u304e\u307e\u3059\u3002\u30ad\u30e3\u30c3\u30d7\u3092\u3057\u3066\u3001\u6697\u304f\u6dbc\u3057\u3044\u5834\u6240\u306b 1 \u9031\u200b\u200b\u9593\u4fdd\u7ba1\u3057\u307e\u3059\u3002\u3053\u306e\u6642\u9593\u304c\u7d4c\u904e\u3059\u308b\u3068\u3001\u4f7f\u7528\u3092\u958b\u59cb\u3067\u304d\u307e\u3059\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nOLIO MEDICAMENTOSO<\/h2>\n\n\n\nMedicated oil -\u85ac\u7528\u30aa\u30a4\u30eb<\/h4>\n\n\n\n![\"\"](\"https:\/\/maufood.com\/STAGE\/wp-content\/uploads\/2025\/01\/medicated-oil-1024x673.jpg\")
<\/figure><\/div>\n\n\n\n\nInfilate le erbe in una bottiglia di vetro trasparente e coprite fino all’orlo con olio di semi. Lasciate il recipiente sotto il sole per circa tre settimane e poi utilizzate il liquido per farne frizioni o massaggi.<\/p>\n<\/div>\n\n\n\n
\nPlace the herbs in a transparent glass bottle and cover to the brim with seed oil. Leave the container under the sun for about three weeks and then use the liquid to make rubs or massages.<\/p>\n<\/div>\n\n\n\n
\n\u30cf\u30fc\u30d6\u3092\u900f\u660e\u306a\u30ac\u30e9\u30b9\u74f6\u306b\u5165\u308c\u3001\u30b7\u30fc\u30c9\u30aa\u30a4\u30eb\u3092\u3075\u3061\u307e\u3067\u6ce8\u304e\u307e\u3059\u3002\u5bb9\u5668\u3092\u592a\u967d\u306e\u4e0b\u306b\u7d04 3 \u9031\u9593\u653e\u7f6e\u3057\u3001\u305d\u306e\u5f8c\u6db2\u4f53\u3092\u3053\u3059\u3063\u305f\u308a\u30de\u30c3\u30b5\u30fc\u30b8\u3057\u305f\u308a\u3059\u308b\u305f\u3081\u306b\u4f7f\u7528\u3057\u307e\u3059\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nTINTURA ALCOLICA<\/h2>\n\n\n\nAlcoholic tincture\u30a2\u30eb\u30b3\u30fc\u30eb\u30c1\u30f3\u30ad\u5264<\/h4>\n\n\n\n![\"\"](\"https:\/\/maufood.com\/STAGE\/wp-content\/uploads\/2025\/01\/Tintura-di-alcol.jpg\")
<\/figure><\/div>\n\n\n
\n\n\n\n\n\nSi tratta di una macerazione di erbe in una determinata quantit\u00e0 di vino bianco, oppure di grappa, oppure di alcol a 60\u00b0.<\/p>\n<\/div>\n\n\n\n
\n.It is a maceration of herbs in a certain quantity of white wine, or grappa, or 60\u00b0 alcohol.<\/p>\n<\/div>\n\n\n\n
\n\u3053\u308c\u306f\u3001\u4e00\u5b9a\u91cf\u306e\u767d\u30ef\u30a4\u30f3\u3001\u30b0\u30e9\u30c3\u30d1\u3001\u307e\u305f\u306f 60 \u5ea6\u306e\u30a2\u30eb\u30b3\u30fc\u30eb\u306b\u30cf\u30fc\u30d6\u3092\u6d78\u6f2c\u3057\u305f\u3082\u306e\u3067\u3059\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nUNGUENTO<\/h2>\n\n\n\nOintment \u8edf\u818f<\/h4>\n\n\n\n\n\nEstraete dal vegetale il succo che contiene, pestandolo in un mortaio o triturandolo. Versate tale succo in olio bollente e fate friggere qualche istante, quindi lasciate riposare per dodici ore. Trascorso tale tempo tornate a riscaldare il preparato e quando \u00e8 liquido filtratelo accurata- mente. Utilizzate l’unguento per farne dei massaggi.<\/p>\n<\/div>\n\n\n\n
\nExtract the juice it contains from the vegetable by crushing it in a mortar or grinding it. Pour this juice into boiling oil and fry for a few moments, then leave to rest for twelve hours. After this time, heat the preparation again and when it is liquid, filter it carefully. Use the ointment for massages.<\/p>\n<\/div>\n\n\n\n
\n\u91ce\u83dc\u3092\u4e73\u9262\u3067\u6f70\u3059\u304b\u3059\u308a\u3064\u3076\u3057\u3066\u3001\u91ce\u83dc\u306b\u542b\u307e\u308c\u308b\u6c41\u3092\u62bd\u51fa\u3057\u307e\u3059\u3002\u3053\u306e\u30b8\u30e5\u30fc\u30b9\u3092\u6cb8\u9a30\u3057\u305f\u6cb9\u306b\u6ce8\u304e\u3001\u6570\u5206\u9593\u63da\u3052\u300112\u6642\u9593\u653e\u7f6e\u3057\u307e\u3059\u3002\u3053\u306e\u6642\u9593\u304c\u7d4c\u904e\u3057\u305f\u3089\u3001\u8abf\u88fd\u7269\u3092\u518d\u5ea6\u52a0\u71b1\u3057\u3001\u6db2\u4f53\u306b\u306a\u3063\u305f\u3089\u3001\u6ce8\u610f\u6df1\u304f\u6ffe\u904e\u3057\u307e\u3059\u3002\u30de\u30c3\u30b5\u30fc\u30b8\u306b\u306f\u8edf\u818f\u3092\u4f7f\u7528\u3057\u3066\u304f\u3060\u3055\u3044\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nCATAPLASMA<\/h2>\n\n\n\n\u6e7f\u5e03 Poultice<\/h4>\n\n\n\n![\"\"](\"https:\/\/maufood.com\/STAGE\/wp-content\/uploads\/2025\/01\/cataplasma.jpg\")
<\/figure><\/div>\n\n\n\n\nScaldate a vapore le erbe che vi occorrono, osservando un tempo doppio se si tratta di vegetali essiccati. Quindi deponete le erbe ancora calde in una garza sterile e appoggiatela sopra la parte del corpo interessata.<\/p>\n<\/div>\n\n\n\n
\nSteam heat the herbs you need, observing double the time if they are dried vegetables. Then place the herbs while still warm in sterile gauze and place it over the affected part of the body.<\/p>\n<\/div>\n\n\n\n
\n\u5fc5\u8981\u306a\u30cf\u30fc\u30d6\u3092\u84b8\u6c17\u3067\u52a0\u71b1\u3057\u307e\u3059\u3002\u4e7e\u71e5\u91ce\u83dc\u306e\u5834\u5408\u306f 2 \u500d\u306e\u6642\u9593\u3092\u89b3\u5bdf\u3057\u307e\u3059\u3002\u6b21\u306b\u3001\u6e29\u304b\u3044\u3046\u3061\u306b\u30cf\u30fc\u30d6\u3092\u6ec5\u83cc\u30ac\u30fc\u30bc\u306b\u5165\u308c\u3001\u4f53\u306e\u60a3\u90e8\u306b\u7f6e\u304d\u307e\u3059\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nORIGINI E STORIA DEL PEPERONCINO<\/h2>\n\n\n\nOrigins and history of chili pepper \u5510\u8f9b\u5b50\u306e\u8d77\u6e90\u3068\u6b74\u53f2<\/h4>\n\n\n\n![\"\"](\"https:\/\/maufood.com\/STAGE\/wp-content\/uploads\/2025\/01\/peperoncino.jpg\")
<\/figure><\/div>\n\n\n\n\nL’utilizzo del peperoncino si diffonde in seguito alle grandi esplorazioni del pianeta, e precisamente dopo il secondo viaggio di Cristoforo Colombo in America. Precedentemente, infatti, nessun antico testo greco, ebreo, arabo o cinese tratta di questa spezia. \u00c8 legittimo supporre, dunque, che in Europa il Capsicum (dal latino “capsa” cio\u00e8 scatola, riferito probabilmente alla bacca che contiene i semi) fosse del tutto sconosciuto.<\/p>\n\n\n\n
Nel 1514 Cristoforo Colombo torna dalle Americhe con le tre caravelle cariche di preziosi prodotti: dalla patata al mais, dal tabacco all’agave e, naturalmente, anche con un grande quantitativo di Chili, come veniva allora denominato, nelle Americhe, il peperoncino. Colombo lo importa da Haiti ma era senz’altro coltivato anche in Brasile e in Giamaica, forse addirittura in epoca precolombiana, poich\u00e9 se ne sono trovate testimonianze su alcune sculture di pietra tolteche.<\/p>\n\n\n\n
Nel vecchio continente il Capsicum riscuote un immediato successo proprio per il suo gusto intenso, piccante, cos\u00ec simile a quello del pepe, ricercatissima e costosa spezia importata dall’oriente, ma anche per altre indubbie qualit\u00e0. Diego Alvarez Chanca, medico spagnolo che accompagn\u00f2 Colombo nella seconda spedizione, si era gi\u00e0 reso conto, infatti, che oltre ad essere un ottimo condimento il peperoncino era estremamente efficace per conservare i cibi. E a quei tempi mantenere intatte nel tempo carni e pesci non era certo impresa facile!<\/p>\n\n\n\n
Il peperoncino venne quindi subito mescolato ai pi\u00f9 diversi preparati: l’aroma pungente, unito a quello delle altre spezie, tipo salvia, noce moscata, cumino e chiodo di garofano, mascherava perfettamente il gusto della decomposizione dell’alimento ma in pi\u00f9, grazie al grande potere antiossidante dal Capsicum, contribuiva a preservarlo pi\u00f9 a lungo.<\/p>\n\n\n\n
Mattioli, famoso medico senese, nel 1568 descrisse abbondantemente la nuova spezia nel suo trattato sulle piante, definendola Pepe d’India e Pepe cornuto o Siliquastro ed esaltandone le virt\u00f9 curative.<\/p>\n\n\n\n
Anche Castore Durante, nel 1585 in un nuovo erbario, elogia il gusto deciso del Capsicum giudicandolo migliore di quello del pepe, e suggerisce un eccellente condimento fatto di semi e bacche di peperoncino pestati e bolliti nel brodo. Ma c’\u00e8 senz’altro un’altra ragione per cui il Capsicum si diffuse tanto rapidamente in tutta Europa: era estremamente conveniente! Fino ad allora, infatti, le spezie erano esclusivo appannaggio dei ricchi, poich\u00e9 crescevano soltanto in oriente ed importarle costava moltissimo. Ma il peperoncino, che ama i climi caldi, ma non necessariamente esotici, lungo le sponde del Mediterraneo trov\u00f2 un habitat ideale e attecchi immediatamente. Le coltivazioni si diffusero quindi in tutto il sud d’Italia e nel nord d’Africa, dove tutt’oggi sono fiorenti e costituiscono una nota caratteristica.<\/p>\n\n\n\n
Anche i poveri ebbero dunque la loro preziosa spezia, che and\u00f2 ad insaporire e ad esaltare persino i cibi pi\u00f9 semplici, ma che divenne, soprattutto, un pratico medicinale. Non va dimenticato, infatti, che il fattore antiossidante del Capsicum giova anche agli esseri umani e soprattutto a quelli che vivono negli ambienti pi\u00f9 caldi, dove le fermentazioni alimentari sono un rischio frequente. Inoltre, in un periodo storico in cui le malattie da avitaminosi erano una piaga sociale, il peperoncino port\u00f2 immediato giovamento, essen- do tra i vegetali pi\u00f9 ricchi in tal senso. La fama della preziosa spezia si diffuse poi rapidamente anche verso l’Europa orientale. In Ungheria, dove viene consumata polverizzata e denominata “paprika” and\u00f2 ad insaporire addirittura il piatto nazionale, il famoso “gulasch” (vedi ricetta nell’ultimo capitolo). In India se ne coltivarono subito tre diverse variet\u00e0 e con grande successo, tant’\u00e8 che oggi, in questo Paese, si producono una quantit\u00e0 incredibile di peperoni d’ogni specie.<\/p>\n\n\n\n
Il “curry”, poi, molto utilizzato in oriente, non \u00e8 altro che una polvere aromatizzante a base di peperoncino rosso. In Cina invece, la piccante bacca diventa l’ingrediente principale per una salsa saporita che spesso sostituisce, in tavola, quella di soia. Insomma si pu\u00f2 ben dire che, tutt’oggi, la fama del peperoncino non ha confini.<\/p>\n<\/div>\n\n\n\n
\nThe use of chilli pepper spread following the great explorations of the planet, and precisely after the second voyage of Christopher Columbus to America. Previously, in fact, no ancient Greek, Jewish, Arabic or Chinese text deals with this spice. It is legitimate to assume, therefore, that in Europe Capsicum (from the Latin “capsa” meaning box, probably referring to the berry that contains the seeds) was completely unknown.<\/p>\n\n\n\n
In 1514 Christopher Columbus returned from the Americas with three caravels loaded with precious products: from potatoes to corn, from tobacco to agave and, naturally, also with a large quantity of Chili, as chili pepper was then called in the Americas. Columbus imported it from Haiti but it was certainly also cultivated in Brazil and Jamaica, perhaps even in pre-Columbian times, as evidence of it has been found on some Toltec stone sculptures.<\/p>\n\n\n\n
In the old continent, Capsicum enjoyed immediate success precisely because of its intense, spicy taste, so similar to that of pepper, a highly sought-after and expensive spice imported from the East, but also for other undoubted qualities. Diego Alvarez Chanca, a Spanish doctor who accompanied Columbus on the second expedition, had already realised, in fact, that in addition to being an excellent condiment, chili pepper was extremely effective for preserving food. And in those days, keeping meat and fish intact over time was certainly not an easy task!<\/p>\n\n\n\n
The chili pepper was then immediately mixed with the most diverse preparations: the pungent aroma, combined with that of other spices, such as sage, nutmeg, cumin and clove, perfectly masked the taste of the decomposition of the food but furthermore, thanks to the great antioxidant power from Capsicum, helped to preserve it for longer.<\/p>\n\n\n\n
Mattioli, a famous Sienese doctor, described the new spice in detail in his treatise on plants in 1568, calling it Prickly Pepper and Horned Pepper or Siliquastro and extolling its healing virtues.<\/p>\n\n\n\n
Even Castore Durante, in 1585 in a new herbarium, praised the strong taste of Capsicum, judging it to be better than that of pepper, and suggested an excellent condiment made of chilli seeds and berries crushed and boiled in broth. But there is certainly another reason why Capsicum spread so quickly throughout Europe: it was extremely convenient! Until then, in fact, spices were the exclusive prerogative of the rich, since they only grew in the East and importing them cost a lot. But the chili pepper, which loves warm but not necessarily exotic climates, found an ideal habitat along the shores of the Mediterranean and took root immediately. The cultivations then spread throughout southern Italy and northern Africa, where they are still thriving today and constitute a well-known characteristic.<\/p>\n\n\n\n
Even the poor therefore had their precious spice, which flavored and enhanced even the simplest foods, but which became, above all, a practical medicine. It should not be forgotten, in fact, that the antioxidant factor of Capsicum also benefits humans and especially those who live in warmer environments, where food fermentations are a frequent risk. Furthermore, in a historical period in which vitamin deficiency diseases were a social plague, chilli pepper brought immediate benefits, being among the richest vegetables in this sense. The fame of the precious spice then quickly spread to Eastern Europe. In Hungary, where it is consumed powdered and called “paprika”, it even flavored the national dish, the famous “goulash” (see recipe in the last chapter). In India, three different varieties were immediately cultivated with great success, so much so that today, in this country, an incredible quantity of peppers of every species are produced.<\/p>\n\n\n\n
The “curry”, then, widely used in the East, is nothing more than a flavoring powder based on red chili pepper. In China, however, the spicy berry becomes the main ingredient for a tasty sauce that often replaces soy sauce on the table. In short, it can be said that, even today, the fame of chilli pepper has no boundaries.<\/p>\n<\/div>\n\n\n\n
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\n\n\n\nLE VARIET\u00c0<\/h2>\n\n\n\nThe variety – \u591a\u69d8\u6027<\/h4>\n\n\n\n\n\nIl peperoncino rosso appartiene alla grande famiglia delle solanacee, insieme a pi\u00f9 di 80 generi di piante e a circa 2200 specie diverse. Vi fanno parte, per esempio, la patata, il pomodoro, la melanzana e il tabacco; ma anche la belladonna, lo stramonio, il giusquiamo, cio\u00e8 piante notoria- mente tossiche seppur utilizzate in medicina, e la Datura, un’erba ritenuta afrodisiaca fin dall’antichit\u00e0.<\/p>\n\n\n\n
Il peperoncino comunque appartiene al genere Capsicum, e tutte le variet\u00e0 comunemente coltivate vengono meglio definite “Capsicum annuum”, cio\u00e8 Capsicum annuale.<\/p>\n\n\n\n
Esistono infinite variet\u00e0 di peperoni ma pare che all’origine fossero tutte piccanti e poco gradevoli a causa dell’alto contenuto di una so- stanza irritante chiamata capsicina. Solo attraverso continui incroci l’uomo \u00e8 riuscito ad ottenere variet\u00e0 dolci e pi\u00f9 gradevoli, cio\u00e8 quelle che consumiamo abitualmente crude oppure arrostite.<\/p>\n\n\n\n
Pi\u00f9 i peperoni sono piccoli pi\u00f9 il gusto diviene acre e pungente. Gli esemplari pi\u00f9 dolci infatti sono molto grossi (alcune specie giganti raggiungono persino i 30 centimetri!) di colore giallo, rosso o verde, mentre le specie a cornetto, piccole e allungate, di solito verdi, sono utilizzate per farne sottaceti. Il peperoncino rosso piccante \u00e8 lungo non pi\u00f9 di 5 centimetri e a maturazione completa si presenta di un bel colore rosso lucido. \u00c8 piccante la buccia ma anche i semi interni, presenti in grande quantit\u00e0.<\/p>\n\n\n\n
Considerate le innumerevoli variet\u00e0 esistenti di peperoni e peperoncini tentare una precisa classificazione sarebbe difficoltoso e probabilmente superfluo, anche perch\u00e9 le differenze sono spesso minime e poco significative. Ci limiteremo quindi a sottolineare che il Capsicum Annuum \u00e8 una pianta erbacea glabra, alta dai 40 ai 70 centimetri, con foglie alterne, picciolate e lucide, fiori ascellari bianchi con calice a cinque divisioni, fusto angoloso dicotomo e frutto a bacca, carnoso, a due o tre scompartimenti, di colore rosso, giallo o verde.<\/p>\n\n\n\n
Le cultivar pi\u00f9 comuni in Italia sono il “rosso quadrato d’Asti”, il “giallo grosso di Nocera” e il “California Wonder” per quanto riguarda i peperoni dolci, il “peperoncino di Caienna” e il “peperoncino del Veneto” per quanto riguarda le qualit\u00e0 piccanti.<\/p>\n\n\n\n
Ricordiamo, inoltre, che esistono diverse polveri e salse che possono essere utilizzate in sostituzione del frutto fresco. Le pi\u00f9 note sono:<\/p>\n<\/div>\n\n\n\n
\nThe red chilli pepper belongs to the large Solanaceae family, together with more than 80 genera of plants and around 2200 different species. This includes, for example, potatoes, tomatoes, aubergines and tobacco; but also belladonna, jimsonweed, henbane, i.e. notoriously toxic plants although used in medicine, and Datura, an herb considered an aphrodisiac since ancient times.<\/p>\n\n\n\n
However, the chili pepper belongs to the Capsicum genus, and all the commonly cultivated varieties are better defined as “Capsicum annuum”, i.e. annual Capsicum.<\/p>\n\n\n\n
There are infinite varieties of peppers but it seems that originally they were all spicy and not very pleasant due to the high content of an irritant substance called capsicin. Only through continuous cross-breeding has man managed to obtain sweeter and more pleasant varieties, i.e. those that we usually consume raw or roasted.<\/p>\n\n\n\n
The smaller the peppers, the more acrid and pungent the taste becomes. The sweetest specimens are in fact very large (some giant species even reach 30 centimetres!) and yellow, red or green in colour, while the small, elongated horn-shaped species, usually green, are used to make pickles. The hot red pepper is no more than 5 centimetres long and when fully ripe is a beautiful shiny red colour. The skin is spicy, but so are the seeds inside, which are present in large quantities.<\/p>\n\n\n\n
Given the countless existing varieties of peppers and chillies, attempting a precise classification would be difficult and probably superfluous, not least because the differences are often minimal and insignificant. We will therefore limit ourselves to pointing out that Capsicum Annuum is a glabrous herbaceous plant, between 40 and 70 centimetres tall, with alternate, petiolate, shiny leaves, white axillary flowers with a five-divided calyx, an angular dichotomous stem and a berry-like, fleshy fruit with two or three compartments, red, yellow or green in colour.<\/p>\n\n\n\n
The most common cultivars in Italy are ‘rosso quadrato d’Asti’, ‘giallo grosso di Nocera’ and ‘California Wonder’ for sweet peppers, and ‘Cayenne pepper’ and ‘Veneto pepper’ for hot varieties.<\/p>\n\n\n\n
It should also be noted that there are various powders and sauces that can be used instead of the fresh fruit. The best known are:<\/p>\n<\/div>\n\n\n\n
\n\u8d64\u5510\u8f9b\u5b50\u306f\u300180 \u5c5e\u4ee5\u4e0a\u3001\u7d04 2,200 \u7a2e\u306e\u7570\u306a\u308b\u690d\u7269\u3068\u3068\u3082\u306b\u5927\u304d\u306a\u30ca\u30b9\u79d1\u306b\u5c5e\u3057\u307e\u3059\u3002\u3053\u308c\u306b\u306f\u3001\u30b8\u30e3\u30ac\u30a4\u30e2\u3001\u30c8\u30de\u30c8\u3001\u30ca\u30b9\u3001\u30bf\u30d0\u30b3\u306a\u3069\u304c\u542b\u307e\u308c\u307e\u3059\u3002\u30d9\u30e9\u30c9\u30f3\u30ca\u3001\u30b8\u30e0\u30bd\u30f3\u30a6\u30a3\u30fc\u30c9\u3001\u30d8\u30f3\u30d0\u30cd\u3001\u3064\u307e\u308a\u85ac\u306b\u4f7f\u7528\u3055\u308c\u3066\u3044\u308b\u3082\u306e\u306e\u60aa\u540d\u9ad8\u3044\u6709\u6bd2\u690d\u7269\u3001\u305d\u3057\u3066\u53e4\u4ee3\u304b\u3089\u5a9a\u85ac\u3068\u8003\u3048\u3089\u308c\u3066\u3044\u308b\u30cf\u30fc\u30d6\u3067\u3042\u308b\u30c0\u30c1\u30e5\u30e9\u3082\u542b\u307e\u308c\u307e\u3059\u3002<\/p>\n\n\n\n
\u3057\u304b\u3057\u3001\u5510\u8f9b\u5b50\u306f\u30c8\u30a6\u30ac\u30e9\u30b7\u5c5e\u306b\u5c5e\u3057\u3066\u304a\u308a\u3001\u4e00\u822c\u7684\u306b\u683d\u57f9\u3055\u308c\u3066\u3044\u308b\u54c1\u7a2e\u306f\u3059\u3079\u3066\u300cCapsicum annuum\u300d\u3001\u3064\u307e\u308a\u4e00\u5e74\u751f\u30c8\u30a6\u30ac\u30e9\u30b7\u3068\u5b9a\u7fa9\u3059\u308b\u65b9\u304c\u9069\u5207\u3067\u3059\u3002<\/p>\n\n\n\n
\u5510\u8f9b\u5b50\u306e\u7a2e\u985e\u306f\u6570\u3048\u5207\u308c\u306a\u3044\u307b\u3069\u3042\u308a\u307e\u3059\u304c\u3001\u5143\u3005\u306f\u30ab\u30d7\u30b7\u30b7\u30f3\u3068\u3044\u3046\u523a\u6fc0\u7269\u8cea\u304c\u591a\u304f\u542b\u307e\u308c\u3066\u3044\u308b\u305f\u3081\u3001\u8f9b\u304f\u3066\u3042\u307e\u308a\u7f8e\u5473\u3057\u304f\u306a\u3044\u3082\u306e\u3070\u304b\u308a\u3060\u3063\u305f\u305d\u3046\u3067\u3059\u3002\u7d99\u7d9a\u7684\u306a\u4ea4\u914d\u306b\u3088\u3063\u3066\u306e\u307f\u3001\u4eba\u985e\u306f\u3088\u308a\u7518\u304f\u3066\u3088\u308a\u5fc3\u5730\u3088\u3044\u54c1\u7a2e\u3001\u3064\u307e\u308a\u79c1\u305f\u3061\u304c\u901a\u5e38\u751f\u307e\u305f\u306f\u30ed\u30fc\u30b9\u30c8\u3057\u3066\u6d88\u8cbb\u3059\u308b\u54c1\u7a2e\u3092\u624b\u306b\u5165\u308c\u308b\u3053\u3068\u304c\u3067\u304d\u307e\u3057\u305f\u3002<\/p>\n\n\n\n
\u30c8\u30a6\u30ac\u30e9\u30b7\u306f\u3001\u5c0f\u3055\u304f\u306a\u308b\u307b\u3069\u8f9b\u5473\u304c\u5f37\u304f\u306a\u308b\u3002\u7518\u307f\u306e\u5f37\u3044\u3082\u306e\u306f\u975e\u5e38\u306b\u5927\u304d\u304f\uff0830\u30bb\u30f3\u30c1\u306b\u9054\u3059\u308b\u5de8\u5927\u7a2e\u3082\u3042\u308b\uff01\uff09\u3001\u9ec4\u8272\u3084\u8d64\u3001\u7dd1\u8272\u3092\u3057\u3066\u3044\u308b\u304c\u3001\u5c0f\u3055\u304f\u3066\u7d30\u9577\u3044\u89d2\u306e\u3088\u3046\u306a\u5f62\u3092\u3057\u305f\u3082\u306e\u306f\u3001\u305f\u3044\u3066\u3044\u7dd1\u8272\u3067\u3001\u30d4\u30af\u30eb\u30b9\u306b\u4f7f\u308f\u308c\u308b\u3002\u8d64\u5510\u8f9b\u5b50\u306f\u9577\u30555\u30bb\u30f3\u30c1\u4ee5\u4e0b\u3067\u3001\u5b8c\u719f\u3059\u308b\u3068\u5149\u6ca2\u306e\u3042\u308b\u7f8e\u3057\u3044\u8d64\u8272\u306b\u306a\u308b\u3002\u76ae\u3082\u8f9b\u3044\u304c\u3001\u4e2d\u306e\u7a2e\u3082\u5927\u91cf\u306b\u5b58\u5728\u3059\u308b\u3002<\/p>\n\n\n\n
\u30c8\u30a6\u30ac\u30e9\u30b7\u3084\u5510\u8f9b\u5b50\u306b\u306f\u6570\u3048\u5207\u308c\u306a\u3044\u307b\u3069\u306e\u54c1\u7a2e\u304c\u5b58\u5728\u3059\u308b\u305f\u3081\u3001\u6b63\u78ba\u306a\u5206\u985e\u3092\u8a66\u307f\u308b\u3053\u3068\u306f\u56f0\u96e3\u3067\u3042\u308a\u3001\u304a\u305d\u3089\u304f\u4f59\u8a08\u306a\u3053\u3068\u3067\u3042\u308d\u3046\u3002\u3057\u305f\u304c\u3063\u3066\u3001\u30c8\u30a6\u30ac\u30e9\u30b7\u306f\u3001\u9ad8\u305540\uff5e70\u30bb\u30f3\u30c1\u3001\u8449\u306f\u4e92\u751f\u3057\u3001\u8449\u67c4\u304c\u3042\u308a\u3001\u5149\u6ca2\u304c\u3042\u308a\u3001\u843c\u304c5\u3064\u306b\u5206\u304b\u308c\u305f\u767d\u3044\u814b\u306e\u82b1\u304c\u54b2\u304d\u3001\u830e\u306f\u89d2\u3070\u3063\u305f\u4e8c\u80a1\u3067\u3001\u679c\u5b9f\u306f\u8d64\u3001\u9ec4\u3001\u7dd1\u8272\u3067\u30012\u3064\u304b3\u3064\u306b\u5206\u304b\u308c\u305f\u679c\u5b9f\u306e\u3088\u3046\u306a\u591a\u8089\u8cea\u3067\u3042\u308b\u3002<\/p>\n\n\n\n
\u30a4\u30bf\u30ea\u30a2\u3067\u6700\u3082\u4e00\u822c\u7684\u306a\u54c1\u7a2e\u306f\u3001\u30b9\u30a4\u30fc\u30c8\u30da\u30c3\u30d1\u30fc\u3067\u306f’rosso quadrato d’Asti’\u3001’giallo grosso di Nocera’\u3001’California Wonder’\u3001\u30db\u30c3\u30c8\u30da\u30c3\u30d1\u30fc\u3067\u306f’Cayenne pepper’\u3001’Veneto pepper’\u3067\u3042\u308b\u3002<\/p>\n\n\n\n
\u307e\u305f\u3001\u751f\u306e\u679c\u5b9f\u306e\u4ee3\u308f\u308a\u306b\u4f7f\u3048\u308b\u69d8\u3005\u306a\u30d1\u30a6\u30c0\u30fc\u3084\u30bd\u30fc\u30b9\u3082\u3042\u308b\u3002\u3088\u304f\u77e5\u3089\u308c\u3066\u3044\u308b\u306e\u306f<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nLA PAPRIKA <\/h2>\n\n\n\nThe Paprika – \u30d1\u30d7\u30ea\u30ab<\/h2>\n\n\n\n![\"\"](\"https:\/\/maufood.com\/STAGE\/wp-content\/uploads\/2025\/01\/paprika-in-polvere.jpg\")
<\/figure><\/div>\n\n\n
\n\n\n\n\n\noriginaria dell’Ungheria e prodotta con variet\u00e0 diverse di peperoncino: la “Koe- nigs” \u00e8 molto forte poich\u00e9 si ottiene polveriz- zando l’intera bacca, mentre la “Rosenpaprika” \u00e8 meno pungente poich\u00e9 vengono eliminati i semi prima della macinatura;<\/p>\n<\/div>\n\n\n\n
\nPaprika, originating in Hungary and produced from different varieties of paprika: ‘Koe- nigs’ is very strong as it is obtained by pulverising the entire berry, while ‘Rosenpaprika’ is less pungent as the seeds are removed before grinding.<\/p>\n<\/div>\n\n\n\n
\n\u30d1\u30d7\u30ea\u30ab\u306f\u30cf\u30f3\u30ac\u30ea\u30fc\u539f\u7523\u3067\u3001\u7570\u306a\u308b\u54c1\u7a2e\u304b\u3089\u4f5c\u3089\u308c\u308b\u3002\u300c\u30b3\u30a8\u30fb\u30cb\u30b0\u30b9\u300d\u306f\u5b9f\u5168\u4f53\u3092\u7c89\u7815\u3057\u3066\u5f97\u3089\u308c\u308b\u305f\u3081\u975e\u5e38\u306b\u8f9b\u5473\u304c\u5f37\u304f\u3001\u300c\u30ed\u30fc\u30bc\u30f3\u30d1\u30d7\u30ea\u30ab\u300d\u306f\u7c89\u7815\u3059\u308b\u524d\u306b\u7a2e\u3092\u53d6\u308a\u9664\u304f\u305f\u3081\u8f9b\u5473\u304c\u5c11\u306a\u3044\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nIL TABASCO The Tabasco \u30bf\u30d0\u30b9\u30b3<\/h2>\n\n\n\n![\"\"](\"https:\/\/maufood.com\/STAGE\/wp-content\/uploads\/2025\/01\/tabasco.jpg\")
<\/figure><\/div>\n\n\n\n\nil Tabasco, una salsa fortissima, originaria della<\/p>\n\n\n\n
Louisiana, che viene venduta in bottigliette munite di contagocce. \u00c8 a base di aceto, sale e peperoncino rosso;<\/p>\n<\/div>\n\n\n\n
\nTabasco, a very strong sauce, originally from<\/p>\n\n\n\n
Louisiana, which is sold in small bottles with droppers. It is based on vinegar, salt and red chilli pepper;<\/p>\n<\/div>\n\n\n\n
\n\u30bf\u30d0\u30b9\u30b3\u306f\u30eb\u30a4\u30b8\u30a2\u30ca\u767a\u7965\u306e\u975e\u5e38\u306b\u5f37\u3044\u30bd\u30fc\u30b9\u3067\u3042\u308b\u3002<\/p>\n\n\n\n
\u30eb\u30a4\u30b8\u30a2\u30ca\u5dde\u304c\u539f\u7523\u3067\u3001\u30b9\u30dd\u30a4\u30c8\u4ed8\u304d\u306e\u5c0f\u74f6\u3067\u58f2\u3089\u308c\u3066\u3044\u308b\u3002\u9162\u3001\u5869\u3001\u8d64\u5510\u8f9b\u5b50\u304c\u30d9\u30fc\u30b9\u306b\u306a\u3063\u3066\u3044\u308b\uff1b<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nIL CURRY – The Curry – \u30ab\u30ec\u30fc<\/h2>\n\n\n\n![\"\"](\"https:\/\/maufood.com\/STAGE\/wp-content\/uploads\/2025\/01\/curry-edited.jpg\")
<\/figure><\/div>\n\n\n\n\nil Curry, cio\u00e8 una miscela di varie spezie ( a volte addirittura trenta!) tra cui il peperoncino rosso. \u00c8 diffusissimo in oriente, per aroma- tizzare agnello, montone e pesci;<\/p>\n<\/div>\n\n\n\n
\nCurry, a mixture of various spices (sometimes as many as thirty!) including red chili pepper. It is very popular in the East to flavor lamb, mutton, and fish<\/p>\n<\/div>\n\n\n\n
\n\u30ab\u30ec\u30fc\u306f\u3001\u8d64\u5510\u8f9b\u5b50\u3092\u542b\u3080\u69d8\u3005\u306a\u30b9\u30d1\u30a4\u30b9\uff08\u6642\u306b\u306f30\u7a2e\u985e\u3082\uff01\uff09\u3092\u6df7\u305c\u5408\u308f\u305b\u305f\u3082\u306e\u3002\u6771\u6d0b\u3067\u306f\u30e9\u30e0\u3001\u30de\u30c8\u30f3\u3001\u9b5a\u306e\u98a8\u5473\u4ed8\u3051\u306b\u3088\u304f\u4f7f\u308f\u308c\u308b\uff1b<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nIL CHILLY – The Chilli – \u5510\u8f9b\u5b50<\/h2>\n\n\n\n![\"\"](\"https:\/\/maufood.com\/STAGE\/wp-content\/uploads\/2025\/01\/chilly.jpg\")
<\/figure><\/div>\n\n\n\n\nil Chili, usato largamente in Messico nelle zuppe di carne, fagioli e mais e preparato secondo ricette molto diverse. Pare che ne esistano pi\u00f9 di trenta variet\u00e0, pi\u00f9 o meno dolci, in cui spesso viene mescolato persino il cioccolato;<\/p>\n<\/div>\n\n\n\n
\nChili is widely used in Mexico in meat, beans, and corn soups and is prepared according to very different recipes. There are more than thirty varieties, more or less sweet, in which even chocolate is often mixed.<\/p>\n<\/div>\n\n\n\n
\n\u30e1\u30ad\u30b7\u30b3\u3067\u306f\u30b9\u30fc\u30d7\u306b\u5e83\u304f\u4f7f\u308f\u308c\u3066\u3044\u308b\u30c1\u30ea\u3002<\/p>\n\n\n\n
\u8089\u3001\u8c46\u3001\u30c8\u30a6\u30e2\u30ed\u30b3\u30b7\u306e\u30b9\u30fc\u30d7\u306b\u5e83\u304f\u4f7f\u308f\u308c\u3001\u975e\u5e38\u306b\u7570\u306a\u308b\u30ec\u30b7\u30d4\u3067\u8abf\u7406\u3055\u308c\u308b\u3002\u3069\u3046\u3084\u308930\u7a2e\u985e\u4ee5\u4e0a\u306e\u54c1\u7a2e\u304c\u3042\u308a\u3001\u591a\u304b\u308c\u5c11\u306a\u304b\u308c\u7518\u304f\u3001\u30c1\u30e7\u30b3\u30ec\u30fc\u30c8\u3082\u3088\u304f\u6df7\u305c\u3089\u308c\u3066\u3044\u308b\u3088\u3046\u3060\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nIL Chutney – The Chutney – \u30c1\u30e3\u30c4\u30cd<\/h2>\n\n\n\n![\"\"](\"https:\/\/maufood.com\/STAGE\/wp-content\/uploads\/2025\/01\/Chutney.jpg\")
<\/figure><\/div>\n\n\n\n\nil Chutney, una gustosa preparazione indiana ottenuta mescolando peperoncino rosso (preferibilmente fresco) polpa di cocco, coriandolo fresco, sale e succo di limone. Con tale pasta si condiscono carni di pollo e di tacchino<\/p>\n\n\n\n
La miglior polvere di peperoncino, comunque, \u00e8 forse quella che ci si pu\u00f2 preparare da s\u00e8, in casa. Si tratta semplicemente di arrostire dei pepe- roncini rossi essiccati in padella, senza condimenti e senza farli bruciacchiare, per poi macinarli con cura fino ad ottenere una polvere finissima.<\/p>\n<\/div>\n\n\n\n
\n.Chutney, a tasty Indian preparation made by mixing red chilli (preferably fresh) coconut pulp, fresh coriander, salt and lemon juice. Chicken and turkey meat is seasoned with this paste.<\/p>\n\n\n\n
The best chilli powder, however, is perhaps the one you can make yourself. It simply involves roasting dried red chili peppers in a pan without seasoning or burning them and then carefully grinding them to a fine powder.<\/p>\n<\/div>\n\n\n\n
\n\u30c1\u30e3\u30c4\u30cd\u306f\u3001\u8d64\u5510\u8f9b\u5b50\uff08\u3067\u304d\u308c\u3070\u751f\uff09\u3001\u30b3\u30b3\u30ca\u30c3\u30c4\u306e\u679c\u8089\u3001\u751f\u306e\u30b3\u30ea\u30a2\u30f3\u30c0\u30fc\u3001\u5869\u3001\u30ec\u30e2\u30f3\u6c41\u3092\u6df7\u305c\u3066\u4f5c\u308b\u3001\u30a4\u30f3\u30c9\u306e\u304a\u3044\u3057\u3044\u6599\u7406\u3002\u9d8f\u8089\u3084\u4e03\u9762\u9ce5\u306e\u8089\u306f\u3053\u306e\u30da\u30fc\u30b9\u30c8\u3067\u5473\u4ed8\u3051\u3055\u308c\u308b\u3002<\/p>\n\n\n\n
\u3057\u304b\u3057\u3001\u6700\u9ad8\u306e\u30c1\u30ea\u30d1\u30a6\u30c0\u30fc\u306f\u3001\u304a\u305d\u3089\u304f\u5bb6\u5ead\u3067\u81ea\u5206\u3067\u4f5c\u308c\u308b\u3082\u306e\u3060\u308d\u3046\u3002\u4e7e\u71e5\u8d64\u5510\u8f9b\u5b50\u3092\u30d5\u30e9\u30a4\u30d1\u30f3\u3067\u7092\u308a\u3001\u5473\u4ed8\u3051\u3082\u7126\u304c\u3057\u3082\u305b\u305a\u3001\u4e01\u5be7\u306b\u7d30\u304b\u304f\u7c89\u7815\u3059\u308b\u3060\u3051\u3060\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nCOLTIVAZIONE E CONSERVAZIONE<\/h2>\n\n\n\nCultivation and storage – \u683d\u57f9\u3068\u4fdd\u5168<\/h4>\n\n\n\n\n\nIl peperoncino rosso \u00e8 una pianta annuale che predilige un clima caldo-temperato. Vive quindi senza problemi nel sud d’Italia ma anche al nord, se protetta da eventuali sbalzi di temperatura.<\/p>\n\n\n\n
Chi non possiede un orto pu\u00f2 seminare il peperoncino in vaso, sul balcone. Il tempo migliore per tale operazione \u00e8 febbraio marzo, purch\u00e9 la stagione non sia particolarmente fredda. I semi, che si trovano in commercio in un paio di variet\u00e0, si distribuiscono in una cassettina di terriccio di medio impasto, fresco e leggero, a tre centimetri di profondit\u00e0 e ad una distanza di circa 30 centimetri l’uno dall’altro.<\/p>\n\n\n\n
Quando appare la quinta foglia (la germinazione si completa in circa 15 giorni) le giovani piantine vanno trapiantate in un altro vaso op- pure nell’orto o nel giardino: ricordate che sono molto decorative con le loro bacche rosso brillante! Nel primo caso preparate il terriccio concimandolo con circa 20 chili di letame per ogni metro quadrato, interrandolo a circa 30 centimetri di profondit\u00e0. Nel secondo caso, invece, spargete il concime sopra i vasi. Innaffiate le piantine una volta alla settimana, tagliando i rami pi\u00f9 bassi perch\u00e9 si fortifichino tutti gli altri. Badate, inoltre, proteggere le bacche dal sole troppo intenso durante i mesi pi\u00f9 caldi. Eventualmente spostate i vasi in un luogo ombreggiato per evitare che troppo calore comprometta la qualit\u00e0 dell’ortaggio.<\/p>\n\n\n\n
Se desiderate scegliere dei semi per l’anno successivo toglieteli solo da bacche perfettamente sane: conserveranno per circa 5 anni la forza germinativa.<\/p>\n\n\n\n
Infine rammentate di non seminare i peperoncini troppo vicini ad altre piante commestibili, poich\u00e9 il gusto piccante si trasmetterebbe attra- verso le irrigazioni. Ci\u00f2 significa, per esempio, che \u00e8 sempre bene tenere lontani i peperoncini piccanti dai peperoni dolci, oppure cercate di seminare i primi in un terreno pi\u00f9 basso, in modo che l’acqua delle innaffiature non possa andare ad intaccare gli altri ortaggi.<\/p>\n<\/div>\n\n\n\n
\nThe chili pepper is an annual plant that prefers a warm-temperate climate. It therefore grows without any problems in the south of Italy, but also in the north if it is protected from temperature fluctuations.<\/p>\n\n\n\n
Those who do not have a vegetable garden can sow chilli peppers in pots on the balcony. The best time for this is February March, as long as the season is not particularly cold. The seeds, which are commercially available in a couple of varieties, are spread in a small box of medium, fresh, light soil, three centimetres deep and about 30 centimetres apart.<\/p>\n\n\n\n
When the fifth leaf appears (germination is completed in about 15 days), the young seedlings should be transplanted into another pot or into the vegetable garden or garden: remember that they are very decorative with their bright red berries! In the first case, prepare the soil by fertilising it with about 20 kilos of manure per square metre, burying it about 30 centimetres deep. In the second case, spread the fertiliser over the pots. Water the seedlings once a week, cutting off the lower branches so that all the others are fortified. Also take care to protect the berries from too much sun during the hottest months. If necessary, move the pots to a shady place to prevent too much heat from impairing the quality of the vegetable.<\/p>\n\n\n\n
If you want to choose seeds for the following year, only take them from perfectly healthy berries: they will retain their germination power for about 5 years.<\/p>\n\n\n\n
Finally, remember not to sow the chillies too close to other edible plants, as the spicy taste will be transmitted through irrigation. This means, for example, that it is always a good idea to keep hot peppers away from sweet peppers, or try to sow the former in shallower soil so that water from watering cannot affect the other vegetables.<\/p>\n<\/div>\n\n\n\n
\n\u5510\u8f9b\u5b50\u306f\u4e00\u5e74\u8349\u3067\u3001\u6e29\u6696\u306a\u6c17\u5019\u3092\u597d\u3080\u3002\u305d\u306e\u305f\u3081\u3001\u30a4\u30bf\u30ea\u30a2\u306e\u5357\u90e8\u3067\u306f\u554f\u984c\u306a\u304f\u80b2\u3064\u304c\u3001\u6c17\u6e29\u306e\u5909\u5316\u304b\u3089\u5b88\u308b\u3053\u3068\u304c\u3067\u304d\u308c\u3070\u5317\u90e8\u3067\u3082\u80b2\u3064\u3002<\/p>\n\n\n\n
\u5bb6\u5ead\u83dc\u5712\u3092\u6301\u305f\u306a\u3044\u4eba\u306f\u3001\u30d0\u30eb\u30b3\u30cb\u30fc\u306b\u9262\u690d\u3048\u3067\u5510\u8f9b\u5b50\u3092\u8494\u304f\u3053\u3068\u304c\u3067\u304d\u308b\u3002\u7279\u306b\u5bd2\u3044\u5b63\u7bc0\u3067\u306a\u3051\u308c\u3070\u30012\u67083\u6708\u304c\u9069\u671f\u3060\u3002\u3044\u304f\u3064\u304b\u306e\u54c1\u7a2e\u304c\u5e02\u8ca9\u3055\u308c\u3066\u3044\u308b\u7a2e\u3092\u3001\u6df1\u30553\u30bb\u30f3\u30c1\u300130\u30bb\u30f3\u30c1\u307b\u3069\u306e\u9593\u9694\u3067\u3001\u4e2d\u304f\u3089\u3044\u306e\u65b0\u9bae\u3067\u8efd\u3044\u571f\u3092\u5165\u308c\u305f\u5c0f\u3055\u306a\u7bb1\u306b\u307e\u304f\u3002<\/p>\n\n\n\n
5\u679a\u76ee\u306e\u8449\u304c\u51fa\u305f\u3089\uff08\u767a\u82bd\u306f\u7d0415\u65e5\u3067\u5b8c\u4e86\uff09\u3001\u5e7c\u82d7\u3092\u5225\u306e\u9262\u306b\u79fb\u690d\u3059\u308b\u304b\u3001\u83dc\u5712\u3084\u5ead\u306b\u690d\u3048\u308b\uff01\u6700\u521d\u306e\u5834\u5408\u30011\u5e73\u65b9\u30e1\u30fc\u30c8\u30eb\u3042\u305f\u308a20\u30ad\u30ed\u306e\u80a5\u6599\u3092\u65bd\u3057\u300130\u30bb\u30f3\u30c1\u307b\u3069\u306e\u6df1\u3055\u306b\u57cb\u3081\u3066\u571f\u3092\u6574\u3048\u308b\u30022\u3064\u76ee\u306e\u5834\u5408\u306f\u3001\u80a5\u6599\u3092\u30dd\u30c3\u30c8\u306e\u4e0a\u306b\u6492\u304f\u3002\u6c34\u3084\u308a\u306f1\u9031\u9593\u306b1\u56de\u3001\u4e0b\u679d\u3092\u5207\u308a\u843d\u3068\u3057\u3001\u4ed6\u306e\u679d\u304c\u5f37\u5316\u3055\u308c\u308b\u3088\u3046\u306b\u3059\u308b\u3002\u307e\u305f\u3001\u6691\u3044\u6642\u671f\u306b\u306f\u3001\u5b9f\u3092\u65e5\u5dee\u3057\u304b\u3089\u5b88\u308b\u3088\u3046\u306b\u6ce8\u610f\u3059\u308b\u3002\u5fc5\u8981\u3067\u3042\u308c\u3070\u3001\u6691\u3059\u304e\u3066\u91ce\u83dc\u306e\u54c1\u8cea\u304c\u640d\u306a\u308f\u308c\u308b\u306e\u3092\u9632\u3050\u305f\u3081\u306b\u3001\u9262\u3092\u65e5\u9670\u306b\u79fb\u52d5\u3055\u305b\u308b\u3002<\/p>\n\n\n\n
\u7fcc\u5e74\u7528\u306e\u7a2e\u3092\u9078\u3076\u5834\u5408\u306f\u3001\u5b8c\u5168\u306b\u5065\u5eb7\u306a\u5b9f\u304b\u3089\u53d6\u308b\u3053\u3068\u3002<\/p>\n\n\n\n
\u6700\u5f8c\u306b\u3001\u5510\u8f9b\u5b50\u3092\u4ed6\u306e\u98df\u7528\u690d\u7269\u306b\u8fd1\u3065\u3051\u3059\u304e\u306a\u3044\u3088\u3046\u306b\u6ce8\u610f\u3059\u308b\u3002\u4f8b\u3048\u3070\u3001\u5510\u8f9b\u5b50\u3068\u30d4\u30fc\u30de\u30f3\u3092\u96e2\u3057\u305f\u308a\u3001\u30d4\u30fc\u30de\u30f3\u3092\u6d45\u3081\u306e\u571f\u306b\u8494\u304d\u3001\u6c34\u3084\u308a\u306e\u6c34\u304c\u4ed6\u306e\u91ce\u83dc\u306b\u5f71\u97ff\u3057\u306a\u3044\u3088\u3046\u306b\u3059\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nEd ora vediamo le malattie pi\u00f9 frequenti <\/h2>\n\n\n\nnelle giovani piantine:<\/h2>\n\n\n\nNow we see the diseases most frequent in young seedlings:<\/h4>\n\n\n\n\u305d\u3057\u3066\u4eca\u3001\u82e5\u3044\u82d7\u306b\u6700\u3082\u591a\u304f\u898b\u3089\u308c\u308b\u75c5\u6c17\u304c\u3042\u308b\u3002\u304c\u6700\u3082\u591a\u3044\uff1a<\/h4>\n\n\n\n\n\n1) <\/strong>tra le malattie crittogame, cio\u00e8 causate da funghi, ricordiamo la peronospora del peperone;<\/strong> l’alternariosi, in cui il gambo si copre di macchie scure e la bacca secca e cade; la tracheomicosi, <\/strong>che subentra durante la fase di maturazione facendo ingiallire le foglie e morire la pianta;<\/p>\n\n\n\n2)<\/strong> le mosche bianche (aleurodidi)<\/strong> s’insediano sulla pagina inferiore della foglia che quindi dovr\u00e0 essere sempre controllata ed eventual- mente cosparsa con prodotti specifici disin- festanti;<\/p>\n\n\n\n3) <\/strong>i pidocchi (afidi) <\/strong>attaccano il vegetale succhiandone la linfa e ne procurano il disseccamento;<\/p>\n\n\n\n4)<\/strong> il ragno rosso<\/strong>, che \u00e8 un acaro minuscolo, punge le foglie macchiandole in molti punti: se la pianta non secca pu\u00f2 diventare per\u00f2 oggetto di una virosi ed essere contagiata da diverse malattie<\/p>\n<\/div>\n\n\n\n\n1) cryptogamic diseases, i.e. caused by fungi, include pepper downy mildew; alternariosis, in which the stem is covered with dark spots and the berry dries out and falls off; tracheomycosis, which occurs during the ripening phase, causing the leaves to turn yellow and the plant to die;<\/p>\n\n\n\n
2) whiteflies (aleurodidae) settle on the underside of the leaf, which must therefore always be checked and, if necessary, sprinkled with specific de- festing products;<\/p>\n\n\n\n
3) lice (aphids) attack the plant by sucking its sap and cause it to dry out;<\/p>\n\n\n\n
4) the red spider, which is a tiny mite, stings the leaves, staining them in many places: if the plant does not dry out, however, it can become the subject of a virosis and be infected by various diseases<\/p>\n<\/div>\n\n\n\n
\n1) \u83cc\u985e\u306b\u3088\u308b\u75c5\u6c17\u306b\u306f\u3001\u30c8\u30a6\u30ac\u30e9\u30b7\u3079\u3068\u75c5\u3001\u830e\u304c\u9ed2\u3044\u6591\u70b9\u3067\u8986\u308f\u308c\u3001\u679c\u5b9f\u304c\u4e7e\u71e5\u3057\u3066\u843d\u4e0b\u3059\u308b\u30aa\u30eb\u30bf\u30ca\u30ea\u30a2\u75c7\u3001\u6210\u719f\u671f\u306b\u767a\u751f\u3057\u3001\u8449\u304c\u9ec4\u8272\u304f\u306a\u308a\u3001\u682a\u304c\u67af\u308c\u308b\u6c17\u7ba1\u83cc\u75c7\u306a\u3069\u304c\u3042\u308b\uff1b<\/p>\n\n\n\n
2) \u30b3\u30ca\u30b8\u30e9\u30df\uff08aleurodidae\uff09\u306f\u8449\u306e\u88cf\u5074\u306b\u3064\u304f\u306e\u3067\u3001\u5e38\u306b\u30c1\u30a7\u30c3\u30af\u3057\u3001\u5fc5\u8981\u306b\u5fdc\u3058\u3066\u7279\u5b9a\u306e\u99c6\u9664\u5264\u3092\u6563\u5e03\u3057\u306a\u3051\u308c\u3070\u306a\u3089\u306a\u3044\uff1b<\/p>\n\n\n\n
3) \u30b7\u30e9\u30df\uff08\u30a2\u30d6\u30e9\u30e0\u30b7\uff09\u306f\u3001\u6a39\u6db2\u3092\u5438\u3063\u3066\u690d\u7269\u3092\u653b\u6483\u3057\u3001\u4e7e\u71e5\u3055\u305b\u308b\uff1b<\/p>\n\n\n\n
4) \u5c0f\u3055\u306a\u30c0\u30cb\u3067\u3042\u308b\u30a2\u30ab\u30b0\u30e2\u304c\u8449\u3092\u523a\u3057\u3001\u8449\u306e\u3042\u3061\u3053\u3061\u3092\u67d3\u3081\u308b\uff1a\u3057\u304b\u3057\u3001\u690d\u7269\u304c\u4e7e\u71e5\u3057\u306a\u3051\u308c\u3070\u3001\u30d3\u30ed\u30b7\u30b9\u306e\u5bfe\u8c61\u3068\u306a\u308a\u3001\u69d8\u3005\u306a\u75c5\u6c17\u306b\u611f\u67d3\u3059\u308b\u53ef\u80fd\u6027\u304c\u3042\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nCONSERVAZIONE<\/h2>\n\n\n\nPreservation \u4fdd\u5168<\/h4>\n\n\n\n\n\nLe bacche di peperoncino vanno raccolte a fine estate, quando sono rosse e ben mature. Solo nel caso vogliate conservarle sott’aceto le sceglierete ancora verdi.<\/p>\n\n\n\n
Legate i peperoncini a mazzetti, oppure infilateli con ago e filo e appendeteli ad essiccare in un luogo ventilato e non eccessivamente caldo. Meglio evitare la cucina poich\u00e9 i vapori di cottura potrebbero pregiudicare la qualit\u00e0 del prodotto.<\/p>\n\n\n\n
Le bacche possono essere anche essiccate nel forno a 75\u00b0, ma occorre fare molta attenzione poich\u00e9 l’eccessivo calore spesso inibisce le virt\u00f9 terapeutiche della pianta. Quando gli ortaggi sono ben secchi tritateli e poi macinate semi e bucce fino ad ottenere una polvere finissima, che sia facilmente assimilabile dall’organismo. Accertatevi sempre che non vi sfuggano pezzi pi\u00f9 grossi poich\u00e9, aderendo alle pareti dello stomaco, possono causare irritazioni.<\/p>\n<\/div>\n\n\n\n
\nChilli berries should be harvested in late summer, when they are red and ripe. Only in case you want to pickle them will you choose them still green.<\/p>\n\n\n\n
Tie the chillies in bunches or thread them with a needle and thread and hang them up to dry in a ventilated and not excessively hot place. It is best to avoid the kitchen as the cooking vapours could impair the quality of the product.<\/p>\n\n\n\n
The berries can also be dried in an oven at 75\u00b0, but care must be taken as excessive heat often inhibits the plant’s therapeutic virtues. When the berries are well dried, chop them and then grind the seeds and peels to a fine powder that is easily assimilated by the body. Always make sure that larger pieces do not escape as they can cause irritation by adhering to the stomach lining.<\/p>\n<\/div>\n\n\n\n
\n\u5510\u8f9b\u5b50\u306e\u5b9f\u306f\u3001\u590f\u306e\u7d42\u308f\u308a\u306b\u8d64\u304f\u719f\u3057\u305f\u3082\u306e\u3092\u53ce\u7a6b\u3059\u308b\u3002\u30d4\u30af\u30eb\u30b9\u306b\u3059\u308b\u5834\u5408\u306f\u3001\u307e\u3060\u9752\u3044\u3082\u306e\u3092\u9078\u3076\u3002<\/p>\n\n\n\n
\u53ce\u7a6b\u3057\u305f\u5510\u8f9b\u5b50\u3092\u675f\u306b\u3059\u308b\u304b\u3001\u91dd\u3068\u7cf8\u3067\u7e1b\u308a\u3001\u98a8\u901a\u3057\u304c\u3088\u304f\u6691\u3059\u304e\u306a\u3044\u5834\u6240\u3067\u4e7e\u71e5\u3055\u305b\u308b\u3002\u8abf\u7406\u4e2d\u306e\u84b8\u6c17\u3067\u54c1\u8cea\u304c\u640d\u306a\u308f\u308c\u308b\u6050\u308c\u304c\u3042\u308b\u306e\u3067\u3001\u53f0\u6240\u306f\u907f\u3051\u305f\u307b\u3046\u304c\u3088\u3044\u3002<\/p>\n\n\n\n
\u5b9f\u309275\u5ea6\u306e\u30aa\u30fc\u30d6\u30f3\u3067\u4e7e\u71e5\u3055\u305b\u308b\u3053\u3068\u3082\u3067\u304d\u308b\u304c\u3001\u904e\u5ea6\u306e\u71b1\u306f\u690d\u7269\u306e\u6cbb\u7642\u52b9\u679c\u3092\u963b\u5bb3\u3059\u308b\u3053\u3068\u304c\u591a\u3044\u306e\u3067\u6ce8\u610f\u304c\u5fc5\u8981\u3067\u3042\u308b\u3002\u3088\u304f\u4e7e\u71e5\u3055\u305b\u305f\u3089\u3001\u5b9f\u3092\u307f\u3058\u3093\u5207\u308a\u306b\u3057\u3001\u7a2e\u3068\u76ae\u3092\u3059\u308a\u6f70\u3057\u3001\u4f53\u306b\u5438\u53ce\u3055\u308c\u3084\u3059\u3044\u5fae\u7c89\u672b\u306b\u3059\u308b\u3002\u80c3\u306e\u5185\u58c1\u306b\u4ed8\u7740\u3057\u3066\u708e\u75c7\u3092\u8d77\u3053\u3059\u3053\u3068\u304c\u3042\u308b\u306e\u3067\u3001\u5927\u304d\u306a\u5b9f\u304c\u9003\u3052\u306a\u3044\u3088\u3046\u306b\u6ce8\u610f\u3059\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nIMPIEGO TERAPEUTICO<\/h2>\n\n\n\nTherapeutic application -\u6cbb\u7642\u7528<\/h4>\n\n\n\n\n\nCome abbiamo sottolineato nei capitoli precedenti l’uso del peperoncino come medicinale \u00e8 molto antico. Subito dopo la scoperta s’ini- ziarono gi\u00e0 ad apprezzarne le virt\u00f9 terapeutiche e a distanza di oltre 400 anni le cose non sono cambiante. Tutt’oggi la scienza ha confermato le propriet\u00e0 del rosso frutto studiandone la composizione chimica.<\/p>\n\n\n\n
Si \u00e8 scoperto infatti che il Capsicum contiene l’alcaloide Capsicina (\u00e8 quello che conferisce il gusto piccante), l’olio resina Capsicina, l’olio stereo Capsicolo, e poi le vitamine A, B2, C (questa in grande quantit\u00e0) E, PP, K2; rame, potassio e altri sali minerali, pectina, acidi grassi e lecitina. Si pu\u00f2 ben dire, dunque, che il peperoncino rosso \u00e8 un salutare concentrato di principi vitali indispensabili al nostro organismo, e medici e studiosi l’hanno confermato. Ma vediamo pi\u00f9 dettagliatamente come trarre beneficio dalla piccante spezia.<\/em><\/p>\n<\/div>\n\n\n\n\nAs we pointed out in the previous chapters, the use of chilli peppers as a medicine is very ancient. Soon after its discovery, people began to appreciate its therapeutic virtues and over 400 years later, things have not changed. Even today, science has confirmed the properties of the red fruit by studying its chemical composition.<\/p>\n\n\n\n
In fact, it has been discovered that Capsicum contains the alkaloid Capsicin (this is what gives it its spicy taste), the resin oil Capsicin, the stereo oil Capsicum, and then vitamins A, B2, C (this one in large quantities) E, PP, K2; copper, potassium and other minerals, pectin, fatty acids and lecithin. It is safe to say, therefore, that red chilli peppers are a healthy concentrate of vital principles that are indispensable to our organism, and doctors and scientists have confirmed this. But let us look in more detail at how to benefit from the spicy spice.<\/p>\n<\/div>\n\n\n\n
\n\u524d\u306e\u7ae0\u3067\u6307\u6458\u3057\u305f\u3088\u3046\u306b\u3001\u5510\u8f9b\u5b50\u306e\u85ac\u3068\u3057\u3066\u306e\u5229\u7528\u306f\u975e\u5e38\u306b\u53e4\u3044\u3002\u5510\u8f9b\u5b50\u304c\u767a\u898b\u3055\u308c\u305f\u76f4\u5f8c\u304b\u3089\u3001\u4eba\u3005\u306f\u305d\u306e\u6cbb\u7642\u52b9\u679c\u3092\u9ad8\u304f\u8a55\u4fa1\u3057\u59cb\u3081\u3001400\u5e74\u4ee5\u4e0a\u7d4c\u3063\u305f\u4eca\u3067\u3082\u72b6\u6cc1\u306f\u5909\u308f\u3063\u3066\u3044\u306a\u3044\u3002\u4eca\u65e5\u3067\u3082\u3001\u79d1\u5b66\u306f\u305d\u306e\u5316\u5b66\u7d44\u6210\u3092\u7814\u7a76\u3059\u308b\u3053\u3068\u306b\u3088\u3063\u3066\u3001\u8d64\u3044\u679c\u5b9f\u306e\u7279\u6027\u3092\u78ba\u8a8d\u3057\u3066\u3044\u308b\u3002<\/p>\n\n\n\n
\u5b9f\u969b\u3001\u30c8\u30a6\u30ac\u30e9\u30b7\u306b\u306f\u3001\u30a2\u30eb\u30ab\u30ed\u30a4\u30c9\u306e\u30ab\u30d7\u30b5\u30a4\u30b7\u30f3\uff08\u3053\u308c\u304c\u30c8\u30a6\u30ac\u30e9\u30b7\u306e\u30b9\u30d1\u30a4\u30b7\u30fc\u306a\u5473\u3092\u751f\u307f\u51fa\u3057\u3066\u3044\u308b\uff09\u3001\u6a39\u8102\u30aa\u30a4\u30eb\u306e\u30ab\u30d7\u30b5\u30a4\u30b7\u30f3\u3001\u30b9\u30c6\u30ec\u30aa\u30aa\u30a4\u30eb\u306e\u30c8\u30a6\u30ac\u30e9\u30b7\u3001\u305d\u308c\u304b\u3089\u30d3\u30bf\u30df\u30f3A\u3001B2\u3001C\uff08\u3053\u308c\u306f\u5927\u91cf\u306b\u542b\u307e\u308c\u3066\u3044\u308b\uff09E\u3001PP\u3001K2\u3001\u9285\u3001\u30ab\u30ea\u30a6\u30e0\u3001\u305d\u306e\u4ed6\u306e\u30df\u30cd\u30e9\u30eb\u3001\u30da\u30af\u30c1\u30f3\u3001\u8102\u80aa\u9178\u3001\u30ec\u30b7\u30c1\u30f3\u304c\u542b\u307e\u308c\u3066\u3044\u308b\u3053\u3068\u304c\u767a\u898b\u3055\u308c\u3066\u3044\u308b\u3002\u3057\u305f\u304c\u3063\u3066\u3001\u8d64\u5510\u8f9b\u5b50\u306f\u79c1\u305f\u3061\u306e\u751f\u4f53\u306b\u6b20\u304b\u305b\u306a\u3044\u91cd\u8981\u306a\u539f\u7406\u304c\u51dd\u7e2e\u3055\u308c\u305f\u5065\u5eb7\u98df\u54c1\u3067\u3042\u308a\u3001\u533b\u5e2b\u3084\u79d1\u5b66\u8005\u3082\u305d\u308c\u3092\u8a8d\u3081\u3066\u3044\u308b\u3002\u3057\u304b\u3057\u3001\u3053\u306e\u30b9\u30d1\u30a4\u30b7\u30fc\u306a\u30b9\u30d1\u30a4\u30b9\u304b\u3089\u3069\u306e\u3088\u3046\u306a\u6069\u6075\u3092\u53d7\u3051\u308b\u3053\u3068\u304c\u3067\u304d\u308b\u306e\u304b\u3001\u3082\u3046\u5c11\u3057\u8a73\u3057\u304f\u898b\u3066\u307f\u3088\u3046\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nINFARTO – Heart attack \u6897\u585e<\/h2>\n\n\n\n\n\nUna delle virt\u00f9 pi\u00f9 rilevanti del peperoncino quella di abbassare il tasso di colesterolo nel sangue e, di conseguenza, di allontanare il rischio di infarto. Il peperoncino infatti aiuta il cuore rinforzando le coronarie, poich\u00e9 \u00e8 un potente vasodilatatore, ma soprattutto perch\u00e9 \u00e8 ricco di lecitina. Tale sostanza, un acido grasso insaturo, \u00e8 indispensabile per conservare l’elasticit\u00e0 delle arterie e la vitalit\u00e0 delle cellule. Allontana, inoltre, il rischio di ictus, abbassando la pressione sanguigna.<\/p>\n\n\n\n
Si consiglia quindi l’uso quotidiano della spezia (distribuita nelle pietanze o raccolta dentro cialde) in dosi anche di 5-7 grammi. L’importante \u00e8 non eliminare i semi, perch\u00e9 proprio in questi risiede la preziosa lecitina.<\/p>\n<\/div>\n\n\n\n
\nOne of the most remarkable virtues of chilli peppers is that they lower blood cholesterol levels and, consequently, ward off the risk of heart attacks. Chilli pepper in fact helps the heart by strengthening the coronary arteries, since it is a powerful vasodilator, but above all because it is rich in lecithin. This substance, an unsaturated fatty acid, is indispensable for maintaining the elasticity of the arteries and the vitality of cells. It also averts the risk of stroke by lowering blood pressure.<\/p>\n\n\n\n
It is therefore recommended to use the spice daily (distributed in dishes or gathered in pods) in doses of up to 5-7 grams. The important thing is not to eliminate the seeds, because it is precisely in these that the valuable lecithin resides.<\/p>\n<\/div>\n\n\n\n
\n\u5510\u8f9b\u5b50\u306e\u6700\u3082\u6ce8\u76ee\u3059\u3079\u304d\u52b9\u80fd\u306e\u3072\u3068\u3064\u306f\u3001\u8840\u4e2d\u30b3\u30ec\u30b9\u30c6\u30ed\u30fc\u30eb\u5024\u3092\u4e0b\u3052\u3001\u305d\u306e\u7d50\u679c\u3001\u5fc3\u81d3\u767a\u4f5c\u306e\u30ea\u30b9\u30af\u3092\u56de\u907f\u3059\u308b\u3053\u3068\u3067\u3042\u308b\u3002\u5510\u8f9b\u5b50\u306b\u306f\u5f37\u529b\u306a\u8840\u7ba1\u62e1\u5f35\u4f5c\u7528\u304c\u3042\u308b\u305f\u3081\u3001\u51a0\u52d5\u8108\u3092\u5f37\u5316\u3059\u308b\u3053\u3068\u3067\u5fc3\u81d3\u3092\u52a9\u3051\u307e\u3059\u304c\u3001\u4f55\u3088\u308a\u3082\u30ec\u30b7\u30c1\u30f3\u304c\u8c4a\u5bcc\u306b\u542b\u307e\u308c\u3066\u3044\u308b\u304b\u3089\u3067\u3059\u3002\u4e0d\u98fd\u548c\u8102\u80aa\u9178\u3067\u3042\u308b\u3053\u306e\u7269\u8cea\u306f\u3001\u52d5\u8108\u306e\u5f3e\u529b\u6027\u3068\u7d30\u80de\u306e\u6d3b\u529b\u3092\u7dad\u6301\u3059\u308b\u305f\u3081\u306b\u4e0d\u53ef\u6b20\u3067\u3042\u308b\u3002\u307e\u305f\u3001\u8840\u5727\u3092\u4e0b\u3052\u308b\u3053\u3068\u3067\u8133\u5352\u4e2d\u306e\u30ea\u30b9\u30af\u3082\u56de\u907f\u3059\u308b\u3002<\/p>\n\n\n\n
\u305d\u306e\u305f\u3081\u3001\u3053\u306e\u30b9\u30d1\u30a4\u30b9\u3092\u6bce\u65e5\uff08\u6599\u7406\u306b\u4f7f\u3046\u304b\u3001\u3055\u3084\u3054\u3068\uff095\uff5e7\u30b0\u30e9\u30e0\u307e\u3067\u4f7f\u7528\u3059\u308b\u3053\u3068\u304c\u63a8\u5968\u3055\u308c\u3066\u3044\u308b\u3002\u91cd\u8981\u306a\u306e\u306f\u3001\u7a2e\u3092\u53d6\u308a\u9664\u304b\u306a\u3044\u3053\u3068\u3067\u3042\u308b\u3002\u7a2e\u306b\u3053\u305d\u8cb4\u91cd\u306a\u30ec\u30b7\u30c1\u30f3\u304c\u542b\u307e\u308c\u3066\u3044\u308b\u304b\u3089\u3067\u3042\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nIPERTENSIONE EDIPOTENSIONE<\/h2>\n\n\n\nHypertension oedipal tension \u9ad8\u8840\u5727\u30a8\u30c7\u30a3\u30d7\u30b9\u30fb\u30c6\u30f3\u30b7\u30e7\u30f3<\/h4>\n\n\n\n\n\nIl peperoncino agisce come equilibratore della pressione sanguigna. Essendo un vasodilatatore abbassa la pressione quando \u00e8 eccessivamente alta, mentre la alza nel caso contrario, grazie alla vitamina PP che ha la facolt\u00e0 di accelerare la circolazione.<\/p>\n\n\n\n
Anche in questo caso si consiglia l’uso regolare. della spezia fresca o in polvere.<\/p>\n<\/div>\n\n\n\n
\nChilli peppers act as a blood pressure balancer. Being a vasodilator, it lowers blood pressure when it is excessively high, while raising it in the opposite case, thanks to vitamin PP, which has the power to accelerate circulation.<\/p>\n\n\n\n
Even in this case, regular use is recommended. of the spice fresh or in powder form.<\/p>\n<\/div>\n\n\n\n
\n\u5510\u8f9b\u5b50\u306f\u8840\u5727\u306e\u30d0\u30e9\u30f3\u30b9\u3092\u3068\u308b\u4f5c\u7528\u304c\u3042\u308b\u3002\u8840\u7ba1\u62e1\u5f35\u4f5c\u7528\u304c\u3042\u308b\u305f\u3081\u3001\u8840\u5727\u304c\u9ad8\u3059\u304e\u308b\u5834\u5408\u306b\u306f\u8840\u5727\u3092\u4e0b\u3052\u3001\u9006\u306b\u8840\u5727\u304c\u9ad8\u3044\u5834\u5408\u306b\u306f\u3001\u8840\u884c\u3092\u4fc3\u9032\u3059\u308b\u30d3\u30bf\u30df\u30f3PP\u306e\u304a\u304b\u3052\u3067\u8840\u5727\u3092\u4e0a\u3052\u308b\u3002\u3053\u306e\u5834\u5408\u3067\u3082\u3001\u30b9\u30d1\u30a4\u30b9\u3092\u751f\u304b\u7c89\u672b\u306e\u5f62\u3067\u5b9a\u671f\u7684\u306b\u4f7f\u7528\u3059\u308b\u3053\u3068\u304c\u63a8\u5968\u3055\u308c\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nARTERIOSCLEROSI<\/h2>\n\n\n\nAtherosclerosis \u52d5\u8108\u786c\u5316<\/h4>\n\n\n\n\n\nIl colesterolo in eccesso nell’organismo tende a depositarsi all’interno delle arterie ostruendole, e quindi rallenta il libero scorrimento del sangue e compromette la resistenza dei capillari. Il risultato di tutto ci\u00f2 \u00e8 l’arteriosclerosi, una malattia che si sviluppa maggiormente in et\u00e0 avanzata, causando un aumento della pressione e perdita della memoria. Grazie alla lecitina per\u00f2, il peperoncino abbassa il colesterolo nel sangue e tiene alla larga l’odioso malanno.<\/p>\n<\/div>\n\n\n\n
\nExcess cholesterol in the body tends to be deposited inside the arteries, clogging them, thus slowing down the free flow of blood and compromising the resistance of the capillaries. The result of all this is atherosclerosis, a disease that develops more in old age, causing increased blood pressure and memory loss. Thanks to the lecithin, however, chilli pepper lowers blood cholesterol and keeps the obnoxious ailment at bay.<\/p>\n<\/div>\n\n\n\n
\n\u4f53\u5185\u306e\u4f59\u5206\u306a\u30b3\u30ec\u30b9\u30c6\u30ed\u30fc\u30eb\u306f\u52d5\u8108\u5185\u306b\u6c88\u7740\u3057\u3001\u52d5\u8108\u3092\u8a70\u307e\u3089\u305b\u3001\u8840\u6db2\u306e\u6d41\u308c\u3092\u60aa\u304f\u3057\u3001\u6bdb\u7d30\u8840\u7ba1\u306e\u62b5\u6297\u529b\u3092\u4f4e\u4e0b\u3055\u305b\u308b\u3002\u305d\u306e\u7d50\u679c\u3001\u52d5\u8108\u786c\u5316\u304c\u8d77\u3053\u308a\u3001\u8840\u5727\u306e\u4e0a\u6607\u3084\u8a18\u61b6\u529b\u306e\u4f4e\u4e0b\u3092\u5f15\u304d\u8d77\u3053\u3059\u3002\u3057\u304b\u3057\u3001\u30ec\u30b7\u30c1\u30f3\u306e\u304a\u304b\u3052\u3067\u3001\u5510\u8f9b\u5b50\u306f\u8840\u4e2d\u30b3\u30ec\u30b9\u30c6\u30ed\u30fc\u30eb\u3092\u4f4e\u4e0b\u3055\u305b\u3001\u5384\u4ecb\u306a\u75c5\u6c17\u3092\u6291\u3048\u3066\u304f\u308c\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nCATTIVADIGESTIONE<\/h2>\n\n\n\nIndigestion \u6d88\u5316\u4e0d\u826f<\/h4>\n\n\n\n\n\nLa rossa bacca \u00e8 un potente stomachico, cio\u00e8 uno stimolante naturale dei succhi gastrici. Migliora quindi il funzionamento dell’apparato digerente ed \u00e8 un buon diuretico.<\/p>\n\n\n\n
Ecco un’ottima tisana digestiva: preparate un infuso con dei fiori di camomilla, filtrate e aggiungete mezzo cucchiaino di polvere di peperoncino. Bevetela ancora calda<\/p>\n<\/div>\n\n\n\n
\nThe red berry is a powerful stomachic, i.e. a natural stimulant of the gastric juices. It therefore improves the functioning of the digestive system and is a good diuretic.<\/p>\n\n\n\n
Here is an excellent digestive herbal tea: prepare an infusion with chamomile flowers, strain and add half a teaspoon of chilli powder. Drink it while still hot<\/p>\n<\/div>\n\n\n\n
\n\u30ec\u30c3\u30c9\u30d9\u30ea\u30fc\u306f\u5f37\u529b\u306a\u5065\u80c3\u85ac\u3067\u3042\u308a\u3001\u80c3\u6db2\u3092\u523a\u6fc0\u3059\u308b\u3002\u305d\u306e\u305f\u3081\u3001\u6d88\u5316\u5668\u7cfb\u306e\u50cd\u304d\u3092\u9ad8\u3081\u3001\u5229\u5c3f\u4f5c\u7528\u3082\u3042\u308b\u3002<\/p>\n\n\n\n
\u30ab\u30e2\u30df\u30fc\u30eb\u306e\u82b1\u3092\u714e\u3058\u305f\u3082\u306e\u3092\u6ffe\u3057\u3001\u5510\u8f9b\u5b50\u30d1\u30a6\u30c0\u30fc\u3092\u5c0f\u3055\u3058\u534a\u5206\u52a0\u3048\u308b\u3002\u71b1\u3044\u3046\u3061\u306b\u98f2\u3080\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nSTITICHEZZA – Constipation \u4fbf\u79d8<\/h2>\n\n\n\n\n\ntaggio agiscono beneficamente sulla flora batterica, La capsicina e le vitamine P e K2 presenti nell’or- regolando le funzioni intestinali. Dunque ne \u00e8 consigliata l’assunzione sia in caso di diarrea chedi stitichezza.<\/p>\n<\/div>\n\n\n\n
\ntage act beneficially on the bacterial flora, capsicin and vitamins P and K2 present in the or- regulating intestinal functions. It is therefore recommended in cases of both diarrhoea and constipation.of constipation.<\/p>\n<\/div>\n\n\n\n
\n<\/p>\n\n\n\n
\u30c6\u30fc\u30b8\u306f\u7d30\u83cc\u53e2\u306b\u6709\u76ca\u306b\u4f5c\u7528\u3057\u3001\u30ab\u30d7\u30b5\u30a4\u30b7\u30f3\u3001\u30d3\u30bf\u30df\u30f3P\u3068K2\u304c\u8178\u306e\u6a5f\u80fd\u3092\u8abf\u6574\u3059\u308b\u3002\u3057\u305f\u304c\u3063\u3066\u3001\u4e0b\u75e2\u3068\u4fbf\u79d8\u306e\u4e21\u65b9\u306e\u5834\u5408\u306b\u63a8\u5968\u3055\u308c\u308b\u3002\u4fbf\u79d8\u306e\u5834\u5408<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nFERITE Wounds \u50b7<\/h2>\n\n\n\n\n\nLa vitamina K2 contenuta nel peperoncino \u00e8 un noto antiemorragico per cui l’ortaggio pu\u00f2 essere utilizzato sopra le ulcere e le ferite. Attirando le piastrine accelera infatti il processo di cicatriz- zazione. \u00c8 vero che, in un primo momento, pu\u00f2 verificarsi un aumento del flusso di sangue, ma si tratta di una reazione solo momentanea.<\/p>\n<\/div>\n\n\n\n
\nThe vitamin K2 contained in chilli peppers is a known anti-hemorrhagic, so the vegetable can be used over ulcers and wounds. By attracting platelets, it accelerates the healing process. It is true that, at first, there may be an increase in blood flow, but this is only a momentary reaction.<\/p>\n<\/div>\n\n\n\n
\n\u5510\u8f9b\u5b50\u306b\u542b\u307e\u308c\u308b\u30d3\u30bf\u30df\u30f3K2\u306b\u306f\u6297\u51fa\u8840\u4f5c\u7528\u304c\u3042\u308b\u3053\u3068\u304c\u77e5\u3089\u308c\u3066\u304a\u308a\u3001\u6f70\u760d\u3084\u50b7\u306b\u4f7f\u7528\u3059\u308b\u3053\u3068\u304c\u3067\u304d\u308b\u3002\u8840\u5c0f\u677f\u3092\u5f15\u304d\u5bc4\u305b\u308b\u3053\u3068\u3067\u3001\u6cbb\u7652\u3092\u4fc3\u9032\u3059\u308b\u3002\u78ba\u304b\u306b\u6700\u521d\u306f\u8840\u6d41\u91cf\u304c\u5897\u3048\u308b\u304b\u3082\u3057\u308c\u306a\u3044\u304c\u3001\u3053\u308c\u306f\u4e00\u77ac\u306e\u53cd\u5fdc\u306b\u904e\u304e\u306a\u3044\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nEMORROIDI<\/h2>\n\n\n\nHemorrhoids \u75d4<\/h4>\n\n\n\n\n\nAnche le emorroidi, come tutte le ulcere, trarranno giovamento dalle sostanze cicatrizzanti presenti nel peperoncino. Dunque non abbiate timore di consumarlo regolarmente. Se per\u00f2 temete il progredire dell’infiammazione scegliete una polvere non troppo piccante.<\/p>\n<\/div>\n\n\n\n
\nHemorrhoids, like all ulcers, will also benefit from the healing substances in chili peppers. So don’t be afraid to consume it regularly. However, if you fear the inflammation progressing, choose a powder that is not too spicy.<\/p>\n<\/div>\n\n\n\n
\n\u75d4\u3082\u4ed6\u306e\u6f70\u760d\u3068\u540c\u69d8\u3001\u5510\u8f9b\u5b50\u306b\u542b\u307e\u308c\u308b\u6cbb\u7652\u7269\u8cea\u306e\u6069\u6075\u3092\u53d7\u3051\u308b\u3002\u3060\u304b\u3089\u3001\u6016\u304c\u3089\u305a\u306b\u5b9a\u671f\u7684\u306b\u6442\u53d6\u3057\u3088\u3046\u3002\u305f\u3060\u3057\u3001\u708e\u75c7\u304c\u9032\u3080\u306e\u304c\u5fc3\u914d\u306a\u5834\u5408\u306f\u3001\u8f9b\u3059\u304e\u306a\u3044\u30d1\u30a6\u30c0\u30fc\u3092\u9078\u3076\u3053\u3068\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nREUMATISMI<\/h2>\n\n\n\nRheumatisms \u30ea\u30a6\u30de\u30c1<\/h4>\n\n\n\n\n\nStimolando le terminazioni nervose e aumentando l’afflusso di sangue, gli impacchi al peperoncino donano un’immediata e benefica sensa- zione di calore a chi soffre di reumatismi e artrosi. Efficaci sono le frizioni effettuate con un alcolito cos\u00ec preparato: versate in una bottiglia di vetro scuro 200 gr. di alcol a 60\u00b0, aggiungete 5 peperoncini freschi o essiccati tagliati a pezzetti e chiudete ermeticamente. Dopo due giorni filtrate il liquido e utilizzatelo per massaggiarvi le parti doloranti.<\/p>\n<\/div>\n\n\n\n
\nBy stimulating the nerve endings and increasing the blood flow, chili compresses provide an immediate and beneficial feeling of warmth for those suffering from rheumatism and arthrosis. Effective are frictions made with an alcohol prepared as follows: pour 200 g of 60\u00b0 alcohol into a dark glass bottle, add 5 chopped fresh or dried chilies and hermetically seal. After two days, filter the liquid and use it to massage the aching parts.<\/p>\n<\/div>\n\n\n\n
\n\u795e\u7d4c\u7d42\u672b\u3092\u523a\u6fc0\u3057\u3001\u8840\u6d41\u3092\u5897\u52a0\u3055\u305b\u308b\u5510\u8f9b\u5b50\u6e7f\u5e03\u306f\u3001\u30ea\u30e5\u30fc\u30de\u30c1\u3084\u95a2\u7bc0\u708e\u306b\u82e6\u3057\u3080\u4eba\u3005\u306b\u3001\u5373\u5ea7\u306b\u6709\u76ca\u306a\u6e29\u71b1\u611f\u3092\u4e0e\u3048\u308b\u3002\u6fc3\u3044\u8272\u306e\u30ac\u30e9\u30b9\u74f6\u306b60\u5ea6\u306e\u30a2\u30eb\u30b3\u30fc\u30eb200g\u3092\u5165\u308c\u3001\u523b\u3093\u3060\u751f\u5510\u8f9b\u5b50\u307e\u305f\u306f\u4e7e\u71e5\u5510\u8f9b\u5b505\u672c\u3092\u52a0\u3048\u3066\u5bc6\u5c01\u3059\u308b\u3002\u65e5\u5f8c\u3001\u6db2\u4f53\u3092\u308d\u904e\u3057\u3001\u75db\u3080\u90e8\u5206\u306e\u30de\u30c3\u30b5\u30fc\u30b8\u306b\u4f7f\u7528\u3059\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nTORCICOLLO<\/h2>\n\n\n\nTorticollis \u659c\u9838<\/h4>\n\n\n\n\n\n\u00c8 efficace lo stesso alcolito sopra descritto. Utilizzatelo per frizionare il collo e poi coprite la parte con una sciarpa di lana appositamente scaldata.<\/p>\n<\/div>\n\n\n\n
\nThe same alcohol described above is effective. Use it to rub the neck and then cover the part with a specially warmed wool scarf.<\/p>\n<\/div>\n\n\n\n
\n\u4e0a\u8a18\u3068\u540c\u3058\u30a2\u30eb\u30b3\u30fc\u30eb\u304c\u52b9\u679c\u7684\u3067\u3042\u308b\u3002\u305d\u308c\u3092\u4f7f\u3063\u3066\u9996\u3092\u63c9\u307f\u3001\u7279\u5225\u306b\u6e29\u3081\u305f\u30a6\u30fc\u30eb\u306e\u30de\u30d5\u30e9\u30fc\u3067\u305d\u306e\u90e8\u5206\u3092\u8986\u3046\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nGOTTA Gout \u75db\u98a8<\/h2>\n\n\n\n\n\nPoich\u00e9 il peperoncino \u00e8 un ottimo diuretico pu\u00f2 dare sollievo anche a chi soffre di gotta, facilitando l’eliminazione dell’acido urico ristagnante nelle cartilagini articolari.<\/p>\n<\/div>\n\n\n\n
\nSince chili is an excellent diuretic, it can also provide relief to gout sufferers by facilitating the elimination of uric acid stagnating in joint cartilage.<\/p>\n<\/div>\n\n\n\n
\n\u5510\u8f9b\u5b50\u306b\u306f\u512a\u308c\u305f\u5229\u5c3f\u4f5c\u7528\u304c\u3042\u308b\u305f\u3081\u3001\u95a2\u7bc0\u8edf\u9aa8\u306b\u6ede\u7559\u3057\u3066\u3044\u308b\u5c3f\u9178\u306e\u6392\u51fa\u3092\u4fc3\u9032\u3059\u308b\u3053\u3068\u3067\u3001\u75db\u98a8\u60a3\u8005\u3092\u6551\u6e08\u3059\u308b\u3053\u3068\u3082\u3067\u304d\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nLOMBAGGINE<\/h2>\n\n\n\nLow back pain \u8170\u75db<\/h4>\n\n\n\n\n\nVersate dell’argilla fresca, in polvere, in una ciotola e aggiungete l’acqua sufficiente per farne una morbida poltiglia. Quindi unite un bel cucchiaio di peperoncino rosso in polvere e me- scolate accuratamente. Applicate questo impasto sopra la parte dolorante. \u00c8 efficace anche in caso di reumatismi e artrosi.<\/p>\n<\/div>\n\n\n\n
\nPour some fresh, powdered clay into a bowl and add enough water to make a soft mush. Then add a good spoonful of red chilli powder and me- dia it thoroughly. Apply this paste over the painful part. It is also effective in cases of rheumatism and arthritis.<\/p>\n<\/div>\n\n\n\n
\n\u65b0\u9bae\u306a\u7c98\u571f\u306e\u7c89\u672b\u3092\u30dc\u30a6\u30eb\u306b\u5165\u308c\u3001\u5341\u5206\u306a\u6c34\u3092\u52a0\u3048\u3066\u30c9\u30ed\u30c9\u30ed\u306b\u3059\u308b\u3002\u305d\u3053\u306b\u8d64\u5510\u8f9b\u5b50\u306e\u7c89\u3092\u30b9\u30d7\u30fc\u30f31\u676f\u5165\u308c\u3001\u3088\u304f\u6df7\u305c\u5408\u308f\u305b\u308b\u3002\u3053\u306e\u30da\u30fc\u30b9\u30c8\u3092\u75db\u3044\u90e8\u5206\u306b\u5857\u308b\u3002\u30ea\u30e5\u30fc\u30de\u30c1\u3084\u95a2\u7bc0\u708e\u306b\u3082\u52b9\u679c\u304c\u3042\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nMAL DI MARE<\/h2>\n\n\n\nSea sickness \u8239\u9154\u3044<\/h4>\n\n\n\n\n\nSe la nausea non vi d\u00e0 tregua provate a versare 10 gr. di peperoncino in polvere in 200 gr. di acqua. Fatene un decotto e bevetelo subito.<\/p>\n<\/div>\n\n\n\n
\nIf nausea gives you no respite, try pouring 10 g of chilli powder into 200 g of water. Make a decoction and drink it immediately.<\/p>\n<\/div>\n\n\n\n
\n\u8f9b\u5b50\u30d1\u30a6\u30c0\u30fc10g\u3092\u6c34200g\u306b\u6eb6\u304b\u3057\u3066\u98f2\u3080\u3002\u714e\u3058\u3066\u3059\u3050\u306b\u98f2\u3080\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nINAPPETENZA<\/h2>\n\n\n\nInappetence \u3080\u3044<\/h4>\n\n\n\n
\n\n\n\n\n
\n\n\n
<\/figure><\/div>\n\n\n\n\n\n\n
Il suo nome scientifico \u00e8 “Capsicum annuum”, ma \u00e8 senz’altro pi\u00f9 conosciuto come peperoncino rosso piccante e, nelle varie regioni d’Italia, come: diavoletto, mericanill, pevrum, peparuolo, pipidigno, peparussi, pevium e pipariellu. \u00c8 una spezia di origini antiche, che trova il suo habitat ideale nelle zone pi\u00f9 calde del mondo ma che cresce bene anche in Italia, soprattutto in Calabria e in Sicilia, dove \u00e8 sicuramente pi\u00f9 apprezzato che al nord, e non soltanto in culinaria. Pare infatti che il peperoncino rosso sia, oltre che un’ottima spezia aromatizzante, un utile rimedio terapeutico. Secondo i cultori pi\u00f9 convinti tale piccante cornetto sarebbe efficace per guarire numerosissimi disturbi, secondo i pi\u00f9 scettici, invece, la somministrazione prolungata genere- rebbe infiammazioni e irritazioni gastrointestinali. La scienza per\u00f2 conferma un’abbondante presenza di vitamine (soprattutto la C), e la capacit\u00e0 di migliorare la circolazione grazie alla vitamina P, o di abbassare il colesterolo nel sangue per merito della lecitina.<\/p>\n\n\n\n
Non \u00e8 un caso dunque, se il peperoncino \u00e8 sempre stato annoverato tra le spezie, cio\u00e8 tra i prodotti vegetali con valore medicinale (il termine “speziale” equivale a farmacista). La tradizione popolare ne consiglia l’uso addirittura contro la caduta dei capelli, contro i reumatismi, le emorroidi, le ferite. E secondo i soci del “Club del Sanpeperoncino”, fondato da Ettore Liuni e con diverse sedi in Italia, il piccante cornetto guarisce persino il tabagismo e allunga la vita. Insomma ce n’\u00e8 per tutti i gusti ma, proprio per questo, sar\u00e0 bene iniziare subito a fare un po’ d’ordine nella quantit\u00e0 di notizie che circolano a proposito di questa spezia.<\/p>\n<\/div>\n\n\n\n
Its scientific name is “Capsicum annuum”, but it is certainly better known as a spicy red chili pepper and, in the various regions of Italy, as: diavoletto, mericanill, pevrum, peparuolo, pipidigno, peparussi, pevium and pipariellu. It is a spice of ancient origins, which finds its ideal habitat in the warmest areas of the world but which also grows well in Italy, especially in Calabria and Sicily, where it is certainly more appreciated than in the north, and not only in cuisine. In fact, it seems that red chili pepper is, as well as an excellent flavoring spice, a useful therapeutic remedy. According to the most convinced enthusiasts, this spicy croissant would be effective in healing numerous ailments, while according to the most sceptical, prolonged administration would generate gastrointestinal inflammation and irritation. However, science confirms an abundant presence of vitamins (especially C), and the ability to improve circulation thanks to vitamin P, or to lower blood cholesterol thanks to lecithin<\/p>\n\n\n\n
It is therefore no coincidence that chilli pepper has always been included among the spices, that is, among the plant products with medicinal value (the term “speziale” is equivalent to pharmacist). Popular tradition even recommends its use against hair loss, rheumatism, hemorrhoids and wounds. And according to the members of the “Club del Sanpeperoncino”, founded by Ettore Liuni and with various branches in Italy, the spicy croissant even cures smoking and prolongs life. In short, there is something for all tastes but, for this very reason, it will be a good idea to immediately start putting some order into the amount of news circulating about this spice.<\/p>\n<\/div>\n\n\n\n
\u5b66\u540d\u306f\u300cCapsicum annuum\u300d\u3067\u3059\u304c\u3001\u30a4\u30bf\u30ea\u30a2\u306e\u3055\u307e\u3056\u307e\u306a\u5730\u57df\u3067\u306f\u3001\u30c7\u30a3\u30a2\u30f4\u30a9\u30ec\u30c3\u30c8\u3001\u30e1\u30ea\u30ab\u30cb\u30eb\u3001\u30da\u30f4\u30eb\u30e0\u3001\u30da\u30d1\u30eb\u30aa\u30fc\u30ed\u3001\u30d4\u30d4\u30c7\u30a3\u30fc\u30cb\u30e7\u3001\u30da\u30d1\u30eb\u30c3\u30b7\u3001\u30da\u30d3\u30a6\u30e0\u3001\u30d4\u30d1\u30ea\u30a8\u30eb\u3068\u3057\u3066\u3001\u30b9\u30d1\u30a4\u30b7\u30fc\u306a\u8d64\u5510\u8f9b\u5b50\u3068\u3057\u3066\u3088\u304f\u77e5\u3089\u308c\u3066\u3044\u307e\u3059\u3002\u53e4\u4ee3\u8d77\u6e90\u306e\u30b9\u30d1\u30a4\u30b9\u3067\u3042\u308a\u3001\u4e16\u754c\u3067\u6700\u3082\u6e29\u6696\u306a\u5730\u57df\u306b\u7406\u60f3\u7684\u306a\u751f\u606f\u5730\u3092\u898b\u3064\u3051\u3066\u3044\u307e\u3059\u304c\u3001\u30a4\u30bf\u30ea\u30a2\u3001\u7279\u306b\u30ab\u30e9\u30d6\u30ea\u30a2\u5dde\u3068\u30b7\u30c1\u30ea\u30a2\u5cf6\u3067\u3082\u3088\u304f\u683d\u57f9\u3055\u308c\u3066\u304a\u308a\u3001\u6599\u7406\u3060\u3051\u3067\u306a\u304f\u5317\u90e8\u3088\u308a\u3082\u78ba\u5b9f\u306b\u9ad8\u304f\u8a55\u4fa1\u3055\u308c\u3066\u3044\u307e\u3059\u3002 \u3002\u5b9f\u969b\u3001\u8d64\u5510\u8f9b\u5b50\u306f\u512a\u308c\u305f\u98a8\u5473\u4ed8\u3051\u30b9\u30d1\u30a4\u30b9\u3067\u3042\u308b\u3060\u3051\u3067\u306a\u304f\u3001\u6709\u7528\u306a\u6cbb\u7642\u85ac\u3067\u3082\u3042\u308b\u3088\u3046\u3067\u3059\u3002\u6700\u3082\u78ba\u4fe1\u3057\u3066\u3044\u308b\u611b\u597d\u5bb6\u306b\u3088\u308c\u3070\u3001\u3053\u306e\u30b9\u30d1\u30a4\u30b7\u30fc\u306a\u30af\u30ed\u30ef\u30c3\u30b5\u30f3\u306f\u591a\u304f\u306e\u75c5\u6c17\u306e\u6cbb\u7652\u306b\u52b9\u679c\u7684\u3067\u3042\u308b\u304c\u3001\u6700\u3082\u61d0\u7591\u7684\u306a\u4eba\u3005\u306b\u3088\u308c\u3070\u3001\u9577\u671f\u306b\u308f\u305f\u308b\u6442\u53d6\u306f\u80c3\u8178\u306e\u708e\u75c7\u3084\u708e\u75c7\u3092\u5f15\u304d\u8d77\u3053\u3059\u53ef\u80fd\u6027\u304c\u3042\u308b\u3068\u3044\u3046\u3002\u3057\u304b\u3057\u3001\u30d3\u30bf\u30df\u30f3\uff08\u7279\u306bC\uff09\u304c\u8c4a\u5bcc\u306b\u542b\u307e\u308c\u3066\u3044\u308b\u3053\u3068\u3001\u30d3\u30bf\u30df\u30f3P\u306e\u304a\u304b\u3052\u3067\u5faa\u74b0\u3092\u6539\u5584\u3059\u308b\u80fd\u529b\u3001\u307e\u305f\u306f\u30ec\u30b7\u30c1\u30f3\u306e\u304a\u304b\u3052\u3067\u8840\u4e2d\u30b3\u30ec\u30b9\u30c6\u30ed\u30fc\u30eb\u3092\u4e0b\u3052\u308b\u80fd\u529b\u304c\u79d1\u5b66\u306b\u3088\u3063\u3066\u78ba\u8a8d\u3055\u308c\u3066\u3044\u307e\u3059\u3002<\/p>\n\n\n\n
\u3057\u305f\u304c\u3063\u3066\u3001\u5510\u8f9b\u5b50\u304c\u5e38\u306b\u30b9\u30d1\u30a4\u30b9\u306e\u4e2d\u306b\u3001\u3064\u307e\u308a\u85ac\u52b9\u306e\u3042\u308b\u690d\u7269\u88fd\u54c1\u306e\u4e2d\u306b\u542b\u307e\u308c\u3066\u3044\u308b\u3053\u3068\u306f\u5076\u7136\u3067\u306f\u3042\u308a\u307e\u305b\u3093\uff08\u300c\u30b9\u30da\u30c4\u30a3\u30a2\u30fc\u30ec\u300d\u3068\u3044\u3046\u7528\u8a9e\u306f\u85ac\u5264\u5e2b\u306b\u76f8\u5f53\u3057\u307e\u3059\uff09\u3002\u4eba\u6c17\u306e\u4f1d\u7d71\u3067\u306f\u3001\u8131\u6bdb\u3001\u30ea\u30a6\u30de\u30c1\u3001\u75d4\u3001\u50b7\u306b\u5bfe\u3059\u308b\u4f7f\u7528\u3055\u3048\u63a8\u5968\u3057\u3066\u3044\u307e\u3059\u3002\u305d\u3057\u3066\u3001\u30a8\u30c3\u30c8\u30fc\u30ec\u30fb\u30ea\u30a6\u30cb\u304c\u8a2d\u7acb\u3057\u3001\u30a4\u30bf\u30ea\u30a2\u306b\u3055\u307e\u3056\u307e\u306a\u652f\u5e97\u3092\u6301\u3064\u300c\u30af\u30e9\u30d6\u30fb\u30c7\u30eb\u30fb\u30b5\u30f3\u30da\u30da\u30ed\u30f3\u30c1\u30fc\u30ce\u300d\u306e\u30e1\u30f3\u30d0\u30fc\u306b\u3088\u308b\u3068\u3001\u30b9\u30d1\u30a4\u30b7\u30fc\u306a\u30af\u30ed\u30ef\u30c3\u30b5\u30f3\u306f\u55ab\u7159\u3092\u6cbb\u3057\u3001\u5bff\u547d\u3092\u5ef6\u3070\u3059\u3053\u3068\u3055\u3048\u3042\u308b\u3068\u3044\u3046\u3002\u3064\u307e\u308a\u3001\u3069\u3093\u306a\u597d\u307f\u306b\u3082\u5408\u3046\u3082\u306e\u304c\u3042\u308b\u3068\u3044\u3046\u3053\u3068\u3067\u3059\u304c\u3001\u3060\u304b\u3089\u3053\u305d\u3001\u3053\u306e\u30b9\u30d1\u30a4\u30b9\u306b\u3064\u3044\u3066\u6d41\u901a\u3059\u308b\u30cb\u30e5\u30fc\u30b9\u306e\u91cf\u306b\u4eca\u3059\u3050\u4f55\u3089\u304b\u306e\u79e9\u5e8f\u3092\u4e0e\u3048\u59cb\u3081\u308b\u3053\u3068\u3092\u304a\u52e7\u3081\u3057\u307e\u3059\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\n
LE PIANTE DELLA SALUTE<\/h2>\n\n\n\nHealth plants – \u5065\u5eb7\u690d\u7269<\/h4>\n\n\n\n
\n\n\n\n\n\nGaleno, celebre medico dell’antichit\u00e0, soleva ripetere che “il miglior medico \u00e8 la natura perch\u00e9 guarisce i tre quarti di tutte le malattie”.<\/p>\n\n\n\n
Oggigiorno la scienza svolge un ruolo fondamentale nella prevenzione e nella cura delle pi\u00f9 diverse patologie, ma ci\u00f2 non significa che non siano tuttora validi i vecchi rimedi a base di erbe, gli stessi che i nostri bisnonni ci hanno tramandato. La fitoterapia si occupa appunto di medicina “verde”, cio\u00e8 di curare in modo semplice e naturale utilizzando sostanze vegetali. Ci\u00f2, non significa, per\u00f2, che chiunque se ne possa occupare con troppa faciloneria. \u00c8 vero che, bench\u00e9 siano disponibili esperti qualificati in qualunque citt\u00e0, spesso non occorre essere erboristi per prepararsi in casa qualche semplice tisana, ma \u00e8 molto importante agire sempre con cautela e attenersi alle indicazioni esposte nelle ricette. E comunque, se il malanno \u00e8 serio, soltanto dopo aver consultato un medico.<\/p>\n\n\n\n
La fitoterapia infatti, non agisce in contrasto con la scienza e la medicina moderna, come taluni credono, ma in sintonia con essa. Bench\u00e9 al giorno d’oggi l’industria farmaceutica tenda a prediligere i prodotti chimici e le sostanze sintetiche, non va dimenticato che molti farmaci derivano da sostanze vegetali: i cortisonici dalla radice di patata, per esempio, alcuni anestetici dall’olio di eugenolo, ossia dal chiodo di garofano, e gli antibiotici, come la famosa penicillina, da muffe di origine vegetale. Va detto che un preparato fitoterapico, solitamente, ha un tempo d’azione pi\u00f9 lento di un prodotto chimico ma, spesso, presenta minori effetti collaterali. Ci\u00f2 non deve per\u00f2 illudere sull’innocuit\u00e0 di qualunque sostanza vegetale. Premessoche ogni individuo puo rispondere con impreviste reazioni allergiche anche alla piu inoffensiva delle erbe, non dimentichiamo che anche tra le piante esistono specie nocive o che comunque devono essere trattate con cautela. Un esempio banale?<\/p>\n<\/div>\n\n\n\n
\nGalen, a famous doctor of antiquity, used to repeat that “the best doctor is nature because it heals three-quarters of all diseases”.<\/p>\n\n\n\n
Nowadays science plays a fundamental role in the prevention and treatment of the most diverse pathologies, but this does not mean that the old herbal remedies are not still valid, the same ones that our great-grandparents handed down to us. Phytotherapy deals with “green” medicine, that is, treating in a simple and natural way using plant substances. This does not mean, however, that anyone can deal with it too easily. It is true that, although qualified experts are available in any city, it is often not necessary to be a herbalist to prepare some simple herbal tea at home, but it is very important to always act with caution and follow the instructions given in the recipes. And in any case, if the illness is serious, only after consulting a doctor.<\/p>\n\n\n\n
In fact, phytotherapy does not act in contrast with science and modern medicine, as some believe, but in harmony with it. Although nowadays the pharmaceutical industry tends to favor chemicals and synthetic substances, it should not be forgotten that many drugs are derived from plant substances: cortisone from potato root, for example, some anesthetics from eugenol oil, that is, from the clove, and antibiotics, such as the famous penicillin, from molds of plant origin. It must be said that a phytotherapeutic preparation usually has a slower action time than a chemical product but often has fewer side effects. However, this should not mislead us about the harmlessness of any vegetal substance. Given that every individual can respond with unexpected allergic reactions to even the most harmless of herbs, let’s not forget that even among plants there are species that are harmful or which in any case must be treated with caution. A trivial example?<\/p>\n<\/div>\n\n\n\n
\n\u53e4\u4ee3\u306e\u6709\u540d\u306a\u533b\u5e2b\u30ac\u30ec\u30ce\u30b9\u306f\u3001\u300c\u6700\u826f\u306e\u533b\u8005\u306f\u81ea\u7136\u3067\u3042\u308b\u3002\u306a\u305c\u306a\u3089\u81ea\u7136\u306f\u3059\u3079\u3066\u306e\u75c5\u6c17\u306e 4 \u5206\u306e 3 \u3092\u6cbb\u3059\u304b\u3089\u3067\u3042\u308b\u300d\u3068\u7e70\u308a\u8fd4\u3057\u8ff0\u3079\u3066\u3044\u307e\u3057\u305f\u3002<\/p>\n\n\n\n
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\u5b9f\u969b\u3001\u690d\u7269\u7642\u6cd5\u306f\u3001\u4e00\u90e8\u306e\u4eba\u304c\u4fe1\u3058\u3066\u3044\u308b\u3088\u3046\u306b\u3001\u79d1\u5b66\u3084\u73fe\u4ee3\u533b\u5b66\u3068\u306f\u5bfe\u7167\u7684\u306b\u4f5c\u7528\u3059\u308b\u306e\u3067\u306f\u306a\u304f\u3001\u79d1\u5b66\u3084\u73fe\u4ee3\u533b\u5b66\u3068\u8abf\u548c\u3057\u3066\u4f5c\u7528\u3057\u307e\u3059\u3002\u4eca\u65e5\u3001\u88fd\u85ac\u696d\u754c\u306f\u5316\u5b66\u7269\u8cea\u3084\u5408\u6210\u7269\u8cea\u3092\u597d\u3080\u50be\u5411\u306b\u3042\u308a\u307e\u3059\u304c\u3001\u591a\u304f\u306e\u533b\u85ac\u54c1\u304c\u690d\u7269\u7269\u8cea\u306b\u7531\u6765\u3057\u3066\u3044\u308b\u3053\u3068\u3092\u5fd8\u308c\u3066\u306f\u306a\u308a\u307e\u305b\u3093\u3002\u305f\u3068\u3048\u3070\u3001\u30b8\u30e3\u30ac\u30a4\u30e2\u306e\u6839\u304b\u3089\u306e\u30b3\u30eb\u30c1\u30be\u30f3\u3001\u30aa\u30a4\u30b2\u30ce\u30fc\u30eb\u6cb9\u3001\u3064\u307e\u308a\u30af\u30ed\u30fc\u30d6\u304b\u3089\u306e\u4e00\u90e8\u306e\u9ebb\u9154\u85ac\u3001\u304a\u3088\u3073\u6297\u751f\u7269\u8cea\u3067\u3059\u3002 \u3001\u6709\u540d\u306a\u30da\u30cb\u30b7\u30ea\u30f3\u306a\u3069\u3001\u690d\u7269\u7531\u6765\u306e\u30ab\u30d3\u304b\u3089\u4f5c\u3089\u308c\u307e\u3059\u3002\u690d\u7269\u7642\u6cd5\u88fd\u5264\u306f\u901a\u5e38\u3001\u5316\u5b66\u88fd\u54c1\u3088\u308a\u3082\u4f5c\u7528\u6642\u9593\u304c\u9045\u3044\u3082\u306e\u306e\u3001\u591a\u304f\u306e\u5834\u5408\u526f\u4f5c\u7528\u304c\u5c11\u306a\u3044\u3068\u8a00\u308f\u306a\u3051\u308c\u3070\u306a\u308a\u307e\u305b\u3093\u3002\u3057\u304b\u3057\u3001\u3053\u306e\u3053\u3068\u306f\u3001\u3044\u304b\u306a\u308b\u690d\u7269\u6027\u7269\u8cea\u3082\u7121\u5bb3\u3067\u3042\u308b\u3068\u3044\u3046\u8aa4\u89e3\u3092\u62db\u304f\u3079\u304d\u3067\u306f\u3042\u308a\u307e\u305b\u3093\u3002\u6700\u3082\u7121\u5bb3\u306a\u30cf\u30fc\u30d6\u3067\u3042\u3063\u3066\u3082\u3001\u3059\u3079\u3066\u306e\u4eba\u304c\u4e88\u671f\u305b\u306c\u30a2\u30ec\u30eb\u30ae\u30fc\u53cd\u5fdc\u3092\u793a\u3059\u53ef\u80fd\u6027\u304c\u3042\u308b\u3053\u3068\u3092\u8003\u3048\u308b\u3068\u3001\u690d\u7269\u306e\u4e2d\u306b\u3082\u6709\u5bb3\u306a\u7a2e\u3001\u307e\u305f\u306f\u3044\u305a\u308c\u306b\u3057\u3066\u3082\u6ce8\u610f\u3057\u3066\u6271\u308f\u306a\u3051\u308c\u3070\u306a\u3089\u306a\u3044\u7a2e\u304c\u5b58\u5728\u3059\u308b\u3053\u3068\u3092\u5fd8\u308c\u306a\u3044\u3067\u304f\u3060\u3055\u3044\u3002\u4e9b\u7d30\u306a\u4f8b\u3067\u3059\u304b\uff1f<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\n<\/figure><\/div>\n\n\n
\n\n\n\nIL PREZZEMOLO – PARSLEY – \u30d1\u30bb\u30ea<\/h2>\n\n\n\n\n\nIl prezzemolo<\/strong>, un’erba che tutti conosciamo e che consumiamo abitualmente per aromatizzare insalate e pietanze, contiene un principio attivo, l’apiolo, che assunto in dosi eccessive pu\u00f2 diventare nocivo. Ci\u00f2 non significa che occorre bandire il prezzemolo dalla propria dieta ma soltanto che, nel preparare una tisana con le odorose foglie, (\u00e8 efficace in caso di mal di stomaco!) occorrer\u00e0 rispettare scrupolosamente le dosi indicate nella ricetta.<\/p>\n\n\n\nMa non \u00e8 tutto. Per sfruttare al meglio le propriet\u00e0 curative delle erbe \u00e8 indispensabile anche tener conto di alcune regole al momento della raccolta. Per esempio tutte le piante vanno raccolte tra la primavera e l’autunno, in giornate assolate e nella tarda mattinata, perch\u00e9 foglie e fiori siano perfettamente asciutti. Vanno utilizzati inoltre solo gli esemplari pi\u00f9 belli e sani, che crescono in zone poco trafficate e quindi poco inquinate. Nel caso specifico del peperoncino il periodo di raccolta pi\u00f9 indicato corrisponde alla tarda estate, quando le bacche sono perfettamente mature, rosse e carnose. Evitate, infine, di strappare brutalmente gambi e foglie e, se vi \u00e8 possibile, anche di utilizzare attrezzi metallici come forbici o coltelli. Secondo gli erboristi pi\u00f9 esperti ogni stelo, ogni fiore, deve essere delicatamente staccato con le mani e quindi maneggiato con cura e riposto in un cesto. Perch\u00e9 se avete deciso di utilizzare le piante dovete anche ricordare che i migliori risultati si conseguono iniziando a rispettarle.<\/p>\n<\/div>\n\n\n\n
\nParsley, an herb that we all know and that we usually consume to flavor salads and dishes, contains an active ingredient, apiol, which when taken in excessive doses can become harmful. This does not mean that you need to ban parsley from your diet but only that, when preparing a herbal tea with the fragrant leaves (it is effective in case of stomach ache!) you will need to scrupulously respect the doses indicated in the recipe.<\/p>\n\n\n\n
But that is not all. To make the most of the healing properties of herbs it is also essential to take into account some rules at the time of harvesting. For example, all plants must be harvested between spring and autumn, on sunny days and in the late morning, so that the leaves and flowers are perfectly dry. Furthermore, only the most beautiful and healthy specimens should be used, which grow in areas with little traffic and therefore little pollution. In the specific case of chili pepper, the most suitable harvest period corresponds to late summer, when the berries are perfectly ripe, red and fleshy. Finally, avoid brutally tearing stems and leaves and, if possible, also avoid using metal tools such as scissors or knives. According to the most expert herbalists, each stem, each flower, must be delicately detached with the hands and then handled with care and placed in a basket. Because if you have decided to use plants you must also remember that the best results are achieved by starting to respect them.<\/p>\n<\/div>\n\n\n\n
\n\u30d1\u30bb\u30ea\u306f\u8ab0\u3082\u304c\u77e5\u3063\u3066\u304a\u308a\u3001\u30b5\u30e9\u30c0\u3084\u6599\u7406\u306e\u5473\u4ed8\u3051\u306b\u3088\u304f\u6442\u53d6\u3059\u308b\u30cf\u30fc\u30d6\u3067\u3059\u304c\u3001\u6709\u52b9\u6210\u5206\u3067\u3042\u308b\u30a2\u30d4\u30aa\u30fc\u30eb\u304c\u542b\u307e\u308c\u3066\u304a\u308a\u3001\u904e\u5270\u306b\u6442\u53d6\u3059\u308b\u3068\u6709\u5bb3\u306b\u306a\u308b\u53ef\u80fd\u6027\u304c\u3042\u308a\u307e\u3059\u3002\u3053\u308c\u306f\u30d1\u30bb\u30ea\u3092\u98df\u4e8b\u304b\u3089\u7981\u6b62\u3059\u308b\u5fc5\u8981\u304c\u3042\u308b\u3068\u3044\u3046\u610f\u5473\u3067\u306f\u306a\u304f\u3001\u9999\u308a\u306e\u3088\u3044\u8449\u3067\u30cf\u30fc\u30d6\u30c6\u30a3\u30fc\u3092\u4f5c\u308b\u3068\u304d\uff08\u8179\u75db\u306e\u5834\u5408\u306b\u52b9\u679c\u7684\u3067\u3059\uff01\uff09\u3001\u30ec\u30b7\u30d4\u306b\u793a\u3055\u308c\u3066\u3044\u308b\u7528\u91cf\u3092\u6ce8\u610f\u6df1\u304f\u5b88\u308b\u5fc5\u8981\u304c\u3042\u308b\u3068\u3044\u3046\u3053\u3068\u3060\u3051\u3067\u3059\u3002<\/p>\n\n\n\n
\u3057\u304b\u3057\u3001\u305d\u308c\u3060\u3051\u3067\u306f\u3042\u308a\u307e\u305b\u3093\u3002\u30cf\u30fc\u30d6\u306e\u6cbb\u7652\u7279\u6027\u3092\u6700\u5927\u9650\u306b\u6d3b\u7528\u3059\u308b\u306b\u306f\u3001\u53ce\u7a6b\u6642\u306b\u3044\u304f\u3064\u304b\u306e\u30eb\u30fc\u30eb\u3092\u8003\u616e\u3059\u308b\u3053\u3068\u3082\u4e0d\u53ef\u6b20\u3067\u3059\u3002\u305f\u3068\u3048\u3070\u3001\u3059\u3079\u3066\u306e\u690d\u7269\u306f\u6625\u304b\u3089\u79cb\u306e\u9593\u3001\u6674\u308c\u305f\u65e5\u306e\u65e9\u671d\u306b\u53ce\u7a6b\u3057\u3001\u8449\u3068\u82b1\u304c\u5b8c\u5168\u306b\u4e7e\u71e5\u3059\u308b\u3088\u3046\u306b\u3059\u308b\u5fc5\u8981\u304c\u3042\u308a\u307e\u3059\u3002\u3055\u3089\u306b\u3001\u4ea4\u901a\u91cf\u304c\u5c11\u306a\u304f\u6c5a\u67d3\u306e\u5c11\u306a\u3044\u5730\u57df\u3067\u80b2\u3064\u3001\u6700\u3082\u7f8e\u3057\u304f\u5065\u5eb7\u7684\u306a\u6a19\u672c\u306e\u307f\u3092\u4f7f\u7528\u3059\u308b\u5fc5\u8981\u304c\u3042\u308a\u307e\u3059\u3002\u5510\u8f9b\u5b50\u306e\u5834\u5408\u3001\u53ce\u7a6b\u306b\u6700\u3082\u9069\u3057\u305f\u6642\u671f\u306f\u3001\u679c\u5b9f\u304c\u5b8c\u5168\u306b\u719f\u3057\u3066\u8d64\u304f\u8089\u539a\u306b\u306a\u308b\u590f\u306e\u7d42\u308f\u308a\u306b\u76f8\u5f53\u3057\u307e\u3059\u3002\u6700\u5f8c\u306b\u3001\u830e\u3084\u8449\u3092\u4e71\u66b4\u306b\u5f15\u304d\u88c2\u304f\u3053\u3068\u306f\u907f\u3051\u3001\u53ef\u80fd\u3067\u3042\u308c\u3070\u30cf\u30b5\u30df\u3084\u30ca\u30a4\u30d5\u306a\u3069\u306e\u91d1\u5c5e\u88fd\u306e\u9053\u5177\u3092\u4f7f\u7528\u3059\u308b\u3053\u3068\u3082\u907f\u3051\u3066\u304f\u3060\u3055\u3044\u3002\u6700\u3082\u719f\u7df4\u3057\u305f\u85ac\u8349\u5b66\u8005\u306b\u3088\u308b\u3068\u3001\u5404\u830e\u3001\u5404\u82b1\u306f\u624b\u3067\u614e\u91cd\u306b\u5207\u308a\u96e2\u3055\u308c\u3001\u614e\u91cd\u306b\u6271\u308f\u308c\u3001\u30d0\u30b9\u30b1\u30c3\u30c8\u306b\u5165\u308c\u3089\u308c\u307e\u3059\u3002\u690d\u7269\u3092\u4f7f\u7528\u3059\u308b\u3053\u3068\u306b\u6c7a\u3081\u305f\u5834\u5408\u306f\u3001\u305d\u308c\u3089\u3092\u5c0a\u91cd\u3057\u59cb\u3081\u308b\u3053\u3068\u3067\u6700\u826f\u306e\u7d50\u679c\u304c\u5f97\u3089\u308c\u308b\u3053\u3068\u3082\u899a\u3048\u3066\u304a\u304f\u5fc5\u8981\u304c\u3042\u308b\u304b\u3089\u3067\u3059\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nLE PREPARAZIONI MEDICINALI<\/h2>\n\n\n\nMedicinal Preparations \u533b\u85ac\u54c1<\/h4>\n\n\n\n\n\nChi \u00e8 gi\u00e0 esperto di fitoterapia non avr\u00e0 problemi a comprendere termini come infuso, decotto, macerazione e cataplasma. Ma poich\u00e9 questo Blog \u00e8 indirizzato forse pi\u00f9 agli amanti del peperoncino in s\u00e9 che non agli appassionati di erboristeria ho creduto utile chiarire dettagliatamente il significato delle varie preparazioni medicinali.<\/p>\n<\/div>\n\n\n\n
\nThose who are already experts in phytotherapy will have no problem understanding terms such as infusion, decoction, maceration and poultice. But since this blog is perhaps aimed more at lovers of chilli pepper itself than at herbal medicine enthusiasts, I thought it useful to clarify in detail the meaning of the various medicinal preparations.<\/p>\n<\/div>\n\n\n\n
\n\u3059\u3067\u306b\u690d\u7269\u7642\u6cd5\u306e\u5c02\u9580\u5bb6\u3067\u3042\u308c\u3070\u3001\u6ce8\u5165\u3001\u714e\u3058\u85ac\u3001\u6d78\u8edf\u3001\u6e7f\u5e03\u306a\u3069\u306e\u7528\u8a9e\u3092\u554f\u984c\u306a\u304f\u7406\u89e3\u3067\u304d\u308b\u3067\u3057\u3087\u3046\u3002\u3057\u304b\u3057\u3001\u3053\u306e\u30d6\u30ed\u30b0\u306f\u304a\u305d\u3089\u304f\u6f22\u65b9\u85ac\u611b\u597d\u5bb6\u3088\u308a\u3082\u5510\u8f9b\u5b50\u81ea\u4f53\u306e\u611b\u597d\u5bb6\u3092\u5bfe\u8c61\u3068\u3057\u3066\u3044\u308b\u306e\u3067\u3001\u3055\u307e\u3056\u307e\u306a\u85ac\u306e\u610f\u5473\u3092\u8a73\u7d30\u306b\u660e\u3089\u304b\u306b\u3059\u308b\u3053\u3068\u306f\u6709\u76ca\u3060\u3068\u601d\u3044\u307e\u3057\u305f\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nINFUSO O TISANA<\/h2>\n\n\n\nInfusion or Tea – \u714e\u3058\u85ac\u307e\u305f\u306f\u304a\u8336<\/h2>\n\n\n\n<\/figure><\/div>\n\n\n
\n\n\n\n\n\nSi prepara versando sopra il vegetale essiccato, pestato, o sminuzzato una tazza d’acqua bollente. Quindi si copre con un coperchio, si lascia in infusione per una decina di minuti circa (oppure il tempo espressamente indicato nella ricetta) e quindi si filtra e si beve. Se desiderate dolcificare utilizzate sempre del miele in sostituzione dello zucchero.<\/p>\n<\/div>\n\n\n\n
\nIt is prepared by pouring a cup of boiling water over the dried, crushed or chopped vegetable. Then it is covered with a lid, left to infuse for about ten minutes (or the time expressly indicated in the recipe) and then filtered and drunk. If you want to sweeten, always use honey instead of sugar.<\/p>\n<\/div>\n\n\n\n
\n\u4e7e\u71e5\u3001\u7c89\u7815\u3001\u307e\u305f\u306f\u523b\u3093\u3060\u91ce\u83dc\u306b\u30ab\u30c3\u30d71\u676f\u306e\u71b1\u6e6f\u3092\u6ce8\u3050\u3053\u3068\u306b\u3088\u3063\u3066\u8abf\u88fd\u3055\u308c\u307e\u3059\u3002\u6b21\u306b\u3001\u84cb\u3092\u3057\u3066\u7d0410\u5206\u9593\uff08\u307e\u305f\u306f\u30ec\u30b7\u30d4\u306b\u660e\u793a\u3055\u308c\u3066\u3044\u308b\u6642\u9593\uff09\u6ce8\u5165\u3057\u3066\u304b\u3089\u3001\u6ffe\u3057\u3066\u98f2\u307f\u307e\u3059\u3002\u7518\u307f\u3092\u52a0\u3048\u305f\u3044\u5834\u5408\u306f\u3001\u7802\u7cd6\u306e\u4ee3\u308f\u308a\u306b\u5fc5\u305a\u8702\u871c\u3092\u4f7f\u7528\u3057\u3066\u304f\u3060\u3055\u3044\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nDECOTTO<\/h2>\n\n\n\nDecoction\u714e\u3058\u85ac<\/h4>\n\n\n\n<\/figure><\/div>\n\n\n
\n\n\n\n\n\nVi occorrer\u00e0 una pentola di terracotta oppure smaltata per mettere a scaldare dell’acqua. Quando bolle gettate le erbe, abbassate il fuoco, coperchiate e lasciate cuocere dai quindici ai trenta minuti. Quindi filtrate e bevete.<\/p>\n<\/div>\n\n\n\n
\nYou will need a terracotta or enamel pot to heat some water. When it boils, throw in the herbs, lower the heat, cover, and leave to cook for fifteen to thirty minutes. Then filter and drink.<\/p>\n<\/div>\n\n\n\n
\n\u6c34\u3092\u52a0\u71b1\u3059\u308b\u306b\u306f\u30c6\u30e9\u30b3\u30c3\u30bf\u307e\u305f\u306f\u30db\u30fc\u30ed\u30fc\u306e\u934b\u304c\u5fc5\u8981\u3067\u3059\u3002\u6cb8\u9a30\u3057\u305f\u3089\u30cf\u30fc\u30d6\u3092\u5165\u308c\u3001\u706b\u3092\u5f31\u3081\u3001\u84cb\u3092\u3057\u306615\u301c30\u5206\u9593\u716e\u307e\u3059\u3002<\/p>\n\n\n\n
\u305d\u306e\u5f8c\u6ffe\u3057\u3066\u98f2\u307f\u307e\u3059\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nSUCCO <\/h2>\n\n\n\n Juice-\u30b8\u30e5\u30fc\u30b9<\/h4>\n\n\n\n
\n\n\n\n<\/figure><\/div>\n\n\n\n\nPestate il vegetale fresco in un mortaio fino ad estrarne tutto il succo. Oppure potete utilizzare la centrifuga elettrica. Ricordate comunque che il succo si conserva per breve tempo e deve essere riposto in frigorifero.<\/p>\n<\/div>\n\n\n\n
\nPound the fresh vegetable in a mortar until all the juice is extracted. Or you can use the electric centrifuge. However, remember that the juice lasts for a short time and must be stored in the refrigerator.<\/p>\n<\/div>\n\n\n\n
\n\u65b0\u9bae\u306a\u91ce\u83dc\u3092\u4e73\u9262\u3067\u3001\u6c41\u304c\u3059\u3079\u3066\u62bd\u51fa\u3055\u308c\u308b\u307e\u3067\u53e9\u304d\u307e\u3059\u3002\u307e\u305f\u306f\u3001\u96fb\u6c17\u9060\u5fc3\u5206\u96e2\u6a5f\u3092\u4f7f\u7528\u3059\u308b\u3053\u3068\u3082\u3067\u304d\u307e\u3059\u3002\u305f\u3060\u3057\u3001\u30b8\u30e5\u30fc\u30b9\u306e\u4fdd\u5b58\u671f\u9593\u306f\u77ed\u3044\u305f\u3081\u3001\u51b7\u8535\u5eab\u3067\u4fdd\u7ba1\u3059\u308b\u5fc5\u8981\u304c\u3042\u308b\u3053\u3068\u306b\u6ce8\u610f\u3057\u3066\u304f\u3060\u3055\u3044\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nOLIO AROMATICO<\/h2>\n\n\n\nAromatic oil-\u30a2\u30ed\u30de\u30aa\u30a4\u30eb<\/h4>\n\n\n\n<\/figure><\/div>\n\n\n\n\nInfilate in una bottiglia preferibilmente di vetro scuro le erbe aromatiche e poi coprite con olio d’oliva fino all’orlo. Tappate e conservate il preparato in un luogo buio e fresco per una settimana. Trascorso tale tempo potrete iniziare ad utilizzarlo.<\/p>\n<\/div>\n\n\n\n
\nPlace the aromatic herbs in a bottle, preferably made of dark glass, and then cover with olive oil up to the brim. Cap and store the preparation in a dark, cool place for a week. After this time you can start using it.<\/p>\n<\/div>\n\n\n\n
\n\u9999\u308a\u8c4a\u304b\u306a\u30cf\u30fc\u30d6\u3092\u74f6\uff08\u3067\u304d\u308c\u3070\u6fc3\u3044\u8272\u306e\u30ac\u30e9\u30b9\u88fd\uff09\u306b\u5165\u308c\u3001\u30aa\u30ea\u30fc\u30d6\u30aa\u30a4\u30eb\u3092\u7e01\u307e\u3067\u6ce8\u304e\u307e\u3059\u3002\u30ad\u30e3\u30c3\u30d7\u3092\u3057\u3066\u3001\u6697\u304f\u6dbc\u3057\u3044\u5834\u6240\u306b 1 \u9031\u200b\u200b\u9593\u4fdd\u7ba1\u3057\u307e\u3059\u3002\u3053\u306e\u6642\u9593\u304c\u7d4c\u904e\u3059\u308b\u3068\u3001\u4f7f\u7528\u3092\u958b\u59cb\u3067\u304d\u307e\u3059\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nOLIO MEDICAMENTOSO<\/h2>\n\n\n\nMedicated oil -\u85ac\u7528\u30aa\u30a4\u30eb<\/h4>\n\n\n\n<\/figure><\/div>\n\n\n\n\nInfilate le erbe in una bottiglia di vetro trasparente e coprite fino all’orlo con olio di semi. Lasciate il recipiente sotto il sole per circa tre settimane e poi utilizzate il liquido per farne frizioni o massaggi.<\/p>\n<\/div>\n\n\n\n
\nPlace the herbs in a transparent glass bottle and cover to the brim with seed oil. Leave the container under the sun for about three weeks and then use the liquid to make rubs or massages.<\/p>\n<\/div>\n\n\n\n
\n\u30cf\u30fc\u30d6\u3092\u900f\u660e\u306a\u30ac\u30e9\u30b9\u74f6\u306b\u5165\u308c\u3001\u30b7\u30fc\u30c9\u30aa\u30a4\u30eb\u3092\u3075\u3061\u307e\u3067\u6ce8\u304e\u307e\u3059\u3002\u5bb9\u5668\u3092\u592a\u967d\u306e\u4e0b\u306b\u7d04 3 \u9031\u9593\u653e\u7f6e\u3057\u3001\u305d\u306e\u5f8c\u6db2\u4f53\u3092\u3053\u3059\u3063\u305f\u308a\u30de\u30c3\u30b5\u30fc\u30b8\u3057\u305f\u308a\u3059\u308b\u305f\u3081\u306b\u4f7f\u7528\u3057\u307e\u3059\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nTINTURA ALCOLICA<\/h2>\n\n\n\nAlcoholic tincture\u30a2\u30eb\u30b3\u30fc\u30eb\u30c1\u30f3\u30ad\u5264<\/h4>\n\n\n\n<\/figure><\/div>\n\n\n
\n\n\n\n\n\nSi tratta di una macerazione di erbe in una determinata quantit\u00e0 di vino bianco, oppure di grappa, oppure di alcol a 60\u00b0.<\/p>\n<\/div>\n\n\n\n
\n.It is a maceration of herbs in a certain quantity of white wine, or grappa, or 60\u00b0 alcohol.<\/p>\n<\/div>\n\n\n\n
\n\u3053\u308c\u306f\u3001\u4e00\u5b9a\u91cf\u306e\u767d\u30ef\u30a4\u30f3\u3001\u30b0\u30e9\u30c3\u30d1\u3001\u307e\u305f\u306f 60 \u5ea6\u306e\u30a2\u30eb\u30b3\u30fc\u30eb\u306b\u30cf\u30fc\u30d6\u3092\u6d78\u6f2c\u3057\u305f\u3082\u306e\u3067\u3059\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nUNGUENTO<\/h2>\n\n\n\nOintment \u8edf\u818f<\/h4>\n\n\n\n\n\nEstraete dal vegetale il succo che contiene, pestandolo in un mortaio o triturandolo. Versate tale succo in olio bollente e fate friggere qualche istante, quindi lasciate riposare per dodici ore. Trascorso tale tempo tornate a riscaldare il preparato e quando \u00e8 liquido filtratelo accurata- mente. Utilizzate l’unguento per farne dei massaggi.<\/p>\n<\/div>\n\n\n\n
\nExtract the juice it contains from the vegetable by crushing it in a mortar or grinding it. Pour this juice into boiling oil and fry for a few moments, then leave to rest for twelve hours. After this time, heat the preparation again and when it is liquid, filter it carefully. Use the ointment for massages.<\/p>\n<\/div>\n\n\n\n
\n\u91ce\u83dc\u3092\u4e73\u9262\u3067\u6f70\u3059\u304b\u3059\u308a\u3064\u3076\u3057\u3066\u3001\u91ce\u83dc\u306b\u542b\u307e\u308c\u308b\u6c41\u3092\u62bd\u51fa\u3057\u307e\u3059\u3002\u3053\u306e\u30b8\u30e5\u30fc\u30b9\u3092\u6cb8\u9a30\u3057\u305f\u6cb9\u306b\u6ce8\u304e\u3001\u6570\u5206\u9593\u63da\u3052\u300112\u6642\u9593\u653e\u7f6e\u3057\u307e\u3059\u3002\u3053\u306e\u6642\u9593\u304c\u7d4c\u904e\u3057\u305f\u3089\u3001\u8abf\u88fd\u7269\u3092\u518d\u5ea6\u52a0\u71b1\u3057\u3001\u6db2\u4f53\u306b\u306a\u3063\u305f\u3089\u3001\u6ce8\u610f\u6df1\u304f\u6ffe\u904e\u3057\u307e\u3059\u3002\u30de\u30c3\u30b5\u30fc\u30b8\u306b\u306f\u8edf\u818f\u3092\u4f7f\u7528\u3057\u3066\u304f\u3060\u3055\u3044\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nCATAPLASMA<\/h2>\n\n\n\n\u6e7f\u5e03 Poultice<\/h4>\n\n\n\n<\/figure><\/div>\n\n\n\n\nScaldate a vapore le erbe che vi occorrono, osservando un tempo doppio se si tratta di vegetali essiccati. Quindi deponete le erbe ancora calde in una garza sterile e appoggiatela sopra la parte del corpo interessata.<\/p>\n<\/div>\n\n\n\n
\nSteam heat the herbs you need, observing double the time if they are dried vegetables. Then place the herbs while still warm in sterile gauze and place it over the affected part of the body.<\/p>\n<\/div>\n\n\n\n
\n\u5fc5\u8981\u306a\u30cf\u30fc\u30d6\u3092\u84b8\u6c17\u3067\u52a0\u71b1\u3057\u307e\u3059\u3002\u4e7e\u71e5\u91ce\u83dc\u306e\u5834\u5408\u306f 2 \u500d\u306e\u6642\u9593\u3092\u89b3\u5bdf\u3057\u307e\u3059\u3002\u6b21\u306b\u3001\u6e29\u304b\u3044\u3046\u3061\u306b\u30cf\u30fc\u30d6\u3092\u6ec5\u83cc\u30ac\u30fc\u30bc\u306b\u5165\u308c\u3001\u4f53\u306e\u60a3\u90e8\u306b\u7f6e\u304d\u307e\u3059\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nORIGINI E STORIA DEL PEPERONCINO<\/h2>\n\n\n\nOrigins and history of chili pepper \u5510\u8f9b\u5b50\u306e\u8d77\u6e90\u3068\u6b74\u53f2<\/h4>\n\n\n\n<\/figure><\/div>\n\n\n\n\nL’utilizzo del peperoncino si diffonde in seguito alle grandi esplorazioni del pianeta, e precisamente dopo il secondo viaggio di Cristoforo Colombo in America. Precedentemente, infatti, nessun antico testo greco, ebreo, arabo o cinese tratta di questa spezia. \u00c8 legittimo supporre, dunque, che in Europa il Capsicum (dal latino “capsa” cio\u00e8 scatola, riferito probabilmente alla bacca che contiene i semi) fosse del tutto sconosciuto.<\/p>\n\n\n\n
Nel 1514 Cristoforo Colombo torna dalle Americhe con le tre caravelle cariche di preziosi prodotti: dalla patata al mais, dal tabacco all’agave e, naturalmente, anche con un grande quantitativo di Chili, come veniva allora denominato, nelle Americhe, il peperoncino. Colombo lo importa da Haiti ma era senz’altro coltivato anche in Brasile e in Giamaica, forse addirittura in epoca precolombiana, poich\u00e9 se ne sono trovate testimonianze su alcune sculture di pietra tolteche.<\/p>\n\n\n\n
Nel vecchio continente il Capsicum riscuote un immediato successo proprio per il suo gusto intenso, piccante, cos\u00ec simile a quello del pepe, ricercatissima e costosa spezia importata dall’oriente, ma anche per altre indubbie qualit\u00e0. Diego Alvarez Chanca, medico spagnolo che accompagn\u00f2 Colombo nella seconda spedizione, si era gi\u00e0 reso conto, infatti, che oltre ad essere un ottimo condimento il peperoncino era estremamente efficace per conservare i cibi. E a quei tempi mantenere intatte nel tempo carni e pesci non era certo impresa facile!<\/p>\n\n\n\n
Il peperoncino venne quindi subito mescolato ai pi\u00f9 diversi preparati: l’aroma pungente, unito a quello delle altre spezie, tipo salvia, noce moscata, cumino e chiodo di garofano, mascherava perfettamente il gusto della decomposizione dell’alimento ma in pi\u00f9, grazie al grande potere antiossidante dal Capsicum, contribuiva a preservarlo pi\u00f9 a lungo.<\/p>\n\n\n\n
Mattioli, famoso medico senese, nel 1568 descrisse abbondantemente la nuova spezia nel suo trattato sulle piante, definendola Pepe d’India e Pepe cornuto o Siliquastro ed esaltandone le virt\u00f9 curative.<\/p>\n\n\n\n
Anche Castore Durante, nel 1585 in un nuovo erbario, elogia il gusto deciso del Capsicum giudicandolo migliore di quello del pepe, e suggerisce un eccellente condimento fatto di semi e bacche di peperoncino pestati e bolliti nel brodo. Ma c’\u00e8 senz’altro un’altra ragione per cui il Capsicum si diffuse tanto rapidamente in tutta Europa: era estremamente conveniente! Fino ad allora, infatti, le spezie erano esclusivo appannaggio dei ricchi, poich\u00e9 crescevano soltanto in oriente ed importarle costava moltissimo. Ma il peperoncino, che ama i climi caldi, ma non necessariamente esotici, lungo le sponde del Mediterraneo trov\u00f2 un habitat ideale e attecchi immediatamente. Le coltivazioni si diffusero quindi in tutto il sud d’Italia e nel nord d’Africa, dove tutt’oggi sono fiorenti e costituiscono una nota caratteristica.<\/p>\n\n\n\n
Anche i poveri ebbero dunque la loro preziosa spezia, che and\u00f2 ad insaporire e ad esaltare persino i cibi pi\u00f9 semplici, ma che divenne, soprattutto, un pratico medicinale. Non va dimenticato, infatti, che il fattore antiossidante del Capsicum giova anche agli esseri umani e soprattutto a quelli che vivono negli ambienti pi\u00f9 caldi, dove le fermentazioni alimentari sono un rischio frequente. Inoltre, in un periodo storico in cui le malattie da avitaminosi erano una piaga sociale, il peperoncino port\u00f2 immediato giovamento, essen- do tra i vegetali pi\u00f9 ricchi in tal senso. La fama della preziosa spezia si diffuse poi rapidamente anche verso l’Europa orientale. In Ungheria, dove viene consumata polverizzata e denominata “paprika” and\u00f2 ad insaporire addirittura il piatto nazionale, il famoso “gulasch” (vedi ricetta nell’ultimo capitolo). In India se ne coltivarono subito tre diverse variet\u00e0 e con grande successo, tant’\u00e8 che oggi, in questo Paese, si producono una quantit\u00e0 incredibile di peperoni d’ogni specie.<\/p>\n\n\n\n
Il “curry”, poi, molto utilizzato in oriente, non \u00e8 altro che una polvere aromatizzante a base di peperoncino rosso. In Cina invece, la piccante bacca diventa l’ingrediente principale per una salsa saporita che spesso sostituisce, in tavola, quella di soia. Insomma si pu\u00f2 ben dire che, tutt’oggi, la fama del peperoncino non ha confini.<\/p>\n<\/div>\n\n\n\n
\nThe use of chilli pepper spread following the great explorations of the planet, and precisely after the second voyage of Christopher Columbus to America. Previously, in fact, no ancient Greek, Jewish, Arabic or Chinese text deals with this spice. It is legitimate to assume, therefore, that in Europe Capsicum (from the Latin “capsa” meaning box, probably referring to the berry that contains the seeds) was completely unknown.<\/p>\n\n\n\n
In 1514 Christopher Columbus returned from the Americas with three caravels loaded with precious products: from potatoes to corn, from tobacco to agave and, naturally, also with a large quantity of Chili, as chili pepper was then called in the Americas. Columbus imported it from Haiti but it was certainly also cultivated in Brazil and Jamaica, perhaps even in pre-Columbian times, as evidence of it has been found on some Toltec stone sculptures.<\/p>\n\n\n\n
In the old continent, Capsicum enjoyed immediate success precisely because of its intense, spicy taste, so similar to that of pepper, a highly sought-after and expensive spice imported from the East, but also for other undoubted qualities. Diego Alvarez Chanca, a Spanish doctor who accompanied Columbus on the second expedition, had already realised, in fact, that in addition to being an excellent condiment, chili pepper was extremely effective for preserving food. And in those days, keeping meat and fish intact over time was certainly not an easy task!<\/p>\n\n\n\n
The chili pepper was then immediately mixed with the most diverse preparations: the pungent aroma, combined with that of other spices, such as sage, nutmeg, cumin and clove, perfectly masked the taste of the decomposition of the food but furthermore, thanks to the great antioxidant power from Capsicum, helped to preserve it for longer.<\/p>\n\n\n\n
Mattioli, a famous Sienese doctor, described the new spice in detail in his treatise on plants in 1568, calling it Prickly Pepper and Horned Pepper or Siliquastro and extolling its healing virtues.<\/p>\n\n\n\n
Even Castore Durante, in 1585 in a new herbarium, praised the strong taste of Capsicum, judging it to be better than that of pepper, and suggested an excellent condiment made of chilli seeds and berries crushed and boiled in broth. But there is certainly another reason why Capsicum spread so quickly throughout Europe: it was extremely convenient! Until then, in fact, spices were the exclusive prerogative of the rich, since they only grew in the East and importing them cost a lot. But the chili pepper, which loves warm but not necessarily exotic climates, found an ideal habitat along the shores of the Mediterranean and took root immediately. The cultivations then spread throughout southern Italy and northern Africa, where they are still thriving today and constitute a well-known characteristic.<\/p>\n\n\n\n
Even the poor therefore had their precious spice, which flavored and enhanced even the simplest foods, but which became, above all, a practical medicine. It should not be forgotten, in fact, that the antioxidant factor of Capsicum also benefits humans and especially those who live in warmer environments, where food fermentations are a frequent risk. Furthermore, in a historical period in which vitamin deficiency diseases were a social plague, chilli pepper brought immediate benefits, being among the richest vegetables in this sense. The fame of the precious spice then quickly spread to Eastern Europe. In Hungary, where it is consumed powdered and called “paprika”, it even flavored the national dish, the famous “goulash” (see recipe in the last chapter). In India, three different varieties were immediately cultivated with great success, so much so that today, in this country, an incredible quantity of peppers of every species are produced.<\/p>\n\n\n\n
The “curry”, then, widely used in the East, is nothing more than a flavoring powder based on red chili pepper. In China, however, the spicy berry becomes the main ingredient for a tasty sauce that often replaces soy sauce on the table. In short, it can be said that, even today, the fame of chilli pepper has no boundaries.<\/p>\n<\/div>\n\n\n\n
\n\u5510\u8f9b\u5b50\u306e\u4f7f\u7528\u306f\u3001\u5730\u7403\u306e\u5927\u63a2\u691c\u306e\u5f8c\u3001\u305d\u3057\u3066\u6b63\u78ba\u306b\u306f\u30af\u30ea\u30b9\u30c8\u30d5\u30a1\u30fc\u30fb\u30b3\u30ed\u30f3\u30d6\u30b9\u306e\u30a2\u30e1\u30ea\u30ab\u3078\u306e\u4e8c\u5ea6\u76ee\u306e\u822a\u6d77\u306e\u5f8c\u306b\u5e83\u304c\u308a\u307e\u3057\u305f\u3002\u5b9f\u969b\u3001\u3053\u308c\u307e\u3067\u3001\u53e4\u4ee3\u30ae\u30ea\u30b7\u30e3\u8a9e\u3001\u30e6\u30c0\u30e4\u8a9e\u3001\u30a2\u30e9\u30d3\u30a2\u8a9e\u3001\u4e2d\u56fd\u306e\u6587\u66f8\u3067\u3053\u306e\u30b9\u30d1\u30a4\u30b9\u3092\u6271\u3063\u305f\u3082\u306e\u306f\u3042\u308a\u307e\u305b\u3093\u3067\u3057\u305f\u3002\u3057\u305f\u304c\u3063\u3066\u3001\u30e8\u30fc\u30ed\u30c3\u30d1\u3067\u306f\u30c8\u30a6\u30ac\u30e9\u30b7\uff08\u7bb1\u3092\u610f\u5473\u3059\u308b\u30e9\u30c6\u30f3\u8a9e\u306e\u300c\u30ab\u30d7\u30b5\u300d\u306b\u7531\u6765\u3057\u3001\u304a\u305d\u3089\u304f\u7a2e\u5b50\u304c\u5165\u3063\u3066\u3044\u308b\u679c\u5b9f\u3092\u6307\u3059\uff09\u306f\u307e\u3063\u305f\u304f\u77e5\u3089\u308c\u3066\u3044\u306a\u304b\u3063\u305f\u3068\u8003\u3048\u308b\u306e\u304c\u6b63\u5f53\u3067\u3042\u308b\u3002<\/p>\n\n\n\n
1514 \u5e74\u3001\u30af\u30ea\u30b9\u30c8\u30d5\u30a1\u30fc \u30b3\u30ed\u30f3\u30d6\u30b9\u306f\u3001\u30b8\u30e3\u30ac\u30a4\u30e2\u304b\u3089\u30c8\u30a6\u30e2\u30ed\u30b3\u30b7\u3001\u30bf\u30d0\u30b3\u304b\u3089\u30ea\u30e5\u30a6\u30bc\u30c4\u30e9\u30f3\u306b\u81f3\u308b\u307e\u3067\u3001\u8cb4\u91cd\u306a\u88fd\u54c1\u3092\u7a4d\u3093\u3060 3 \u96bb\u306e\u30ad\u30e3\u30e9\u30d9\u30eb\u8239\u3067\u30a2\u30e1\u30ea\u30ab\u5927\u9678\u304b\u3089\u5e30\u56fd\u3057\u307e\u3057\u305f\u3002\u307e\u305f\u3001\u5f53\u7136\u306e\u3053\u3068\u306a\u304c\u3089\u3001\u5f53\u6642\u30a2\u30e1\u30ea\u30ab\u5927\u9678\u3067\u5510\u8f9b\u5b50\u3068\u547c\u3070\u308c\u3066\u3044\u305f\u3088\u3046\u306b\u3001\u5927\u91cf\u306e\u5510\u8f9b\u5b50\u3082\u7a4d\u3093\u3067\u3044\u307e\u3057\u305f\u3002\u30b3\u30ed\u30f3\u30d6\u30b9\u306f\u30cf\u30a4\u30c1\u304b\u3089\u305d\u308c\u3092\u8f38\u5165\u3057\u307e\u3057\u305f\u304c\u3001\u3044\u304f\u3064\u304b\u306e\u30c8\u30eb\u30c6\u30ab\u306e\u77f3\u306e\u5f6b\u523b\u3067\u305d\u306e\u8a3c\u62e0\u304c\u767a\u898b\u3055\u308c\u3066\u3044\u308b\u3088\u3046\u306b\u3001\u30d6\u30e9\u30b8\u30eb\u3084\u30b8\u30e3\u30de\u30a4\u30ab\u3067\u3082\u3001\u304a\u305d\u3089\u304f\u30b3\u30ed\u30f3\u30d6\u30b9\u4ee5\u524d\u306e\u6642\u4ee3\u306b\u3082\u683d\u57f9\u3055\u308c\u3066\u3044\u305f\u3053\u3068\u306f\u78ba\u304b\u3067\u3059\u3002<\/p>\n\n\n\n
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\n\n\n\nLE VARIET\u00c0<\/h2>\n\n\n\nThe variety – \u591a\u69d8\u6027<\/h4>\n\n\n\n\n\nIl peperoncino rosso appartiene alla grande famiglia delle solanacee, insieme a pi\u00f9 di 80 generi di piante e a circa 2200 specie diverse. Vi fanno parte, per esempio, la patata, il pomodoro, la melanzana e il tabacco; ma anche la belladonna, lo stramonio, il giusquiamo, cio\u00e8 piante notoria- mente tossiche seppur utilizzate in medicina, e la Datura, un’erba ritenuta afrodisiaca fin dall’antichit\u00e0.<\/p>\n\n\n\n
Il peperoncino comunque appartiene al genere Capsicum, e tutte le variet\u00e0 comunemente coltivate vengono meglio definite “Capsicum annuum”, cio\u00e8 Capsicum annuale.<\/p>\n\n\n\n
Esistono infinite variet\u00e0 di peperoni ma pare che all’origine fossero tutte piccanti e poco gradevoli a causa dell’alto contenuto di una so- stanza irritante chiamata capsicina. Solo attraverso continui incroci l’uomo \u00e8 riuscito ad ottenere variet\u00e0 dolci e pi\u00f9 gradevoli, cio\u00e8 quelle che consumiamo abitualmente crude oppure arrostite.<\/p>\n\n\n\n
Pi\u00f9 i peperoni sono piccoli pi\u00f9 il gusto diviene acre e pungente. Gli esemplari pi\u00f9 dolci infatti sono molto grossi (alcune specie giganti raggiungono persino i 30 centimetri!) di colore giallo, rosso o verde, mentre le specie a cornetto, piccole e allungate, di solito verdi, sono utilizzate per farne sottaceti. Il peperoncino rosso piccante \u00e8 lungo non pi\u00f9 di 5 centimetri e a maturazione completa si presenta di un bel colore rosso lucido. \u00c8 piccante la buccia ma anche i semi interni, presenti in grande quantit\u00e0.<\/p>\n\n\n\n
Considerate le innumerevoli variet\u00e0 esistenti di peperoni e peperoncini tentare una precisa classificazione sarebbe difficoltoso e probabilmente superfluo, anche perch\u00e9 le differenze sono spesso minime e poco significative. Ci limiteremo quindi a sottolineare che il Capsicum Annuum \u00e8 una pianta erbacea glabra, alta dai 40 ai 70 centimetri, con foglie alterne, picciolate e lucide, fiori ascellari bianchi con calice a cinque divisioni, fusto angoloso dicotomo e frutto a bacca, carnoso, a due o tre scompartimenti, di colore rosso, giallo o verde.<\/p>\n\n\n\n
Le cultivar pi\u00f9 comuni in Italia sono il “rosso quadrato d’Asti”, il “giallo grosso di Nocera” e il “California Wonder” per quanto riguarda i peperoni dolci, il “peperoncino di Caienna” e il “peperoncino del Veneto” per quanto riguarda le qualit\u00e0 piccanti.<\/p>\n\n\n\n
Ricordiamo, inoltre, che esistono diverse polveri e salse che possono essere utilizzate in sostituzione del frutto fresco. Le pi\u00f9 note sono:<\/p>\n<\/div>\n\n\n\n
\nThe red chilli pepper belongs to the large Solanaceae family, together with more than 80 genera of plants and around 2200 different species. This includes, for example, potatoes, tomatoes, aubergines and tobacco; but also belladonna, jimsonweed, henbane, i.e. notoriously toxic plants although used in medicine, and Datura, an herb considered an aphrodisiac since ancient times.<\/p>\n\n\n\n
However, the chili pepper belongs to the Capsicum genus, and all the commonly cultivated varieties are better defined as “Capsicum annuum”, i.e. annual Capsicum.<\/p>\n\n\n\n
There are infinite varieties of peppers but it seems that originally they were all spicy and not very pleasant due to the high content of an irritant substance called capsicin. Only through continuous cross-breeding has man managed to obtain sweeter and more pleasant varieties, i.e. those that we usually consume raw or roasted.<\/p>\n\n\n\n
The smaller the peppers, the more acrid and pungent the taste becomes. The sweetest specimens are in fact very large (some giant species even reach 30 centimetres!) and yellow, red or green in colour, while the small, elongated horn-shaped species, usually green, are used to make pickles. The hot red pepper is no more than 5 centimetres long and when fully ripe is a beautiful shiny red colour. The skin is spicy, but so are the seeds inside, which are present in large quantities.<\/p>\n\n\n\n
Given the countless existing varieties of peppers and chillies, attempting a precise classification would be difficult and probably superfluous, not least because the differences are often minimal and insignificant. We will therefore limit ourselves to pointing out that Capsicum Annuum is a glabrous herbaceous plant, between 40 and 70 centimetres tall, with alternate, petiolate, shiny leaves, white axillary flowers with a five-divided calyx, an angular dichotomous stem and a berry-like, fleshy fruit with two or three compartments, red, yellow or green in colour.<\/p>\n\n\n\n
The most common cultivars in Italy are ‘rosso quadrato d’Asti’, ‘giallo grosso di Nocera’ and ‘California Wonder’ for sweet peppers, and ‘Cayenne pepper’ and ‘Veneto pepper’ for hot varieties.<\/p>\n\n\n\n
It should also be noted that there are various powders and sauces that can be used instead of the fresh fruit. The best known are:<\/p>\n<\/div>\n\n\n\n
\n\u8d64\u5510\u8f9b\u5b50\u306f\u300180 \u5c5e\u4ee5\u4e0a\u3001\u7d04 2,200 \u7a2e\u306e\u7570\u306a\u308b\u690d\u7269\u3068\u3068\u3082\u306b\u5927\u304d\u306a\u30ca\u30b9\u79d1\u306b\u5c5e\u3057\u307e\u3059\u3002\u3053\u308c\u306b\u306f\u3001\u30b8\u30e3\u30ac\u30a4\u30e2\u3001\u30c8\u30de\u30c8\u3001\u30ca\u30b9\u3001\u30bf\u30d0\u30b3\u306a\u3069\u304c\u542b\u307e\u308c\u307e\u3059\u3002\u30d9\u30e9\u30c9\u30f3\u30ca\u3001\u30b8\u30e0\u30bd\u30f3\u30a6\u30a3\u30fc\u30c9\u3001\u30d8\u30f3\u30d0\u30cd\u3001\u3064\u307e\u308a\u85ac\u306b\u4f7f\u7528\u3055\u308c\u3066\u3044\u308b\u3082\u306e\u306e\u60aa\u540d\u9ad8\u3044\u6709\u6bd2\u690d\u7269\u3001\u305d\u3057\u3066\u53e4\u4ee3\u304b\u3089\u5a9a\u85ac\u3068\u8003\u3048\u3089\u308c\u3066\u3044\u308b\u30cf\u30fc\u30d6\u3067\u3042\u308b\u30c0\u30c1\u30e5\u30e9\u3082\u542b\u307e\u308c\u307e\u3059\u3002<\/p>\n\n\n\n
\u3057\u304b\u3057\u3001\u5510\u8f9b\u5b50\u306f\u30c8\u30a6\u30ac\u30e9\u30b7\u5c5e\u306b\u5c5e\u3057\u3066\u304a\u308a\u3001\u4e00\u822c\u7684\u306b\u683d\u57f9\u3055\u308c\u3066\u3044\u308b\u54c1\u7a2e\u306f\u3059\u3079\u3066\u300cCapsicum annuum\u300d\u3001\u3064\u307e\u308a\u4e00\u5e74\u751f\u30c8\u30a6\u30ac\u30e9\u30b7\u3068\u5b9a\u7fa9\u3059\u308b\u65b9\u304c\u9069\u5207\u3067\u3059\u3002<\/p>\n\n\n\n
\u5510\u8f9b\u5b50\u306e\u7a2e\u985e\u306f\u6570\u3048\u5207\u308c\u306a\u3044\u307b\u3069\u3042\u308a\u307e\u3059\u304c\u3001\u5143\u3005\u306f\u30ab\u30d7\u30b7\u30b7\u30f3\u3068\u3044\u3046\u523a\u6fc0\u7269\u8cea\u304c\u591a\u304f\u542b\u307e\u308c\u3066\u3044\u308b\u305f\u3081\u3001\u8f9b\u304f\u3066\u3042\u307e\u308a\u7f8e\u5473\u3057\u304f\u306a\u3044\u3082\u306e\u3070\u304b\u308a\u3060\u3063\u305f\u305d\u3046\u3067\u3059\u3002\u7d99\u7d9a\u7684\u306a\u4ea4\u914d\u306b\u3088\u3063\u3066\u306e\u307f\u3001\u4eba\u985e\u306f\u3088\u308a\u7518\u304f\u3066\u3088\u308a\u5fc3\u5730\u3088\u3044\u54c1\u7a2e\u3001\u3064\u307e\u308a\u79c1\u305f\u3061\u304c\u901a\u5e38\u751f\u307e\u305f\u306f\u30ed\u30fc\u30b9\u30c8\u3057\u3066\u6d88\u8cbb\u3059\u308b\u54c1\u7a2e\u3092\u624b\u306b\u5165\u308c\u308b\u3053\u3068\u304c\u3067\u304d\u307e\u3057\u305f\u3002<\/p>\n\n\n\n
\u30c8\u30a6\u30ac\u30e9\u30b7\u306f\u3001\u5c0f\u3055\u304f\u306a\u308b\u307b\u3069\u8f9b\u5473\u304c\u5f37\u304f\u306a\u308b\u3002\u7518\u307f\u306e\u5f37\u3044\u3082\u306e\u306f\u975e\u5e38\u306b\u5927\u304d\u304f\uff0830\u30bb\u30f3\u30c1\u306b\u9054\u3059\u308b\u5de8\u5927\u7a2e\u3082\u3042\u308b\uff01\uff09\u3001\u9ec4\u8272\u3084\u8d64\u3001\u7dd1\u8272\u3092\u3057\u3066\u3044\u308b\u304c\u3001\u5c0f\u3055\u304f\u3066\u7d30\u9577\u3044\u89d2\u306e\u3088\u3046\u306a\u5f62\u3092\u3057\u305f\u3082\u306e\u306f\u3001\u305f\u3044\u3066\u3044\u7dd1\u8272\u3067\u3001\u30d4\u30af\u30eb\u30b9\u306b\u4f7f\u308f\u308c\u308b\u3002\u8d64\u5510\u8f9b\u5b50\u306f\u9577\u30555\u30bb\u30f3\u30c1\u4ee5\u4e0b\u3067\u3001\u5b8c\u719f\u3059\u308b\u3068\u5149\u6ca2\u306e\u3042\u308b\u7f8e\u3057\u3044\u8d64\u8272\u306b\u306a\u308b\u3002\u76ae\u3082\u8f9b\u3044\u304c\u3001\u4e2d\u306e\u7a2e\u3082\u5927\u91cf\u306b\u5b58\u5728\u3059\u308b\u3002<\/p>\n\n\n\n
\u30c8\u30a6\u30ac\u30e9\u30b7\u3084\u5510\u8f9b\u5b50\u306b\u306f\u6570\u3048\u5207\u308c\u306a\u3044\u307b\u3069\u306e\u54c1\u7a2e\u304c\u5b58\u5728\u3059\u308b\u305f\u3081\u3001\u6b63\u78ba\u306a\u5206\u985e\u3092\u8a66\u307f\u308b\u3053\u3068\u306f\u56f0\u96e3\u3067\u3042\u308a\u3001\u304a\u305d\u3089\u304f\u4f59\u8a08\u306a\u3053\u3068\u3067\u3042\u308d\u3046\u3002\u3057\u305f\u304c\u3063\u3066\u3001\u30c8\u30a6\u30ac\u30e9\u30b7\u306f\u3001\u9ad8\u305540\uff5e70\u30bb\u30f3\u30c1\u3001\u8449\u306f\u4e92\u751f\u3057\u3001\u8449\u67c4\u304c\u3042\u308a\u3001\u5149\u6ca2\u304c\u3042\u308a\u3001\u843c\u304c5\u3064\u306b\u5206\u304b\u308c\u305f\u767d\u3044\u814b\u306e\u82b1\u304c\u54b2\u304d\u3001\u830e\u306f\u89d2\u3070\u3063\u305f\u4e8c\u80a1\u3067\u3001\u679c\u5b9f\u306f\u8d64\u3001\u9ec4\u3001\u7dd1\u8272\u3067\u30012\u3064\u304b3\u3064\u306b\u5206\u304b\u308c\u305f\u679c\u5b9f\u306e\u3088\u3046\u306a\u591a\u8089\u8cea\u3067\u3042\u308b\u3002<\/p>\n\n\n\n
\u30a4\u30bf\u30ea\u30a2\u3067\u6700\u3082\u4e00\u822c\u7684\u306a\u54c1\u7a2e\u306f\u3001\u30b9\u30a4\u30fc\u30c8\u30da\u30c3\u30d1\u30fc\u3067\u306f’rosso quadrato d’Asti’\u3001’giallo grosso di Nocera’\u3001’California Wonder’\u3001\u30db\u30c3\u30c8\u30da\u30c3\u30d1\u30fc\u3067\u306f’Cayenne pepper’\u3001’Veneto pepper’\u3067\u3042\u308b\u3002<\/p>\n\n\n\n
\u307e\u305f\u3001\u751f\u306e\u679c\u5b9f\u306e\u4ee3\u308f\u308a\u306b\u4f7f\u3048\u308b\u69d8\u3005\u306a\u30d1\u30a6\u30c0\u30fc\u3084\u30bd\u30fc\u30b9\u3082\u3042\u308b\u3002\u3088\u304f\u77e5\u3089\u308c\u3066\u3044\u308b\u306e\u306f<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nLA PAPRIKA <\/h2>\n\n\n\nThe Paprika – \u30d1\u30d7\u30ea\u30ab<\/h2>\n\n\n\n<\/figure><\/div>\n\n\n
\n\n\n\n\n\noriginaria dell’Ungheria e prodotta con variet\u00e0 diverse di peperoncino: la “Koe- nigs” \u00e8 molto forte poich\u00e9 si ottiene polveriz- zando l’intera bacca, mentre la “Rosenpaprika” \u00e8 meno pungente poich\u00e9 vengono eliminati i semi prima della macinatura;<\/p>\n<\/div>\n\n\n\n
\nPaprika, originating in Hungary and produced from different varieties of paprika: ‘Koe- nigs’ is very strong as it is obtained by pulverising the entire berry, while ‘Rosenpaprika’ is less pungent as the seeds are removed before grinding.<\/p>\n<\/div>\n\n\n\n
\n\u30d1\u30d7\u30ea\u30ab\u306f\u30cf\u30f3\u30ac\u30ea\u30fc\u539f\u7523\u3067\u3001\u7570\u306a\u308b\u54c1\u7a2e\u304b\u3089\u4f5c\u3089\u308c\u308b\u3002\u300c\u30b3\u30a8\u30fb\u30cb\u30b0\u30b9\u300d\u306f\u5b9f\u5168\u4f53\u3092\u7c89\u7815\u3057\u3066\u5f97\u3089\u308c\u308b\u305f\u3081\u975e\u5e38\u306b\u8f9b\u5473\u304c\u5f37\u304f\u3001\u300c\u30ed\u30fc\u30bc\u30f3\u30d1\u30d7\u30ea\u30ab\u300d\u306f\u7c89\u7815\u3059\u308b\u524d\u306b\u7a2e\u3092\u53d6\u308a\u9664\u304f\u305f\u3081\u8f9b\u5473\u304c\u5c11\u306a\u3044\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nIL TABASCO The Tabasco \u30bf\u30d0\u30b9\u30b3<\/h2>\n\n\n\n<\/figure><\/div>\n\n\n\n\nil Tabasco, una salsa fortissima, originaria della<\/p>\n\n\n\n
Louisiana, che viene venduta in bottigliette munite di contagocce. \u00c8 a base di aceto, sale e peperoncino rosso;<\/p>\n<\/div>\n\n\n\n
\nTabasco, a very strong sauce, originally from<\/p>\n\n\n\n
Louisiana, which is sold in small bottles with droppers. It is based on vinegar, salt and red chilli pepper;<\/p>\n<\/div>\n\n\n\n
\n\u30bf\u30d0\u30b9\u30b3\u306f\u30eb\u30a4\u30b8\u30a2\u30ca\u767a\u7965\u306e\u975e\u5e38\u306b\u5f37\u3044\u30bd\u30fc\u30b9\u3067\u3042\u308b\u3002<\/p>\n\n\n\n
\u30eb\u30a4\u30b8\u30a2\u30ca\u5dde\u304c\u539f\u7523\u3067\u3001\u30b9\u30dd\u30a4\u30c8\u4ed8\u304d\u306e\u5c0f\u74f6\u3067\u58f2\u3089\u308c\u3066\u3044\u308b\u3002\u9162\u3001\u5869\u3001\u8d64\u5510\u8f9b\u5b50\u304c\u30d9\u30fc\u30b9\u306b\u306a\u3063\u3066\u3044\u308b\uff1b<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nIL CURRY – The Curry – \u30ab\u30ec\u30fc<\/h2>\n\n\n\n<\/figure><\/div>\n\n\n\n\nil Curry, cio\u00e8 una miscela di varie spezie ( a volte addirittura trenta!) tra cui il peperoncino rosso. \u00c8 diffusissimo in oriente, per aroma- tizzare agnello, montone e pesci;<\/p>\n<\/div>\n\n\n\n
\nCurry, a mixture of various spices (sometimes as many as thirty!) including red chili pepper. It is very popular in the East to flavor lamb, mutton, and fish<\/p>\n<\/div>\n\n\n\n
\n\u30ab\u30ec\u30fc\u306f\u3001\u8d64\u5510\u8f9b\u5b50\u3092\u542b\u3080\u69d8\u3005\u306a\u30b9\u30d1\u30a4\u30b9\uff08\u6642\u306b\u306f30\u7a2e\u985e\u3082\uff01\uff09\u3092\u6df7\u305c\u5408\u308f\u305b\u305f\u3082\u306e\u3002\u6771\u6d0b\u3067\u306f\u30e9\u30e0\u3001\u30de\u30c8\u30f3\u3001\u9b5a\u306e\u98a8\u5473\u4ed8\u3051\u306b\u3088\u304f\u4f7f\u308f\u308c\u308b\uff1b<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nIL CHILLY – The Chilli – \u5510\u8f9b\u5b50<\/h2>\n\n\n\n<\/figure><\/div>\n\n\n\n\nil Chili, usato largamente in Messico nelle zuppe di carne, fagioli e mais e preparato secondo ricette molto diverse. Pare che ne esistano pi\u00f9 di trenta variet\u00e0, pi\u00f9 o meno dolci, in cui spesso viene mescolato persino il cioccolato;<\/p>\n<\/div>\n\n\n\n
\nChili is widely used in Mexico in meat, beans, and corn soups and is prepared according to very different recipes. There are more than thirty varieties, more or less sweet, in which even chocolate is often mixed.<\/p>\n<\/div>\n\n\n\n
\n\u30e1\u30ad\u30b7\u30b3\u3067\u306f\u30b9\u30fc\u30d7\u306b\u5e83\u304f\u4f7f\u308f\u308c\u3066\u3044\u308b\u30c1\u30ea\u3002<\/p>\n\n\n\n
\u8089\u3001\u8c46\u3001\u30c8\u30a6\u30e2\u30ed\u30b3\u30b7\u306e\u30b9\u30fc\u30d7\u306b\u5e83\u304f\u4f7f\u308f\u308c\u3001\u975e\u5e38\u306b\u7570\u306a\u308b\u30ec\u30b7\u30d4\u3067\u8abf\u7406\u3055\u308c\u308b\u3002\u3069\u3046\u3084\u308930\u7a2e\u985e\u4ee5\u4e0a\u306e\u54c1\u7a2e\u304c\u3042\u308a\u3001\u591a\u304b\u308c\u5c11\u306a\u304b\u308c\u7518\u304f\u3001\u30c1\u30e7\u30b3\u30ec\u30fc\u30c8\u3082\u3088\u304f\u6df7\u305c\u3089\u308c\u3066\u3044\u308b\u3088\u3046\u3060\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nIL Chutney – The Chutney – \u30c1\u30e3\u30c4\u30cd<\/h2>\n\n\n\n<\/figure><\/div>\n\n\n\n\nil Chutney, una gustosa preparazione indiana ottenuta mescolando peperoncino rosso (preferibilmente fresco) polpa di cocco, coriandolo fresco, sale e succo di limone. Con tale pasta si condiscono carni di pollo e di tacchino<\/p>\n\n\n\n
La miglior polvere di peperoncino, comunque, \u00e8 forse quella che ci si pu\u00f2 preparare da s\u00e8, in casa. Si tratta semplicemente di arrostire dei pepe- roncini rossi essiccati in padella, senza condimenti e senza farli bruciacchiare, per poi macinarli con cura fino ad ottenere una polvere finissima.<\/p>\n<\/div>\n\n\n\n
\n.Chutney, a tasty Indian preparation made by mixing red chilli (preferably fresh) coconut pulp, fresh coriander, salt and lemon juice. Chicken and turkey meat is seasoned with this paste.<\/p>\n\n\n\n
The best chilli powder, however, is perhaps the one you can make yourself. It simply involves roasting dried red chili peppers in a pan without seasoning or burning them and then carefully grinding them to a fine powder.<\/p>\n<\/div>\n\n\n\n
\n\u30c1\u30e3\u30c4\u30cd\u306f\u3001\u8d64\u5510\u8f9b\u5b50\uff08\u3067\u304d\u308c\u3070\u751f\uff09\u3001\u30b3\u30b3\u30ca\u30c3\u30c4\u306e\u679c\u8089\u3001\u751f\u306e\u30b3\u30ea\u30a2\u30f3\u30c0\u30fc\u3001\u5869\u3001\u30ec\u30e2\u30f3\u6c41\u3092\u6df7\u305c\u3066\u4f5c\u308b\u3001\u30a4\u30f3\u30c9\u306e\u304a\u3044\u3057\u3044\u6599\u7406\u3002\u9d8f\u8089\u3084\u4e03\u9762\u9ce5\u306e\u8089\u306f\u3053\u306e\u30da\u30fc\u30b9\u30c8\u3067\u5473\u4ed8\u3051\u3055\u308c\u308b\u3002<\/p>\n\n\n\n
\u3057\u304b\u3057\u3001\u6700\u9ad8\u306e\u30c1\u30ea\u30d1\u30a6\u30c0\u30fc\u306f\u3001\u304a\u305d\u3089\u304f\u5bb6\u5ead\u3067\u81ea\u5206\u3067\u4f5c\u308c\u308b\u3082\u306e\u3060\u308d\u3046\u3002\u4e7e\u71e5\u8d64\u5510\u8f9b\u5b50\u3092\u30d5\u30e9\u30a4\u30d1\u30f3\u3067\u7092\u308a\u3001\u5473\u4ed8\u3051\u3082\u7126\u304c\u3057\u3082\u305b\u305a\u3001\u4e01\u5be7\u306b\u7d30\u304b\u304f\u7c89\u7815\u3059\u308b\u3060\u3051\u3060\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nCOLTIVAZIONE E CONSERVAZIONE<\/h2>\n\n\n\nCultivation and storage – \u683d\u57f9\u3068\u4fdd\u5168<\/h4>\n\n\n\n\n\nIl peperoncino rosso \u00e8 una pianta annuale che predilige un clima caldo-temperato. Vive quindi senza problemi nel sud d’Italia ma anche al nord, se protetta da eventuali sbalzi di temperatura.<\/p>\n\n\n\n
Chi non possiede un orto pu\u00f2 seminare il peperoncino in vaso, sul balcone. Il tempo migliore per tale operazione \u00e8 febbraio marzo, purch\u00e9 la stagione non sia particolarmente fredda. I semi, che si trovano in commercio in un paio di variet\u00e0, si distribuiscono in una cassettina di terriccio di medio impasto, fresco e leggero, a tre centimetri di profondit\u00e0 e ad una distanza di circa 30 centimetri l’uno dall’altro.<\/p>\n\n\n\n
Quando appare la quinta foglia (la germinazione si completa in circa 15 giorni) le giovani piantine vanno trapiantate in un altro vaso op- pure nell’orto o nel giardino: ricordate che sono molto decorative con le loro bacche rosso brillante! Nel primo caso preparate il terriccio concimandolo con circa 20 chili di letame per ogni metro quadrato, interrandolo a circa 30 centimetri di profondit\u00e0. Nel secondo caso, invece, spargete il concime sopra i vasi. Innaffiate le piantine una volta alla settimana, tagliando i rami pi\u00f9 bassi perch\u00e9 si fortifichino tutti gli altri. Badate, inoltre, proteggere le bacche dal sole troppo intenso durante i mesi pi\u00f9 caldi. Eventualmente spostate i vasi in un luogo ombreggiato per evitare che troppo calore comprometta la qualit\u00e0 dell’ortaggio.<\/p>\n\n\n\n
Se desiderate scegliere dei semi per l’anno successivo toglieteli solo da bacche perfettamente sane: conserveranno per circa 5 anni la forza germinativa.<\/p>\n\n\n\n
Infine rammentate di non seminare i peperoncini troppo vicini ad altre piante commestibili, poich\u00e9 il gusto piccante si trasmetterebbe attra- verso le irrigazioni. Ci\u00f2 significa, per esempio, che \u00e8 sempre bene tenere lontani i peperoncini piccanti dai peperoni dolci, oppure cercate di seminare i primi in un terreno pi\u00f9 basso, in modo che l’acqua delle innaffiature non possa andare ad intaccare gli altri ortaggi.<\/p>\n<\/div>\n\n\n\n
\nThe chili pepper is an annual plant that prefers a warm-temperate climate. It therefore grows without any problems in the south of Italy, but also in the north if it is protected from temperature fluctuations.<\/p>\n\n\n\n
Those who do not have a vegetable garden can sow chilli peppers in pots on the balcony. The best time for this is February March, as long as the season is not particularly cold. The seeds, which are commercially available in a couple of varieties, are spread in a small box of medium, fresh, light soil, three centimetres deep and about 30 centimetres apart.<\/p>\n\n\n\n
When the fifth leaf appears (germination is completed in about 15 days), the young seedlings should be transplanted into another pot or into the vegetable garden or garden: remember that they are very decorative with their bright red berries! In the first case, prepare the soil by fertilising it with about 20 kilos of manure per square metre, burying it about 30 centimetres deep. In the second case, spread the fertiliser over the pots. Water the seedlings once a week, cutting off the lower branches so that all the others are fortified. Also take care to protect the berries from too much sun during the hottest months. If necessary, move the pots to a shady place to prevent too much heat from impairing the quality of the vegetable.<\/p>\n\n\n\n
If you want to choose seeds for the following year, only take them from perfectly healthy berries: they will retain their germination power for about 5 years.<\/p>\n\n\n\n
Finally, remember not to sow the chillies too close to other edible plants, as the spicy taste will be transmitted through irrigation. This means, for example, that it is always a good idea to keep hot peppers away from sweet peppers, or try to sow the former in shallower soil so that water from watering cannot affect the other vegetables.<\/p>\n<\/div>\n\n\n\n
\n\u5510\u8f9b\u5b50\u306f\u4e00\u5e74\u8349\u3067\u3001\u6e29\u6696\u306a\u6c17\u5019\u3092\u597d\u3080\u3002\u305d\u306e\u305f\u3081\u3001\u30a4\u30bf\u30ea\u30a2\u306e\u5357\u90e8\u3067\u306f\u554f\u984c\u306a\u304f\u80b2\u3064\u304c\u3001\u6c17\u6e29\u306e\u5909\u5316\u304b\u3089\u5b88\u308b\u3053\u3068\u304c\u3067\u304d\u308c\u3070\u5317\u90e8\u3067\u3082\u80b2\u3064\u3002<\/p>\n\n\n\n
\u5bb6\u5ead\u83dc\u5712\u3092\u6301\u305f\u306a\u3044\u4eba\u306f\u3001\u30d0\u30eb\u30b3\u30cb\u30fc\u306b\u9262\u690d\u3048\u3067\u5510\u8f9b\u5b50\u3092\u8494\u304f\u3053\u3068\u304c\u3067\u304d\u308b\u3002\u7279\u306b\u5bd2\u3044\u5b63\u7bc0\u3067\u306a\u3051\u308c\u3070\u30012\u67083\u6708\u304c\u9069\u671f\u3060\u3002\u3044\u304f\u3064\u304b\u306e\u54c1\u7a2e\u304c\u5e02\u8ca9\u3055\u308c\u3066\u3044\u308b\u7a2e\u3092\u3001\u6df1\u30553\u30bb\u30f3\u30c1\u300130\u30bb\u30f3\u30c1\u307b\u3069\u306e\u9593\u9694\u3067\u3001\u4e2d\u304f\u3089\u3044\u306e\u65b0\u9bae\u3067\u8efd\u3044\u571f\u3092\u5165\u308c\u305f\u5c0f\u3055\u306a\u7bb1\u306b\u307e\u304f\u3002<\/p>\n\n\n\n
5\u679a\u76ee\u306e\u8449\u304c\u51fa\u305f\u3089\uff08\u767a\u82bd\u306f\u7d0415\u65e5\u3067\u5b8c\u4e86\uff09\u3001\u5e7c\u82d7\u3092\u5225\u306e\u9262\u306b\u79fb\u690d\u3059\u308b\u304b\u3001\u83dc\u5712\u3084\u5ead\u306b\u690d\u3048\u308b\uff01\u6700\u521d\u306e\u5834\u5408\u30011\u5e73\u65b9\u30e1\u30fc\u30c8\u30eb\u3042\u305f\u308a20\u30ad\u30ed\u306e\u80a5\u6599\u3092\u65bd\u3057\u300130\u30bb\u30f3\u30c1\u307b\u3069\u306e\u6df1\u3055\u306b\u57cb\u3081\u3066\u571f\u3092\u6574\u3048\u308b\u30022\u3064\u76ee\u306e\u5834\u5408\u306f\u3001\u80a5\u6599\u3092\u30dd\u30c3\u30c8\u306e\u4e0a\u306b\u6492\u304f\u3002\u6c34\u3084\u308a\u306f1\u9031\u9593\u306b1\u56de\u3001\u4e0b\u679d\u3092\u5207\u308a\u843d\u3068\u3057\u3001\u4ed6\u306e\u679d\u304c\u5f37\u5316\u3055\u308c\u308b\u3088\u3046\u306b\u3059\u308b\u3002\u307e\u305f\u3001\u6691\u3044\u6642\u671f\u306b\u306f\u3001\u5b9f\u3092\u65e5\u5dee\u3057\u304b\u3089\u5b88\u308b\u3088\u3046\u306b\u6ce8\u610f\u3059\u308b\u3002\u5fc5\u8981\u3067\u3042\u308c\u3070\u3001\u6691\u3059\u304e\u3066\u91ce\u83dc\u306e\u54c1\u8cea\u304c\u640d\u306a\u308f\u308c\u308b\u306e\u3092\u9632\u3050\u305f\u3081\u306b\u3001\u9262\u3092\u65e5\u9670\u306b\u79fb\u52d5\u3055\u305b\u308b\u3002<\/p>\n\n\n\n
\u7fcc\u5e74\u7528\u306e\u7a2e\u3092\u9078\u3076\u5834\u5408\u306f\u3001\u5b8c\u5168\u306b\u5065\u5eb7\u306a\u5b9f\u304b\u3089\u53d6\u308b\u3053\u3068\u3002<\/p>\n\n\n\n
\u6700\u5f8c\u306b\u3001\u5510\u8f9b\u5b50\u3092\u4ed6\u306e\u98df\u7528\u690d\u7269\u306b\u8fd1\u3065\u3051\u3059\u304e\u306a\u3044\u3088\u3046\u306b\u6ce8\u610f\u3059\u308b\u3002\u4f8b\u3048\u3070\u3001\u5510\u8f9b\u5b50\u3068\u30d4\u30fc\u30de\u30f3\u3092\u96e2\u3057\u305f\u308a\u3001\u30d4\u30fc\u30de\u30f3\u3092\u6d45\u3081\u306e\u571f\u306b\u8494\u304d\u3001\u6c34\u3084\u308a\u306e\u6c34\u304c\u4ed6\u306e\u91ce\u83dc\u306b\u5f71\u97ff\u3057\u306a\u3044\u3088\u3046\u306b\u3059\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nEd ora vediamo le malattie pi\u00f9 frequenti <\/h2>\n\n\n\nnelle giovani piantine:<\/h2>\n\n\n\nNow we see the diseases most frequent in young seedlings:<\/h4>\n\n\n\n\u305d\u3057\u3066\u4eca\u3001\u82e5\u3044\u82d7\u306b\u6700\u3082\u591a\u304f\u898b\u3089\u308c\u308b\u75c5\u6c17\u304c\u3042\u308b\u3002\u304c\u6700\u3082\u591a\u3044\uff1a<\/h4>\n\n\n\n\n\n1) <\/strong>tra le malattie crittogame, cio\u00e8 causate da funghi, ricordiamo la peronospora del peperone;<\/strong> l’alternariosi, in cui il gambo si copre di macchie scure e la bacca secca e cade; la tracheomicosi, <\/strong>che subentra durante la fase di maturazione facendo ingiallire le foglie e morire la pianta;<\/p>\n\n\n\n2)<\/strong> le mosche bianche (aleurodidi)<\/strong> s’insediano sulla pagina inferiore della foglia che quindi dovr\u00e0 essere sempre controllata ed eventual- mente cosparsa con prodotti specifici disin- festanti;<\/p>\n\n\n\n3) <\/strong>i pidocchi (afidi) <\/strong>attaccano il vegetale succhiandone la linfa e ne procurano il disseccamento;<\/p>\n\n\n\n4)<\/strong> il ragno rosso<\/strong>, che \u00e8 un acaro minuscolo, punge le foglie macchiandole in molti punti: se la pianta non secca pu\u00f2 diventare per\u00f2 oggetto di una virosi ed essere contagiata da diverse malattie<\/p>\n<\/div>\n\n\n\n\n1) cryptogamic diseases, i.e. caused by fungi, include pepper downy mildew; alternariosis, in which the stem is covered with dark spots and the berry dries out and falls off; tracheomycosis, which occurs during the ripening phase, causing the leaves to turn yellow and the plant to die;<\/p>\n\n\n\n
2) whiteflies (aleurodidae) settle on the underside of the leaf, which must therefore always be checked and, if necessary, sprinkled with specific de- festing products;<\/p>\n\n\n\n
3) lice (aphids) attack the plant by sucking its sap and cause it to dry out;<\/p>\n\n\n\n
4) the red spider, which is a tiny mite, stings the leaves, staining them in many places: if the plant does not dry out, however, it can become the subject of a virosis and be infected by various diseases<\/p>\n<\/div>\n\n\n\n
\n1) \u83cc\u985e\u306b\u3088\u308b\u75c5\u6c17\u306b\u306f\u3001\u30c8\u30a6\u30ac\u30e9\u30b7\u3079\u3068\u75c5\u3001\u830e\u304c\u9ed2\u3044\u6591\u70b9\u3067\u8986\u308f\u308c\u3001\u679c\u5b9f\u304c\u4e7e\u71e5\u3057\u3066\u843d\u4e0b\u3059\u308b\u30aa\u30eb\u30bf\u30ca\u30ea\u30a2\u75c7\u3001\u6210\u719f\u671f\u306b\u767a\u751f\u3057\u3001\u8449\u304c\u9ec4\u8272\u304f\u306a\u308a\u3001\u682a\u304c\u67af\u308c\u308b\u6c17\u7ba1\u83cc\u75c7\u306a\u3069\u304c\u3042\u308b\uff1b<\/p>\n\n\n\n
2) \u30b3\u30ca\u30b8\u30e9\u30df\uff08aleurodidae\uff09\u306f\u8449\u306e\u88cf\u5074\u306b\u3064\u304f\u306e\u3067\u3001\u5e38\u306b\u30c1\u30a7\u30c3\u30af\u3057\u3001\u5fc5\u8981\u306b\u5fdc\u3058\u3066\u7279\u5b9a\u306e\u99c6\u9664\u5264\u3092\u6563\u5e03\u3057\u306a\u3051\u308c\u3070\u306a\u3089\u306a\u3044\uff1b<\/p>\n\n\n\n
3) \u30b7\u30e9\u30df\uff08\u30a2\u30d6\u30e9\u30e0\u30b7\uff09\u306f\u3001\u6a39\u6db2\u3092\u5438\u3063\u3066\u690d\u7269\u3092\u653b\u6483\u3057\u3001\u4e7e\u71e5\u3055\u305b\u308b\uff1b<\/p>\n\n\n\n
4) \u5c0f\u3055\u306a\u30c0\u30cb\u3067\u3042\u308b\u30a2\u30ab\u30b0\u30e2\u304c\u8449\u3092\u523a\u3057\u3001\u8449\u306e\u3042\u3061\u3053\u3061\u3092\u67d3\u3081\u308b\uff1a\u3057\u304b\u3057\u3001\u690d\u7269\u304c\u4e7e\u71e5\u3057\u306a\u3051\u308c\u3070\u3001\u30d3\u30ed\u30b7\u30b9\u306e\u5bfe\u8c61\u3068\u306a\u308a\u3001\u69d8\u3005\u306a\u75c5\u6c17\u306b\u611f\u67d3\u3059\u308b\u53ef\u80fd\u6027\u304c\u3042\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nCONSERVAZIONE<\/h2>\n\n\n\nPreservation \u4fdd\u5168<\/h4>\n\n\n\n\n\nLe bacche di peperoncino vanno raccolte a fine estate, quando sono rosse e ben mature. Solo nel caso vogliate conservarle sott’aceto le sceglierete ancora verdi.<\/p>\n\n\n\n
Legate i peperoncini a mazzetti, oppure infilateli con ago e filo e appendeteli ad essiccare in un luogo ventilato e non eccessivamente caldo. Meglio evitare la cucina poich\u00e9 i vapori di cottura potrebbero pregiudicare la qualit\u00e0 del prodotto.<\/p>\n\n\n\n
Le bacche possono essere anche essiccate nel forno a 75\u00b0, ma occorre fare molta attenzione poich\u00e9 l’eccessivo calore spesso inibisce le virt\u00f9 terapeutiche della pianta. Quando gli ortaggi sono ben secchi tritateli e poi macinate semi e bucce fino ad ottenere una polvere finissima, che sia facilmente assimilabile dall’organismo. Accertatevi sempre che non vi sfuggano pezzi pi\u00f9 grossi poich\u00e9, aderendo alle pareti dello stomaco, possono causare irritazioni.<\/p>\n<\/div>\n\n\n\n
\nChilli berries should be harvested in late summer, when they are red and ripe. Only in case you want to pickle them will you choose them still green.<\/p>\n\n\n\n
Tie the chillies in bunches or thread them with a needle and thread and hang them up to dry in a ventilated and not excessively hot place. It is best to avoid the kitchen as the cooking vapours could impair the quality of the product.<\/p>\n\n\n\n
The berries can also be dried in an oven at 75\u00b0, but care must be taken as excessive heat often inhibits the plant’s therapeutic virtues. When the berries are well dried, chop them and then grind the seeds and peels to a fine powder that is easily assimilated by the body. Always make sure that larger pieces do not escape as they can cause irritation by adhering to the stomach lining.<\/p>\n<\/div>\n\n\n\n
\n\u5510\u8f9b\u5b50\u306e\u5b9f\u306f\u3001\u590f\u306e\u7d42\u308f\u308a\u306b\u8d64\u304f\u719f\u3057\u305f\u3082\u306e\u3092\u53ce\u7a6b\u3059\u308b\u3002\u30d4\u30af\u30eb\u30b9\u306b\u3059\u308b\u5834\u5408\u306f\u3001\u307e\u3060\u9752\u3044\u3082\u306e\u3092\u9078\u3076\u3002<\/p>\n\n\n\n
\u53ce\u7a6b\u3057\u305f\u5510\u8f9b\u5b50\u3092\u675f\u306b\u3059\u308b\u304b\u3001\u91dd\u3068\u7cf8\u3067\u7e1b\u308a\u3001\u98a8\u901a\u3057\u304c\u3088\u304f\u6691\u3059\u304e\u306a\u3044\u5834\u6240\u3067\u4e7e\u71e5\u3055\u305b\u308b\u3002\u8abf\u7406\u4e2d\u306e\u84b8\u6c17\u3067\u54c1\u8cea\u304c\u640d\u306a\u308f\u308c\u308b\u6050\u308c\u304c\u3042\u308b\u306e\u3067\u3001\u53f0\u6240\u306f\u907f\u3051\u305f\u307b\u3046\u304c\u3088\u3044\u3002<\/p>\n\n\n\n
\u5b9f\u309275\u5ea6\u306e\u30aa\u30fc\u30d6\u30f3\u3067\u4e7e\u71e5\u3055\u305b\u308b\u3053\u3068\u3082\u3067\u304d\u308b\u304c\u3001\u904e\u5ea6\u306e\u71b1\u306f\u690d\u7269\u306e\u6cbb\u7642\u52b9\u679c\u3092\u963b\u5bb3\u3059\u308b\u3053\u3068\u304c\u591a\u3044\u306e\u3067\u6ce8\u610f\u304c\u5fc5\u8981\u3067\u3042\u308b\u3002\u3088\u304f\u4e7e\u71e5\u3055\u305b\u305f\u3089\u3001\u5b9f\u3092\u307f\u3058\u3093\u5207\u308a\u306b\u3057\u3001\u7a2e\u3068\u76ae\u3092\u3059\u308a\u6f70\u3057\u3001\u4f53\u306b\u5438\u53ce\u3055\u308c\u3084\u3059\u3044\u5fae\u7c89\u672b\u306b\u3059\u308b\u3002\u80c3\u306e\u5185\u58c1\u306b\u4ed8\u7740\u3057\u3066\u708e\u75c7\u3092\u8d77\u3053\u3059\u3053\u3068\u304c\u3042\u308b\u306e\u3067\u3001\u5927\u304d\u306a\u5b9f\u304c\u9003\u3052\u306a\u3044\u3088\u3046\u306b\u6ce8\u610f\u3059\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nIMPIEGO TERAPEUTICO<\/h2>\n\n\n\nTherapeutic application -\u6cbb\u7642\u7528<\/h4>\n\n\n\n\n\nCome abbiamo sottolineato nei capitoli precedenti l’uso del peperoncino come medicinale \u00e8 molto antico. Subito dopo la scoperta s’ini- ziarono gi\u00e0 ad apprezzarne le virt\u00f9 terapeutiche e a distanza di oltre 400 anni le cose non sono cambiante. Tutt’oggi la scienza ha confermato le propriet\u00e0 del rosso frutto studiandone la composizione chimica.<\/p>\n\n\n\n
Si \u00e8 scoperto infatti che il Capsicum contiene l’alcaloide Capsicina (\u00e8 quello che conferisce il gusto piccante), l’olio resina Capsicina, l’olio stereo Capsicolo, e poi le vitamine A, B2, C (questa in grande quantit\u00e0) E, PP, K2; rame, potassio e altri sali minerali, pectina, acidi grassi e lecitina. Si pu\u00f2 ben dire, dunque, che il peperoncino rosso \u00e8 un salutare concentrato di principi vitali indispensabili al nostro organismo, e medici e studiosi l’hanno confermato. Ma vediamo pi\u00f9 dettagliatamente come trarre beneficio dalla piccante spezia.<\/em><\/p>\n<\/div>\n\n\n\n\nAs we pointed out in the previous chapters, the use of chilli peppers as a medicine is very ancient. Soon after its discovery, people began to appreciate its therapeutic virtues and over 400 years later, things have not changed. Even today, science has confirmed the properties of the red fruit by studying its chemical composition.<\/p>\n\n\n\n
In fact, it has been discovered that Capsicum contains the alkaloid Capsicin (this is what gives it its spicy taste), the resin oil Capsicin, the stereo oil Capsicum, and then vitamins A, B2, C (this one in large quantities) E, PP, K2; copper, potassium and other minerals, pectin, fatty acids and lecithin. It is safe to say, therefore, that red chilli peppers are a healthy concentrate of vital principles that are indispensable to our organism, and doctors and scientists have confirmed this. But let us look in more detail at how to benefit from the spicy spice.<\/p>\n<\/div>\n\n\n\n
\n\u524d\u306e\u7ae0\u3067\u6307\u6458\u3057\u305f\u3088\u3046\u306b\u3001\u5510\u8f9b\u5b50\u306e\u85ac\u3068\u3057\u3066\u306e\u5229\u7528\u306f\u975e\u5e38\u306b\u53e4\u3044\u3002\u5510\u8f9b\u5b50\u304c\u767a\u898b\u3055\u308c\u305f\u76f4\u5f8c\u304b\u3089\u3001\u4eba\u3005\u306f\u305d\u306e\u6cbb\u7642\u52b9\u679c\u3092\u9ad8\u304f\u8a55\u4fa1\u3057\u59cb\u3081\u3001400\u5e74\u4ee5\u4e0a\u7d4c\u3063\u305f\u4eca\u3067\u3082\u72b6\u6cc1\u306f\u5909\u308f\u3063\u3066\u3044\u306a\u3044\u3002\u4eca\u65e5\u3067\u3082\u3001\u79d1\u5b66\u306f\u305d\u306e\u5316\u5b66\u7d44\u6210\u3092\u7814\u7a76\u3059\u308b\u3053\u3068\u306b\u3088\u3063\u3066\u3001\u8d64\u3044\u679c\u5b9f\u306e\u7279\u6027\u3092\u78ba\u8a8d\u3057\u3066\u3044\u308b\u3002<\/p>\n\n\n\n
\u5b9f\u969b\u3001\u30c8\u30a6\u30ac\u30e9\u30b7\u306b\u306f\u3001\u30a2\u30eb\u30ab\u30ed\u30a4\u30c9\u306e\u30ab\u30d7\u30b5\u30a4\u30b7\u30f3\uff08\u3053\u308c\u304c\u30c8\u30a6\u30ac\u30e9\u30b7\u306e\u30b9\u30d1\u30a4\u30b7\u30fc\u306a\u5473\u3092\u751f\u307f\u51fa\u3057\u3066\u3044\u308b\uff09\u3001\u6a39\u8102\u30aa\u30a4\u30eb\u306e\u30ab\u30d7\u30b5\u30a4\u30b7\u30f3\u3001\u30b9\u30c6\u30ec\u30aa\u30aa\u30a4\u30eb\u306e\u30c8\u30a6\u30ac\u30e9\u30b7\u3001\u305d\u308c\u304b\u3089\u30d3\u30bf\u30df\u30f3A\u3001B2\u3001C\uff08\u3053\u308c\u306f\u5927\u91cf\u306b\u542b\u307e\u308c\u3066\u3044\u308b\uff09E\u3001PP\u3001K2\u3001\u9285\u3001\u30ab\u30ea\u30a6\u30e0\u3001\u305d\u306e\u4ed6\u306e\u30df\u30cd\u30e9\u30eb\u3001\u30da\u30af\u30c1\u30f3\u3001\u8102\u80aa\u9178\u3001\u30ec\u30b7\u30c1\u30f3\u304c\u542b\u307e\u308c\u3066\u3044\u308b\u3053\u3068\u304c\u767a\u898b\u3055\u308c\u3066\u3044\u308b\u3002\u3057\u305f\u304c\u3063\u3066\u3001\u8d64\u5510\u8f9b\u5b50\u306f\u79c1\u305f\u3061\u306e\u751f\u4f53\u306b\u6b20\u304b\u305b\u306a\u3044\u91cd\u8981\u306a\u539f\u7406\u304c\u51dd\u7e2e\u3055\u308c\u305f\u5065\u5eb7\u98df\u54c1\u3067\u3042\u308a\u3001\u533b\u5e2b\u3084\u79d1\u5b66\u8005\u3082\u305d\u308c\u3092\u8a8d\u3081\u3066\u3044\u308b\u3002\u3057\u304b\u3057\u3001\u3053\u306e\u30b9\u30d1\u30a4\u30b7\u30fc\u306a\u30b9\u30d1\u30a4\u30b9\u304b\u3089\u3069\u306e\u3088\u3046\u306a\u6069\u6075\u3092\u53d7\u3051\u308b\u3053\u3068\u304c\u3067\u304d\u308b\u306e\u304b\u3001\u3082\u3046\u5c11\u3057\u8a73\u3057\u304f\u898b\u3066\u307f\u3088\u3046\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nINFARTO – Heart attack \u6897\u585e<\/h2>\n\n\n\n\n\nUna delle virt\u00f9 pi\u00f9 rilevanti del peperoncino quella di abbassare il tasso di colesterolo nel sangue e, di conseguenza, di allontanare il rischio di infarto. Il peperoncino infatti aiuta il cuore rinforzando le coronarie, poich\u00e9 \u00e8 un potente vasodilatatore, ma soprattutto perch\u00e9 \u00e8 ricco di lecitina. Tale sostanza, un acido grasso insaturo, \u00e8 indispensabile per conservare l’elasticit\u00e0 delle arterie e la vitalit\u00e0 delle cellule. Allontana, inoltre, il rischio di ictus, abbassando la pressione sanguigna.<\/p>\n\n\n\n
Si consiglia quindi l’uso quotidiano della spezia (distribuita nelle pietanze o raccolta dentro cialde) in dosi anche di 5-7 grammi. L’importante \u00e8 non eliminare i semi, perch\u00e9 proprio in questi risiede la preziosa lecitina.<\/p>\n<\/div>\n\n\n\n
\nOne of the most remarkable virtues of chilli peppers is that they lower blood cholesterol levels and, consequently, ward off the risk of heart attacks. Chilli pepper in fact helps the heart by strengthening the coronary arteries, since it is a powerful vasodilator, but above all because it is rich in lecithin. This substance, an unsaturated fatty acid, is indispensable for maintaining the elasticity of the arteries and the vitality of cells. It also averts the risk of stroke by lowering blood pressure.<\/p>\n\n\n\n
It is therefore recommended to use the spice daily (distributed in dishes or gathered in pods) in doses of up to 5-7 grams. The important thing is not to eliminate the seeds, because it is precisely in these that the valuable lecithin resides.<\/p>\n<\/div>\n\n\n\n
\n\u5510\u8f9b\u5b50\u306e\u6700\u3082\u6ce8\u76ee\u3059\u3079\u304d\u52b9\u80fd\u306e\u3072\u3068\u3064\u306f\u3001\u8840\u4e2d\u30b3\u30ec\u30b9\u30c6\u30ed\u30fc\u30eb\u5024\u3092\u4e0b\u3052\u3001\u305d\u306e\u7d50\u679c\u3001\u5fc3\u81d3\u767a\u4f5c\u306e\u30ea\u30b9\u30af\u3092\u56de\u907f\u3059\u308b\u3053\u3068\u3067\u3042\u308b\u3002\u5510\u8f9b\u5b50\u306b\u306f\u5f37\u529b\u306a\u8840\u7ba1\u62e1\u5f35\u4f5c\u7528\u304c\u3042\u308b\u305f\u3081\u3001\u51a0\u52d5\u8108\u3092\u5f37\u5316\u3059\u308b\u3053\u3068\u3067\u5fc3\u81d3\u3092\u52a9\u3051\u307e\u3059\u304c\u3001\u4f55\u3088\u308a\u3082\u30ec\u30b7\u30c1\u30f3\u304c\u8c4a\u5bcc\u306b\u542b\u307e\u308c\u3066\u3044\u308b\u304b\u3089\u3067\u3059\u3002\u4e0d\u98fd\u548c\u8102\u80aa\u9178\u3067\u3042\u308b\u3053\u306e\u7269\u8cea\u306f\u3001\u52d5\u8108\u306e\u5f3e\u529b\u6027\u3068\u7d30\u80de\u306e\u6d3b\u529b\u3092\u7dad\u6301\u3059\u308b\u305f\u3081\u306b\u4e0d\u53ef\u6b20\u3067\u3042\u308b\u3002\u307e\u305f\u3001\u8840\u5727\u3092\u4e0b\u3052\u308b\u3053\u3068\u3067\u8133\u5352\u4e2d\u306e\u30ea\u30b9\u30af\u3082\u56de\u907f\u3059\u308b\u3002<\/p>\n\n\n\n
\u305d\u306e\u305f\u3081\u3001\u3053\u306e\u30b9\u30d1\u30a4\u30b9\u3092\u6bce\u65e5\uff08\u6599\u7406\u306b\u4f7f\u3046\u304b\u3001\u3055\u3084\u3054\u3068\uff095\uff5e7\u30b0\u30e9\u30e0\u307e\u3067\u4f7f\u7528\u3059\u308b\u3053\u3068\u304c\u63a8\u5968\u3055\u308c\u3066\u3044\u308b\u3002\u91cd\u8981\u306a\u306e\u306f\u3001\u7a2e\u3092\u53d6\u308a\u9664\u304b\u306a\u3044\u3053\u3068\u3067\u3042\u308b\u3002\u7a2e\u306b\u3053\u305d\u8cb4\u91cd\u306a\u30ec\u30b7\u30c1\u30f3\u304c\u542b\u307e\u308c\u3066\u3044\u308b\u304b\u3089\u3067\u3042\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nIPERTENSIONE EDIPOTENSIONE<\/h2>\n\n\n\nHypertension oedipal tension \u9ad8\u8840\u5727\u30a8\u30c7\u30a3\u30d7\u30b9\u30fb\u30c6\u30f3\u30b7\u30e7\u30f3<\/h4>\n\n\n\n\n\nIl peperoncino agisce come equilibratore della pressione sanguigna. Essendo un vasodilatatore abbassa la pressione quando \u00e8 eccessivamente alta, mentre la alza nel caso contrario, grazie alla vitamina PP che ha la facolt\u00e0 di accelerare la circolazione.<\/p>\n\n\n\n
Anche in questo caso si consiglia l’uso regolare. della spezia fresca o in polvere.<\/p>\n<\/div>\n\n\n\n
\nChilli peppers act as a blood pressure balancer. Being a vasodilator, it lowers blood pressure when it is excessively high, while raising it in the opposite case, thanks to vitamin PP, which has the power to accelerate circulation.<\/p>\n\n\n\n
Even in this case, regular use is recommended. of the spice fresh or in powder form.<\/p>\n<\/div>\n\n\n\n
\n\u5510\u8f9b\u5b50\u306f\u8840\u5727\u306e\u30d0\u30e9\u30f3\u30b9\u3092\u3068\u308b\u4f5c\u7528\u304c\u3042\u308b\u3002\u8840\u7ba1\u62e1\u5f35\u4f5c\u7528\u304c\u3042\u308b\u305f\u3081\u3001\u8840\u5727\u304c\u9ad8\u3059\u304e\u308b\u5834\u5408\u306b\u306f\u8840\u5727\u3092\u4e0b\u3052\u3001\u9006\u306b\u8840\u5727\u304c\u9ad8\u3044\u5834\u5408\u306b\u306f\u3001\u8840\u884c\u3092\u4fc3\u9032\u3059\u308b\u30d3\u30bf\u30df\u30f3PP\u306e\u304a\u304b\u3052\u3067\u8840\u5727\u3092\u4e0a\u3052\u308b\u3002\u3053\u306e\u5834\u5408\u3067\u3082\u3001\u30b9\u30d1\u30a4\u30b9\u3092\u751f\u304b\u7c89\u672b\u306e\u5f62\u3067\u5b9a\u671f\u7684\u306b\u4f7f\u7528\u3059\u308b\u3053\u3068\u304c\u63a8\u5968\u3055\u308c\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nARTERIOSCLEROSI<\/h2>\n\n\n\nAtherosclerosis \u52d5\u8108\u786c\u5316<\/h4>\n\n\n\n\n\nIl colesterolo in eccesso nell’organismo tende a depositarsi all’interno delle arterie ostruendole, e quindi rallenta il libero scorrimento del sangue e compromette la resistenza dei capillari. Il risultato di tutto ci\u00f2 \u00e8 l’arteriosclerosi, una malattia che si sviluppa maggiormente in et\u00e0 avanzata, causando un aumento della pressione e perdita della memoria. Grazie alla lecitina per\u00f2, il peperoncino abbassa il colesterolo nel sangue e tiene alla larga l’odioso malanno.<\/p>\n<\/div>\n\n\n\n
\nExcess cholesterol in the body tends to be deposited inside the arteries, clogging them, thus slowing down the free flow of blood and compromising the resistance of the capillaries. The result of all this is atherosclerosis, a disease that develops more in old age, causing increased blood pressure and memory loss. Thanks to the lecithin, however, chilli pepper lowers blood cholesterol and keeps the obnoxious ailment at bay.<\/p>\n<\/div>\n\n\n\n
\n\u4f53\u5185\u306e\u4f59\u5206\u306a\u30b3\u30ec\u30b9\u30c6\u30ed\u30fc\u30eb\u306f\u52d5\u8108\u5185\u306b\u6c88\u7740\u3057\u3001\u52d5\u8108\u3092\u8a70\u307e\u3089\u305b\u3001\u8840\u6db2\u306e\u6d41\u308c\u3092\u60aa\u304f\u3057\u3001\u6bdb\u7d30\u8840\u7ba1\u306e\u62b5\u6297\u529b\u3092\u4f4e\u4e0b\u3055\u305b\u308b\u3002\u305d\u306e\u7d50\u679c\u3001\u52d5\u8108\u786c\u5316\u304c\u8d77\u3053\u308a\u3001\u8840\u5727\u306e\u4e0a\u6607\u3084\u8a18\u61b6\u529b\u306e\u4f4e\u4e0b\u3092\u5f15\u304d\u8d77\u3053\u3059\u3002\u3057\u304b\u3057\u3001\u30ec\u30b7\u30c1\u30f3\u306e\u304a\u304b\u3052\u3067\u3001\u5510\u8f9b\u5b50\u306f\u8840\u4e2d\u30b3\u30ec\u30b9\u30c6\u30ed\u30fc\u30eb\u3092\u4f4e\u4e0b\u3055\u305b\u3001\u5384\u4ecb\u306a\u75c5\u6c17\u3092\u6291\u3048\u3066\u304f\u308c\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nCATTIVADIGESTIONE<\/h2>\n\n\n\nIndigestion \u6d88\u5316\u4e0d\u826f<\/h4>\n\n\n\n\n\nLa rossa bacca \u00e8 un potente stomachico, cio\u00e8 uno stimolante naturale dei succhi gastrici. Migliora quindi il funzionamento dell’apparato digerente ed \u00e8 un buon diuretico.<\/p>\n\n\n\n
Ecco un’ottima tisana digestiva: preparate un infuso con dei fiori di camomilla, filtrate e aggiungete mezzo cucchiaino di polvere di peperoncino. Bevetela ancora calda<\/p>\n<\/div>\n\n\n\n
\nThe red berry is a powerful stomachic, i.e. a natural stimulant of the gastric juices. It therefore improves the functioning of the digestive system and is a good diuretic.<\/p>\n\n\n\n
Here is an excellent digestive herbal tea: prepare an infusion with chamomile flowers, strain and add half a teaspoon of chilli powder. Drink it while still hot<\/p>\n<\/div>\n\n\n\n
\n\u30ec\u30c3\u30c9\u30d9\u30ea\u30fc\u306f\u5f37\u529b\u306a\u5065\u80c3\u85ac\u3067\u3042\u308a\u3001\u80c3\u6db2\u3092\u523a\u6fc0\u3059\u308b\u3002\u305d\u306e\u305f\u3081\u3001\u6d88\u5316\u5668\u7cfb\u306e\u50cd\u304d\u3092\u9ad8\u3081\u3001\u5229\u5c3f\u4f5c\u7528\u3082\u3042\u308b\u3002<\/p>\n\n\n\n
\u30ab\u30e2\u30df\u30fc\u30eb\u306e\u82b1\u3092\u714e\u3058\u305f\u3082\u306e\u3092\u6ffe\u3057\u3001\u5510\u8f9b\u5b50\u30d1\u30a6\u30c0\u30fc\u3092\u5c0f\u3055\u3058\u534a\u5206\u52a0\u3048\u308b\u3002\u71b1\u3044\u3046\u3061\u306b\u98f2\u3080\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nSTITICHEZZA – Constipation \u4fbf\u79d8<\/h2>\n\n\n\n\n\ntaggio agiscono beneficamente sulla flora batterica, La capsicina e le vitamine P e K2 presenti nell’or- regolando le funzioni intestinali. Dunque ne \u00e8 consigliata l’assunzione sia in caso di diarrea chedi stitichezza.<\/p>\n<\/div>\n\n\n\n
\ntage act beneficially on the bacterial flora, capsicin and vitamins P and K2 present in the or- regulating intestinal functions. It is therefore recommended in cases of both diarrhoea and constipation.of constipation.<\/p>\n<\/div>\n\n\n\n
\n<\/p>\n\n\n\n
\u30c6\u30fc\u30b8\u306f\u7d30\u83cc\u53e2\u306b\u6709\u76ca\u306b\u4f5c\u7528\u3057\u3001\u30ab\u30d7\u30b5\u30a4\u30b7\u30f3\u3001\u30d3\u30bf\u30df\u30f3P\u3068K2\u304c\u8178\u306e\u6a5f\u80fd\u3092\u8abf\u6574\u3059\u308b\u3002\u3057\u305f\u304c\u3063\u3066\u3001\u4e0b\u75e2\u3068\u4fbf\u79d8\u306e\u4e21\u65b9\u306e\u5834\u5408\u306b\u63a8\u5968\u3055\u308c\u308b\u3002\u4fbf\u79d8\u306e\u5834\u5408<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nFERITE Wounds \u50b7<\/h2>\n\n\n\n\n\nLa vitamina K2 contenuta nel peperoncino \u00e8 un noto antiemorragico per cui l’ortaggio pu\u00f2 essere utilizzato sopra le ulcere e le ferite. Attirando le piastrine accelera infatti il processo di cicatriz- zazione. \u00c8 vero che, in un primo momento, pu\u00f2 verificarsi un aumento del flusso di sangue, ma si tratta di una reazione solo momentanea.<\/p>\n<\/div>\n\n\n\n
\nThe vitamin K2 contained in chilli peppers is a known anti-hemorrhagic, so the vegetable can be used over ulcers and wounds. By attracting platelets, it accelerates the healing process. It is true that, at first, there may be an increase in blood flow, but this is only a momentary reaction.<\/p>\n<\/div>\n\n\n\n
\n\u5510\u8f9b\u5b50\u306b\u542b\u307e\u308c\u308b\u30d3\u30bf\u30df\u30f3K2\u306b\u306f\u6297\u51fa\u8840\u4f5c\u7528\u304c\u3042\u308b\u3053\u3068\u304c\u77e5\u3089\u308c\u3066\u304a\u308a\u3001\u6f70\u760d\u3084\u50b7\u306b\u4f7f\u7528\u3059\u308b\u3053\u3068\u304c\u3067\u304d\u308b\u3002\u8840\u5c0f\u677f\u3092\u5f15\u304d\u5bc4\u305b\u308b\u3053\u3068\u3067\u3001\u6cbb\u7652\u3092\u4fc3\u9032\u3059\u308b\u3002\u78ba\u304b\u306b\u6700\u521d\u306f\u8840\u6d41\u91cf\u304c\u5897\u3048\u308b\u304b\u3082\u3057\u308c\u306a\u3044\u304c\u3001\u3053\u308c\u306f\u4e00\u77ac\u306e\u53cd\u5fdc\u306b\u904e\u304e\u306a\u3044\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nEMORROIDI<\/h2>\n\n\n\nHemorrhoids \u75d4<\/h4>\n\n\n\n\n\nAnche le emorroidi, come tutte le ulcere, trarranno giovamento dalle sostanze cicatrizzanti presenti nel peperoncino. Dunque non abbiate timore di consumarlo regolarmente. Se per\u00f2 temete il progredire dell’infiammazione scegliete una polvere non troppo piccante.<\/p>\n<\/div>\n\n\n\n
\nHemorrhoids, like all ulcers, will also benefit from the healing substances in chili peppers. So don’t be afraid to consume it regularly. However, if you fear the inflammation progressing, choose a powder that is not too spicy.<\/p>\n<\/div>\n\n\n\n
\n\u75d4\u3082\u4ed6\u306e\u6f70\u760d\u3068\u540c\u69d8\u3001\u5510\u8f9b\u5b50\u306b\u542b\u307e\u308c\u308b\u6cbb\u7652\u7269\u8cea\u306e\u6069\u6075\u3092\u53d7\u3051\u308b\u3002\u3060\u304b\u3089\u3001\u6016\u304c\u3089\u305a\u306b\u5b9a\u671f\u7684\u306b\u6442\u53d6\u3057\u3088\u3046\u3002\u305f\u3060\u3057\u3001\u708e\u75c7\u304c\u9032\u3080\u306e\u304c\u5fc3\u914d\u306a\u5834\u5408\u306f\u3001\u8f9b\u3059\u304e\u306a\u3044\u30d1\u30a6\u30c0\u30fc\u3092\u9078\u3076\u3053\u3068\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nREUMATISMI<\/h2>\n\n\n\nRheumatisms \u30ea\u30a6\u30de\u30c1<\/h4>\n\n\n\n\n\nStimolando le terminazioni nervose e aumentando l’afflusso di sangue, gli impacchi al peperoncino donano un’immediata e benefica sensa- zione di calore a chi soffre di reumatismi e artrosi. Efficaci sono le frizioni effettuate con un alcolito cos\u00ec preparato: versate in una bottiglia di vetro scuro 200 gr. di alcol a 60\u00b0, aggiungete 5 peperoncini freschi o essiccati tagliati a pezzetti e chiudete ermeticamente. Dopo due giorni filtrate il liquido e utilizzatelo per massaggiarvi le parti doloranti.<\/p>\n<\/div>\n\n\n\n
\nBy stimulating the nerve endings and increasing the blood flow, chili compresses provide an immediate and beneficial feeling of warmth for those suffering from rheumatism and arthrosis. Effective are frictions made with an alcohol prepared as follows: pour 200 g of 60\u00b0 alcohol into a dark glass bottle, add 5 chopped fresh or dried chilies and hermetically seal. After two days, filter the liquid and use it to massage the aching parts.<\/p>\n<\/div>\n\n\n\n
\n\u795e\u7d4c\u7d42\u672b\u3092\u523a\u6fc0\u3057\u3001\u8840\u6d41\u3092\u5897\u52a0\u3055\u305b\u308b\u5510\u8f9b\u5b50\u6e7f\u5e03\u306f\u3001\u30ea\u30e5\u30fc\u30de\u30c1\u3084\u95a2\u7bc0\u708e\u306b\u82e6\u3057\u3080\u4eba\u3005\u306b\u3001\u5373\u5ea7\u306b\u6709\u76ca\u306a\u6e29\u71b1\u611f\u3092\u4e0e\u3048\u308b\u3002\u6fc3\u3044\u8272\u306e\u30ac\u30e9\u30b9\u74f6\u306b60\u5ea6\u306e\u30a2\u30eb\u30b3\u30fc\u30eb200g\u3092\u5165\u308c\u3001\u523b\u3093\u3060\u751f\u5510\u8f9b\u5b50\u307e\u305f\u306f\u4e7e\u71e5\u5510\u8f9b\u5b505\u672c\u3092\u52a0\u3048\u3066\u5bc6\u5c01\u3059\u308b\u3002\u65e5\u5f8c\u3001\u6db2\u4f53\u3092\u308d\u904e\u3057\u3001\u75db\u3080\u90e8\u5206\u306e\u30de\u30c3\u30b5\u30fc\u30b8\u306b\u4f7f\u7528\u3059\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nTORCICOLLO<\/h2>\n\n\n\nTorticollis \u659c\u9838<\/h4>\n\n\n\n\n\n\u00c8 efficace lo stesso alcolito sopra descritto. Utilizzatelo per frizionare il collo e poi coprite la parte con una sciarpa di lana appositamente scaldata.<\/p>\n<\/div>\n\n\n\n
\nThe same alcohol described above is effective. Use it to rub the neck and then cover the part with a specially warmed wool scarf.<\/p>\n<\/div>\n\n\n\n
\n\u4e0a\u8a18\u3068\u540c\u3058\u30a2\u30eb\u30b3\u30fc\u30eb\u304c\u52b9\u679c\u7684\u3067\u3042\u308b\u3002\u305d\u308c\u3092\u4f7f\u3063\u3066\u9996\u3092\u63c9\u307f\u3001\u7279\u5225\u306b\u6e29\u3081\u305f\u30a6\u30fc\u30eb\u306e\u30de\u30d5\u30e9\u30fc\u3067\u305d\u306e\u90e8\u5206\u3092\u8986\u3046\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nGOTTA Gout \u75db\u98a8<\/h2>\n\n\n\n\n\nPoich\u00e9 il peperoncino \u00e8 un ottimo diuretico pu\u00f2 dare sollievo anche a chi soffre di gotta, facilitando l’eliminazione dell’acido urico ristagnante nelle cartilagini articolari.<\/p>\n<\/div>\n\n\n\n
\nSince chili is an excellent diuretic, it can also provide relief to gout sufferers by facilitating the elimination of uric acid stagnating in joint cartilage.<\/p>\n<\/div>\n\n\n\n
\n\u5510\u8f9b\u5b50\u306b\u306f\u512a\u308c\u305f\u5229\u5c3f\u4f5c\u7528\u304c\u3042\u308b\u305f\u3081\u3001\u95a2\u7bc0\u8edf\u9aa8\u306b\u6ede\u7559\u3057\u3066\u3044\u308b\u5c3f\u9178\u306e\u6392\u51fa\u3092\u4fc3\u9032\u3059\u308b\u3053\u3068\u3067\u3001\u75db\u98a8\u60a3\u8005\u3092\u6551\u6e08\u3059\u308b\u3053\u3068\u3082\u3067\u304d\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nLOMBAGGINE<\/h2>\n\n\n\nLow back pain \u8170\u75db<\/h4>\n\n\n\n\n\nVersate dell’argilla fresca, in polvere, in una ciotola e aggiungete l’acqua sufficiente per farne una morbida poltiglia. Quindi unite un bel cucchiaio di peperoncino rosso in polvere e me- scolate accuratamente. Applicate questo impasto sopra la parte dolorante. \u00c8 efficace anche in caso di reumatismi e artrosi.<\/p>\n<\/div>\n\n\n\n
\nPour some fresh, powdered clay into a bowl and add enough water to make a soft mush. Then add a good spoonful of red chilli powder and me- dia it thoroughly. Apply this paste over the painful part. It is also effective in cases of rheumatism and arthritis.<\/p>\n<\/div>\n\n\n\n
\n\u65b0\u9bae\u306a\u7c98\u571f\u306e\u7c89\u672b\u3092\u30dc\u30a6\u30eb\u306b\u5165\u308c\u3001\u5341\u5206\u306a\u6c34\u3092\u52a0\u3048\u3066\u30c9\u30ed\u30c9\u30ed\u306b\u3059\u308b\u3002\u305d\u3053\u306b\u8d64\u5510\u8f9b\u5b50\u306e\u7c89\u3092\u30b9\u30d7\u30fc\u30f31\u676f\u5165\u308c\u3001\u3088\u304f\u6df7\u305c\u5408\u308f\u305b\u308b\u3002\u3053\u306e\u30da\u30fc\u30b9\u30c8\u3092\u75db\u3044\u90e8\u5206\u306b\u5857\u308b\u3002\u30ea\u30e5\u30fc\u30de\u30c1\u3084\u95a2\u7bc0\u708e\u306b\u3082\u52b9\u679c\u304c\u3042\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nMAL DI MARE<\/h2>\n\n\n\nSea sickness \u8239\u9154\u3044<\/h4>\n\n\n\n\n\nSe la nausea non vi d\u00e0 tregua provate a versare 10 gr. di peperoncino in polvere in 200 gr. di acqua. Fatene un decotto e bevetelo subito.<\/p>\n<\/div>\n\n\n\n
\nIf nausea gives you no respite, try pouring 10 g of chilli powder into 200 g of water. Make a decoction and drink it immediately.<\/p>\n<\/div>\n\n\n\n
\n\u8f9b\u5b50\u30d1\u30a6\u30c0\u30fc10g\u3092\u6c34200g\u306b\u6eb6\u304b\u3057\u3066\u98f2\u3080\u3002\u714e\u3058\u3066\u3059\u3050\u306b\u98f2\u3080\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nINAPPETENZA<\/h2>\n\n\n\nInappetence \u3080\u3044<\/h4>\n\n\n\n
\n\n\n\n\n
\n\n\n\n
Galeno, celebre medico dell’antichit\u00e0, soleva ripetere che “il miglior medico \u00e8 la natura perch\u00e9 guarisce i tre quarti di tutte le malattie”.<\/p>\n\n\n\n
Oggigiorno la scienza svolge un ruolo fondamentale nella prevenzione e nella cura delle pi\u00f9 diverse patologie, ma ci\u00f2 non significa che non siano tuttora validi i vecchi rimedi a base di erbe, gli stessi che i nostri bisnonni ci hanno tramandato. La fitoterapia si occupa appunto di medicina “verde”, cio\u00e8 di curare in modo semplice e naturale utilizzando sostanze vegetali. Ci\u00f2, non significa, per\u00f2, che chiunque se ne possa occupare con troppa faciloneria. \u00c8 vero che, bench\u00e9 siano disponibili esperti qualificati in qualunque citt\u00e0, spesso non occorre essere erboristi per prepararsi in casa qualche semplice tisana, ma \u00e8 molto importante agire sempre con cautela e attenersi alle indicazioni esposte nelle ricette. E comunque, se il malanno \u00e8 serio, soltanto dopo aver consultato un medico.<\/p>\n\n\n\n
La fitoterapia infatti, non agisce in contrasto con la scienza e la medicina moderna, come taluni credono, ma in sintonia con essa. Bench\u00e9 al giorno d’oggi l’industria farmaceutica tenda a prediligere i prodotti chimici e le sostanze sintetiche, non va dimenticato che molti farmaci derivano da sostanze vegetali: i cortisonici dalla radice di patata, per esempio, alcuni anestetici dall’olio di eugenolo, ossia dal chiodo di garofano, e gli antibiotici, come la famosa penicillina, da muffe di origine vegetale. Va detto che un preparato fitoterapico, solitamente, ha un tempo d’azione pi\u00f9 lento di un prodotto chimico ma, spesso, presenta minori effetti collaterali. Ci\u00f2 non deve per\u00f2 illudere sull’innocuit\u00e0 di qualunque sostanza vegetale. Premessoche ogni individuo puo rispondere con impreviste reazioni allergiche anche alla piu inoffensiva delle erbe, non dimentichiamo che anche tra le piante esistono specie nocive o che comunque devono essere trattate con cautela. Un esempio banale?<\/p>\n<\/div>\n\n\n\n
Galen, a famous doctor of antiquity, used to repeat that “the best doctor is nature because it heals three-quarters of all diseases”.<\/p>\n\n\n\n
Nowadays science plays a fundamental role in the prevention and treatment of the most diverse pathologies, but this does not mean that the old herbal remedies are not still valid, the same ones that our great-grandparents handed down to us. Phytotherapy deals with “green” medicine, that is, treating in a simple and natural way using plant substances. This does not mean, however, that anyone can deal with it too easily. It is true that, although qualified experts are available in any city, it is often not necessary to be a herbalist to prepare some simple herbal tea at home, but it is very important to always act with caution and follow the instructions given in the recipes. And in any case, if the illness is serious, only after consulting a doctor.<\/p>\n\n\n\n
In fact, phytotherapy does not act in contrast with science and modern medicine, as some believe, but in harmony with it. Although nowadays the pharmaceutical industry tends to favor chemicals and synthetic substances, it should not be forgotten that many drugs are derived from plant substances: cortisone from potato root, for example, some anesthetics from eugenol oil, that is, from the clove, and antibiotics, such as the famous penicillin, from molds of plant origin. It must be said that a phytotherapeutic preparation usually has a slower action time than a chemical product but often has fewer side effects. However, this should not mislead us about the harmlessness of any vegetal substance. Given that every individual can respond with unexpected allergic reactions to even the most harmless of herbs, let’s not forget that even among plants there are species that are harmful or which in any case must be treated with caution. A trivial example?<\/p>\n<\/div>\n\n\n\n
\u53e4\u4ee3\u306e\u6709\u540d\u306a\u533b\u5e2b\u30ac\u30ec\u30ce\u30b9\u306f\u3001\u300c\u6700\u826f\u306e\u533b\u8005\u306f\u81ea\u7136\u3067\u3042\u308b\u3002\u306a\u305c\u306a\u3089\u81ea\u7136\u306f\u3059\u3079\u3066\u306e\u75c5\u6c17\u306e 4 \u5206\u306e 3 \u3092\u6cbb\u3059\u304b\u3089\u3067\u3042\u308b\u300d\u3068\u7e70\u308a\u8fd4\u3057\u8ff0\u3079\u3066\u3044\u307e\u3057\u305f\u3002<\/p>\n\n\n\n
\u4eca\u65e5\u3001\u79d1\u5b66\u306f\u6700\u3082\u591a\u69d8\u306a\u75c5\u72b6\u306e\u4e88\u9632\u3068\u6cbb\u7642\u306b\u304a\u3044\u3066\u57fa\u672c\u7684\u306a\u5f79\u5272\u3092\u679c\u305f\u3057\u3066\u3044\u307e\u3059\u304c\u3001\u3053\u308c\u306f\u3001\u79c1\u305f\u3061\u306e\u66fd\u7956\u7236\u6bcd\u304c\u79c1\u305f\u3061\u306b\u4f1d\u3048\u3066\u304d\u305f\u306e\u3068\u540c\u3058\u53e4\u3044\u85ac\u8349\u7642\u6cd5\u304c\u307e\u3060\u6709\u52b9\u3067\u306f\u306a\u3044\u3068\u3044\u3046\u610f\u5473\u3067\u306f\u3042\u308a\u307e\u305b\u3093\u3002\u690d\u7269\u7642\u6cd5\u306f\u300c\u30b0\u30ea\u30fc\u30f3\u300d\u533b\u7642\u3001\u3064\u307e\u308a\u690d\u7269\u7269\u8cea\u3092\u4f7f\u7528\u3057\u305f\u30b7\u30f3\u30d7\u30eb\u3067\u81ea\u7136\u306a\u65b9\u6cd5\u3067\u6cbb\u7642\u3059\u308b\u3053\u3068\u3092\u6271\u3044\u307e\u3059\u3002\u305f\u3060\u3057\u3001\u3053\u308c\u306f\u8ab0\u3067\u3082\u7c21\u5358\u306b\u5bfe\u51e6\u3067\u304d\u308b\u3068\u3044\u3046\u610f\u5473\u3067\u306f\u3042\u308a\u307e\u305b\u3093\u3002\u78ba\u304b\u306b\u3001\u3069\u306e\u90fd\u5e02\u306b\u3082\u8cc7\u683c\u306e\u3042\u308b\u5c02\u9580\u5bb6\u304c\u3044\u307e\u3059\u304c\u3001\u5bb6\u5ead\u3067\u7c21\u5358\u306a\u30cf\u30fc\u30d6\u30c6\u30a3\u30fc\u3092\u4f5c\u308b\u306e\u306b\u85ac\u8349\u5b66\u8005\u3067\u3042\u308b\u5fc5\u8981\u306f\u306a\u3044\u3053\u3068\u304c\u3088\u304f\u3042\u308a\u307e\u3059\u304c\u3001\u5e38\u306b\u6ce8\u610f\u3057\u3066\u884c\u52d5\u3057\u3001\u30ec\u30b7\u30d4\u306b\u8a18\u8f09\u3055\u308c\u3066\u3044\u308b\u6307\u793a\u306b\u5f93\u3046\u3053\u3068\u304c\u975e\u5e38\u306b\u91cd\u8981\u3067\u3059\u3002 \u3002\u3044\u305a\u308c\u306b\u305b\u3088\u3001\u75c5\u6c17\u304c\u6df1\u523b\u306a\u5834\u5408\u306f\u3001\u533b\u5e2b\u306b\u76f8\u8ac7\u3057\u3066\u304f\u3060\u3055\u3044\u3002<\/p>\n\n\n\n
\u5b9f\u969b\u3001\u690d\u7269\u7642\u6cd5\u306f\u3001\u4e00\u90e8\u306e\u4eba\u304c\u4fe1\u3058\u3066\u3044\u308b\u3088\u3046\u306b\u3001\u79d1\u5b66\u3084\u73fe\u4ee3\u533b\u5b66\u3068\u306f\u5bfe\u7167\u7684\u306b\u4f5c\u7528\u3059\u308b\u306e\u3067\u306f\u306a\u304f\u3001\u79d1\u5b66\u3084\u73fe\u4ee3\u533b\u5b66\u3068\u8abf\u548c\u3057\u3066\u4f5c\u7528\u3057\u307e\u3059\u3002\u4eca\u65e5\u3001\u88fd\u85ac\u696d\u754c\u306f\u5316\u5b66\u7269\u8cea\u3084\u5408\u6210\u7269\u8cea\u3092\u597d\u3080\u50be\u5411\u306b\u3042\u308a\u307e\u3059\u304c\u3001\u591a\u304f\u306e\u533b\u85ac\u54c1\u304c\u690d\u7269\u7269\u8cea\u306b\u7531\u6765\u3057\u3066\u3044\u308b\u3053\u3068\u3092\u5fd8\u308c\u3066\u306f\u306a\u308a\u307e\u305b\u3093\u3002\u305f\u3068\u3048\u3070\u3001\u30b8\u30e3\u30ac\u30a4\u30e2\u306e\u6839\u304b\u3089\u306e\u30b3\u30eb\u30c1\u30be\u30f3\u3001\u30aa\u30a4\u30b2\u30ce\u30fc\u30eb\u6cb9\u3001\u3064\u307e\u308a\u30af\u30ed\u30fc\u30d6\u304b\u3089\u306e\u4e00\u90e8\u306e\u9ebb\u9154\u85ac\u3001\u304a\u3088\u3073\u6297\u751f\u7269\u8cea\u3067\u3059\u3002 \u3001\u6709\u540d\u306a\u30da\u30cb\u30b7\u30ea\u30f3\u306a\u3069\u3001\u690d\u7269\u7531\u6765\u306e\u30ab\u30d3\u304b\u3089\u4f5c\u3089\u308c\u307e\u3059\u3002\u690d\u7269\u7642\u6cd5\u88fd\u5264\u306f\u901a\u5e38\u3001\u5316\u5b66\u88fd\u54c1\u3088\u308a\u3082\u4f5c\u7528\u6642\u9593\u304c\u9045\u3044\u3082\u306e\u306e\u3001\u591a\u304f\u306e\u5834\u5408\u526f\u4f5c\u7528\u304c\u5c11\u306a\u3044\u3068\u8a00\u308f\u306a\u3051\u308c\u3070\u306a\u308a\u307e\u305b\u3093\u3002\u3057\u304b\u3057\u3001\u3053\u306e\u3053\u3068\u306f\u3001\u3044\u304b\u306a\u308b\u690d\u7269\u6027\u7269\u8cea\u3082\u7121\u5bb3\u3067\u3042\u308b\u3068\u3044\u3046\u8aa4\u89e3\u3092\u62db\u304f\u3079\u304d\u3067\u306f\u3042\u308a\u307e\u305b\u3093\u3002\u6700\u3082\u7121\u5bb3\u306a\u30cf\u30fc\u30d6\u3067\u3042\u3063\u3066\u3082\u3001\u3059\u3079\u3066\u306e\u4eba\u304c\u4e88\u671f\u305b\u306c\u30a2\u30ec\u30eb\u30ae\u30fc\u53cd\u5fdc\u3092\u793a\u3059\u53ef\u80fd\u6027\u304c\u3042\u308b\u3053\u3068\u3092\u8003\u3048\u308b\u3068\u3001\u690d\u7269\u306e\u4e2d\u306b\u3082\u6709\u5bb3\u306a\u7a2e\u3001\u307e\u305f\u306f\u3044\u305a\u308c\u306b\u3057\u3066\u3082\u6ce8\u610f\u3057\u3066\u6271\u308f\u306a\u3051\u308c\u3070\u306a\u3089\u306a\u3044\u7a2e\u304c\u5b58\u5728\u3059\u308b\u3053\u3068\u3092\u5fd8\u308c\u306a\u3044\u3067\u304f\u3060\u3055\u3044\u3002\u4e9b\u7d30\u306a\u4f8b\u3067\u3059\u304b\uff1f<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n
<\/figure><\/div>\n\n\n\n\n\n\n
IL PREZZEMOLO – PARSLEY – \u30d1\u30bb\u30ea<\/h2>\n\n\n\n\n\nIl prezzemolo<\/strong>, un’erba che tutti conosciamo e che consumiamo abitualmente per aromatizzare insalate e pietanze, contiene un principio attivo, l’apiolo, che assunto in dosi eccessive pu\u00f2 diventare nocivo. Ci\u00f2 non significa che occorre bandire il prezzemolo dalla propria dieta ma soltanto che, nel preparare una tisana con le odorose foglie, (\u00e8 efficace in caso di mal di stomaco!) occorrer\u00e0 rispettare scrupolosamente le dosi indicate nella ricetta.<\/p>\n\n\n\nMa non \u00e8 tutto. Per sfruttare al meglio le propriet\u00e0 curative delle erbe \u00e8 indispensabile anche tener conto di alcune regole al momento della raccolta. Per esempio tutte le piante vanno raccolte tra la primavera e l’autunno, in giornate assolate e nella tarda mattinata, perch\u00e9 foglie e fiori siano perfettamente asciutti. Vanno utilizzati inoltre solo gli esemplari pi\u00f9 belli e sani, che crescono in zone poco trafficate e quindi poco inquinate. Nel caso specifico del peperoncino il periodo di raccolta pi\u00f9 indicato corrisponde alla tarda estate, quando le bacche sono perfettamente mature, rosse e carnose. Evitate, infine, di strappare brutalmente gambi e foglie e, se vi \u00e8 possibile, anche di utilizzare attrezzi metallici come forbici o coltelli. Secondo gli erboristi pi\u00f9 esperti ogni stelo, ogni fiore, deve essere delicatamente staccato con le mani e quindi maneggiato con cura e riposto in un cesto. Perch\u00e9 se avete deciso di utilizzare le piante dovete anche ricordare che i migliori risultati si conseguono iniziando a rispettarle.<\/p>\n<\/div>\n\n\n\n
\nParsley, an herb that we all know and that we usually consume to flavor salads and dishes, contains an active ingredient, apiol, which when taken in excessive doses can become harmful. This does not mean that you need to ban parsley from your diet but only that, when preparing a herbal tea with the fragrant leaves (it is effective in case of stomach ache!) you will need to scrupulously respect the doses indicated in the recipe.<\/p>\n\n\n\n
But that is not all. To make the most of the healing properties of herbs it is also essential to take into account some rules at the time of harvesting. For example, all plants must be harvested between spring and autumn, on sunny days and in the late morning, so that the leaves and flowers are perfectly dry. Furthermore, only the most beautiful and healthy specimens should be used, which grow in areas with little traffic and therefore little pollution. In the specific case of chili pepper, the most suitable harvest period corresponds to late summer, when the berries are perfectly ripe, red and fleshy. Finally, avoid brutally tearing stems and leaves and, if possible, also avoid using metal tools such as scissors or knives. According to the most expert herbalists, each stem, each flower, must be delicately detached with the hands and then handled with care and placed in a basket. Because if you have decided to use plants you must also remember that the best results are achieved by starting to respect them.<\/p>\n<\/div>\n\n\n\n
\n\u30d1\u30bb\u30ea\u306f\u8ab0\u3082\u304c\u77e5\u3063\u3066\u304a\u308a\u3001\u30b5\u30e9\u30c0\u3084\u6599\u7406\u306e\u5473\u4ed8\u3051\u306b\u3088\u304f\u6442\u53d6\u3059\u308b\u30cf\u30fc\u30d6\u3067\u3059\u304c\u3001\u6709\u52b9\u6210\u5206\u3067\u3042\u308b\u30a2\u30d4\u30aa\u30fc\u30eb\u304c\u542b\u307e\u308c\u3066\u304a\u308a\u3001\u904e\u5270\u306b\u6442\u53d6\u3059\u308b\u3068\u6709\u5bb3\u306b\u306a\u308b\u53ef\u80fd\u6027\u304c\u3042\u308a\u307e\u3059\u3002\u3053\u308c\u306f\u30d1\u30bb\u30ea\u3092\u98df\u4e8b\u304b\u3089\u7981\u6b62\u3059\u308b\u5fc5\u8981\u304c\u3042\u308b\u3068\u3044\u3046\u610f\u5473\u3067\u306f\u306a\u304f\u3001\u9999\u308a\u306e\u3088\u3044\u8449\u3067\u30cf\u30fc\u30d6\u30c6\u30a3\u30fc\u3092\u4f5c\u308b\u3068\u304d\uff08\u8179\u75db\u306e\u5834\u5408\u306b\u52b9\u679c\u7684\u3067\u3059\uff01\uff09\u3001\u30ec\u30b7\u30d4\u306b\u793a\u3055\u308c\u3066\u3044\u308b\u7528\u91cf\u3092\u6ce8\u610f\u6df1\u304f\u5b88\u308b\u5fc5\u8981\u304c\u3042\u308b\u3068\u3044\u3046\u3053\u3068\u3060\u3051\u3067\u3059\u3002<\/p>\n\n\n\n
\u3057\u304b\u3057\u3001\u305d\u308c\u3060\u3051\u3067\u306f\u3042\u308a\u307e\u305b\u3093\u3002\u30cf\u30fc\u30d6\u306e\u6cbb\u7652\u7279\u6027\u3092\u6700\u5927\u9650\u306b\u6d3b\u7528\u3059\u308b\u306b\u306f\u3001\u53ce\u7a6b\u6642\u306b\u3044\u304f\u3064\u304b\u306e\u30eb\u30fc\u30eb\u3092\u8003\u616e\u3059\u308b\u3053\u3068\u3082\u4e0d\u53ef\u6b20\u3067\u3059\u3002\u305f\u3068\u3048\u3070\u3001\u3059\u3079\u3066\u306e\u690d\u7269\u306f\u6625\u304b\u3089\u79cb\u306e\u9593\u3001\u6674\u308c\u305f\u65e5\u306e\u65e9\u671d\u306b\u53ce\u7a6b\u3057\u3001\u8449\u3068\u82b1\u304c\u5b8c\u5168\u306b\u4e7e\u71e5\u3059\u308b\u3088\u3046\u306b\u3059\u308b\u5fc5\u8981\u304c\u3042\u308a\u307e\u3059\u3002\u3055\u3089\u306b\u3001\u4ea4\u901a\u91cf\u304c\u5c11\u306a\u304f\u6c5a\u67d3\u306e\u5c11\u306a\u3044\u5730\u57df\u3067\u80b2\u3064\u3001\u6700\u3082\u7f8e\u3057\u304f\u5065\u5eb7\u7684\u306a\u6a19\u672c\u306e\u307f\u3092\u4f7f\u7528\u3059\u308b\u5fc5\u8981\u304c\u3042\u308a\u307e\u3059\u3002\u5510\u8f9b\u5b50\u306e\u5834\u5408\u3001\u53ce\u7a6b\u306b\u6700\u3082\u9069\u3057\u305f\u6642\u671f\u306f\u3001\u679c\u5b9f\u304c\u5b8c\u5168\u306b\u719f\u3057\u3066\u8d64\u304f\u8089\u539a\u306b\u306a\u308b\u590f\u306e\u7d42\u308f\u308a\u306b\u76f8\u5f53\u3057\u307e\u3059\u3002\u6700\u5f8c\u306b\u3001\u830e\u3084\u8449\u3092\u4e71\u66b4\u306b\u5f15\u304d\u88c2\u304f\u3053\u3068\u306f\u907f\u3051\u3001\u53ef\u80fd\u3067\u3042\u308c\u3070\u30cf\u30b5\u30df\u3084\u30ca\u30a4\u30d5\u306a\u3069\u306e\u91d1\u5c5e\u88fd\u306e\u9053\u5177\u3092\u4f7f\u7528\u3059\u308b\u3053\u3068\u3082\u907f\u3051\u3066\u304f\u3060\u3055\u3044\u3002\u6700\u3082\u719f\u7df4\u3057\u305f\u85ac\u8349\u5b66\u8005\u306b\u3088\u308b\u3068\u3001\u5404\u830e\u3001\u5404\u82b1\u306f\u624b\u3067\u614e\u91cd\u306b\u5207\u308a\u96e2\u3055\u308c\u3001\u614e\u91cd\u306b\u6271\u308f\u308c\u3001\u30d0\u30b9\u30b1\u30c3\u30c8\u306b\u5165\u308c\u3089\u308c\u307e\u3059\u3002\u690d\u7269\u3092\u4f7f\u7528\u3059\u308b\u3053\u3068\u306b\u6c7a\u3081\u305f\u5834\u5408\u306f\u3001\u305d\u308c\u3089\u3092\u5c0a\u91cd\u3057\u59cb\u3081\u308b\u3053\u3068\u3067\u6700\u826f\u306e\u7d50\u679c\u304c\u5f97\u3089\u308c\u308b\u3053\u3068\u3082\u899a\u3048\u3066\u304a\u304f\u5fc5\u8981\u304c\u3042\u308b\u304b\u3089\u3067\u3059\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nLE PREPARAZIONI MEDICINALI<\/h2>\n\n\n\nMedicinal Preparations \u533b\u85ac\u54c1<\/h4>\n\n\n\n\n\nChi \u00e8 gi\u00e0 esperto di fitoterapia non avr\u00e0 problemi a comprendere termini come infuso, decotto, macerazione e cataplasma. Ma poich\u00e9 questo Blog \u00e8 indirizzato forse pi\u00f9 agli amanti del peperoncino in s\u00e9 che non agli appassionati di erboristeria ho creduto utile chiarire dettagliatamente il significato delle varie preparazioni medicinali.<\/p>\n<\/div>\n\n\n\n
\nThose who are already experts in phytotherapy will have no problem understanding terms such as infusion, decoction, maceration and poultice. But since this blog is perhaps aimed more at lovers of chilli pepper itself than at herbal medicine enthusiasts, I thought it useful to clarify in detail the meaning of the various medicinal preparations.<\/p>\n<\/div>\n\n\n\n
\n\u3059\u3067\u306b\u690d\u7269\u7642\u6cd5\u306e\u5c02\u9580\u5bb6\u3067\u3042\u308c\u3070\u3001\u6ce8\u5165\u3001\u714e\u3058\u85ac\u3001\u6d78\u8edf\u3001\u6e7f\u5e03\u306a\u3069\u306e\u7528\u8a9e\u3092\u554f\u984c\u306a\u304f\u7406\u89e3\u3067\u304d\u308b\u3067\u3057\u3087\u3046\u3002\u3057\u304b\u3057\u3001\u3053\u306e\u30d6\u30ed\u30b0\u306f\u304a\u305d\u3089\u304f\u6f22\u65b9\u85ac\u611b\u597d\u5bb6\u3088\u308a\u3082\u5510\u8f9b\u5b50\u81ea\u4f53\u306e\u611b\u597d\u5bb6\u3092\u5bfe\u8c61\u3068\u3057\u3066\u3044\u308b\u306e\u3067\u3001\u3055\u307e\u3056\u307e\u306a\u85ac\u306e\u610f\u5473\u3092\u8a73\u7d30\u306b\u660e\u3089\u304b\u306b\u3059\u308b\u3053\u3068\u306f\u6709\u76ca\u3060\u3068\u601d\u3044\u307e\u3057\u305f\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nINFUSO O TISANA<\/h2>\n\n\n\nInfusion or Tea – \u714e\u3058\u85ac\u307e\u305f\u306f\u304a\u8336<\/h2>\n\n\n\n<\/figure><\/div>\n\n\n
\n\n\n\n\n\nSi prepara versando sopra il vegetale essiccato, pestato, o sminuzzato una tazza d’acqua bollente. Quindi si copre con un coperchio, si lascia in infusione per una decina di minuti circa (oppure il tempo espressamente indicato nella ricetta) e quindi si filtra e si beve. Se desiderate dolcificare utilizzate sempre del miele in sostituzione dello zucchero.<\/p>\n<\/div>\n\n\n\n
\nIt is prepared by pouring a cup of boiling water over the dried, crushed or chopped vegetable. Then it is covered with a lid, left to infuse for about ten minutes (or the time expressly indicated in the recipe) and then filtered and drunk. If you want to sweeten, always use honey instead of sugar.<\/p>\n<\/div>\n\n\n\n
\n\u4e7e\u71e5\u3001\u7c89\u7815\u3001\u307e\u305f\u306f\u523b\u3093\u3060\u91ce\u83dc\u306b\u30ab\u30c3\u30d71\u676f\u306e\u71b1\u6e6f\u3092\u6ce8\u3050\u3053\u3068\u306b\u3088\u3063\u3066\u8abf\u88fd\u3055\u308c\u307e\u3059\u3002\u6b21\u306b\u3001\u84cb\u3092\u3057\u3066\u7d0410\u5206\u9593\uff08\u307e\u305f\u306f\u30ec\u30b7\u30d4\u306b\u660e\u793a\u3055\u308c\u3066\u3044\u308b\u6642\u9593\uff09\u6ce8\u5165\u3057\u3066\u304b\u3089\u3001\u6ffe\u3057\u3066\u98f2\u307f\u307e\u3059\u3002\u7518\u307f\u3092\u52a0\u3048\u305f\u3044\u5834\u5408\u306f\u3001\u7802\u7cd6\u306e\u4ee3\u308f\u308a\u306b\u5fc5\u305a\u8702\u871c\u3092\u4f7f\u7528\u3057\u3066\u304f\u3060\u3055\u3044\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nDECOTTO<\/h2>\n\n\n\nDecoction\u714e\u3058\u85ac<\/h4>\n\n\n\n<\/figure><\/div>\n\n\n
\n\n\n\n\n\nVi occorrer\u00e0 una pentola di terracotta oppure smaltata per mettere a scaldare dell’acqua. Quando bolle gettate le erbe, abbassate il fuoco, coperchiate e lasciate cuocere dai quindici ai trenta minuti. Quindi filtrate e bevete.<\/p>\n<\/div>\n\n\n\n
\nYou will need a terracotta or enamel pot to heat some water. When it boils, throw in the herbs, lower the heat, cover, and leave to cook for fifteen to thirty minutes. Then filter and drink.<\/p>\n<\/div>\n\n\n\n
\n\u6c34\u3092\u52a0\u71b1\u3059\u308b\u306b\u306f\u30c6\u30e9\u30b3\u30c3\u30bf\u307e\u305f\u306f\u30db\u30fc\u30ed\u30fc\u306e\u934b\u304c\u5fc5\u8981\u3067\u3059\u3002\u6cb8\u9a30\u3057\u305f\u3089\u30cf\u30fc\u30d6\u3092\u5165\u308c\u3001\u706b\u3092\u5f31\u3081\u3001\u84cb\u3092\u3057\u306615\u301c30\u5206\u9593\u716e\u307e\u3059\u3002<\/p>\n\n\n\n
\u305d\u306e\u5f8c\u6ffe\u3057\u3066\u98f2\u307f\u307e\u3059\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nSUCCO <\/h2>\n\n\n\n Juice-\u30b8\u30e5\u30fc\u30b9<\/h4>\n\n\n\n
\n\n\n\n<\/figure><\/div>\n\n\n\n\nPestate il vegetale fresco in un mortaio fino ad estrarne tutto il succo. Oppure potete utilizzare la centrifuga elettrica. Ricordate comunque che il succo si conserva per breve tempo e deve essere riposto in frigorifero.<\/p>\n<\/div>\n\n\n\n
\nPound the fresh vegetable in a mortar until all the juice is extracted. Or you can use the electric centrifuge. However, remember that the juice lasts for a short time and must be stored in the refrigerator.<\/p>\n<\/div>\n\n\n\n
\n\u65b0\u9bae\u306a\u91ce\u83dc\u3092\u4e73\u9262\u3067\u3001\u6c41\u304c\u3059\u3079\u3066\u62bd\u51fa\u3055\u308c\u308b\u307e\u3067\u53e9\u304d\u307e\u3059\u3002\u307e\u305f\u306f\u3001\u96fb\u6c17\u9060\u5fc3\u5206\u96e2\u6a5f\u3092\u4f7f\u7528\u3059\u308b\u3053\u3068\u3082\u3067\u304d\u307e\u3059\u3002\u305f\u3060\u3057\u3001\u30b8\u30e5\u30fc\u30b9\u306e\u4fdd\u5b58\u671f\u9593\u306f\u77ed\u3044\u305f\u3081\u3001\u51b7\u8535\u5eab\u3067\u4fdd\u7ba1\u3059\u308b\u5fc5\u8981\u304c\u3042\u308b\u3053\u3068\u306b\u6ce8\u610f\u3057\u3066\u304f\u3060\u3055\u3044\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nOLIO AROMATICO<\/h2>\n\n\n\nAromatic oil-\u30a2\u30ed\u30de\u30aa\u30a4\u30eb<\/h4>\n\n\n\n<\/figure><\/div>\n\n\n\n\nInfilate in una bottiglia preferibilmente di vetro scuro le erbe aromatiche e poi coprite con olio d’oliva fino all’orlo. Tappate e conservate il preparato in un luogo buio e fresco per una settimana. Trascorso tale tempo potrete iniziare ad utilizzarlo.<\/p>\n<\/div>\n\n\n\n
\nPlace the aromatic herbs in a bottle, preferably made of dark glass, and then cover with olive oil up to the brim. Cap and store the preparation in a dark, cool place for a week. After this time you can start using it.<\/p>\n<\/div>\n\n\n\n
\n\u9999\u308a\u8c4a\u304b\u306a\u30cf\u30fc\u30d6\u3092\u74f6\uff08\u3067\u304d\u308c\u3070\u6fc3\u3044\u8272\u306e\u30ac\u30e9\u30b9\u88fd\uff09\u306b\u5165\u308c\u3001\u30aa\u30ea\u30fc\u30d6\u30aa\u30a4\u30eb\u3092\u7e01\u307e\u3067\u6ce8\u304e\u307e\u3059\u3002\u30ad\u30e3\u30c3\u30d7\u3092\u3057\u3066\u3001\u6697\u304f\u6dbc\u3057\u3044\u5834\u6240\u306b 1 \u9031\u200b\u200b\u9593\u4fdd\u7ba1\u3057\u307e\u3059\u3002\u3053\u306e\u6642\u9593\u304c\u7d4c\u904e\u3059\u308b\u3068\u3001\u4f7f\u7528\u3092\u958b\u59cb\u3067\u304d\u307e\u3059\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nOLIO MEDICAMENTOSO<\/h2>\n\n\n\nMedicated oil -\u85ac\u7528\u30aa\u30a4\u30eb<\/h4>\n\n\n\n<\/figure><\/div>\n\n\n\n\nInfilate le erbe in una bottiglia di vetro trasparente e coprite fino all’orlo con olio di semi. Lasciate il recipiente sotto il sole per circa tre settimane e poi utilizzate il liquido per farne frizioni o massaggi.<\/p>\n<\/div>\n\n\n\n
\nPlace the herbs in a transparent glass bottle and cover to the brim with seed oil. Leave the container under the sun for about three weeks and then use the liquid to make rubs or massages.<\/p>\n<\/div>\n\n\n\n
\n\u30cf\u30fc\u30d6\u3092\u900f\u660e\u306a\u30ac\u30e9\u30b9\u74f6\u306b\u5165\u308c\u3001\u30b7\u30fc\u30c9\u30aa\u30a4\u30eb\u3092\u3075\u3061\u307e\u3067\u6ce8\u304e\u307e\u3059\u3002\u5bb9\u5668\u3092\u592a\u967d\u306e\u4e0b\u306b\u7d04 3 \u9031\u9593\u653e\u7f6e\u3057\u3001\u305d\u306e\u5f8c\u6db2\u4f53\u3092\u3053\u3059\u3063\u305f\u308a\u30de\u30c3\u30b5\u30fc\u30b8\u3057\u305f\u308a\u3059\u308b\u305f\u3081\u306b\u4f7f\u7528\u3057\u307e\u3059\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nTINTURA ALCOLICA<\/h2>\n\n\n\nAlcoholic tincture\u30a2\u30eb\u30b3\u30fc\u30eb\u30c1\u30f3\u30ad\u5264<\/h4>\n\n\n\n<\/figure><\/div>\n\n\n
\n\n\n\n\n\nSi tratta di una macerazione di erbe in una determinata quantit\u00e0 di vino bianco, oppure di grappa, oppure di alcol a 60\u00b0.<\/p>\n<\/div>\n\n\n\n
\n.It is a maceration of herbs in a certain quantity of white wine, or grappa, or 60\u00b0 alcohol.<\/p>\n<\/div>\n\n\n\n
\n\u3053\u308c\u306f\u3001\u4e00\u5b9a\u91cf\u306e\u767d\u30ef\u30a4\u30f3\u3001\u30b0\u30e9\u30c3\u30d1\u3001\u307e\u305f\u306f 60 \u5ea6\u306e\u30a2\u30eb\u30b3\u30fc\u30eb\u306b\u30cf\u30fc\u30d6\u3092\u6d78\u6f2c\u3057\u305f\u3082\u306e\u3067\u3059\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nUNGUENTO<\/h2>\n\n\n\nOintment \u8edf\u818f<\/h4>\n\n\n\n\n\nEstraete dal vegetale il succo che contiene, pestandolo in un mortaio o triturandolo. Versate tale succo in olio bollente e fate friggere qualche istante, quindi lasciate riposare per dodici ore. Trascorso tale tempo tornate a riscaldare il preparato e quando \u00e8 liquido filtratelo accurata- mente. Utilizzate l’unguento per farne dei massaggi.<\/p>\n<\/div>\n\n\n\n
\nExtract the juice it contains from the vegetable by crushing it in a mortar or grinding it. Pour this juice into boiling oil and fry for a few moments, then leave to rest for twelve hours. After this time, heat the preparation again and when it is liquid, filter it carefully. Use the ointment for massages.<\/p>\n<\/div>\n\n\n\n
\n\u91ce\u83dc\u3092\u4e73\u9262\u3067\u6f70\u3059\u304b\u3059\u308a\u3064\u3076\u3057\u3066\u3001\u91ce\u83dc\u306b\u542b\u307e\u308c\u308b\u6c41\u3092\u62bd\u51fa\u3057\u307e\u3059\u3002\u3053\u306e\u30b8\u30e5\u30fc\u30b9\u3092\u6cb8\u9a30\u3057\u305f\u6cb9\u306b\u6ce8\u304e\u3001\u6570\u5206\u9593\u63da\u3052\u300112\u6642\u9593\u653e\u7f6e\u3057\u307e\u3059\u3002\u3053\u306e\u6642\u9593\u304c\u7d4c\u904e\u3057\u305f\u3089\u3001\u8abf\u88fd\u7269\u3092\u518d\u5ea6\u52a0\u71b1\u3057\u3001\u6db2\u4f53\u306b\u306a\u3063\u305f\u3089\u3001\u6ce8\u610f\u6df1\u304f\u6ffe\u904e\u3057\u307e\u3059\u3002\u30de\u30c3\u30b5\u30fc\u30b8\u306b\u306f\u8edf\u818f\u3092\u4f7f\u7528\u3057\u3066\u304f\u3060\u3055\u3044\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nCATAPLASMA<\/h2>\n\n\n\n\u6e7f\u5e03 Poultice<\/h4>\n\n\n\n<\/figure><\/div>\n\n\n\n\nScaldate a vapore le erbe che vi occorrono, osservando un tempo doppio se si tratta di vegetali essiccati. Quindi deponete le erbe ancora calde in una garza sterile e appoggiatela sopra la parte del corpo interessata.<\/p>\n<\/div>\n\n\n\n
\nSteam heat the herbs you need, observing double the time if they are dried vegetables. Then place the herbs while still warm in sterile gauze and place it over the affected part of the body.<\/p>\n<\/div>\n\n\n\n
\n\u5fc5\u8981\u306a\u30cf\u30fc\u30d6\u3092\u84b8\u6c17\u3067\u52a0\u71b1\u3057\u307e\u3059\u3002\u4e7e\u71e5\u91ce\u83dc\u306e\u5834\u5408\u306f 2 \u500d\u306e\u6642\u9593\u3092\u89b3\u5bdf\u3057\u307e\u3059\u3002\u6b21\u306b\u3001\u6e29\u304b\u3044\u3046\u3061\u306b\u30cf\u30fc\u30d6\u3092\u6ec5\u83cc\u30ac\u30fc\u30bc\u306b\u5165\u308c\u3001\u4f53\u306e\u60a3\u90e8\u306b\u7f6e\u304d\u307e\u3059\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nORIGINI E STORIA DEL PEPERONCINO<\/h2>\n\n\n\nOrigins and history of chili pepper \u5510\u8f9b\u5b50\u306e\u8d77\u6e90\u3068\u6b74\u53f2<\/h4>\n\n\n\n<\/figure><\/div>\n\n\n\n\nL’utilizzo del peperoncino si diffonde in seguito alle grandi esplorazioni del pianeta, e precisamente dopo il secondo viaggio di Cristoforo Colombo in America. Precedentemente, infatti, nessun antico testo greco, ebreo, arabo o cinese tratta di questa spezia. \u00c8 legittimo supporre, dunque, che in Europa il Capsicum (dal latino “capsa” cio\u00e8 scatola, riferito probabilmente alla bacca che contiene i semi) fosse del tutto sconosciuto.<\/p>\n\n\n\n
Nel 1514 Cristoforo Colombo torna dalle Americhe con le tre caravelle cariche di preziosi prodotti: dalla patata al mais, dal tabacco all’agave e, naturalmente, anche con un grande quantitativo di Chili, come veniva allora denominato, nelle Americhe, il peperoncino. Colombo lo importa da Haiti ma era senz’altro coltivato anche in Brasile e in Giamaica, forse addirittura in epoca precolombiana, poich\u00e9 se ne sono trovate testimonianze su alcune sculture di pietra tolteche.<\/p>\n\n\n\n
Nel vecchio continente il Capsicum riscuote un immediato successo proprio per il suo gusto intenso, piccante, cos\u00ec simile a quello del pepe, ricercatissima e costosa spezia importata dall’oriente, ma anche per altre indubbie qualit\u00e0. Diego Alvarez Chanca, medico spagnolo che accompagn\u00f2 Colombo nella seconda spedizione, si era gi\u00e0 reso conto, infatti, che oltre ad essere un ottimo condimento il peperoncino era estremamente efficace per conservare i cibi. E a quei tempi mantenere intatte nel tempo carni e pesci non era certo impresa facile!<\/p>\n\n\n\n
Il peperoncino venne quindi subito mescolato ai pi\u00f9 diversi preparati: l’aroma pungente, unito a quello delle altre spezie, tipo salvia, noce moscata, cumino e chiodo di garofano, mascherava perfettamente il gusto della decomposizione dell’alimento ma in pi\u00f9, grazie al grande potere antiossidante dal Capsicum, contribuiva a preservarlo pi\u00f9 a lungo.<\/p>\n\n\n\n
Mattioli, famoso medico senese, nel 1568 descrisse abbondantemente la nuova spezia nel suo trattato sulle piante, definendola Pepe d’India e Pepe cornuto o Siliquastro ed esaltandone le virt\u00f9 curative.<\/p>\n\n\n\n
Anche Castore Durante, nel 1585 in un nuovo erbario, elogia il gusto deciso del Capsicum giudicandolo migliore di quello del pepe, e suggerisce un eccellente condimento fatto di semi e bacche di peperoncino pestati e bolliti nel brodo. Ma c’\u00e8 senz’altro un’altra ragione per cui il Capsicum si diffuse tanto rapidamente in tutta Europa: era estremamente conveniente! Fino ad allora, infatti, le spezie erano esclusivo appannaggio dei ricchi, poich\u00e9 crescevano soltanto in oriente ed importarle costava moltissimo. Ma il peperoncino, che ama i climi caldi, ma non necessariamente esotici, lungo le sponde del Mediterraneo trov\u00f2 un habitat ideale e attecchi immediatamente. Le coltivazioni si diffusero quindi in tutto il sud d’Italia e nel nord d’Africa, dove tutt’oggi sono fiorenti e costituiscono una nota caratteristica.<\/p>\n\n\n\n
Anche i poveri ebbero dunque la loro preziosa spezia, che and\u00f2 ad insaporire e ad esaltare persino i cibi pi\u00f9 semplici, ma che divenne, soprattutto, un pratico medicinale. Non va dimenticato, infatti, che il fattore antiossidante del Capsicum giova anche agli esseri umani e soprattutto a quelli che vivono negli ambienti pi\u00f9 caldi, dove le fermentazioni alimentari sono un rischio frequente. Inoltre, in un periodo storico in cui le malattie da avitaminosi erano una piaga sociale, il peperoncino port\u00f2 immediato giovamento, essen- do tra i vegetali pi\u00f9 ricchi in tal senso. La fama della preziosa spezia si diffuse poi rapidamente anche verso l’Europa orientale. In Ungheria, dove viene consumata polverizzata e denominata “paprika” and\u00f2 ad insaporire addirittura il piatto nazionale, il famoso “gulasch” (vedi ricetta nell’ultimo capitolo). In India se ne coltivarono subito tre diverse variet\u00e0 e con grande successo, tant’\u00e8 che oggi, in questo Paese, si producono una quantit\u00e0 incredibile di peperoni d’ogni specie.<\/p>\n\n\n\n
Il “curry”, poi, molto utilizzato in oriente, non \u00e8 altro che una polvere aromatizzante a base di peperoncino rosso. In Cina invece, la piccante bacca diventa l’ingrediente principale per una salsa saporita che spesso sostituisce, in tavola, quella di soia. Insomma si pu\u00f2 ben dire che, tutt’oggi, la fama del peperoncino non ha confini.<\/p>\n<\/div>\n\n\n\n
\nThe use of chilli pepper spread following the great explorations of the planet, and precisely after the second voyage of Christopher Columbus to America. Previously, in fact, no ancient Greek, Jewish, Arabic or Chinese text deals with this spice. It is legitimate to assume, therefore, that in Europe Capsicum (from the Latin “capsa” meaning box, probably referring to the berry that contains the seeds) was completely unknown.<\/p>\n\n\n\n
In 1514 Christopher Columbus returned from the Americas with three caravels loaded with precious products: from potatoes to corn, from tobacco to agave and, naturally, also with a large quantity of Chili, as chili pepper was then called in the Americas. Columbus imported it from Haiti but it was certainly also cultivated in Brazil and Jamaica, perhaps even in pre-Columbian times, as evidence of it has been found on some Toltec stone sculptures.<\/p>\n\n\n\n
In the old continent, Capsicum enjoyed immediate success precisely because of its intense, spicy taste, so similar to that of pepper, a highly sought-after and expensive spice imported from the East, but also for other undoubted qualities. Diego Alvarez Chanca, a Spanish doctor who accompanied Columbus on the second expedition, had already realised, in fact, that in addition to being an excellent condiment, chili pepper was extremely effective for preserving food. And in those days, keeping meat and fish intact over time was certainly not an easy task!<\/p>\n\n\n\n
The chili pepper was then immediately mixed with the most diverse preparations: the pungent aroma, combined with that of other spices, such as sage, nutmeg, cumin and clove, perfectly masked the taste of the decomposition of the food but furthermore, thanks to the great antioxidant power from Capsicum, helped to preserve it for longer.<\/p>\n\n\n\n
Mattioli, a famous Sienese doctor, described the new spice in detail in his treatise on plants in 1568, calling it Prickly Pepper and Horned Pepper or Siliquastro and extolling its healing virtues.<\/p>\n\n\n\n
Even Castore Durante, in 1585 in a new herbarium, praised the strong taste of Capsicum, judging it to be better than that of pepper, and suggested an excellent condiment made of chilli seeds and berries crushed and boiled in broth. But there is certainly another reason why Capsicum spread so quickly throughout Europe: it was extremely convenient! Until then, in fact, spices were the exclusive prerogative of the rich, since they only grew in the East and importing them cost a lot. But the chili pepper, which loves warm but not necessarily exotic climates, found an ideal habitat along the shores of the Mediterranean and took root immediately. The cultivations then spread throughout southern Italy and northern Africa, where they are still thriving today and constitute a well-known characteristic.<\/p>\n\n\n\n
Even the poor therefore had their precious spice, which flavored and enhanced even the simplest foods, but which became, above all, a practical medicine. It should not be forgotten, in fact, that the antioxidant factor of Capsicum also benefits humans and especially those who live in warmer environments, where food fermentations are a frequent risk. Furthermore, in a historical period in which vitamin deficiency diseases were a social plague, chilli pepper brought immediate benefits, being among the richest vegetables in this sense. The fame of the precious spice then quickly spread to Eastern Europe. In Hungary, where it is consumed powdered and called “paprika”, it even flavored the national dish, the famous “goulash” (see recipe in the last chapter). In India, three different varieties were immediately cultivated with great success, so much so that today, in this country, an incredible quantity of peppers of every species are produced.<\/p>\n\n\n\n
The “curry”, then, widely used in the East, is nothing more than a flavoring powder based on red chili pepper. In China, however, the spicy berry becomes the main ingredient for a tasty sauce that often replaces soy sauce on the table. In short, it can be said that, even today, the fame of chilli pepper has no boundaries.<\/p>\n<\/div>\n\n\n\n
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\n\n\n\nLE VARIET\u00c0<\/h2>\n\n\n\nThe variety – \u591a\u69d8\u6027<\/h4>\n\n\n\n\n\nIl peperoncino rosso appartiene alla grande famiglia delle solanacee, insieme a pi\u00f9 di 80 generi di piante e a circa 2200 specie diverse. Vi fanno parte, per esempio, la patata, il pomodoro, la melanzana e il tabacco; ma anche la belladonna, lo stramonio, il giusquiamo, cio\u00e8 piante notoria- mente tossiche seppur utilizzate in medicina, e la Datura, un’erba ritenuta afrodisiaca fin dall’antichit\u00e0.<\/p>\n\n\n\n
Il peperoncino comunque appartiene al genere Capsicum, e tutte le variet\u00e0 comunemente coltivate vengono meglio definite “Capsicum annuum”, cio\u00e8 Capsicum annuale.<\/p>\n\n\n\n
Esistono infinite variet\u00e0 di peperoni ma pare che all’origine fossero tutte piccanti e poco gradevoli a causa dell’alto contenuto di una so- stanza irritante chiamata capsicina. Solo attraverso continui incroci l’uomo \u00e8 riuscito ad ottenere variet\u00e0 dolci e pi\u00f9 gradevoli, cio\u00e8 quelle che consumiamo abitualmente crude oppure arrostite.<\/p>\n\n\n\n
Pi\u00f9 i peperoni sono piccoli pi\u00f9 il gusto diviene acre e pungente. Gli esemplari pi\u00f9 dolci infatti sono molto grossi (alcune specie giganti raggiungono persino i 30 centimetri!) di colore giallo, rosso o verde, mentre le specie a cornetto, piccole e allungate, di solito verdi, sono utilizzate per farne sottaceti. Il peperoncino rosso piccante \u00e8 lungo non pi\u00f9 di 5 centimetri e a maturazione completa si presenta di un bel colore rosso lucido. \u00c8 piccante la buccia ma anche i semi interni, presenti in grande quantit\u00e0.<\/p>\n\n\n\n
Considerate le innumerevoli variet\u00e0 esistenti di peperoni e peperoncini tentare una precisa classificazione sarebbe difficoltoso e probabilmente superfluo, anche perch\u00e9 le differenze sono spesso minime e poco significative. Ci limiteremo quindi a sottolineare che il Capsicum Annuum \u00e8 una pianta erbacea glabra, alta dai 40 ai 70 centimetri, con foglie alterne, picciolate e lucide, fiori ascellari bianchi con calice a cinque divisioni, fusto angoloso dicotomo e frutto a bacca, carnoso, a due o tre scompartimenti, di colore rosso, giallo o verde.<\/p>\n\n\n\n
Le cultivar pi\u00f9 comuni in Italia sono il “rosso quadrato d’Asti”, il “giallo grosso di Nocera” e il “California Wonder” per quanto riguarda i peperoni dolci, il “peperoncino di Caienna” e il “peperoncino del Veneto” per quanto riguarda le qualit\u00e0 piccanti.<\/p>\n\n\n\n
Ricordiamo, inoltre, che esistono diverse polveri e salse che possono essere utilizzate in sostituzione del frutto fresco. Le pi\u00f9 note sono:<\/p>\n<\/div>\n\n\n\n
\nThe red chilli pepper belongs to the large Solanaceae family, together with more than 80 genera of plants and around 2200 different species. This includes, for example, potatoes, tomatoes, aubergines and tobacco; but also belladonna, jimsonweed, henbane, i.e. notoriously toxic plants although used in medicine, and Datura, an herb considered an aphrodisiac since ancient times.<\/p>\n\n\n\n
However, the chili pepper belongs to the Capsicum genus, and all the commonly cultivated varieties are better defined as “Capsicum annuum”, i.e. annual Capsicum.<\/p>\n\n\n\n
There are infinite varieties of peppers but it seems that originally they were all spicy and not very pleasant due to the high content of an irritant substance called capsicin. Only through continuous cross-breeding has man managed to obtain sweeter and more pleasant varieties, i.e. those that we usually consume raw or roasted.<\/p>\n\n\n\n
The smaller the peppers, the more acrid and pungent the taste becomes. The sweetest specimens are in fact very large (some giant species even reach 30 centimetres!) and yellow, red or green in colour, while the small, elongated horn-shaped species, usually green, are used to make pickles. The hot red pepper is no more than 5 centimetres long and when fully ripe is a beautiful shiny red colour. The skin is spicy, but so are the seeds inside, which are present in large quantities.<\/p>\n\n\n\n
Given the countless existing varieties of peppers and chillies, attempting a precise classification would be difficult and probably superfluous, not least because the differences are often minimal and insignificant. We will therefore limit ourselves to pointing out that Capsicum Annuum is a glabrous herbaceous plant, between 40 and 70 centimetres tall, with alternate, petiolate, shiny leaves, white axillary flowers with a five-divided calyx, an angular dichotomous stem and a berry-like, fleshy fruit with two or three compartments, red, yellow or green in colour.<\/p>\n\n\n\n
The most common cultivars in Italy are ‘rosso quadrato d’Asti’, ‘giallo grosso di Nocera’ and ‘California Wonder’ for sweet peppers, and ‘Cayenne pepper’ and ‘Veneto pepper’ for hot varieties.<\/p>\n\n\n\n
It should also be noted that there are various powders and sauces that can be used instead of the fresh fruit. The best known are:<\/p>\n<\/div>\n\n\n\n
\n\u8d64\u5510\u8f9b\u5b50\u306f\u300180 \u5c5e\u4ee5\u4e0a\u3001\u7d04 2,200 \u7a2e\u306e\u7570\u306a\u308b\u690d\u7269\u3068\u3068\u3082\u306b\u5927\u304d\u306a\u30ca\u30b9\u79d1\u306b\u5c5e\u3057\u307e\u3059\u3002\u3053\u308c\u306b\u306f\u3001\u30b8\u30e3\u30ac\u30a4\u30e2\u3001\u30c8\u30de\u30c8\u3001\u30ca\u30b9\u3001\u30bf\u30d0\u30b3\u306a\u3069\u304c\u542b\u307e\u308c\u307e\u3059\u3002\u30d9\u30e9\u30c9\u30f3\u30ca\u3001\u30b8\u30e0\u30bd\u30f3\u30a6\u30a3\u30fc\u30c9\u3001\u30d8\u30f3\u30d0\u30cd\u3001\u3064\u307e\u308a\u85ac\u306b\u4f7f\u7528\u3055\u308c\u3066\u3044\u308b\u3082\u306e\u306e\u60aa\u540d\u9ad8\u3044\u6709\u6bd2\u690d\u7269\u3001\u305d\u3057\u3066\u53e4\u4ee3\u304b\u3089\u5a9a\u85ac\u3068\u8003\u3048\u3089\u308c\u3066\u3044\u308b\u30cf\u30fc\u30d6\u3067\u3042\u308b\u30c0\u30c1\u30e5\u30e9\u3082\u542b\u307e\u308c\u307e\u3059\u3002<\/p>\n\n\n\n
\u3057\u304b\u3057\u3001\u5510\u8f9b\u5b50\u306f\u30c8\u30a6\u30ac\u30e9\u30b7\u5c5e\u306b\u5c5e\u3057\u3066\u304a\u308a\u3001\u4e00\u822c\u7684\u306b\u683d\u57f9\u3055\u308c\u3066\u3044\u308b\u54c1\u7a2e\u306f\u3059\u3079\u3066\u300cCapsicum annuum\u300d\u3001\u3064\u307e\u308a\u4e00\u5e74\u751f\u30c8\u30a6\u30ac\u30e9\u30b7\u3068\u5b9a\u7fa9\u3059\u308b\u65b9\u304c\u9069\u5207\u3067\u3059\u3002<\/p>\n\n\n\n
\u5510\u8f9b\u5b50\u306e\u7a2e\u985e\u306f\u6570\u3048\u5207\u308c\u306a\u3044\u307b\u3069\u3042\u308a\u307e\u3059\u304c\u3001\u5143\u3005\u306f\u30ab\u30d7\u30b7\u30b7\u30f3\u3068\u3044\u3046\u523a\u6fc0\u7269\u8cea\u304c\u591a\u304f\u542b\u307e\u308c\u3066\u3044\u308b\u305f\u3081\u3001\u8f9b\u304f\u3066\u3042\u307e\u308a\u7f8e\u5473\u3057\u304f\u306a\u3044\u3082\u306e\u3070\u304b\u308a\u3060\u3063\u305f\u305d\u3046\u3067\u3059\u3002\u7d99\u7d9a\u7684\u306a\u4ea4\u914d\u306b\u3088\u3063\u3066\u306e\u307f\u3001\u4eba\u985e\u306f\u3088\u308a\u7518\u304f\u3066\u3088\u308a\u5fc3\u5730\u3088\u3044\u54c1\u7a2e\u3001\u3064\u307e\u308a\u79c1\u305f\u3061\u304c\u901a\u5e38\u751f\u307e\u305f\u306f\u30ed\u30fc\u30b9\u30c8\u3057\u3066\u6d88\u8cbb\u3059\u308b\u54c1\u7a2e\u3092\u624b\u306b\u5165\u308c\u308b\u3053\u3068\u304c\u3067\u304d\u307e\u3057\u305f\u3002<\/p>\n\n\n\n
\u30c8\u30a6\u30ac\u30e9\u30b7\u306f\u3001\u5c0f\u3055\u304f\u306a\u308b\u307b\u3069\u8f9b\u5473\u304c\u5f37\u304f\u306a\u308b\u3002\u7518\u307f\u306e\u5f37\u3044\u3082\u306e\u306f\u975e\u5e38\u306b\u5927\u304d\u304f\uff0830\u30bb\u30f3\u30c1\u306b\u9054\u3059\u308b\u5de8\u5927\u7a2e\u3082\u3042\u308b\uff01\uff09\u3001\u9ec4\u8272\u3084\u8d64\u3001\u7dd1\u8272\u3092\u3057\u3066\u3044\u308b\u304c\u3001\u5c0f\u3055\u304f\u3066\u7d30\u9577\u3044\u89d2\u306e\u3088\u3046\u306a\u5f62\u3092\u3057\u305f\u3082\u306e\u306f\u3001\u305f\u3044\u3066\u3044\u7dd1\u8272\u3067\u3001\u30d4\u30af\u30eb\u30b9\u306b\u4f7f\u308f\u308c\u308b\u3002\u8d64\u5510\u8f9b\u5b50\u306f\u9577\u30555\u30bb\u30f3\u30c1\u4ee5\u4e0b\u3067\u3001\u5b8c\u719f\u3059\u308b\u3068\u5149\u6ca2\u306e\u3042\u308b\u7f8e\u3057\u3044\u8d64\u8272\u306b\u306a\u308b\u3002\u76ae\u3082\u8f9b\u3044\u304c\u3001\u4e2d\u306e\u7a2e\u3082\u5927\u91cf\u306b\u5b58\u5728\u3059\u308b\u3002<\/p>\n\n\n\n
\u30c8\u30a6\u30ac\u30e9\u30b7\u3084\u5510\u8f9b\u5b50\u306b\u306f\u6570\u3048\u5207\u308c\u306a\u3044\u307b\u3069\u306e\u54c1\u7a2e\u304c\u5b58\u5728\u3059\u308b\u305f\u3081\u3001\u6b63\u78ba\u306a\u5206\u985e\u3092\u8a66\u307f\u308b\u3053\u3068\u306f\u56f0\u96e3\u3067\u3042\u308a\u3001\u304a\u305d\u3089\u304f\u4f59\u8a08\u306a\u3053\u3068\u3067\u3042\u308d\u3046\u3002\u3057\u305f\u304c\u3063\u3066\u3001\u30c8\u30a6\u30ac\u30e9\u30b7\u306f\u3001\u9ad8\u305540\uff5e70\u30bb\u30f3\u30c1\u3001\u8449\u306f\u4e92\u751f\u3057\u3001\u8449\u67c4\u304c\u3042\u308a\u3001\u5149\u6ca2\u304c\u3042\u308a\u3001\u843c\u304c5\u3064\u306b\u5206\u304b\u308c\u305f\u767d\u3044\u814b\u306e\u82b1\u304c\u54b2\u304d\u3001\u830e\u306f\u89d2\u3070\u3063\u305f\u4e8c\u80a1\u3067\u3001\u679c\u5b9f\u306f\u8d64\u3001\u9ec4\u3001\u7dd1\u8272\u3067\u30012\u3064\u304b3\u3064\u306b\u5206\u304b\u308c\u305f\u679c\u5b9f\u306e\u3088\u3046\u306a\u591a\u8089\u8cea\u3067\u3042\u308b\u3002<\/p>\n\n\n\n
\u30a4\u30bf\u30ea\u30a2\u3067\u6700\u3082\u4e00\u822c\u7684\u306a\u54c1\u7a2e\u306f\u3001\u30b9\u30a4\u30fc\u30c8\u30da\u30c3\u30d1\u30fc\u3067\u306f’rosso quadrato d’Asti’\u3001’giallo grosso di Nocera’\u3001’California Wonder’\u3001\u30db\u30c3\u30c8\u30da\u30c3\u30d1\u30fc\u3067\u306f’Cayenne pepper’\u3001’Veneto pepper’\u3067\u3042\u308b\u3002<\/p>\n\n\n\n
\u307e\u305f\u3001\u751f\u306e\u679c\u5b9f\u306e\u4ee3\u308f\u308a\u306b\u4f7f\u3048\u308b\u69d8\u3005\u306a\u30d1\u30a6\u30c0\u30fc\u3084\u30bd\u30fc\u30b9\u3082\u3042\u308b\u3002\u3088\u304f\u77e5\u3089\u308c\u3066\u3044\u308b\u306e\u306f<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nLA PAPRIKA <\/h2>\n\n\n\nThe Paprika – \u30d1\u30d7\u30ea\u30ab<\/h2>\n\n\n\n<\/figure><\/div>\n\n\n
\n\n\n\n\n\noriginaria dell’Ungheria e prodotta con variet\u00e0 diverse di peperoncino: la “Koe- nigs” \u00e8 molto forte poich\u00e9 si ottiene polveriz- zando l’intera bacca, mentre la “Rosenpaprika” \u00e8 meno pungente poich\u00e9 vengono eliminati i semi prima della macinatura;<\/p>\n<\/div>\n\n\n\n
\nPaprika, originating in Hungary and produced from different varieties of paprika: ‘Koe- nigs’ is very strong as it is obtained by pulverising the entire berry, while ‘Rosenpaprika’ is less pungent as the seeds are removed before grinding.<\/p>\n<\/div>\n\n\n\n
\n\u30d1\u30d7\u30ea\u30ab\u306f\u30cf\u30f3\u30ac\u30ea\u30fc\u539f\u7523\u3067\u3001\u7570\u306a\u308b\u54c1\u7a2e\u304b\u3089\u4f5c\u3089\u308c\u308b\u3002\u300c\u30b3\u30a8\u30fb\u30cb\u30b0\u30b9\u300d\u306f\u5b9f\u5168\u4f53\u3092\u7c89\u7815\u3057\u3066\u5f97\u3089\u308c\u308b\u305f\u3081\u975e\u5e38\u306b\u8f9b\u5473\u304c\u5f37\u304f\u3001\u300c\u30ed\u30fc\u30bc\u30f3\u30d1\u30d7\u30ea\u30ab\u300d\u306f\u7c89\u7815\u3059\u308b\u524d\u306b\u7a2e\u3092\u53d6\u308a\u9664\u304f\u305f\u3081\u8f9b\u5473\u304c\u5c11\u306a\u3044\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nIL TABASCO The Tabasco \u30bf\u30d0\u30b9\u30b3<\/h2>\n\n\n\n<\/figure><\/div>\n\n\n\n\nil Tabasco, una salsa fortissima, originaria della<\/p>\n\n\n\n
Louisiana, che viene venduta in bottigliette munite di contagocce. \u00c8 a base di aceto, sale e peperoncino rosso;<\/p>\n<\/div>\n\n\n\n
\nTabasco, a very strong sauce, originally from<\/p>\n\n\n\n
Louisiana, which is sold in small bottles with droppers. It is based on vinegar, salt and red chilli pepper;<\/p>\n<\/div>\n\n\n\n
\n\u30bf\u30d0\u30b9\u30b3\u306f\u30eb\u30a4\u30b8\u30a2\u30ca\u767a\u7965\u306e\u975e\u5e38\u306b\u5f37\u3044\u30bd\u30fc\u30b9\u3067\u3042\u308b\u3002<\/p>\n\n\n\n
\u30eb\u30a4\u30b8\u30a2\u30ca\u5dde\u304c\u539f\u7523\u3067\u3001\u30b9\u30dd\u30a4\u30c8\u4ed8\u304d\u306e\u5c0f\u74f6\u3067\u58f2\u3089\u308c\u3066\u3044\u308b\u3002\u9162\u3001\u5869\u3001\u8d64\u5510\u8f9b\u5b50\u304c\u30d9\u30fc\u30b9\u306b\u306a\u3063\u3066\u3044\u308b\uff1b<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nIL CURRY – The Curry – \u30ab\u30ec\u30fc<\/h2>\n\n\n\n<\/figure><\/div>\n\n\n\n\nil Curry, cio\u00e8 una miscela di varie spezie ( a volte addirittura trenta!) tra cui il peperoncino rosso. \u00c8 diffusissimo in oriente, per aroma- tizzare agnello, montone e pesci;<\/p>\n<\/div>\n\n\n\n
\nCurry, a mixture of various spices (sometimes as many as thirty!) including red chili pepper. It is very popular in the East to flavor lamb, mutton, and fish<\/p>\n<\/div>\n\n\n\n
\n\u30ab\u30ec\u30fc\u306f\u3001\u8d64\u5510\u8f9b\u5b50\u3092\u542b\u3080\u69d8\u3005\u306a\u30b9\u30d1\u30a4\u30b9\uff08\u6642\u306b\u306f30\u7a2e\u985e\u3082\uff01\uff09\u3092\u6df7\u305c\u5408\u308f\u305b\u305f\u3082\u306e\u3002\u6771\u6d0b\u3067\u306f\u30e9\u30e0\u3001\u30de\u30c8\u30f3\u3001\u9b5a\u306e\u98a8\u5473\u4ed8\u3051\u306b\u3088\u304f\u4f7f\u308f\u308c\u308b\uff1b<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nIL CHILLY – The Chilli – \u5510\u8f9b\u5b50<\/h2>\n\n\n\n<\/figure><\/div>\n\n\n\n\nil Chili, usato largamente in Messico nelle zuppe di carne, fagioli e mais e preparato secondo ricette molto diverse. Pare che ne esistano pi\u00f9 di trenta variet\u00e0, pi\u00f9 o meno dolci, in cui spesso viene mescolato persino il cioccolato;<\/p>\n<\/div>\n\n\n\n
\nChili is widely used in Mexico in meat, beans, and corn soups and is prepared according to very different recipes. There are more than thirty varieties, more or less sweet, in which even chocolate is often mixed.<\/p>\n<\/div>\n\n\n\n
\n\u30e1\u30ad\u30b7\u30b3\u3067\u306f\u30b9\u30fc\u30d7\u306b\u5e83\u304f\u4f7f\u308f\u308c\u3066\u3044\u308b\u30c1\u30ea\u3002<\/p>\n\n\n\n
\u8089\u3001\u8c46\u3001\u30c8\u30a6\u30e2\u30ed\u30b3\u30b7\u306e\u30b9\u30fc\u30d7\u306b\u5e83\u304f\u4f7f\u308f\u308c\u3001\u975e\u5e38\u306b\u7570\u306a\u308b\u30ec\u30b7\u30d4\u3067\u8abf\u7406\u3055\u308c\u308b\u3002\u3069\u3046\u3084\u308930\u7a2e\u985e\u4ee5\u4e0a\u306e\u54c1\u7a2e\u304c\u3042\u308a\u3001\u591a\u304b\u308c\u5c11\u306a\u304b\u308c\u7518\u304f\u3001\u30c1\u30e7\u30b3\u30ec\u30fc\u30c8\u3082\u3088\u304f\u6df7\u305c\u3089\u308c\u3066\u3044\u308b\u3088\u3046\u3060\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nIL Chutney – The Chutney – \u30c1\u30e3\u30c4\u30cd<\/h2>\n\n\n\n<\/figure><\/div>\n\n\n\n\nil Chutney, una gustosa preparazione indiana ottenuta mescolando peperoncino rosso (preferibilmente fresco) polpa di cocco, coriandolo fresco, sale e succo di limone. Con tale pasta si condiscono carni di pollo e di tacchino<\/p>\n\n\n\n
La miglior polvere di peperoncino, comunque, \u00e8 forse quella che ci si pu\u00f2 preparare da s\u00e8, in casa. Si tratta semplicemente di arrostire dei pepe- roncini rossi essiccati in padella, senza condimenti e senza farli bruciacchiare, per poi macinarli con cura fino ad ottenere una polvere finissima.<\/p>\n<\/div>\n\n\n\n
\n.Chutney, a tasty Indian preparation made by mixing red chilli (preferably fresh) coconut pulp, fresh coriander, salt and lemon juice. Chicken and turkey meat is seasoned with this paste.<\/p>\n\n\n\n
The best chilli powder, however, is perhaps the one you can make yourself. It simply involves roasting dried red chili peppers in a pan without seasoning or burning them and then carefully grinding them to a fine powder.<\/p>\n<\/div>\n\n\n\n
\n\u30c1\u30e3\u30c4\u30cd\u306f\u3001\u8d64\u5510\u8f9b\u5b50\uff08\u3067\u304d\u308c\u3070\u751f\uff09\u3001\u30b3\u30b3\u30ca\u30c3\u30c4\u306e\u679c\u8089\u3001\u751f\u306e\u30b3\u30ea\u30a2\u30f3\u30c0\u30fc\u3001\u5869\u3001\u30ec\u30e2\u30f3\u6c41\u3092\u6df7\u305c\u3066\u4f5c\u308b\u3001\u30a4\u30f3\u30c9\u306e\u304a\u3044\u3057\u3044\u6599\u7406\u3002\u9d8f\u8089\u3084\u4e03\u9762\u9ce5\u306e\u8089\u306f\u3053\u306e\u30da\u30fc\u30b9\u30c8\u3067\u5473\u4ed8\u3051\u3055\u308c\u308b\u3002<\/p>\n\n\n\n
\u3057\u304b\u3057\u3001\u6700\u9ad8\u306e\u30c1\u30ea\u30d1\u30a6\u30c0\u30fc\u306f\u3001\u304a\u305d\u3089\u304f\u5bb6\u5ead\u3067\u81ea\u5206\u3067\u4f5c\u308c\u308b\u3082\u306e\u3060\u308d\u3046\u3002\u4e7e\u71e5\u8d64\u5510\u8f9b\u5b50\u3092\u30d5\u30e9\u30a4\u30d1\u30f3\u3067\u7092\u308a\u3001\u5473\u4ed8\u3051\u3082\u7126\u304c\u3057\u3082\u305b\u305a\u3001\u4e01\u5be7\u306b\u7d30\u304b\u304f\u7c89\u7815\u3059\u308b\u3060\u3051\u3060\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nCOLTIVAZIONE E CONSERVAZIONE<\/h2>\n\n\n\nCultivation and storage – \u683d\u57f9\u3068\u4fdd\u5168<\/h4>\n\n\n\n\n\nIl peperoncino rosso \u00e8 una pianta annuale che predilige un clima caldo-temperato. Vive quindi senza problemi nel sud d’Italia ma anche al nord, se protetta da eventuali sbalzi di temperatura.<\/p>\n\n\n\n
Chi non possiede un orto pu\u00f2 seminare il peperoncino in vaso, sul balcone. Il tempo migliore per tale operazione \u00e8 febbraio marzo, purch\u00e9 la stagione non sia particolarmente fredda. I semi, che si trovano in commercio in un paio di variet\u00e0, si distribuiscono in una cassettina di terriccio di medio impasto, fresco e leggero, a tre centimetri di profondit\u00e0 e ad una distanza di circa 30 centimetri l’uno dall’altro.<\/p>\n\n\n\n
Quando appare la quinta foglia (la germinazione si completa in circa 15 giorni) le giovani piantine vanno trapiantate in un altro vaso op- pure nell’orto o nel giardino: ricordate che sono molto decorative con le loro bacche rosso brillante! Nel primo caso preparate il terriccio concimandolo con circa 20 chili di letame per ogni metro quadrato, interrandolo a circa 30 centimetri di profondit\u00e0. Nel secondo caso, invece, spargete il concime sopra i vasi. Innaffiate le piantine una volta alla settimana, tagliando i rami pi\u00f9 bassi perch\u00e9 si fortifichino tutti gli altri. Badate, inoltre, proteggere le bacche dal sole troppo intenso durante i mesi pi\u00f9 caldi. Eventualmente spostate i vasi in un luogo ombreggiato per evitare che troppo calore comprometta la qualit\u00e0 dell’ortaggio.<\/p>\n\n\n\n
Se desiderate scegliere dei semi per l’anno successivo toglieteli solo da bacche perfettamente sane: conserveranno per circa 5 anni la forza germinativa.<\/p>\n\n\n\n
Infine rammentate di non seminare i peperoncini troppo vicini ad altre piante commestibili, poich\u00e9 il gusto piccante si trasmetterebbe attra- verso le irrigazioni. Ci\u00f2 significa, per esempio, che \u00e8 sempre bene tenere lontani i peperoncini piccanti dai peperoni dolci, oppure cercate di seminare i primi in un terreno pi\u00f9 basso, in modo che l’acqua delle innaffiature non possa andare ad intaccare gli altri ortaggi.<\/p>\n<\/div>\n\n\n\n
\nThe chili pepper is an annual plant that prefers a warm-temperate climate. It therefore grows without any problems in the south of Italy, but also in the north if it is protected from temperature fluctuations.<\/p>\n\n\n\n
Those who do not have a vegetable garden can sow chilli peppers in pots on the balcony. The best time for this is February March, as long as the season is not particularly cold. The seeds, which are commercially available in a couple of varieties, are spread in a small box of medium, fresh, light soil, three centimetres deep and about 30 centimetres apart.<\/p>\n\n\n\n
When the fifth leaf appears (germination is completed in about 15 days), the young seedlings should be transplanted into another pot or into the vegetable garden or garden: remember that they are very decorative with their bright red berries! In the first case, prepare the soil by fertilising it with about 20 kilos of manure per square metre, burying it about 30 centimetres deep. In the second case, spread the fertiliser over the pots. Water the seedlings once a week, cutting off the lower branches so that all the others are fortified. Also take care to protect the berries from too much sun during the hottest months. If necessary, move the pots to a shady place to prevent too much heat from impairing the quality of the vegetable.<\/p>\n\n\n\n
If you want to choose seeds for the following year, only take them from perfectly healthy berries: they will retain their germination power for about 5 years.<\/p>\n\n\n\n
Finally, remember not to sow the chillies too close to other edible plants, as the spicy taste will be transmitted through irrigation. This means, for example, that it is always a good idea to keep hot peppers away from sweet peppers, or try to sow the former in shallower soil so that water from watering cannot affect the other vegetables.<\/p>\n<\/div>\n\n\n\n
\n\u5510\u8f9b\u5b50\u306f\u4e00\u5e74\u8349\u3067\u3001\u6e29\u6696\u306a\u6c17\u5019\u3092\u597d\u3080\u3002\u305d\u306e\u305f\u3081\u3001\u30a4\u30bf\u30ea\u30a2\u306e\u5357\u90e8\u3067\u306f\u554f\u984c\u306a\u304f\u80b2\u3064\u304c\u3001\u6c17\u6e29\u306e\u5909\u5316\u304b\u3089\u5b88\u308b\u3053\u3068\u304c\u3067\u304d\u308c\u3070\u5317\u90e8\u3067\u3082\u80b2\u3064\u3002<\/p>\n\n\n\n
\u5bb6\u5ead\u83dc\u5712\u3092\u6301\u305f\u306a\u3044\u4eba\u306f\u3001\u30d0\u30eb\u30b3\u30cb\u30fc\u306b\u9262\u690d\u3048\u3067\u5510\u8f9b\u5b50\u3092\u8494\u304f\u3053\u3068\u304c\u3067\u304d\u308b\u3002\u7279\u306b\u5bd2\u3044\u5b63\u7bc0\u3067\u306a\u3051\u308c\u3070\u30012\u67083\u6708\u304c\u9069\u671f\u3060\u3002\u3044\u304f\u3064\u304b\u306e\u54c1\u7a2e\u304c\u5e02\u8ca9\u3055\u308c\u3066\u3044\u308b\u7a2e\u3092\u3001\u6df1\u30553\u30bb\u30f3\u30c1\u300130\u30bb\u30f3\u30c1\u307b\u3069\u306e\u9593\u9694\u3067\u3001\u4e2d\u304f\u3089\u3044\u306e\u65b0\u9bae\u3067\u8efd\u3044\u571f\u3092\u5165\u308c\u305f\u5c0f\u3055\u306a\u7bb1\u306b\u307e\u304f\u3002<\/p>\n\n\n\n
5\u679a\u76ee\u306e\u8449\u304c\u51fa\u305f\u3089\uff08\u767a\u82bd\u306f\u7d0415\u65e5\u3067\u5b8c\u4e86\uff09\u3001\u5e7c\u82d7\u3092\u5225\u306e\u9262\u306b\u79fb\u690d\u3059\u308b\u304b\u3001\u83dc\u5712\u3084\u5ead\u306b\u690d\u3048\u308b\uff01\u6700\u521d\u306e\u5834\u5408\u30011\u5e73\u65b9\u30e1\u30fc\u30c8\u30eb\u3042\u305f\u308a20\u30ad\u30ed\u306e\u80a5\u6599\u3092\u65bd\u3057\u300130\u30bb\u30f3\u30c1\u307b\u3069\u306e\u6df1\u3055\u306b\u57cb\u3081\u3066\u571f\u3092\u6574\u3048\u308b\u30022\u3064\u76ee\u306e\u5834\u5408\u306f\u3001\u80a5\u6599\u3092\u30dd\u30c3\u30c8\u306e\u4e0a\u306b\u6492\u304f\u3002\u6c34\u3084\u308a\u306f1\u9031\u9593\u306b1\u56de\u3001\u4e0b\u679d\u3092\u5207\u308a\u843d\u3068\u3057\u3001\u4ed6\u306e\u679d\u304c\u5f37\u5316\u3055\u308c\u308b\u3088\u3046\u306b\u3059\u308b\u3002\u307e\u305f\u3001\u6691\u3044\u6642\u671f\u306b\u306f\u3001\u5b9f\u3092\u65e5\u5dee\u3057\u304b\u3089\u5b88\u308b\u3088\u3046\u306b\u6ce8\u610f\u3059\u308b\u3002\u5fc5\u8981\u3067\u3042\u308c\u3070\u3001\u6691\u3059\u304e\u3066\u91ce\u83dc\u306e\u54c1\u8cea\u304c\u640d\u306a\u308f\u308c\u308b\u306e\u3092\u9632\u3050\u305f\u3081\u306b\u3001\u9262\u3092\u65e5\u9670\u306b\u79fb\u52d5\u3055\u305b\u308b\u3002<\/p>\n\n\n\n
\u7fcc\u5e74\u7528\u306e\u7a2e\u3092\u9078\u3076\u5834\u5408\u306f\u3001\u5b8c\u5168\u306b\u5065\u5eb7\u306a\u5b9f\u304b\u3089\u53d6\u308b\u3053\u3068\u3002<\/p>\n\n\n\n
\u6700\u5f8c\u306b\u3001\u5510\u8f9b\u5b50\u3092\u4ed6\u306e\u98df\u7528\u690d\u7269\u306b\u8fd1\u3065\u3051\u3059\u304e\u306a\u3044\u3088\u3046\u306b\u6ce8\u610f\u3059\u308b\u3002\u4f8b\u3048\u3070\u3001\u5510\u8f9b\u5b50\u3068\u30d4\u30fc\u30de\u30f3\u3092\u96e2\u3057\u305f\u308a\u3001\u30d4\u30fc\u30de\u30f3\u3092\u6d45\u3081\u306e\u571f\u306b\u8494\u304d\u3001\u6c34\u3084\u308a\u306e\u6c34\u304c\u4ed6\u306e\u91ce\u83dc\u306b\u5f71\u97ff\u3057\u306a\u3044\u3088\u3046\u306b\u3059\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nEd ora vediamo le malattie pi\u00f9 frequenti <\/h2>\n\n\n\nnelle giovani piantine:<\/h2>\n\n\n\nNow we see the diseases most frequent in young seedlings:<\/h4>\n\n\n\n\u305d\u3057\u3066\u4eca\u3001\u82e5\u3044\u82d7\u306b\u6700\u3082\u591a\u304f\u898b\u3089\u308c\u308b\u75c5\u6c17\u304c\u3042\u308b\u3002\u304c\u6700\u3082\u591a\u3044\uff1a<\/h4>\n\n\n\n\n\n1) <\/strong>tra le malattie crittogame, cio\u00e8 causate da funghi, ricordiamo la peronospora del peperone;<\/strong> l’alternariosi, in cui il gambo si copre di macchie scure e la bacca secca e cade; la tracheomicosi, <\/strong>che subentra durante la fase di maturazione facendo ingiallire le foglie e morire la pianta;<\/p>\n\n\n\n2)<\/strong> le mosche bianche (aleurodidi)<\/strong> s’insediano sulla pagina inferiore della foglia che quindi dovr\u00e0 essere sempre controllata ed eventual- mente cosparsa con prodotti specifici disin- festanti;<\/p>\n\n\n\n3) <\/strong>i pidocchi (afidi) <\/strong>attaccano il vegetale succhiandone la linfa e ne procurano il disseccamento;<\/p>\n\n\n\n4)<\/strong> il ragno rosso<\/strong>, che \u00e8 un acaro minuscolo, punge le foglie macchiandole in molti punti: se la pianta non secca pu\u00f2 diventare per\u00f2 oggetto di una virosi ed essere contagiata da diverse malattie<\/p>\n<\/div>\n\n\n\n\n1) cryptogamic diseases, i.e. caused by fungi, include pepper downy mildew; alternariosis, in which the stem is covered with dark spots and the berry dries out and falls off; tracheomycosis, which occurs during the ripening phase, causing the leaves to turn yellow and the plant to die;<\/p>\n\n\n\n
2) whiteflies (aleurodidae) settle on the underside of the leaf, which must therefore always be checked and, if necessary, sprinkled with specific de- festing products;<\/p>\n\n\n\n
3) lice (aphids) attack the plant by sucking its sap and cause it to dry out;<\/p>\n\n\n\n
4) the red spider, which is a tiny mite, stings the leaves, staining them in many places: if the plant does not dry out, however, it can become the subject of a virosis and be infected by various diseases<\/p>\n<\/div>\n\n\n\n
\n1) \u83cc\u985e\u306b\u3088\u308b\u75c5\u6c17\u306b\u306f\u3001\u30c8\u30a6\u30ac\u30e9\u30b7\u3079\u3068\u75c5\u3001\u830e\u304c\u9ed2\u3044\u6591\u70b9\u3067\u8986\u308f\u308c\u3001\u679c\u5b9f\u304c\u4e7e\u71e5\u3057\u3066\u843d\u4e0b\u3059\u308b\u30aa\u30eb\u30bf\u30ca\u30ea\u30a2\u75c7\u3001\u6210\u719f\u671f\u306b\u767a\u751f\u3057\u3001\u8449\u304c\u9ec4\u8272\u304f\u306a\u308a\u3001\u682a\u304c\u67af\u308c\u308b\u6c17\u7ba1\u83cc\u75c7\u306a\u3069\u304c\u3042\u308b\uff1b<\/p>\n\n\n\n
2) \u30b3\u30ca\u30b8\u30e9\u30df\uff08aleurodidae\uff09\u306f\u8449\u306e\u88cf\u5074\u306b\u3064\u304f\u306e\u3067\u3001\u5e38\u306b\u30c1\u30a7\u30c3\u30af\u3057\u3001\u5fc5\u8981\u306b\u5fdc\u3058\u3066\u7279\u5b9a\u306e\u99c6\u9664\u5264\u3092\u6563\u5e03\u3057\u306a\u3051\u308c\u3070\u306a\u3089\u306a\u3044\uff1b<\/p>\n\n\n\n
3) \u30b7\u30e9\u30df\uff08\u30a2\u30d6\u30e9\u30e0\u30b7\uff09\u306f\u3001\u6a39\u6db2\u3092\u5438\u3063\u3066\u690d\u7269\u3092\u653b\u6483\u3057\u3001\u4e7e\u71e5\u3055\u305b\u308b\uff1b<\/p>\n\n\n\n
4) \u5c0f\u3055\u306a\u30c0\u30cb\u3067\u3042\u308b\u30a2\u30ab\u30b0\u30e2\u304c\u8449\u3092\u523a\u3057\u3001\u8449\u306e\u3042\u3061\u3053\u3061\u3092\u67d3\u3081\u308b\uff1a\u3057\u304b\u3057\u3001\u690d\u7269\u304c\u4e7e\u71e5\u3057\u306a\u3051\u308c\u3070\u3001\u30d3\u30ed\u30b7\u30b9\u306e\u5bfe\u8c61\u3068\u306a\u308a\u3001\u69d8\u3005\u306a\u75c5\u6c17\u306b\u611f\u67d3\u3059\u308b\u53ef\u80fd\u6027\u304c\u3042\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nCONSERVAZIONE<\/h2>\n\n\n\nPreservation \u4fdd\u5168<\/h4>\n\n\n\n\n\nLe bacche di peperoncino vanno raccolte a fine estate, quando sono rosse e ben mature. Solo nel caso vogliate conservarle sott’aceto le sceglierete ancora verdi.<\/p>\n\n\n\n
Legate i peperoncini a mazzetti, oppure infilateli con ago e filo e appendeteli ad essiccare in un luogo ventilato e non eccessivamente caldo. Meglio evitare la cucina poich\u00e9 i vapori di cottura potrebbero pregiudicare la qualit\u00e0 del prodotto.<\/p>\n\n\n\n
Le bacche possono essere anche essiccate nel forno a 75\u00b0, ma occorre fare molta attenzione poich\u00e9 l’eccessivo calore spesso inibisce le virt\u00f9 terapeutiche della pianta. Quando gli ortaggi sono ben secchi tritateli e poi macinate semi e bucce fino ad ottenere una polvere finissima, che sia facilmente assimilabile dall’organismo. Accertatevi sempre che non vi sfuggano pezzi pi\u00f9 grossi poich\u00e9, aderendo alle pareti dello stomaco, possono causare irritazioni.<\/p>\n<\/div>\n\n\n\n
\nChilli berries should be harvested in late summer, when they are red and ripe. Only in case you want to pickle them will you choose them still green.<\/p>\n\n\n\n
Tie the chillies in bunches or thread them with a needle and thread and hang them up to dry in a ventilated and not excessively hot place. It is best to avoid the kitchen as the cooking vapours could impair the quality of the product.<\/p>\n\n\n\n
The berries can also be dried in an oven at 75\u00b0, but care must be taken as excessive heat often inhibits the plant’s therapeutic virtues. When the berries are well dried, chop them and then grind the seeds and peels to a fine powder that is easily assimilated by the body. Always make sure that larger pieces do not escape as they can cause irritation by adhering to the stomach lining.<\/p>\n<\/div>\n\n\n\n
\n\u5510\u8f9b\u5b50\u306e\u5b9f\u306f\u3001\u590f\u306e\u7d42\u308f\u308a\u306b\u8d64\u304f\u719f\u3057\u305f\u3082\u306e\u3092\u53ce\u7a6b\u3059\u308b\u3002\u30d4\u30af\u30eb\u30b9\u306b\u3059\u308b\u5834\u5408\u306f\u3001\u307e\u3060\u9752\u3044\u3082\u306e\u3092\u9078\u3076\u3002<\/p>\n\n\n\n
\u53ce\u7a6b\u3057\u305f\u5510\u8f9b\u5b50\u3092\u675f\u306b\u3059\u308b\u304b\u3001\u91dd\u3068\u7cf8\u3067\u7e1b\u308a\u3001\u98a8\u901a\u3057\u304c\u3088\u304f\u6691\u3059\u304e\u306a\u3044\u5834\u6240\u3067\u4e7e\u71e5\u3055\u305b\u308b\u3002\u8abf\u7406\u4e2d\u306e\u84b8\u6c17\u3067\u54c1\u8cea\u304c\u640d\u306a\u308f\u308c\u308b\u6050\u308c\u304c\u3042\u308b\u306e\u3067\u3001\u53f0\u6240\u306f\u907f\u3051\u305f\u307b\u3046\u304c\u3088\u3044\u3002<\/p>\n\n\n\n
\u5b9f\u309275\u5ea6\u306e\u30aa\u30fc\u30d6\u30f3\u3067\u4e7e\u71e5\u3055\u305b\u308b\u3053\u3068\u3082\u3067\u304d\u308b\u304c\u3001\u904e\u5ea6\u306e\u71b1\u306f\u690d\u7269\u306e\u6cbb\u7642\u52b9\u679c\u3092\u963b\u5bb3\u3059\u308b\u3053\u3068\u304c\u591a\u3044\u306e\u3067\u6ce8\u610f\u304c\u5fc5\u8981\u3067\u3042\u308b\u3002\u3088\u304f\u4e7e\u71e5\u3055\u305b\u305f\u3089\u3001\u5b9f\u3092\u307f\u3058\u3093\u5207\u308a\u306b\u3057\u3001\u7a2e\u3068\u76ae\u3092\u3059\u308a\u6f70\u3057\u3001\u4f53\u306b\u5438\u53ce\u3055\u308c\u3084\u3059\u3044\u5fae\u7c89\u672b\u306b\u3059\u308b\u3002\u80c3\u306e\u5185\u58c1\u306b\u4ed8\u7740\u3057\u3066\u708e\u75c7\u3092\u8d77\u3053\u3059\u3053\u3068\u304c\u3042\u308b\u306e\u3067\u3001\u5927\u304d\u306a\u5b9f\u304c\u9003\u3052\u306a\u3044\u3088\u3046\u306b\u6ce8\u610f\u3059\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nIMPIEGO TERAPEUTICO<\/h2>\n\n\n\nTherapeutic application -\u6cbb\u7642\u7528<\/h4>\n\n\n\n\n\nCome abbiamo sottolineato nei capitoli precedenti l’uso del peperoncino come medicinale \u00e8 molto antico. Subito dopo la scoperta s’ini- ziarono gi\u00e0 ad apprezzarne le virt\u00f9 terapeutiche e a distanza di oltre 400 anni le cose non sono cambiante. Tutt’oggi la scienza ha confermato le propriet\u00e0 del rosso frutto studiandone la composizione chimica.<\/p>\n\n\n\n
Si \u00e8 scoperto infatti che il Capsicum contiene l’alcaloide Capsicina (\u00e8 quello che conferisce il gusto piccante), l’olio resina Capsicina, l’olio stereo Capsicolo, e poi le vitamine A, B2, C (questa in grande quantit\u00e0) E, PP, K2; rame, potassio e altri sali minerali, pectina, acidi grassi e lecitina. Si pu\u00f2 ben dire, dunque, che il peperoncino rosso \u00e8 un salutare concentrato di principi vitali indispensabili al nostro organismo, e medici e studiosi l’hanno confermato. Ma vediamo pi\u00f9 dettagliatamente come trarre beneficio dalla piccante spezia.<\/em><\/p>\n<\/div>\n\n\n\n\nAs we pointed out in the previous chapters, the use of chilli peppers as a medicine is very ancient. Soon after its discovery, people began to appreciate its therapeutic virtues and over 400 years later, things have not changed. Even today, science has confirmed the properties of the red fruit by studying its chemical composition.<\/p>\n\n\n\n
In fact, it has been discovered that Capsicum contains the alkaloid Capsicin (this is what gives it its spicy taste), the resin oil Capsicin, the stereo oil Capsicum, and then vitamins A, B2, C (this one in large quantities) E, PP, K2; copper, potassium and other minerals, pectin, fatty acids and lecithin. It is safe to say, therefore, that red chilli peppers are a healthy concentrate of vital principles that are indispensable to our organism, and doctors and scientists have confirmed this. But let us look in more detail at how to benefit from the spicy spice.<\/p>\n<\/div>\n\n\n\n
\n\u524d\u306e\u7ae0\u3067\u6307\u6458\u3057\u305f\u3088\u3046\u306b\u3001\u5510\u8f9b\u5b50\u306e\u85ac\u3068\u3057\u3066\u306e\u5229\u7528\u306f\u975e\u5e38\u306b\u53e4\u3044\u3002\u5510\u8f9b\u5b50\u304c\u767a\u898b\u3055\u308c\u305f\u76f4\u5f8c\u304b\u3089\u3001\u4eba\u3005\u306f\u305d\u306e\u6cbb\u7642\u52b9\u679c\u3092\u9ad8\u304f\u8a55\u4fa1\u3057\u59cb\u3081\u3001400\u5e74\u4ee5\u4e0a\u7d4c\u3063\u305f\u4eca\u3067\u3082\u72b6\u6cc1\u306f\u5909\u308f\u3063\u3066\u3044\u306a\u3044\u3002\u4eca\u65e5\u3067\u3082\u3001\u79d1\u5b66\u306f\u305d\u306e\u5316\u5b66\u7d44\u6210\u3092\u7814\u7a76\u3059\u308b\u3053\u3068\u306b\u3088\u3063\u3066\u3001\u8d64\u3044\u679c\u5b9f\u306e\u7279\u6027\u3092\u78ba\u8a8d\u3057\u3066\u3044\u308b\u3002<\/p>\n\n\n\n
\u5b9f\u969b\u3001\u30c8\u30a6\u30ac\u30e9\u30b7\u306b\u306f\u3001\u30a2\u30eb\u30ab\u30ed\u30a4\u30c9\u306e\u30ab\u30d7\u30b5\u30a4\u30b7\u30f3\uff08\u3053\u308c\u304c\u30c8\u30a6\u30ac\u30e9\u30b7\u306e\u30b9\u30d1\u30a4\u30b7\u30fc\u306a\u5473\u3092\u751f\u307f\u51fa\u3057\u3066\u3044\u308b\uff09\u3001\u6a39\u8102\u30aa\u30a4\u30eb\u306e\u30ab\u30d7\u30b5\u30a4\u30b7\u30f3\u3001\u30b9\u30c6\u30ec\u30aa\u30aa\u30a4\u30eb\u306e\u30c8\u30a6\u30ac\u30e9\u30b7\u3001\u305d\u308c\u304b\u3089\u30d3\u30bf\u30df\u30f3A\u3001B2\u3001C\uff08\u3053\u308c\u306f\u5927\u91cf\u306b\u542b\u307e\u308c\u3066\u3044\u308b\uff09E\u3001PP\u3001K2\u3001\u9285\u3001\u30ab\u30ea\u30a6\u30e0\u3001\u305d\u306e\u4ed6\u306e\u30df\u30cd\u30e9\u30eb\u3001\u30da\u30af\u30c1\u30f3\u3001\u8102\u80aa\u9178\u3001\u30ec\u30b7\u30c1\u30f3\u304c\u542b\u307e\u308c\u3066\u3044\u308b\u3053\u3068\u304c\u767a\u898b\u3055\u308c\u3066\u3044\u308b\u3002\u3057\u305f\u304c\u3063\u3066\u3001\u8d64\u5510\u8f9b\u5b50\u306f\u79c1\u305f\u3061\u306e\u751f\u4f53\u306b\u6b20\u304b\u305b\u306a\u3044\u91cd\u8981\u306a\u539f\u7406\u304c\u51dd\u7e2e\u3055\u308c\u305f\u5065\u5eb7\u98df\u54c1\u3067\u3042\u308a\u3001\u533b\u5e2b\u3084\u79d1\u5b66\u8005\u3082\u305d\u308c\u3092\u8a8d\u3081\u3066\u3044\u308b\u3002\u3057\u304b\u3057\u3001\u3053\u306e\u30b9\u30d1\u30a4\u30b7\u30fc\u306a\u30b9\u30d1\u30a4\u30b9\u304b\u3089\u3069\u306e\u3088\u3046\u306a\u6069\u6075\u3092\u53d7\u3051\u308b\u3053\u3068\u304c\u3067\u304d\u308b\u306e\u304b\u3001\u3082\u3046\u5c11\u3057\u8a73\u3057\u304f\u898b\u3066\u307f\u3088\u3046\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nINFARTO – Heart attack \u6897\u585e<\/h2>\n\n\n\n\n\nUna delle virt\u00f9 pi\u00f9 rilevanti del peperoncino quella di abbassare il tasso di colesterolo nel sangue e, di conseguenza, di allontanare il rischio di infarto. Il peperoncino infatti aiuta il cuore rinforzando le coronarie, poich\u00e9 \u00e8 un potente vasodilatatore, ma soprattutto perch\u00e9 \u00e8 ricco di lecitina. Tale sostanza, un acido grasso insaturo, \u00e8 indispensabile per conservare l’elasticit\u00e0 delle arterie e la vitalit\u00e0 delle cellule. Allontana, inoltre, il rischio di ictus, abbassando la pressione sanguigna.<\/p>\n\n\n\n
Si consiglia quindi l’uso quotidiano della spezia (distribuita nelle pietanze o raccolta dentro cialde) in dosi anche di 5-7 grammi. L’importante \u00e8 non eliminare i semi, perch\u00e9 proprio in questi risiede la preziosa lecitina.<\/p>\n<\/div>\n\n\n\n
\nOne of the most remarkable virtues of chilli peppers is that they lower blood cholesterol levels and, consequently, ward off the risk of heart attacks. Chilli pepper in fact helps the heart by strengthening the coronary arteries, since it is a powerful vasodilator, but above all because it is rich in lecithin. This substance, an unsaturated fatty acid, is indispensable for maintaining the elasticity of the arteries and the vitality of cells. It also averts the risk of stroke by lowering blood pressure.<\/p>\n\n\n\n
It is therefore recommended to use the spice daily (distributed in dishes or gathered in pods) in doses of up to 5-7 grams. The important thing is not to eliminate the seeds, because it is precisely in these that the valuable lecithin resides.<\/p>\n<\/div>\n\n\n\n
\n\u5510\u8f9b\u5b50\u306e\u6700\u3082\u6ce8\u76ee\u3059\u3079\u304d\u52b9\u80fd\u306e\u3072\u3068\u3064\u306f\u3001\u8840\u4e2d\u30b3\u30ec\u30b9\u30c6\u30ed\u30fc\u30eb\u5024\u3092\u4e0b\u3052\u3001\u305d\u306e\u7d50\u679c\u3001\u5fc3\u81d3\u767a\u4f5c\u306e\u30ea\u30b9\u30af\u3092\u56de\u907f\u3059\u308b\u3053\u3068\u3067\u3042\u308b\u3002\u5510\u8f9b\u5b50\u306b\u306f\u5f37\u529b\u306a\u8840\u7ba1\u62e1\u5f35\u4f5c\u7528\u304c\u3042\u308b\u305f\u3081\u3001\u51a0\u52d5\u8108\u3092\u5f37\u5316\u3059\u308b\u3053\u3068\u3067\u5fc3\u81d3\u3092\u52a9\u3051\u307e\u3059\u304c\u3001\u4f55\u3088\u308a\u3082\u30ec\u30b7\u30c1\u30f3\u304c\u8c4a\u5bcc\u306b\u542b\u307e\u308c\u3066\u3044\u308b\u304b\u3089\u3067\u3059\u3002\u4e0d\u98fd\u548c\u8102\u80aa\u9178\u3067\u3042\u308b\u3053\u306e\u7269\u8cea\u306f\u3001\u52d5\u8108\u306e\u5f3e\u529b\u6027\u3068\u7d30\u80de\u306e\u6d3b\u529b\u3092\u7dad\u6301\u3059\u308b\u305f\u3081\u306b\u4e0d\u53ef\u6b20\u3067\u3042\u308b\u3002\u307e\u305f\u3001\u8840\u5727\u3092\u4e0b\u3052\u308b\u3053\u3068\u3067\u8133\u5352\u4e2d\u306e\u30ea\u30b9\u30af\u3082\u56de\u907f\u3059\u308b\u3002<\/p>\n\n\n\n
\u305d\u306e\u305f\u3081\u3001\u3053\u306e\u30b9\u30d1\u30a4\u30b9\u3092\u6bce\u65e5\uff08\u6599\u7406\u306b\u4f7f\u3046\u304b\u3001\u3055\u3084\u3054\u3068\uff095\uff5e7\u30b0\u30e9\u30e0\u307e\u3067\u4f7f\u7528\u3059\u308b\u3053\u3068\u304c\u63a8\u5968\u3055\u308c\u3066\u3044\u308b\u3002\u91cd\u8981\u306a\u306e\u306f\u3001\u7a2e\u3092\u53d6\u308a\u9664\u304b\u306a\u3044\u3053\u3068\u3067\u3042\u308b\u3002\u7a2e\u306b\u3053\u305d\u8cb4\u91cd\u306a\u30ec\u30b7\u30c1\u30f3\u304c\u542b\u307e\u308c\u3066\u3044\u308b\u304b\u3089\u3067\u3042\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nIPERTENSIONE EDIPOTENSIONE<\/h2>\n\n\n\nHypertension oedipal tension \u9ad8\u8840\u5727\u30a8\u30c7\u30a3\u30d7\u30b9\u30fb\u30c6\u30f3\u30b7\u30e7\u30f3<\/h4>\n\n\n\n\n\nIl peperoncino agisce come equilibratore della pressione sanguigna. Essendo un vasodilatatore abbassa la pressione quando \u00e8 eccessivamente alta, mentre la alza nel caso contrario, grazie alla vitamina PP che ha la facolt\u00e0 di accelerare la circolazione.<\/p>\n\n\n\n
Anche in questo caso si consiglia l’uso regolare. della spezia fresca o in polvere.<\/p>\n<\/div>\n\n\n\n
\nChilli peppers act as a blood pressure balancer. Being a vasodilator, it lowers blood pressure when it is excessively high, while raising it in the opposite case, thanks to vitamin PP, which has the power to accelerate circulation.<\/p>\n\n\n\n
Even in this case, regular use is recommended. of the spice fresh or in powder form.<\/p>\n<\/div>\n\n\n\n
\n\u5510\u8f9b\u5b50\u306f\u8840\u5727\u306e\u30d0\u30e9\u30f3\u30b9\u3092\u3068\u308b\u4f5c\u7528\u304c\u3042\u308b\u3002\u8840\u7ba1\u62e1\u5f35\u4f5c\u7528\u304c\u3042\u308b\u305f\u3081\u3001\u8840\u5727\u304c\u9ad8\u3059\u304e\u308b\u5834\u5408\u306b\u306f\u8840\u5727\u3092\u4e0b\u3052\u3001\u9006\u306b\u8840\u5727\u304c\u9ad8\u3044\u5834\u5408\u306b\u306f\u3001\u8840\u884c\u3092\u4fc3\u9032\u3059\u308b\u30d3\u30bf\u30df\u30f3PP\u306e\u304a\u304b\u3052\u3067\u8840\u5727\u3092\u4e0a\u3052\u308b\u3002\u3053\u306e\u5834\u5408\u3067\u3082\u3001\u30b9\u30d1\u30a4\u30b9\u3092\u751f\u304b\u7c89\u672b\u306e\u5f62\u3067\u5b9a\u671f\u7684\u306b\u4f7f\u7528\u3059\u308b\u3053\u3068\u304c\u63a8\u5968\u3055\u308c\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nARTERIOSCLEROSI<\/h2>\n\n\n\nAtherosclerosis \u52d5\u8108\u786c\u5316<\/h4>\n\n\n\n\n\nIl colesterolo in eccesso nell’organismo tende a depositarsi all’interno delle arterie ostruendole, e quindi rallenta il libero scorrimento del sangue e compromette la resistenza dei capillari. Il risultato di tutto ci\u00f2 \u00e8 l’arteriosclerosi, una malattia che si sviluppa maggiormente in et\u00e0 avanzata, causando un aumento della pressione e perdita della memoria. Grazie alla lecitina per\u00f2, il peperoncino abbassa il colesterolo nel sangue e tiene alla larga l’odioso malanno.<\/p>\n<\/div>\n\n\n\n
\nExcess cholesterol in the body tends to be deposited inside the arteries, clogging them, thus slowing down the free flow of blood and compromising the resistance of the capillaries. The result of all this is atherosclerosis, a disease that develops more in old age, causing increased blood pressure and memory loss. Thanks to the lecithin, however, chilli pepper lowers blood cholesterol and keeps the obnoxious ailment at bay.<\/p>\n<\/div>\n\n\n\n
\n\u4f53\u5185\u306e\u4f59\u5206\u306a\u30b3\u30ec\u30b9\u30c6\u30ed\u30fc\u30eb\u306f\u52d5\u8108\u5185\u306b\u6c88\u7740\u3057\u3001\u52d5\u8108\u3092\u8a70\u307e\u3089\u305b\u3001\u8840\u6db2\u306e\u6d41\u308c\u3092\u60aa\u304f\u3057\u3001\u6bdb\u7d30\u8840\u7ba1\u306e\u62b5\u6297\u529b\u3092\u4f4e\u4e0b\u3055\u305b\u308b\u3002\u305d\u306e\u7d50\u679c\u3001\u52d5\u8108\u786c\u5316\u304c\u8d77\u3053\u308a\u3001\u8840\u5727\u306e\u4e0a\u6607\u3084\u8a18\u61b6\u529b\u306e\u4f4e\u4e0b\u3092\u5f15\u304d\u8d77\u3053\u3059\u3002\u3057\u304b\u3057\u3001\u30ec\u30b7\u30c1\u30f3\u306e\u304a\u304b\u3052\u3067\u3001\u5510\u8f9b\u5b50\u306f\u8840\u4e2d\u30b3\u30ec\u30b9\u30c6\u30ed\u30fc\u30eb\u3092\u4f4e\u4e0b\u3055\u305b\u3001\u5384\u4ecb\u306a\u75c5\u6c17\u3092\u6291\u3048\u3066\u304f\u308c\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nCATTIVADIGESTIONE<\/h2>\n\n\n\nIndigestion \u6d88\u5316\u4e0d\u826f<\/h4>\n\n\n\n\n\nLa rossa bacca \u00e8 un potente stomachico, cio\u00e8 uno stimolante naturale dei succhi gastrici. Migliora quindi il funzionamento dell’apparato digerente ed \u00e8 un buon diuretico.<\/p>\n\n\n\n
Ecco un’ottima tisana digestiva: preparate un infuso con dei fiori di camomilla, filtrate e aggiungete mezzo cucchiaino di polvere di peperoncino. Bevetela ancora calda<\/p>\n<\/div>\n\n\n\n
\nThe red berry is a powerful stomachic, i.e. a natural stimulant of the gastric juices. It therefore improves the functioning of the digestive system and is a good diuretic.<\/p>\n\n\n\n
Here is an excellent digestive herbal tea: prepare an infusion with chamomile flowers, strain and add half a teaspoon of chilli powder. Drink it while still hot<\/p>\n<\/div>\n\n\n\n
\n\u30ec\u30c3\u30c9\u30d9\u30ea\u30fc\u306f\u5f37\u529b\u306a\u5065\u80c3\u85ac\u3067\u3042\u308a\u3001\u80c3\u6db2\u3092\u523a\u6fc0\u3059\u308b\u3002\u305d\u306e\u305f\u3081\u3001\u6d88\u5316\u5668\u7cfb\u306e\u50cd\u304d\u3092\u9ad8\u3081\u3001\u5229\u5c3f\u4f5c\u7528\u3082\u3042\u308b\u3002<\/p>\n\n\n\n
\u30ab\u30e2\u30df\u30fc\u30eb\u306e\u82b1\u3092\u714e\u3058\u305f\u3082\u306e\u3092\u6ffe\u3057\u3001\u5510\u8f9b\u5b50\u30d1\u30a6\u30c0\u30fc\u3092\u5c0f\u3055\u3058\u534a\u5206\u52a0\u3048\u308b\u3002\u71b1\u3044\u3046\u3061\u306b\u98f2\u3080\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nSTITICHEZZA – Constipation \u4fbf\u79d8<\/h2>\n\n\n\n\n\ntaggio agiscono beneficamente sulla flora batterica, La capsicina e le vitamine P e K2 presenti nell’or- regolando le funzioni intestinali. Dunque ne \u00e8 consigliata l’assunzione sia in caso di diarrea chedi stitichezza.<\/p>\n<\/div>\n\n\n\n
\ntage act beneficially on the bacterial flora, capsicin and vitamins P and K2 present in the or- regulating intestinal functions. It is therefore recommended in cases of both diarrhoea and constipation.of constipation.<\/p>\n<\/div>\n\n\n\n
\n<\/p>\n\n\n\n
\u30c6\u30fc\u30b8\u306f\u7d30\u83cc\u53e2\u306b\u6709\u76ca\u306b\u4f5c\u7528\u3057\u3001\u30ab\u30d7\u30b5\u30a4\u30b7\u30f3\u3001\u30d3\u30bf\u30df\u30f3P\u3068K2\u304c\u8178\u306e\u6a5f\u80fd\u3092\u8abf\u6574\u3059\u308b\u3002\u3057\u305f\u304c\u3063\u3066\u3001\u4e0b\u75e2\u3068\u4fbf\u79d8\u306e\u4e21\u65b9\u306e\u5834\u5408\u306b\u63a8\u5968\u3055\u308c\u308b\u3002\u4fbf\u79d8\u306e\u5834\u5408<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nFERITE Wounds \u50b7<\/h2>\n\n\n\n\n\nLa vitamina K2 contenuta nel peperoncino \u00e8 un noto antiemorragico per cui l’ortaggio pu\u00f2 essere utilizzato sopra le ulcere e le ferite. Attirando le piastrine accelera infatti il processo di cicatriz- zazione. \u00c8 vero che, in un primo momento, pu\u00f2 verificarsi un aumento del flusso di sangue, ma si tratta di una reazione solo momentanea.<\/p>\n<\/div>\n\n\n\n
\nThe vitamin K2 contained in chilli peppers is a known anti-hemorrhagic, so the vegetable can be used over ulcers and wounds. By attracting platelets, it accelerates the healing process. It is true that, at first, there may be an increase in blood flow, but this is only a momentary reaction.<\/p>\n<\/div>\n\n\n\n
\n\u5510\u8f9b\u5b50\u306b\u542b\u307e\u308c\u308b\u30d3\u30bf\u30df\u30f3K2\u306b\u306f\u6297\u51fa\u8840\u4f5c\u7528\u304c\u3042\u308b\u3053\u3068\u304c\u77e5\u3089\u308c\u3066\u304a\u308a\u3001\u6f70\u760d\u3084\u50b7\u306b\u4f7f\u7528\u3059\u308b\u3053\u3068\u304c\u3067\u304d\u308b\u3002\u8840\u5c0f\u677f\u3092\u5f15\u304d\u5bc4\u305b\u308b\u3053\u3068\u3067\u3001\u6cbb\u7652\u3092\u4fc3\u9032\u3059\u308b\u3002\u78ba\u304b\u306b\u6700\u521d\u306f\u8840\u6d41\u91cf\u304c\u5897\u3048\u308b\u304b\u3082\u3057\u308c\u306a\u3044\u304c\u3001\u3053\u308c\u306f\u4e00\u77ac\u306e\u53cd\u5fdc\u306b\u904e\u304e\u306a\u3044\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nEMORROIDI<\/h2>\n\n\n\nHemorrhoids \u75d4<\/h4>\n\n\n\n\n\nAnche le emorroidi, come tutte le ulcere, trarranno giovamento dalle sostanze cicatrizzanti presenti nel peperoncino. Dunque non abbiate timore di consumarlo regolarmente. Se per\u00f2 temete il progredire dell’infiammazione scegliete una polvere non troppo piccante.<\/p>\n<\/div>\n\n\n\n
\nHemorrhoids, like all ulcers, will also benefit from the healing substances in chili peppers. So don’t be afraid to consume it regularly. However, if you fear the inflammation progressing, choose a powder that is not too spicy.<\/p>\n<\/div>\n\n\n\n
\n\u75d4\u3082\u4ed6\u306e\u6f70\u760d\u3068\u540c\u69d8\u3001\u5510\u8f9b\u5b50\u306b\u542b\u307e\u308c\u308b\u6cbb\u7652\u7269\u8cea\u306e\u6069\u6075\u3092\u53d7\u3051\u308b\u3002\u3060\u304b\u3089\u3001\u6016\u304c\u3089\u305a\u306b\u5b9a\u671f\u7684\u306b\u6442\u53d6\u3057\u3088\u3046\u3002\u305f\u3060\u3057\u3001\u708e\u75c7\u304c\u9032\u3080\u306e\u304c\u5fc3\u914d\u306a\u5834\u5408\u306f\u3001\u8f9b\u3059\u304e\u306a\u3044\u30d1\u30a6\u30c0\u30fc\u3092\u9078\u3076\u3053\u3068\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nREUMATISMI<\/h2>\n\n\n\nRheumatisms \u30ea\u30a6\u30de\u30c1<\/h4>\n\n\n\n\n\nStimolando le terminazioni nervose e aumentando l’afflusso di sangue, gli impacchi al peperoncino donano un’immediata e benefica sensa- zione di calore a chi soffre di reumatismi e artrosi. Efficaci sono le frizioni effettuate con un alcolito cos\u00ec preparato: versate in una bottiglia di vetro scuro 200 gr. di alcol a 60\u00b0, aggiungete 5 peperoncini freschi o essiccati tagliati a pezzetti e chiudete ermeticamente. Dopo due giorni filtrate il liquido e utilizzatelo per massaggiarvi le parti doloranti.<\/p>\n<\/div>\n\n\n\n
\nBy stimulating the nerve endings and increasing the blood flow, chili compresses provide an immediate and beneficial feeling of warmth for those suffering from rheumatism and arthrosis. Effective are frictions made with an alcohol prepared as follows: pour 200 g of 60\u00b0 alcohol into a dark glass bottle, add 5 chopped fresh or dried chilies and hermetically seal. After two days, filter the liquid and use it to massage the aching parts.<\/p>\n<\/div>\n\n\n\n
\n\u795e\u7d4c\u7d42\u672b\u3092\u523a\u6fc0\u3057\u3001\u8840\u6d41\u3092\u5897\u52a0\u3055\u305b\u308b\u5510\u8f9b\u5b50\u6e7f\u5e03\u306f\u3001\u30ea\u30e5\u30fc\u30de\u30c1\u3084\u95a2\u7bc0\u708e\u306b\u82e6\u3057\u3080\u4eba\u3005\u306b\u3001\u5373\u5ea7\u306b\u6709\u76ca\u306a\u6e29\u71b1\u611f\u3092\u4e0e\u3048\u308b\u3002\u6fc3\u3044\u8272\u306e\u30ac\u30e9\u30b9\u74f6\u306b60\u5ea6\u306e\u30a2\u30eb\u30b3\u30fc\u30eb200g\u3092\u5165\u308c\u3001\u523b\u3093\u3060\u751f\u5510\u8f9b\u5b50\u307e\u305f\u306f\u4e7e\u71e5\u5510\u8f9b\u5b505\u672c\u3092\u52a0\u3048\u3066\u5bc6\u5c01\u3059\u308b\u3002\u65e5\u5f8c\u3001\u6db2\u4f53\u3092\u308d\u904e\u3057\u3001\u75db\u3080\u90e8\u5206\u306e\u30de\u30c3\u30b5\u30fc\u30b8\u306b\u4f7f\u7528\u3059\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nTORCICOLLO<\/h2>\n\n\n\nTorticollis \u659c\u9838<\/h4>\n\n\n\n\n\n\u00c8 efficace lo stesso alcolito sopra descritto. Utilizzatelo per frizionare il collo e poi coprite la parte con una sciarpa di lana appositamente scaldata.<\/p>\n<\/div>\n\n\n\n
\nThe same alcohol described above is effective. Use it to rub the neck and then cover the part with a specially warmed wool scarf.<\/p>\n<\/div>\n\n\n\n
\n\u4e0a\u8a18\u3068\u540c\u3058\u30a2\u30eb\u30b3\u30fc\u30eb\u304c\u52b9\u679c\u7684\u3067\u3042\u308b\u3002\u305d\u308c\u3092\u4f7f\u3063\u3066\u9996\u3092\u63c9\u307f\u3001\u7279\u5225\u306b\u6e29\u3081\u305f\u30a6\u30fc\u30eb\u306e\u30de\u30d5\u30e9\u30fc\u3067\u305d\u306e\u90e8\u5206\u3092\u8986\u3046\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nGOTTA Gout \u75db\u98a8<\/h2>\n\n\n\n\n\nPoich\u00e9 il peperoncino \u00e8 un ottimo diuretico pu\u00f2 dare sollievo anche a chi soffre di gotta, facilitando l’eliminazione dell’acido urico ristagnante nelle cartilagini articolari.<\/p>\n<\/div>\n\n\n\n
\nSince chili is an excellent diuretic, it can also provide relief to gout sufferers by facilitating the elimination of uric acid stagnating in joint cartilage.<\/p>\n<\/div>\n\n\n\n
\n\u5510\u8f9b\u5b50\u306b\u306f\u512a\u308c\u305f\u5229\u5c3f\u4f5c\u7528\u304c\u3042\u308b\u305f\u3081\u3001\u95a2\u7bc0\u8edf\u9aa8\u306b\u6ede\u7559\u3057\u3066\u3044\u308b\u5c3f\u9178\u306e\u6392\u51fa\u3092\u4fc3\u9032\u3059\u308b\u3053\u3068\u3067\u3001\u75db\u98a8\u60a3\u8005\u3092\u6551\u6e08\u3059\u308b\u3053\u3068\u3082\u3067\u304d\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nLOMBAGGINE<\/h2>\n\n\n\nLow back pain \u8170\u75db<\/h4>\n\n\n\n\n\nVersate dell’argilla fresca, in polvere, in una ciotola e aggiungete l’acqua sufficiente per farne una morbida poltiglia. Quindi unite un bel cucchiaio di peperoncino rosso in polvere e me- scolate accuratamente. Applicate questo impasto sopra la parte dolorante. \u00c8 efficace anche in caso di reumatismi e artrosi.<\/p>\n<\/div>\n\n\n\n
\nPour some fresh, powdered clay into a bowl and add enough water to make a soft mush. Then add a good spoonful of red chilli powder and me- dia it thoroughly. Apply this paste over the painful part. It is also effective in cases of rheumatism and arthritis.<\/p>\n<\/div>\n\n\n\n
\n\u65b0\u9bae\u306a\u7c98\u571f\u306e\u7c89\u672b\u3092\u30dc\u30a6\u30eb\u306b\u5165\u308c\u3001\u5341\u5206\u306a\u6c34\u3092\u52a0\u3048\u3066\u30c9\u30ed\u30c9\u30ed\u306b\u3059\u308b\u3002\u305d\u3053\u306b\u8d64\u5510\u8f9b\u5b50\u306e\u7c89\u3092\u30b9\u30d7\u30fc\u30f31\u676f\u5165\u308c\u3001\u3088\u304f\u6df7\u305c\u5408\u308f\u305b\u308b\u3002\u3053\u306e\u30da\u30fc\u30b9\u30c8\u3092\u75db\u3044\u90e8\u5206\u306b\u5857\u308b\u3002\u30ea\u30e5\u30fc\u30de\u30c1\u3084\u95a2\u7bc0\u708e\u306b\u3082\u52b9\u679c\u304c\u3042\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nMAL DI MARE<\/h2>\n\n\n\nSea sickness \u8239\u9154\u3044<\/h4>\n\n\n\n\n\nSe la nausea non vi d\u00e0 tregua provate a versare 10 gr. di peperoncino in polvere in 200 gr. di acqua. Fatene un decotto e bevetelo subito.<\/p>\n<\/div>\n\n\n\n
\nIf nausea gives you no respite, try pouring 10 g of chilli powder into 200 g of water. Make a decoction and drink it immediately.<\/p>\n<\/div>\n\n\n\n
\n\u8f9b\u5b50\u30d1\u30a6\u30c0\u30fc10g\u3092\u6c34200g\u306b\u6eb6\u304b\u3057\u3066\u98f2\u3080\u3002\u714e\u3058\u3066\u3059\u3050\u306b\u98f2\u3080\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nINAPPETENZA<\/h2>\n\n\n\nInappetence \u3080\u3044<\/h4>\n\n\n\n
\n\n\n\n\n
Il prezzemolo<\/strong>, un’erba che tutti conosciamo e che consumiamo abitualmente per aromatizzare insalate e pietanze, contiene un principio attivo, l’apiolo, che assunto in dosi eccessive pu\u00f2 diventare nocivo. Ci\u00f2 non significa che occorre bandire il prezzemolo dalla propria dieta ma soltanto che, nel preparare una tisana con le odorose foglie, (\u00e8 efficace in caso di mal di stomaco!) occorrer\u00e0 rispettare scrupolosamente le dosi indicate nella ricetta.<\/p>\n\n\n\n Ma non \u00e8 tutto. Per sfruttare al meglio le propriet\u00e0 curative delle erbe \u00e8 indispensabile anche tener conto di alcune regole al momento della raccolta. Per esempio tutte le piante vanno raccolte tra la primavera e l’autunno, in giornate assolate e nella tarda mattinata, perch\u00e9 foglie e fiori siano perfettamente asciutti. Vanno utilizzati inoltre solo gli esemplari pi\u00f9 belli e sani, che crescono in zone poco trafficate e quindi poco inquinate. Nel caso specifico del peperoncino il periodo di raccolta pi\u00f9 indicato corrisponde alla tarda estate, quando le bacche sono perfettamente mature, rosse e carnose. Evitate, infine, di strappare brutalmente gambi e foglie e, se vi \u00e8 possibile, anche di utilizzare attrezzi metallici come forbici o coltelli. Secondo gli erboristi pi\u00f9 esperti ogni stelo, ogni fiore, deve essere delicatamente staccato con le mani e quindi maneggiato con cura e riposto in un cesto. Perch\u00e9 se avete deciso di utilizzare le piante dovete anche ricordare che i migliori risultati si conseguono iniziando a rispettarle.<\/p>\n<\/div>\n\n\n\n Parsley, an herb that we all know and that we usually consume to flavor salads and dishes, contains an active ingredient, apiol, which when taken in excessive doses can become harmful. This does not mean that you need to ban parsley from your diet but only that, when preparing a herbal tea with the fragrant leaves (it is effective in case of stomach ache!) you will need to scrupulously respect the doses indicated in the recipe.<\/p>\n\n\n\n But that is not all. To make the most of the healing properties of herbs it is also essential to take into account some rules at the time of harvesting. For example, all plants must be harvested between spring and autumn, on sunny days and in the late morning, so that the leaves and flowers are perfectly dry. Furthermore, only the most beautiful and healthy specimens should be used, which grow in areas with little traffic and therefore little pollution. In the specific case of chili pepper, the most suitable harvest period corresponds to late summer, when the berries are perfectly ripe, red and fleshy. Finally, avoid brutally tearing stems and leaves and, if possible, also avoid using metal tools such as scissors or knives. According to the most expert herbalists, each stem, each flower, must be delicately detached with the hands and then handled with care and placed in a basket. Because if you have decided to use plants you must also remember that the best results are achieved by starting to respect them.<\/p>\n<\/div>\n\n\n\n \u30d1\u30bb\u30ea\u306f\u8ab0\u3082\u304c\u77e5\u3063\u3066\u304a\u308a\u3001\u30b5\u30e9\u30c0\u3084\u6599\u7406\u306e\u5473\u4ed8\u3051\u306b\u3088\u304f\u6442\u53d6\u3059\u308b\u30cf\u30fc\u30d6\u3067\u3059\u304c\u3001\u6709\u52b9\u6210\u5206\u3067\u3042\u308b\u30a2\u30d4\u30aa\u30fc\u30eb\u304c\u542b\u307e\u308c\u3066\u304a\u308a\u3001\u904e\u5270\u306b\u6442\u53d6\u3059\u308b\u3068\u6709\u5bb3\u306b\u306a\u308b\u53ef\u80fd\u6027\u304c\u3042\u308a\u307e\u3059\u3002\u3053\u308c\u306f\u30d1\u30bb\u30ea\u3092\u98df\u4e8b\u304b\u3089\u7981\u6b62\u3059\u308b\u5fc5\u8981\u304c\u3042\u308b\u3068\u3044\u3046\u610f\u5473\u3067\u306f\u306a\u304f\u3001\u9999\u308a\u306e\u3088\u3044\u8449\u3067\u30cf\u30fc\u30d6\u30c6\u30a3\u30fc\u3092\u4f5c\u308b\u3068\u304d\uff08\u8179\u75db\u306e\u5834\u5408\u306b\u52b9\u679c\u7684\u3067\u3059\uff01\uff09\u3001\u30ec\u30b7\u30d4\u306b\u793a\u3055\u308c\u3066\u3044\u308b\u7528\u91cf\u3092\u6ce8\u610f\u6df1\u304f\u5b88\u308b\u5fc5\u8981\u304c\u3042\u308b\u3068\u3044\u3046\u3053\u3068\u3060\u3051\u3067\u3059\u3002<\/p>\n\n\n\n \u3057\u304b\u3057\u3001\u305d\u308c\u3060\u3051\u3067\u306f\u3042\u308a\u307e\u305b\u3093\u3002\u30cf\u30fc\u30d6\u306e\u6cbb\u7652\u7279\u6027\u3092\u6700\u5927\u9650\u306b\u6d3b\u7528\u3059\u308b\u306b\u306f\u3001\u53ce\u7a6b\u6642\u306b\u3044\u304f\u3064\u304b\u306e\u30eb\u30fc\u30eb\u3092\u8003\u616e\u3059\u308b\u3053\u3068\u3082\u4e0d\u53ef\u6b20\u3067\u3059\u3002\u305f\u3068\u3048\u3070\u3001\u3059\u3079\u3066\u306e\u690d\u7269\u306f\u6625\u304b\u3089\u79cb\u306e\u9593\u3001\u6674\u308c\u305f\u65e5\u306e\u65e9\u671d\u306b\u53ce\u7a6b\u3057\u3001\u8449\u3068\u82b1\u304c\u5b8c\u5168\u306b\u4e7e\u71e5\u3059\u308b\u3088\u3046\u306b\u3059\u308b\u5fc5\u8981\u304c\u3042\u308a\u307e\u3059\u3002\u3055\u3089\u306b\u3001\u4ea4\u901a\u91cf\u304c\u5c11\u306a\u304f\u6c5a\u67d3\u306e\u5c11\u306a\u3044\u5730\u57df\u3067\u80b2\u3064\u3001\u6700\u3082\u7f8e\u3057\u304f\u5065\u5eb7\u7684\u306a\u6a19\u672c\u306e\u307f\u3092\u4f7f\u7528\u3059\u308b\u5fc5\u8981\u304c\u3042\u308a\u307e\u3059\u3002\u5510\u8f9b\u5b50\u306e\u5834\u5408\u3001\u53ce\u7a6b\u306b\u6700\u3082\u9069\u3057\u305f\u6642\u671f\u306f\u3001\u679c\u5b9f\u304c\u5b8c\u5168\u306b\u719f\u3057\u3066\u8d64\u304f\u8089\u539a\u306b\u306a\u308b\u590f\u306e\u7d42\u308f\u308a\u306b\u76f8\u5f53\u3057\u307e\u3059\u3002\u6700\u5f8c\u306b\u3001\u830e\u3084\u8449\u3092\u4e71\u66b4\u306b\u5f15\u304d\u88c2\u304f\u3053\u3068\u306f\u907f\u3051\u3001\u53ef\u80fd\u3067\u3042\u308c\u3070\u30cf\u30b5\u30df\u3084\u30ca\u30a4\u30d5\u306a\u3069\u306e\u91d1\u5c5e\u88fd\u306e\u9053\u5177\u3092\u4f7f\u7528\u3059\u308b\u3053\u3068\u3082\u907f\u3051\u3066\u304f\u3060\u3055\u3044\u3002\u6700\u3082\u719f\u7df4\u3057\u305f\u85ac\u8349\u5b66\u8005\u306b\u3088\u308b\u3068\u3001\u5404\u830e\u3001\u5404\u82b1\u306f\u624b\u3067\u614e\u91cd\u306b\u5207\u308a\u96e2\u3055\u308c\u3001\u614e\u91cd\u306b\u6271\u308f\u308c\u3001\u30d0\u30b9\u30b1\u30c3\u30c8\u306b\u5165\u308c\u3089\u308c\u307e\u3059\u3002\u690d\u7269\u3092\u4f7f\u7528\u3059\u308b\u3053\u3068\u306b\u6c7a\u3081\u305f\u5834\u5408\u306f\u3001\u305d\u308c\u3089\u3092\u5c0a\u91cd\u3057\u59cb\u3081\u308b\u3053\u3068\u3067\u6700\u826f\u306e\u7d50\u679c\u304c\u5f97\u3089\u308c\u308b\u3053\u3068\u3082\u899a\u3048\u3066\u304a\u304f\u5fc5\u8981\u304c\u3042\u308b\u304b\u3089\u3067\u3059\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n Chi \u00e8 gi\u00e0 esperto di fitoterapia non avr\u00e0 problemi a comprendere termini come infuso, decotto, macerazione e cataplasma. Ma poich\u00e9 questo Blog \u00e8 indirizzato forse pi\u00f9 agli amanti del peperoncino in s\u00e9 che non agli appassionati di erboristeria ho creduto utile chiarire dettagliatamente il significato delle varie preparazioni medicinali.<\/p>\n<\/div>\n\n\n\n Those who are already experts in phytotherapy will have no problem understanding terms such as infusion, decoction, maceration and poultice. But since this blog is perhaps aimed more at lovers of chilli pepper itself than at herbal medicine enthusiasts, I thought it useful to clarify in detail the meaning of the various medicinal preparations.<\/p>\n<\/div>\n\n\n\n \u3059\u3067\u306b\u690d\u7269\u7642\u6cd5\u306e\u5c02\u9580\u5bb6\u3067\u3042\u308c\u3070\u3001\u6ce8\u5165\u3001\u714e\u3058\u85ac\u3001\u6d78\u8edf\u3001\u6e7f\u5e03\u306a\u3069\u306e\u7528\u8a9e\u3092\u554f\u984c\u306a\u304f\u7406\u89e3\u3067\u304d\u308b\u3067\u3057\u3087\u3046\u3002\u3057\u304b\u3057\u3001\u3053\u306e\u30d6\u30ed\u30b0\u306f\u304a\u305d\u3089\u304f\u6f22\u65b9\u85ac\u611b\u597d\u5bb6\u3088\u308a\u3082\u5510\u8f9b\u5b50\u81ea\u4f53\u306e\u611b\u597d\u5bb6\u3092\u5bfe\u8c61\u3068\u3057\u3066\u3044\u308b\u306e\u3067\u3001\u3055\u307e\u3056\u307e\u306a\u85ac\u306e\u610f\u5473\u3092\u8a73\u7d30\u306b\u660e\u3089\u304b\u306b\u3059\u308b\u3053\u3068\u306f\u6709\u76ca\u3060\u3068\u601d\u3044\u307e\u3057\u305f\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n Si prepara versando sopra il vegetale essiccato, pestato, o sminuzzato una tazza d’acqua bollente. Quindi si copre con un coperchio, si lascia in infusione per una decina di minuti circa (oppure il tempo espressamente indicato nella ricetta) e quindi si filtra e si beve. Se desiderate dolcificare utilizzate sempre del miele in sostituzione dello zucchero.<\/p>\n<\/div>\n\n\n\n It is prepared by pouring a cup of boiling water over the dried, crushed or chopped vegetable. Then it is covered with a lid, left to infuse for about ten minutes (or the time expressly indicated in the recipe) and then filtered and drunk. If you want to sweeten, always use honey instead of sugar.<\/p>\n<\/div>\n\n\n\n \u4e7e\u71e5\u3001\u7c89\u7815\u3001\u307e\u305f\u306f\u523b\u3093\u3060\u91ce\u83dc\u306b\u30ab\u30c3\u30d71\u676f\u306e\u71b1\u6e6f\u3092\u6ce8\u3050\u3053\u3068\u306b\u3088\u3063\u3066\u8abf\u88fd\u3055\u308c\u307e\u3059\u3002\u6b21\u306b\u3001\u84cb\u3092\u3057\u3066\u7d0410\u5206\u9593\uff08\u307e\u305f\u306f\u30ec\u30b7\u30d4\u306b\u660e\u793a\u3055\u308c\u3066\u3044\u308b\u6642\u9593\uff09\u6ce8\u5165\u3057\u3066\u304b\u3089\u3001\u6ffe\u3057\u3066\u98f2\u307f\u307e\u3059\u3002\u7518\u307f\u3092\u52a0\u3048\u305f\u3044\u5834\u5408\u306f\u3001\u7802\u7cd6\u306e\u4ee3\u308f\u308a\u306b\u5fc5\u305a\u8702\u871c\u3092\u4f7f\u7528\u3057\u3066\u304f\u3060\u3055\u3044\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n Vi occorrer\u00e0 una pentola di terracotta oppure smaltata per mettere a scaldare dell’acqua. Quando bolle gettate le erbe, abbassate il fuoco, coperchiate e lasciate cuocere dai quindici ai trenta minuti. Quindi filtrate e bevete.<\/p>\n<\/div>\n\n\n\n You will need a terracotta or enamel pot to heat some water. When it boils, throw in the herbs, lower the heat, cover, and leave to cook for fifteen to thirty minutes. Then filter and drink.<\/p>\n<\/div>\n\n\n\n \u6c34\u3092\u52a0\u71b1\u3059\u308b\u306b\u306f\u30c6\u30e9\u30b3\u30c3\u30bf\u307e\u305f\u306f\u30db\u30fc\u30ed\u30fc\u306e\u934b\u304c\u5fc5\u8981\u3067\u3059\u3002\u6cb8\u9a30\u3057\u305f\u3089\u30cf\u30fc\u30d6\u3092\u5165\u308c\u3001\u706b\u3092\u5f31\u3081\u3001\u84cb\u3092\u3057\u306615\u301c30\u5206\u9593\u716e\u307e\u3059\u3002<\/p>\n\n\n\n \u305d\u306e\u5f8c\u6ffe\u3057\u3066\u98f2\u307f\u307e\u3059\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n Pestate il vegetale fresco in un mortaio fino ad estrarne tutto il succo. Oppure potete utilizzare la centrifuga elettrica. Ricordate comunque che il succo si conserva per breve tempo e deve essere riposto in frigorifero.<\/p>\n<\/div>\n\n\n\n Pound the fresh vegetable in a mortar until all the juice is extracted. Or you can use the electric centrifuge. However, remember that the juice lasts for a short time and must be stored in the refrigerator.<\/p>\n<\/div>\n\n\n\n \u65b0\u9bae\u306a\u91ce\u83dc\u3092\u4e73\u9262\u3067\u3001\u6c41\u304c\u3059\u3079\u3066\u62bd\u51fa\u3055\u308c\u308b\u307e\u3067\u53e9\u304d\u307e\u3059\u3002\u307e\u305f\u306f\u3001\u96fb\u6c17\u9060\u5fc3\u5206\u96e2\u6a5f\u3092\u4f7f\u7528\u3059\u308b\u3053\u3068\u3082\u3067\u304d\u307e\u3059\u3002\u305f\u3060\u3057\u3001\u30b8\u30e5\u30fc\u30b9\u306e\u4fdd\u5b58\u671f\u9593\u306f\u77ed\u3044\u305f\u3081\u3001\u51b7\u8535\u5eab\u3067\u4fdd\u7ba1\u3059\u308b\u5fc5\u8981\u304c\u3042\u308b\u3053\u3068\u306b\u6ce8\u610f\u3057\u3066\u304f\u3060\u3055\u3044\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n Infilate in una bottiglia preferibilmente di vetro scuro le erbe aromatiche e poi coprite con olio d’oliva fino all’orlo. Tappate e conservate il preparato in un luogo buio e fresco per una settimana. Trascorso tale tempo potrete iniziare ad utilizzarlo.<\/p>\n<\/div>\n\n\n\n Place the aromatic herbs in a bottle, preferably made of dark glass, and then cover with olive oil up to the brim. Cap and store the preparation in a dark, cool place for a week. After this time you can start using it.<\/p>\n<\/div>\n\n\n\n \u9999\u308a\u8c4a\u304b\u306a\u30cf\u30fc\u30d6\u3092\u74f6\uff08\u3067\u304d\u308c\u3070\u6fc3\u3044\u8272\u306e\u30ac\u30e9\u30b9\u88fd\uff09\u306b\u5165\u308c\u3001\u30aa\u30ea\u30fc\u30d6\u30aa\u30a4\u30eb\u3092\u7e01\u307e\u3067\u6ce8\u304e\u307e\u3059\u3002\u30ad\u30e3\u30c3\u30d7\u3092\u3057\u3066\u3001\u6697\u304f\u6dbc\u3057\u3044\u5834\u6240\u306b 1 \u9031\u200b\u200b\u9593\u4fdd\u7ba1\u3057\u307e\u3059\u3002\u3053\u306e\u6642\u9593\u304c\u7d4c\u904e\u3059\u308b\u3068\u3001\u4f7f\u7528\u3092\u958b\u59cb\u3067\u304d\u307e\u3059\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n Infilate le erbe in una bottiglia di vetro trasparente e coprite fino all’orlo con olio di semi. Lasciate il recipiente sotto il sole per circa tre settimane e poi utilizzate il liquido per farne frizioni o massaggi.<\/p>\n<\/div>\n\n\n\n Place the herbs in a transparent glass bottle and cover to the brim with seed oil. Leave the container under the sun for about three weeks and then use the liquid to make rubs or massages.<\/p>\n<\/div>\n\n\n\n \u30cf\u30fc\u30d6\u3092\u900f\u660e\u306a\u30ac\u30e9\u30b9\u74f6\u306b\u5165\u308c\u3001\u30b7\u30fc\u30c9\u30aa\u30a4\u30eb\u3092\u3075\u3061\u307e\u3067\u6ce8\u304e\u307e\u3059\u3002\u5bb9\u5668\u3092\u592a\u967d\u306e\u4e0b\u306b\u7d04 3 \u9031\u9593\u653e\u7f6e\u3057\u3001\u305d\u306e\u5f8c\u6db2\u4f53\u3092\u3053\u3059\u3063\u305f\u308a\u30de\u30c3\u30b5\u30fc\u30b8\u3057\u305f\u308a\u3059\u308b\u305f\u3081\u306b\u4f7f\u7528\u3057\u307e\u3059\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n Si tratta di una macerazione di erbe in una determinata quantit\u00e0 di vino bianco, oppure di grappa, oppure di alcol a 60\u00b0.<\/p>\n<\/div>\n\n\n\n .It is a maceration of herbs in a certain quantity of white wine, or grappa, or 60\u00b0 alcohol.<\/p>\n<\/div>\n\n\n\n \u3053\u308c\u306f\u3001\u4e00\u5b9a\u91cf\u306e\u767d\u30ef\u30a4\u30f3\u3001\u30b0\u30e9\u30c3\u30d1\u3001\u307e\u305f\u306f 60 \u5ea6\u306e\u30a2\u30eb\u30b3\u30fc\u30eb\u306b\u30cf\u30fc\u30d6\u3092\u6d78\u6f2c\u3057\u305f\u3082\u306e\u3067\u3059\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n Estraete dal vegetale il succo che contiene, pestandolo in un mortaio o triturandolo. Versate tale succo in olio bollente e fate friggere qualche istante, quindi lasciate riposare per dodici ore. Trascorso tale tempo tornate a riscaldare il preparato e quando \u00e8 liquido filtratelo accurata- mente. Utilizzate l’unguento per farne dei massaggi.<\/p>\n<\/div>\n\n\n\n Extract the juice it contains from the vegetable by crushing it in a mortar or grinding it. Pour this juice into boiling oil and fry for a few moments, then leave to rest for twelve hours. After this time, heat the preparation again and when it is liquid, filter it carefully. Use the ointment for massages.<\/p>\n<\/div>\n\n\n\n \u91ce\u83dc\u3092\u4e73\u9262\u3067\u6f70\u3059\u304b\u3059\u308a\u3064\u3076\u3057\u3066\u3001\u91ce\u83dc\u306b\u542b\u307e\u308c\u308b\u6c41\u3092\u62bd\u51fa\u3057\u307e\u3059\u3002\u3053\u306e\u30b8\u30e5\u30fc\u30b9\u3092\u6cb8\u9a30\u3057\u305f\u6cb9\u306b\u6ce8\u304e\u3001\u6570\u5206\u9593\u63da\u3052\u300112\u6642\u9593\u653e\u7f6e\u3057\u307e\u3059\u3002\u3053\u306e\u6642\u9593\u304c\u7d4c\u904e\u3057\u305f\u3089\u3001\u8abf\u88fd\u7269\u3092\u518d\u5ea6\u52a0\u71b1\u3057\u3001\u6db2\u4f53\u306b\u306a\u3063\u305f\u3089\u3001\u6ce8\u610f\u6df1\u304f\u6ffe\u904e\u3057\u307e\u3059\u3002\u30de\u30c3\u30b5\u30fc\u30b8\u306b\u306f\u8edf\u818f\u3092\u4f7f\u7528\u3057\u3066\u304f\u3060\u3055\u3044\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n Scaldate a vapore le erbe che vi occorrono, osservando un tempo doppio se si tratta di vegetali essiccati. Quindi deponete le erbe ancora calde in una garza sterile e appoggiatela sopra la parte del corpo interessata.<\/p>\n<\/div>\n\n\n\n Steam heat the herbs you need, observing double the time if they are dried vegetables. Then place the herbs while still warm in sterile gauze and place it over the affected part of the body.<\/p>\n<\/div>\n\n\n\n \u5fc5\u8981\u306a\u30cf\u30fc\u30d6\u3092\u84b8\u6c17\u3067\u52a0\u71b1\u3057\u307e\u3059\u3002\u4e7e\u71e5\u91ce\u83dc\u306e\u5834\u5408\u306f 2 \u500d\u306e\u6642\u9593\u3092\u89b3\u5bdf\u3057\u307e\u3059\u3002\u6b21\u306b\u3001\u6e29\u304b\u3044\u3046\u3061\u306b\u30cf\u30fc\u30d6\u3092\u6ec5\u83cc\u30ac\u30fc\u30bc\u306b\u5165\u308c\u3001\u4f53\u306e\u60a3\u90e8\u306b\u7f6e\u304d\u307e\u3059\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n L’utilizzo del peperoncino si diffonde in seguito alle grandi esplorazioni del pianeta, e precisamente dopo il secondo viaggio di Cristoforo Colombo in America. Precedentemente, infatti, nessun antico testo greco, ebreo, arabo o cinese tratta di questa spezia. \u00c8 legittimo supporre, dunque, che in Europa il Capsicum (dal latino “capsa” cio\u00e8 scatola, riferito probabilmente alla bacca che contiene i semi) fosse del tutto sconosciuto.<\/p>\n\n\n\n Nel 1514 Cristoforo Colombo torna dalle Americhe con le tre caravelle cariche di preziosi prodotti: dalla patata al mais, dal tabacco all’agave e, naturalmente, anche con un grande quantitativo di Chili, come veniva allora denominato, nelle Americhe, il peperoncino. Colombo lo importa da Haiti ma era senz’altro coltivato anche in Brasile e in Giamaica, forse addirittura in epoca precolombiana, poich\u00e9 se ne sono trovate testimonianze su alcune sculture di pietra tolteche.<\/p>\n\n\n\n Nel vecchio continente il Capsicum riscuote un immediato successo proprio per il suo gusto intenso, piccante, cos\u00ec simile a quello del pepe, ricercatissima e costosa spezia importata dall’oriente, ma anche per altre indubbie qualit\u00e0. Diego Alvarez Chanca, medico spagnolo che accompagn\u00f2 Colombo nella seconda spedizione, si era gi\u00e0 reso conto, infatti, che oltre ad essere un ottimo condimento il peperoncino era estremamente efficace per conservare i cibi. E a quei tempi mantenere intatte nel tempo carni e pesci non era certo impresa facile!<\/p>\n\n\n\n Il peperoncino venne quindi subito mescolato ai pi\u00f9 diversi preparati: l’aroma pungente, unito a quello delle altre spezie, tipo salvia, noce moscata, cumino e chiodo di garofano, mascherava perfettamente il gusto della decomposizione dell’alimento ma in pi\u00f9, grazie al grande potere antiossidante dal Capsicum, contribuiva a preservarlo pi\u00f9 a lungo.<\/p>\n\n\n\n Mattioli, famoso medico senese, nel 1568 descrisse abbondantemente la nuova spezia nel suo trattato sulle piante, definendola Pepe d’India e Pepe cornuto o Siliquastro ed esaltandone le virt\u00f9 curative.<\/p>\n\n\n\n Anche Castore Durante, nel 1585 in un nuovo erbario, elogia il gusto deciso del Capsicum giudicandolo migliore di quello del pepe, e suggerisce un eccellente condimento fatto di semi e bacche di peperoncino pestati e bolliti nel brodo. Ma c’\u00e8 senz’altro un’altra ragione per cui il Capsicum si diffuse tanto rapidamente in tutta Europa: era estremamente conveniente! Fino ad allora, infatti, le spezie erano esclusivo appannaggio dei ricchi, poich\u00e9 crescevano soltanto in oriente ed importarle costava moltissimo. Ma il peperoncino, che ama i climi caldi, ma non necessariamente esotici, lungo le sponde del Mediterraneo trov\u00f2 un habitat ideale e attecchi immediatamente. Le coltivazioni si diffusero quindi in tutto il sud d’Italia e nel nord d’Africa, dove tutt’oggi sono fiorenti e costituiscono una nota caratteristica.<\/p>\n\n\n\n Anche i poveri ebbero dunque la loro preziosa spezia, che and\u00f2 ad insaporire e ad esaltare persino i cibi pi\u00f9 semplici, ma che divenne, soprattutto, un pratico medicinale. Non va dimenticato, infatti, che il fattore antiossidante del Capsicum giova anche agli esseri umani e soprattutto a quelli che vivono negli ambienti pi\u00f9 caldi, dove le fermentazioni alimentari sono un rischio frequente. Inoltre, in un periodo storico in cui le malattie da avitaminosi erano una piaga sociale, il peperoncino port\u00f2 immediato giovamento, essen- do tra i vegetali pi\u00f9 ricchi in tal senso. La fama della preziosa spezia si diffuse poi rapidamente anche verso l’Europa orientale. In Ungheria, dove viene consumata polverizzata e denominata “paprika” and\u00f2 ad insaporire addirittura il piatto nazionale, il famoso “gulasch” (vedi ricetta nell’ultimo capitolo). In India se ne coltivarono subito tre diverse variet\u00e0 e con grande successo, tant’\u00e8 che oggi, in questo Paese, si producono una quantit\u00e0 incredibile di peperoni d’ogni specie.<\/p>\n\n\n\n Il “curry”, poi, molto utilizzato in oriente, non \u00e8 altro che una polvere aromatizzante a base di peperoncino rosso. In Cina invece, la piccante bacca diventa l’ingrediente principale per una salsa saporita che spesso sostituisce, in tavola, quella di soia. Insomma si pu\u00f2 ben dire che, tutt’oggi, la fama del peperoncino non ha confini.<\/p>\n<\/div>\n\n\n\n The use of chilli pepper spread following the great explorations of the planet, and precisely after the second voyage of Christopher Columbus to America. Previously, in fact, no ancient Greek, Jewish, Arabic or Chinese text deals with this spice. It is legitimate to assume, therefore, that in Europe Capsicum (from the Latin “capsa” meaning box, probably referring to the berry that contains the seeds) was completely unknown.<\/p>\n\n\n\n In 1514 Christopher Columbus returned from the Americas with three caravels loaded with precious products: from potatoes to corn, from tobacco to agave and, naturally, also with a large quantity of Chili, as chili pepper was then called in the Americas. Columbus imported it from Haiti but it was certainly also cultivated in Brazil and Jamaica, perhaps even in pre-Columbian times, as evidence of it has been found on some Toltec stone sculptures.<\/p>\n\n\n\n In the old continent, Capsicum enjoyed immediate success precisely because of its intense, spicy taste, so similar to that of pepper, a highly sought-after and expensive spice imported from the East, but also for other undoubted qualities. Diego Alvarez Chanca, a Spanish doctor who accompanied Columbus on the second expedition, had already realised, in fact, that in addition to being an excellent condiment, chili pepper was extremely effective for preserving food. And in those days, keeping meat and fish intact over time was certainly not an easy task!<\/p>\n\n\n\n The chili pepper was then immediately mixed with the most diverse preparations: the pungent aroma, combined with that of other spices, such as sage, nutmeg, cumin and clove, perfectly masked the taste of the decomposition of the food but furthermore, thanks to the great antioxidant power from Capsicum, helped to preserve it for longer.<\/p>\n\n\n\n Mattioli, a famous Sienese doctor, described the new spice in detail in his treatise on plants in 1568, calling it Prickly Pepper and Horned Pepper or Siliquastro and extolling its healing virtues.<\/p>\n\n\n\n Even Castore Durante, in 1585 in a new herbarium, praised the strong taste of Capsicum, judging it to be better than that of pepper, and suggested an excellent condiment made of chilli seeds and berries crushed and boiled in broth. But there is certainly another reason why Capsicum spread so quickly throughout Europe: it was extremely convenient! Until then, in fact, spices were the exclusive prerogative of the rich, since they only grew in the East and importing them cost a lot. But the chili pepper, which loves warm but not necessarily exotic climates, found an ideal habitat along the shores of the Mediterranean and took root immediately. The cultivations then spread throughout southern Italy and northern Africa, where they are still thriving today and constitute a well-known characteristic.<\/p>\n\n\n\n Even the poor therefore had their precious spice, which flavored and enhanced even the simplest foods, but which became, above all, a practical medicine. It should not be forgotten, in fact, that the antioxidant factor of Capsicum also benefits humans and especially those who live in warmer environments, where food fermentations are a frequent risk. Furthermore, in a historical period in which vitamin deficiency diseases were a social plague, chilli pepper brought immediate benefits, being among the richest vegetables in this sense. The fame of the precious spice then quickly spread to Eastern Europe. In Hungary, where it is consumed powdered and called “paprika”, it even flavored the national dish, the famous “goulash” (see recipe in the last chapter). In India, three different varieties were immediately cultivated with great success, so much so that today, in this country, an incredible quantity of peppers of every species are produced.<\/p>\n\n\n\n The “curry”, then, widely used in the East, is nothing more than a flavoring powder based on red chili pepper. In China, however, the spicy berry becomes the main ingredient for a tasty sauce that often replaces soy sauce on the table. In short, it can be said that, even today, the fame of chilli pepper has no boundaries.<\/p>\n<\/div>\n\n\n\n \u5510\u8f9b\u5b50\u306e\u4f7f\u7528\u306f\u3001\u5730\u7403\u306e\u5927\u63a2\u691c\u306e\u5f8c\u3001\u305d\u3057\u3066\u6b63\u78ba\u306b\u306f\u30af\u30ea\u30b9\u30c8\u30d5\u30a1\u30fc\u30fb\u30b3\u30ed\u30f3\u30d6\u30b9\u306e\u30a2\u30e1\u30ea\u30ab\u3078\u306e\u4e8c\u5ea6\u76ee\u306e\u822a\u6d77\u306e\u5f8c\u306b\u5e83\u304c\u308a\u307e\u3057\u305f\u3002\u5b9f\u969b\u3001\u3053\u308c\u307e\u3067\u3001\u53e4\u4ee3\u30ae\u30ea\u30b7\u30e3\u8a9e\u3001\u30e6\u30c0\u30e4\u8a9e\u3001\u30a2\u30e9\u30d3\u30a2\u8a9e\u3001\u4e2d\u56fd\u306e\u6587\u66f8\u3067\u3053\u306e\u30b9\u30d1\u30a4\u30b9\u3092\u6271\u3063\u305f\u3082\u306e\u306f\u3042\u308a\u307e\u305b\u3093\u3067\u3057\u305f\u3002\u3057\u305f\u304c\u3063\u3066\u3001\u30e8\u30fc\u30ed\u30c3\u30d1\u3067\u306f\u30c8\u30a6\u30ac\u30e9\u30b7\uff08\u7bb1\u3092\u610f\u5473\u3059\u308b\u30e9\u30c6\u30f3\u8a9e\u306e\u300c\u30ab\u30d7\u30b5\u300d\u306b\u7531\u6765\u3057\u3001\u304a\u305d\u3089\u304f\u7a2e\u5b50\u304c\u5165\u3063\u3066\u3044\u308b\u679c\u5b9f\u3092\u6307\u3059\uff09\u306f\u307e\u3063\u305f\u304f\u77e5\u3089\u308c\u3066\u3044\u306a\u304b\u3063\u305f\u3068\u8003\u3048\u308b\u306e\u304c\u6b63\u5f53\u3067\u3042\u308b\u3002<\/p>\n\n\n\n 1514 \u5e74\u3001\u30af\u30ea\u30b9\u30c8\u30d5\u30a1\u30fc \u30b3\u30ed\u30f3\u30d6\u30b9\u306f\u3001\u30b8\u30e3\u30ac\u30a4\u30e2\u304b\u3089\u30c8\u30a6\u30e2\u30ed\u30b3\u30b7\u3001\u30bf\u30d0\u30b3\u304b\u3089\u30ea\u30e5\u30a6\u30bc\u30c4\u30e9\u30f3\u306b\u81f3\u308b\u307e\u3067\u3001\u8cb4\u91cd\u306a\u88fd\u54c1\u3092\u7a4d\u3093\u3060 3 \u96bb\u306e\u30ad\u30e3\u30e9\u30d9\u30eb\u8239\u3067\u30a2\u30e1\u30ea\u30ab\u5927\u9678\u304b\u3089\u5e30\u56fd\u3057\u307e\u3057\u305f\u3002\u307e\u305f\u3001\u5f53\u7136\u306e\u3053\u3068\u306a\u304c\u3089\u3001\u5f53\u6642\u30a2\u30e1\u30ea\u30ab\u5927\u9678\u3067\u5510\u8f9b\u5b50\u3068\u547c\u3070\u308c\u3066\u3044\u305f\u3088\u3046\u306b\u3001\u5927\u91cf\u306e\u5510\u8f9b\u5b50\u3082\u7a4d\u3093\u3067\u3044\u307e\u3057\u305f\u3002\u30b3\u30ed\u30f3\u30d6\u30b9\u306f\u30cf\u30a4\u30c1\u304b\u3089\u305d\u308c\u3092\u8f38\u5165\u3057\u307e\u3057\u305f\u304c\u3001\u3044\u304f\u3064\u304b\u306e\u30c8\u30eb\u30c6\u30ab\u306e\u77f3\u306e\u5f6b\u523b\u3067\u305d\u306e\u8a3c\u62e0\u304c\u767a\u898b\u3055\u308c\u3066\u3044\u308b\u3088\u3046\u306b\u3001\u30d6\u30e9\u30b8\u30eb\u3084\u30b8\u30e3\u30de\u30a4\u30ab\u3067\u3082\u3001\u304a\u305d\u3089\u304f\u30b3\u30ed\u30f3\u30d6\u30b9\u4ee5\u524d\u306e\u6642\u4ee3\u306b\u3082\u683d\u57f9\u3055\u308c\u3066\u3044\u305f\u3053\u3068\u306f\u78ba\u304b\u3067\u3059\u3002<\/p>\n\n\n\n \u65e7\u5927\u9678\u3067\u306f\u3001\u30c8\u30a6\u30ac\u30e9\u30b7\u304c\u3059\u3050\u306b\u6210\u529f\u3092\u53ce\u3081\u305f\u306e\u306f\u3001\u305d\u306e\u5f37\u70c8\u3067\u30b9\u30d1\u30a4\u30b7\u30fc\u306a\u5473\u304c\u3001\u6771\u6d0b\u304b\u3089\u8f38\u5165\u3055\u308c\u305f\u975e\u5e38\u306b\u4eba\u6c17\u304c\u3042\u308a\u9ad8\u4fa1\u306a\u30b9\u30d1\u30a4\u30b9\u3067\u3042\u308b\u30b3\u30b7\u30e7\u30a6\u306e\u5473\u306b\u975e\u5e38\u306b\u3088\u304f\u4f3c\u3066\u3044\u308b\u305f\u3081\u3067\u3057\u305f\u304c\u3001\u4ed6\u306e\u7591\u3044\u306e\u4f59\u5730\u306e\u306a\u3044\u54c1\u8cea\u306e\u304a\u304b\u3052\u3067\u3082\u3042\u308a\u307e\u3057\u305f\u3002\u30b3\u30ed\u30f3\u30d6\u30b9\u306e\u7b2c 2 \u56de\u9060\u5f81\u306b\u540c\u884c\u3057\u305f\u30b9\u30da\u30a4\u30f3\u4eba\u533b\u5e2b\u30c7\u30a3\u30a8\u30b4 \u30a2\u30eb\u30d0\u30ec\u30b9 \u30c1\u30e3\u30f3\u30ab\u306f\u3001\u5b9f\u969b\u3001\u5510\u8f9b\u5b50\u304c\u512a\u308c\u305f\u8abf\u5473\u6599\u3067\u3042\u308b\u3060\u3051\u3067\u306a\u304f\u3001\u98df\u54c1\u306e\u4fdd\u5b58\u306b\u3082\u975e\u5e38\u306b\u52b9\u679c\u7684\u3067\u3042\u308b\u3053\u3068\u306b\u3059\u3067\u306b\u6c17\u3065\u3044\u3066\u3044\u307e\u3057\u305f\u3002\u5f53\u6642\u3001\u8089\u3084\u9b5a\u3092\u9577\u671f\u9593\u7121\u50b7\u3067\u4fdd\u5b58\u3059\u308b\u3053\u3068\u306f\u6c7a\u3057\u3066\u7c21\u5358\u306a\u4f5c\u696d\u3067\u306f\u3042\u308a\u307e\u305b\u3093\u3067\u3057\u305f\u3002<\/p>\n\n\n\n \u305d\u306e\u5f8c\u3001\u5510\u8f9b\u5b50\u306f\u3059\u3050\u306b\u6700\u3082\u591a\u69d8\u306a\u8abf\u5473\u6599\u3068\u6df7\u5408\u3055\u308c\u307e\u3057\u305f\u3002\u30bb\u30fc\u30b8\u3001\u30ca\u30c4\u30e1\u30b0\u3001\u30af\u30df\u30f3\u3001\u30af\u30ed\u30fc\u30d6\u306a\u3069\u306e\u4ed6\u306e\u30b9\u30d1\u30a4\u30b9\u306e\u9999\u308a\u3068\u7d44\u307f\u5408\u308f\u305b\u305f\u523a\u6fc0\u7684\u306a\u9999\u308a\u306f\u3001\u98df\u54c1\u306e\u5206\u89e3\u306e\u5473\u3092\u5b8c\u5168\u306b\u96a0\u3057\u307e\u3057\u305f\u304c\u3001\u3055\u3089\u306b\u3001\u30c8\u30a6\u30ac\u30e9\u30b7\u306e\u512a\u308c\u305f\u6297\u9178\u5316\u529b\u306b\u3088\u308a\u3001\u9577\u671f\u4fdd\u5b58\u304c\u53ef\u80fd\u306b\u306a\u308a\u307e\u3057\u305f\u3002<\/p>\n\n\n\n \u30b7\u30a8\u30ca\u306e\u6709\u540d\u306a\u533b\u5e2b\u30de\u30c3\u30c6\u30a3\u30aa\u30fc\u30ea\u306f\u30011568 \u5e74\u306e\u690d\u7269\u306b\u95a2\u3059\u308b\u8ad6\u6587\u306e\u4e2d\u3067\u3053\u306e\u65b0\u3057\u3044\u30b9\u30d1\u30a4\u30b9\u3092\u8a73\u7d30\u306b\u8aac\u660e\u3057\u3001\u305d\u308c\u3092\u30a6\u30c1\u30ef\u30b5\u30dc\u30c6\u30f3\u3068\u30c4\u30ce\u30b3\u30b7\u30e7\u30a6\u3001\u307e\u305f\u306f\u30b7\u30ea\u30af\u30a2\u30c8\u30ed\u3068\u547c\u3073\u3001\u305d\u306e\u6cbb\u7652\u52b9\u679c\u3092\u79f0\u8cdb\u3057\u307e\u3057\u305f\u3002<\/p>\n\n\n\n \u30ab\u30b9\u30c8\u30eb\u30fb\u30c7\u30e5\u30e9\u30f3\u30c6\u3067\u3055\u3048\u30011585\u5e74\u306b\u65b0\u3057\u3044\u6a19\u672c\u3067\u30c8\u30a6\u30ac\u30e9\u30b7\u306e\u5f37\u3044\u5473\u3092\u8cde\u8cdb\u3057\u3001\u30c8\u30a6\u30ac\u30e9\u30b7\u306e\u65b9\u304c\u30b3\u30b7\u30e7\u30a6\u3088\u308a\u3082\u512a\u308c\u3066\u3044\u308b\u3068\u5224\u65ad\u3057\u3001\u5510\u8f9b\u5b50\u306e\u7a2e\u5b50\u3068\u679c\u5b9f\u3092\u7c89\u7815\u3057\u3066\u30b9\u30fc\u30d7\u3067\u716e\u305f\u512a\u308c\u305f\u8abf\u5473\u6599\u3092\u63d0\u6848\u3057\u307e\u3057\u305f\u3002\u3057\u304b\u3057\u3001\u30c8\u30a6\u30ac\u30e9\u30b7\u304c\u3053\u308c\u307b\u3069\u6025\u901f\u306b\u30e8\u30fc\u30ed\u30c3\u30d1\u4e2d\u306b\u5e83\u307e\u3063\u305f\u306e\u306b\u306f\u5225\u306e\u7406\u7531\u304c\u3042\u308b\u3053\u3068\u306f\u78ba\u304b\u3067\u3059\u3002\u305d\u308c\u306f\u975e\u5e38\u306b\u4fbf\u5229\u3060\u3063\u305f\u304b\u3089\u3067\u3059\u3002\u5b9f\u969b\u3001\u305d\u308c\u307e\u3067\u30b9\u30d1\u30a4\u30b9\u306f\u6771\u90e8\u3067\u306e\u307f\u683d\u57f9\u3055\u308c\u3001\u8f38\u5165\u306b\u306f\u591a\u984d\u306e\u8cbb\u7528\u304c\u304b\u304b\u308b\u305f\u3081\u3001\u30b9\u30d1\u30a4\u30b9\u306f\u5bcc\u88d5\u5c64\u306e\u72ec\u5360\u7684\u306a\u7279\u6a29\u3067\u3057\u305f\u3002\u3057\u304b\u3057\u3001\u6e29\u6696\u3067\u306f\u3042\u308b\u304c\u5fc5\u305a\u3057\u3082\u30a8\u30ad\u30be\u30c1\u30c3\u30af\u306a\u6c17\u5019\u3067\u306f\u306a\u3044\u5510\u8f9b\u5b50\u306f\u3001\u5730\u4e2d\u6d77\u6cbf\u5cb8\u306b\u7406\u60f3\u7684\u306a\u751f\u606f\u5730\u3092\u898b\u3064\u3051\u3001\u3059\u3050\u306b\u6839\u3092\u5f35\u308a\u307e\u3057\u305f\u3002\u305d\u306e\u5f8c\u3001\u683d\u57f9\u306f\u30a4\u30bf\u30ea\u30a2\u5357\u90e8\u3068\u30a2\u30d5\u30ea\u30ab\u5317\u90e8\u306b\u5e83\u304c\u308a\u3001\u4eca\u65e5\u3067\u3082\u76db\u3093\u306b\u683d\u57f9\u3055\u308c\u3066\u304a\u308a\u3001\u3088\u304f\u77e5\u3089\u308c\u305f\u7279\u5fb4\u3068\u306a\u3063\u3066\u3044\u307e\u3059\u3002<\/p>\n\n\n\n \u3057\u305f\u304c\u3063\u3066\u3001\u8ca7\u3057\u3044\u4eba\u3005\u3055\u3048\u3082\u8cb4\u91cd\u306a\u30b9\u30d1\u30a4\u30b9\u3092\u6301\u3063\u3066\u304a\u308a\u3001\u305d\u308c\u306f\u6700\u3082\u5358\u7d14\u306a\u98df\u3079\u7269\u3067\u3055\u3048\u98a8\u5473\u3092\u4ed8\u3051\u3001\u5f37\u5316\u3057\u3001\u305d\u3057\u3066\u4f55\u3088\u308a\u3082\u5b9f\u7528\u7684\u306a\u85ac\u306b\u306a\u308a\u307e\u3057\u305f\u3002\u5b9f\u969b\u3001\u30c8\u30a6\u30ac\u30e9\u30b7\u306e\u6297\u9178\u5316\u56e0\u5b50\u306f\u4eba\u9593\u3001\u7279\u306b\u98df\u54c1\u767a\u9175\u306e\u5371\u967a\u304c\u983b\u7e41\u306b\u3042\u308b\u6696\u304b\u3044\u74b0\u5883\u306b\u4f4f\u3080\u4eba\u3005\u306b\u3082\u5229\u76ca\u3092\u3082\u305f\u3089\u3059\u3053\u3068\u3092\u5fd8\u308c\u3066\u306f\u306a\u308a\u307e\u305b\u3093\u3002\u3055\u3089\u306b\u3001\u30d3\u30bf\u30df\u30f3\u6b20\u4e4f\u75c7\u304c\u793e\u4f1a\u7684\u75ab\u75c5\u3067\u3042\u3063\u305f\u6b74\u53f2\u7684\u6642\u4ee3\u306b\u3001\u5510\u8f9b\u5b50\u306f\u305d\u306e\u610f\u5473\u3067\u6700\u3082\u8c4a\u304b\u306a\u91ce\u83dc\u306e\u4e00\u3064\u3067\u3042\u308a\u3001\u5373\u5ea7\u306b\u6069\u6075\u3092\u3082\u305f\u3089\u3057\u307e\u3057\u305f\u3002\u305d\u306e\u5f8c\u3001\u3053\u306e\u8cb4\u91cd\u306a\u30b9\u30d1\u30a4\u30b9\u306e\u540d\u58f0\u306f\u3059\u3050\u306b\u6771\u30e8\u30fc\u30ed\u30c3\u30d1\u306b\u5e83\u304c\u308a\u307e\u3057\u305f\u3002\u30cf\u30f3\u30ac\u30ea\u30fc\u3067\u306f\u3001\u7c89\u672b\u306b\u3057\u3066\u300c\u30d1\u30d7\u30ea\u30ab\u300d\u3068\u547c\u3070\u308c\u3001\u56fd\u6c11\u98df\u3067\u3042\u308b\u6709\u540d\u306a\u300c\u30b0\u30fc\u30e9\u30c3\u30b7\u30e5\u300d\u306e\u98a8\u5473\u4ed8\u3051\u306b\u3082\u4f7f\u308f\u308c\u3066\u3044\u307e\u3059\uff08\u6700\u5f8c\u306e\u7ae0\u306e\u30ec\u30b7\u30d4\u3092\u53c2\u7167\uff09\u3002\u30a4\u30f3\u30c9\u3067\u306f\u30013 \u3064\u306e\u7570\u306a\u308b\u54c1\u7a2e\u306e\u683d\u57f9\u304c\u3059\u3050\u306b\u5927\u6210\u529f\u3092\u53ce\u3081\u3001\u4eca\u65e5\u3053\u306e\u56fd\u3067\u306f\u3042\u3089\u3086\u308b\u7a2e\u985e\u306e\u5510\u8f9b\u5b50\u304c\u4fe1\u3058\u3089\u308c\u306a\u3044\u307b\u3069\u306e\u91cf\u3067\u751f\u7523\u3055\u308c\u3066\u3044\u307e\u3059\u3002<\/p>\n\n\n\n \u3064\u307e\u308a\u3001\u6771\u6d0b\u3067\u5e83\u304f\u4f7f\u308f\u308c\u3066\u3044\u308b\u300c\u30ab\u30ec\u30fc\u300d\u306f\u3001\u8d64\u5510\u8f9b\u5b50\u3092\u30d9\u30fc\u30b9\u306b\u3057\u305f\u7c89\u672b\u306e\u9999\u5473\u6599\u306b\u3059\u304e\u307e\u305b\u3093\u3002\u3057\u304b\u3057\u3001\u4e2d\u56fd\u3067\u306f\u3001\u30b9\u30d1\u30a4\u30b7\u30fc\u306a\u30d9\u30ea\u30fc\u304c\u304a\u3044\u3057\u3044\u30bd\u30fc\u30b9\u306e\u4e3b\u306a\u6750\u6599\u3068\u306a\u308a\u3001\u98df\u5353\u306b\u3042\u308b\u91a4\u6cb9\u306e\u4ee3\u308f\u308a\u306b\u306a\u308b\u3053\u3068\u304c\u3088\u304f\u3042\u308a\u307e\u3059\u3002\u3064\u307e\u308a\u3001\u4eca\u65e5\u3067\u3082\u5510\u8f9b\u5b50\u306e\u540d\u58f0\u306b\u306f\u9650\u754c\u304c\u306a\u3044\u3068\u8a00\u3048\u307e\u3059\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n Il peperoncino rosso appartiene alla grande famiglia delle solanacee, insieme a pi\u00f9 di 80 generi di piante e a circa 2200 specie diverse. Vi fanno parte, per esempio, la patata, il pomodoro, la melanzana e il tabacco; ma anche la belladonna, lo stramonio, il giusquiamo, cio\u00e8 piante notoria- mente tossiche seppur utilizzate in medicina, e la Datura, un’erba ritenuta afrodisiaca fin dall’antichit\u00e0.<\/p>\n\n\n\n Il peperoncino comunque appartiene al genere Capsicum, e tutte le variet\u00e0 comunemente coltivate vengono meglio definite “Capsicum annuum”, cio\u00e8 Capsicum annuale.<\/p>\n\n\n\n Esistono infinite variet\u00e0 di peperoni ma pare che all’origine fossero tutte piccanti e poco gradevoli a causa dell’alto contenuto di una so- stanza irritante chiamata capsicina. Solo attraverso continui incroci l’uomo \u00e8 riuscito ad ottenere variet\u00e0 dolci e pi\u00f9 gradevoli, cio\u00e8 quelle che consumiamo abitualmente crude oppure arrostite.<\/p>\n\n\n\n Pi\u00f9 i peperoni sono piccoli pi\u00f9 il gusto diviene acre e pungente. Gli esemplari pi\u00f9 dolci infatti sono molto grossi (alcune specie giganti raggiungono persino i 30 centimetri!) di colore giallo, rosso o verde, mentre le specie a cornetto, piccole e allungate, di solito verdi, sono utilizzate per farne sottaceti. Il peperoncino rosso piccante \u00e8 lungo non pi\u00f9 di 5 centimetri e a maturazione completa si presenta di un bel colore rosso lucido. \u00c8 piccante la buccia ma anche i semi interni, presenti in grande quantit\u00e0.<\/p>\n\n\n\n Considerate le innumerevoli variet\u00e0 esistenti di peperoni e peperoncini tentare una precisa classificazione sarebbe difficoltoso e probabilmente superfluo, anche perch\u00e9 le differenze sono spesso minime e poco significative. Ci limiteremo quindi a sottolineare che il Capsicum Annuum \u00e8 una pianta erbacea glabra, alta dai 40 ai 70 centimetri, con foglie alterne, picciolate e lucide, fiori ascellari bianchi con calice a cinque divisioni, fusto angoloso dicotomo e frutto a bacca, carnoso, a due o tre scompartimenti, di colore rosso, giallo o verde.<\/p>\n\n\n\n Le cultivar pi\u00f9 comuni in Italia sono il “rosso quadrato d’Asti”, il “giallo grosso di Nocera” e il “California Wonder” per quanto riguarda i peperoni dolci, il “peperoncino di Caienna” e il “peperoncino del Veneto” per quanto riguarda le qualit\u00e0 piccanti.<\/p>\n\n\n\n Ricordiamo, inoltre, che esistono diverse polveri e salse che possono essere utilizzate in sostituzione del frutto fresco. Le pi\u00f9 note sono:<\/p>\n<\/div>\n\n\n\n The red chilli pepper belongs to the large Solanaceae family, together with more than 80 genera of plants and around 2200 different species. This includes, for example, potatoes, tomatoes, aubergines and tobacco; but also belladonna, jimsonweed, henbane, i.e. notoriously toxic plants although used in medicine, and Datura, an herb considered an aphrodisiac since ancient times.<\/p>\n\n\n\n However, the chili pepper belongs to the Capsicum genus, and all the commonly cultivated varieties are better defined as “Capsicum annuum”, i.e. annual Capsicum.<\/p>\n\n\n\n There are infinite varieties of peppers but it seems that originally they were all spicy and not very pleasant due to the high content of an irritant substance called capsicin. Only through continuous cross-breeding has man managed to obtain sweeter and more pleasant varieties, i.e. those that we usually consume raw or roasted.<\/p>\n\n\n\n The smaller the peppers, the more acrid and pungent the taste becomes. The sweetest specimens are in fact very large (some giant species even reach 30 centimetres!) and yellow, red or green in colour, while the small, elongated horn-shaped species, usually green, are used to make pickles. The hot red pepper is no more than 5 centimetres long and when fully ripe is a beautiful shiny red colour. The skin is spicy, but so are the seeds inside, which are present in large quantities.<\/p>\n\n\n\n Given the countless existing varieties of peppers and chillies, attempting a precise classification would be difficult and probably superfluous, not least because the differences are often minimal and insignificant. We will therefore limit ourselves to pointing out that Capsicum Annuum is a glabrous herbaceous plant, between 40 and 70 centimetres tall, with alternate, petiolate, shiny leaves, white axillary flowers with a five-divided calyx, an angular dichotomous stem and a berry-like, fleshy fruit with two or three compartments, red, yellow or green in colour.<\/p>\n\n\n\n The most common cultivars in Italy are ‘rosso quadrato d’Asti’, ‘giallo grosso di Nocera’ and ‘California Wonder’ for sweet peppers, and ‘Cayenne pepper’ and ‘Veneto pepper’ for hot varieties.<\/p>\n\n\n\n It should also be noted that there are various powders and sauces that can be used instead of the fresh fruit. The best known are:<\/p>\n<\/div>\n\n\n\n \u8d64\u5510\u8f9b\u5b50\u306f\u300180 \u5c5e\u4ee5\u4e0a\u3001\u7d04 2,200 \u7a2e\u306e\u7570\u306a\u308b\u690d\u7269\u3068\u3068\u3082\u306b\u5927\u304d\u306a\u30ca\u30b9\u79d1\u306b\u5c5e\u3057\u307e\u3059\u3002\u3053\u308c\u306b\u306f\u3001\u30b8\u30e3\u30ac\u30a4\u30e2\u3001\u30c8\u30de\u30c8\u3001\u30ca\u30b9\u3001\u30bf\u30d0\u30b3\u306a\u3069\u304c\u542b\u307e\u308c\u307e\u3059\u3002\u30d9\u30e9\u30c9\u30f3\u30ca\u3001\u30b8\u30e0\u30bd\u30f3\u30a6\u30a3\u30fc\u30c9\u3001\u30d8\u30f3\u30d0\u30cd\u3001\u3064\u307e\u308a\u85ac\u306b\u4f7f\u7528\u3055\u308c\u3066\u3044\u308b\u3082\u306e\u306e\u60aa\u540d\u9ad8\u3044\u6709\u6bd2\u690d\u7269\u3001\u305d\u3057\u3066\u53e4\u4ee3\u304b\u3089\u5a9a\u85ac\u3068\u8003\u3048\u3089\u308c\u3066\u3044\u308b\u30cf\u30fc\u30d6\u3067\u3042\u308b\u30c0\u30c1\u30e5\u30e9\u3082\u542b\u307e\u308c\u307e\u3059\u3002<\/p>\n\n\n\n \u3057\u304b\u3057\u3001\u5510\u8f9b\u5b50\u306f\u30c8\u30a6\u30ac\u30e9\u30b7\u5c5e\u306b\u5c5e\u3057\u3066\u304a\u308a\u3001\u4e00\u822c\u7684\u306b\u683d\u57f9\u3055\u308c\u3066\u3044\u308b\u54c1\u7a2e\u306f\u3059\u3079\u3066\u300cCapsicum annuum\u300d\u3001\u3064\u307e\u308a\u4e00\u5e74\u751f\u30c8\u30a6\u30ac\u30e9\u30b7\u3068\u5b9a\u7fa9\u3059\u308b\u65b9\u304c\u9069\u5207\u3067\u3059\u3002<\/p>\n\n\n\n \u5510\u8f9b\u5b50\u306e\u7a2e\u985e\u306f\u6570\u3048\u5207\u308c\u306a\u3044\u307b\u3069\u3042\u308a\u307e\u3059\u304c\u3001\u5143\u3005\u306f\u30ab\u30d7\u30b7\u30b7\u30f3\u3068\u3044\u3046\u523a\u6fc0\u7269\u8cea\u304c\u591a\u304f\u542b\u307e\u308c\u3066\u3044\u308b\u305f\u3081\u3001\u8f9b\u304f\u3066\u3042\u307e\u308a\u7f8e\u5473\u3057\u304f\u306a\u3044\u3082\u306e\u3070\u304b\u308a\u3060\u3063\u305f\u305d\u3046\u3067\u3059\u3002\u7d99\u7d9a\u7684\u306a\u4ea4\u914d\u306b\u3088\u3063\u3066\u306e\u307f\u3001\u4eba\u985e\u306f\u3088\u308a\u7518\u304f\u3066\u3088\u308a\u5fc3\u5730\u3088\u3044\u54c1\u7a2e\u3001\u3064\u307e\u308a\u79c1\u305f\u3061\u304c\u901a\u5e38\u751f\u307e\u305f\u306f\u30ed\u30fc\u30b9\u30c8\u3057\u3066\u6d88\u8cbb\u3059\u308b\u54c1\u7a2e\u3092\u624b\u306b\u5165\u308c\u308b\u3053\u3068\u304c\u3067\u304d\u307e\u3057\u305f\u3002<\/p>\n\n\n\n \u30c8\u30a6\u30ac\u30e9\u30b7\u306f\u3001\u5c0f\u3055\u304f\u306a\u308b\u307b\u3069\u8f9b\u5473\u304c\u5f37\u304f\u306a\u308b\u3002\u7518\u307f\u306e\u5f37\u3044\u3082\u306e\u306f\u975e\u5e38\u306b\u5927\u304d\u304f\uff0830\u30bb\u30f3\u30c1\u306b\u9054\u3059\u308b\u5de8\u5927\u7a2e\u3082\u3042\u308b\uff01\uff09\u3001\u9ec4\u8272\u3084\u8d64\u3001\u7dd1\u8272\u3092\u3057\u3066\u3044\u308b\u304c\u3001\u5c0f\u3055\u304f\u3066\u7d30\u9577\u3044\u89d2\u306e\u3088\u3046\u306a\u5f62\u3092\u3057\u305f\u3082\u306e\u306f\u3001\u305f\u3044\u3066\u3044\u7dd1\u8272\u3067\u3001\u30d4\u30af\u30eb\u30b9\u306b\u4f7f\u308f\u308c\u308b\u3002\u8d64\u5510\u8f9b\u5b50\u306f\u9577\u30555\u30bb\u30f3\u30c1\u4ee5\u4e0b\u3067\u3001\u5b8c\u719f\u3059\u308b\u3068\u5149\u6ca2\u306e\u3042\u308b\u7f8e\u3057\u3044\u8d64\u8272\u306b\u306a\u308b\u3002\u76ae\u3082\u8f9b\u3044\u304c\u3001\u4e2d\u306e\u7a2e\u3082\u5927\u91cf\u306b\u5b58\u5728\u3059\u308b\u3002<\/p>\n\n\n\n \u30c8\u30a6\u30ac\u30e9\u30b7\u3084\u5510\u8f9b\u5b50\u306b\u306f\u6570\u3048\u5207\u308c\u306a\u3044\u307b\u3069\u306e\u54c1\u7a2e\u304c\u5b58\u5728\u3059\u308b\u305f\u3081\u3001\u6b63\u78ba\u306a\u5206\u985e\u3092\u8a66\u307f\u308b\u3053\u3068\u306f\u56f0\u96e3\u3067\u3042\u308a\u3001\u304a\u305d\u3089\u304f\u4f59\u8a08\u306a\u3053\u3068\u3067\u3042\u308d\u3046\u3002\u3057\u305f\u304c\u3063\u3066\u3001\u30c8\u30a6\u30ac\u30e9\u30b7\u306f\u3001\u9ad8\u305540\uff5e70\u30bb\u30f3\u30c1\u3001\u8449\u306f\u4e92\u751f\u3057\u3001\u8449\u67c4\u304c\u3042\u308a\u3001\u5149\u6ca2\u304c\u3042\u308a\u3001\u843c\u304c5\u3064\u306b\u5206\u304b\u308c\u305f\u767d\u3044\u814b\u306e\u82b1\u304c\u54b2\u304d\u3001\u830e\u306f\u89d2\u3070\u3063\u305f\u4e8c\u80a1\u3067\u3001\u679c\u5b9f\u306f\u8d64\u3001\u9ec4\u3001\u7dd1\u8272\u3067\u30012\u3064\u304b3\u3064\u306b\u5206\u304b\u308c\u305f\u679c\u5b9f\u306e\u3088\u3046\u306a\u591a\u8089\u8cea\u3067\u3042\u308b\u3002<\/p>\n\n\n\n \u30a4\u30bf\u30ea\u30a2\u3067\u6700\u3082\u4e00\u822c\u7684\u306a\u54c1\u7a2e\u306f\u3001\u30b9\u30a4\u30fc\u30c8\u30da\u30c3\u30d1\u30fc\u3067\u306f’rosso quadrato d’Asti’\u3001’giallo grosso di Nocera’\u3001’California Wonder’\u3001\u30db\u30c3\u30c8\u30da\u30c3\u30d1\u30fc\u3067\u306f’Cayenne pepper’\u3001’Veneto pepper’\u3067\u3042\u308b\u3002<\/p>\n\n\n\n \u307e\u305f\u3001\u751f\u306e\u679c\u5b9f\u306e\u4ee3\u308f\u308a\u306b\u4f7f\u3048\u308b\u69d8\u3005\u306a\u30d1\u30a6\u30c0\u30fc\u3084\u30bd\u30fc\u30b9\u3082\u3042\u308b\u3002\u3088\u304f\u77e5\u3089\u308c\u3066\u3044\u308b\u306e\u306f<\/p>\n<\/div>\n<\/div>\n\n\n\n originaria dell’Ungheria e prodotta con variet\u00e0 diverse di peperoncino: la “Koe- nigs” \u00e8 molto forte poich\u00e9 si ottiene polveriz- zando l’intera bacca, mentre la “Rosenpaprika” \u00e8 meno pungente poich\u00e9 vengono eliminati i semi prima della macinatura;<\/p>\n<\/div>\n\n\n\n Paprika, originating in Hungary and produced from different varieties of paprika: ‘Koe- nigs’ is very strong as it is obtained by pulverising the entire berry, while ‘Rosenpaprika’ is less pungent as the seeds are removed before grinding.<\/p>\n<\/div>\n\n\n\n \u30d1\u30d7\u30ea\u30ab\u306f\u30cf\u30f3\u30ac\u30ea\u30fc\u539f\u7523\u3067\u3001\u7570\u306a\u308b\u54c1\u7a2e\u304b\u3089\u4f5c\u3089\u308c\u308b\u3002\u300c\u30b3\u30a8\u30fb\u30cb\u30b0\u30b9\u300d\u306f\u5b9f\u5168\u4f53\u3092\u7c89\u7815\u3057\u3066\u5f97\u3089\u308c\u308b\u305f\u3081\u975e\u5e38\u306b\u8f9b\u5473\u304c\u5f37\u304f\u3001\u300c\u30ed\u30fc\u30bc\u30f3\u30d1\u30d7\u30ea\u30ab\u300d\u306f\u7c89\u7815\u3059\u308b\u524d\u306b\u7a2e\u3092\u53d6\u308a\u9664\u304f\u305f\u3081\u8f9b\u5473\u304c\u5c11\u306a\u3044\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n il Tabasco, una salsa fortissima, originaria della<\/p>\n\n\n\n Louisiana, che viene venduta in bottigliette munite di contagocce. \u00c8 a base di aceto, sale e peperoncino rosso;<\/p>\n<\/div>\n\n\n\n Tabasco, a very strong sauce, originally from<\/p>\n\n\n\n Louisiana, which is sold in small bottles with droppers. It is based on vinegar, salt and red chilli pepper;<\/p>\n<\/div>\n\n\n\n \u30bf\u30d0\u30b9\u30b3\u306f\u30eb\u30a4\u30b8\u30a2\u30ca\u767a\u7965\u306e\u975e\u5e38\u306b\u5f37\u3044\u30bd\u30fc\u30b9\u3067\u3042\u308b\u3002<\/p>\n\n\n\n \u30eb\u30a4\u30b8\u30a2\u30ca\u5dde\u304c\u539f\u7523\u3067\u3001\u30b9\u30dd\u30a4\u30c8\u4ed8\u304d\u306e\u5c0f\u74f6\u3067\u58f2\u3089\u308c\u3066\u3044\u308b\u3002\u9162\u3001\u5869\u3001\u8d64\u5510\u8f9b\u5b50\u304c\u30d9\u30fc\u30b9\u306b\u306a\u3063\u3066\u3044\u308b\uff1b<\/p>\n<\/div>\n<\/div>\n\n\n\n il Curry, cio\u00e8 una miscela di varie spezie ( a volte addirittura trenta!) tra cui il peperoncino rosso. \u00c8 diffusissimo in oriente, per aroma- tizzare agnello, montone e pesci;<\/p>\n<\/div>\n\n\n\n Curry, a mixture of various spices (sometimes as many as thirty!) including red chili pepper. It is very popular in the East to flavor lamb, mutton, and fish<\/p>\n<\/div>\n\n\n\n \u30ab\u30ec\u30fc\u306f\u3001\u8d64\u5510\u8f9b\u5b50\u3092\u542b\u3080\u69d8\u3005\u306a\u30b9\u30d1\u30a4\u30b9\uff08\u6642\u306b\u306f30\u7a2e\u985e\u3082\uff01\uff09\u3092\u6df7\u305c\u5408\u308f\u305b\u305f\u3082\u306e\u3002\u6771\u6d0b\u3067\u306f\u30e9\u30e0\u3001\u30de\u30c8\u30f3\u3001\u9b5a\u306e\u98a8\u5473\u4ed8\u3051\u306b\u3088\u304f\u4f7f\u308f\u308c\u308b\uff1b<\/p>\n<\/div>\n<\/div>\n\n\n\n il Chili, usato largamente in Messico nelle zuppe di carne, fagioli e mais e preparato secondo ricette molto diverse. Pare che ne esistano pi\u00f9 di trenta variet\u00e0, pi\u00f9 o meno dolci, in cui spesso viene mescolato persino il cioccolato;<\/p>\n<\/div>\n\n\n\n Chili is widely used in Mexico in meat, beans, and corn soups and is prepared according to very different recipes. There are more than thirty varieties, more or less sweet, in which even chocolate is often mixed.<\/p>\n<\/div>\n\n\n\n \u30e1\u30ad\u30b7\u30b3\u3067\u306f\u30b9\u30fc\u30d7\u306b\u5e83\u304f\u4f7f\u308f\u308c\u3066\u3044\u308b\u30c1\u30ea\u3002<\/p>\n\n\n\n \u8089\u3001\u8c46\u3001\u30c8\u30a6\u30e2\u30ed\u30b3\u30b7\u306e\u30b9\u30fc\u30d7\u306b\u5e83\u304f\u4f7f\u308f\u308c\u3001\u975e\u5e38\u306b\u7570\u306a\u308b\u30ec\u30b7\u30d4\u3067\u8abf\u7406\u3055\u308c\u308b\u3002\u3069\u3046\u3084\u308930\u7a2e\u985e\u4ee5\u4e0a\u306e\u54c1\u7a2e\u304c\u3042\u308a\u3001\u591a\u304b\u308c\u5c11\u306a\u304b\u308c\u7518\u304f\u3001\u30c1\u30e7\u30b3\u30ec\u30fc\u30c8\u3082\u3088\u304f\u6df7\u305c\u3089\u308c\u3066\u3044\u308b\u3088\u3046\u3060\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n il Chutney, una gustosa preparazione indiana ottenuta mescolando peperoncino rosso (preferibilmente fresco) polpa di cocco, coriandolo fresco, sale e succo di limone. Con tale pasta si condiscono carni di pollo e di tacchino<\/p>\n\n\n\n La miglior polvere di peperoncino, comunque, \u00e8 forse quella che ci si pu\u00f2 preparare da s\u00e8, in casa. Si tratta semplicemente di arrostire dei pepe- roncini rossi essiccati in padella, senza condimenti e senza farli bruciacchiare, per poi macinarli con cura fino ad ottenere una polvere finissima.<\/p>\n<\/div>\n\n\n\n .Chutney, a tasty Indian preparation made by mixing red chilli (preferably fresh) coconut pulp, fresh coriander, salt and lemon juice. Chicken and turkey meat is seasoned with this paste.<\/p>\n\n\n\n The best chilli powder, however, is perhaps the one you can make yourself. It simply involves roasting dried red chili peppers in a pan without seasoning or burning them and then carefully grinding them to a fine powder.<\/p>\n<\/div>\n\n\n\n \u30c1\u30e3\u30c4\u30cd\u306f\u3001\u8d64\u5510\u8f9b\u5b50\uff08\u3067\u304d\u308c\u3070\u751f\uff09\u3001\u30b3\u30b3\u30ca\u30c3\u30c4\u306e\u679c\u8089\u3001\u751f\u306e\u30b3\u30ea\u30a2\u30f3\u30c0\u30fc\u3001\u5869\u3001\u30ec\u30e2\u30f3\u6c41\u3092\u6df7\u305c\u3066\u4f5c\u308b\u3001\u30a4\u30f3\u30c9\u306e\u304a\u3044\u3057\u3044\u6599\u7406\u3002\u9d8f\u8089\u3084\u4e03\u9762\u9ce5\u306e\u8089\u306f\u3053\u306e\u30da\u30fc\u30b9\u30c8\u3067\u5473\u4ed8\u3051\u3055\u308c\u308b\u3002<\/p>\n\n\n\n \u3057\u304b\u3057\u3001\u6700\u9ad8\u306e\u30c1\u30ea\u30d1\u30a6\u30c0\u30fc\u306f\u3001\u304a\u305d\u3089\u304f\u5bb6\u5ead\u3067\u81ea\u5206\u3067\u4f5c\u308c\u308b\u3082\u306e\u3060\u308d\u3046\u3002\u4e7e\u71e5\u8d64\u5510\u8f9b\u5b50\u3092\u30d5\u30e9\u30a4\u30d1\u30f3\u3067\u7092\u308a\u3001\u5473\u4ed8\u3051\u3082\u7126\u304c\u3057\u3082\u305b\u305a\u3001\u4e01\u5be7\u306b\u7d30\u304b\u304f\u7c89\u7815\u3059\u308b\u3060\u3051\u3060\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n Il peperoncino rosso \u00e8 una pianta annuale che predilige un clima caldo-temperato. Vive quindi senza problemi nel sud d’Italia ma anche al nord, se protetta da eventuali sbalzi di temperatura.<\/p>\n\n\n\n Chi non possiede un orto pu\u00f2 seminare il peperoncino in vaso, sul balcone. Il tempo migliore per tale operazione \u00e8 febbraio marzo, purch\u00e9 la stagione non sia particolarmente fredda. I semi, che si trovano in commercio in un paio di variet\u00e0, si distribuiscono in una cassettina di terriccio di medio impasto, fresco e leggero, a tre centimetri di profondit\u00e0 e ad una distanza di circa 30 centimetri l’uno dall’altro.<\/p>\n\n\n\n Quando appare la quinta foglia (la germinazione si completa in circa 15 giorni) le giovani piantine vanno trapiantate in un altro vaso op- pure nell’orto o nel giardino: ricordate che sono molto decorative con le loro bacche rosso brillante! Nel primo caso preparate il terriccio concimandolo con circa 20 chili di letame per ogni metro quadrato, interrandolo a circa 30 centimetri di profondit\u00e0. Nel secondo caso, invece, spargete il concime sopra i vasi. Innaffiate le piantine una volta alla settimana, tagliando i rami pi\u00f9 bassi perch\u00e9 si fortifichino tutti gli altri. Badate, inoltre, proteggere le bacche dal sole troppo intenso durante i mesi pi\u00f9 caldi. Eventualmente spostate i vasi in un luogo ombreggiato per evitare che troppo calore comprometta la qualit\u00e0 dell’ortaggio.<\/p>\n\n\n\n Se desiderate scegliere dei semi per l’anno successivo toglieteli solo da bacche perfettamente sane: conserveranno per circa 5 anni la forza germinativa.<\/p>\n\n\n\n Infine rammentate di non seminare i peperoncini troppo vicini ad altre piante commestibili, poich\u00e9 il gusto piccante si trasmetterebbe attra- verso le irrigazioni. Ci\u00f2 significa, per esempio, che \u00e8 sempre bene tenere lontani i peperoncini piccanti dai peperoni dolci, oppure cercate di seminare i primi in un terreno pi\u00f9 basso, in modo che l’acqua delle innaffiature non possa andare ad intaccare gli altri ortaggi.<\/p>\n<\/div>\n\n\n\n The chili pepper is an annual plant that prefers a warm-temperate climate. It therefore grows without any problems in the south of Italy, but also in the north if it is protected from temperature fluctuations.<\/p>\n\n\n\n Those who do not have a vegetable garden can sow chilli peppers in pots on the balcony. The best time for this is February March, as long as the season is not particularly cold. The seeds, which are commercially available in a couple of varieties, are spread in a small box of medium, fresh, light soil, three centimetres deep and about 30 centimetres apart.<\/p>\n\n\n\n When the fifth leaf appears (germination is completed in about 15 days), the young seedlings should be transplanted into another pot or into the vegetable garden or garden: remember that they are very decorative with their bright red berries! In the first case, prepare the soil by fertilising it with about 20 kilos of manure per square metre, burying it about 30 centimetres deep. In the second case, spread the fertiliser over the pots. Water the seedlings once a week, cutting off the lower branches so that all the others are fortified. Also take care to protect the berries from too much sun during the hottest months. If necessary, move the pots to a shady place to prevent too much heat from impairing the quality of the vegetable.<\/p>\n\n\n\n If you want to choose seeds for the following year, only take them from perfectly healthy berries: they will retain their germination power for about 5 years.<\/p>\n\n\n\n Finally, remember not to sow the chillies too close to other edible plants, as the spicy taste will be transmitted through irrigation. This means, for example, that it is always a good idea to keep hot peppers away from sweet peppers, or try to sow the former in shallower soil so that water from watering cannot affect the other vegetables.<\/p>\n<\/div>\n\n\n\n \u5510\u8f9b\u5b50\u306f\u4e00\u5e74\u8349\u3067\u3001\u6e29\u6696\u306a\u6c17\u5019\u3092\u597d\u3080\u3002\u305d\u306e\u305f\u3081\u3001\u30a4\u30bf\u30ea\u30a2\u306e\u5357\u90e8\u3067\u306f\u554f\u984c\u306a\u304f\u80b2\u3064\u304c\u3001\u6c17\u6e29\u306e\u5909\u5316\u304b\u3089\u5b88\u308b\u3053\u3068\u304c\u3067\u304d\u308c\u3070\u5317\u90e8\u3067\u3082\u80b2\u3064\u3002<\/p>\n\n\n\n \u5bb6\u5ead\u83dc\u5712\u3092\u6301\u305f\u306a\u3044\u4eba\u306f\u3001\u30d0\u30eb\u30b3\u30cb\u30fc\u306b\u9262\u690d\u3048\u3067\u5510\u8f9b\u5b50\u3092\u8494\u304f\u3053\u3068\u304c\u3067\u304d\u308b\u3002\u7279\u306b\u5bd2\u3044\u5b63\u7bc0\u3067\u306a\u3051\u308c\u3070\u30012\u67083\u6708\u304c\u9069\u671f\u3060\u3002\u3044\u304f\u3064\u304b\u306e\u54c1\u7a2e\u304c\u5e02\u8ca9\u3055\u308c\u3066\u3044\u308b\u7a2e\u3092\u3001\u6df1\u30553\u30bb\u30f3\u30c1\u300130\u30bb\u30f3\u30c1\u307b\u3069\u306e\u9593\u9694\u3067\u3001\u4e2d\u304f\u3089\u3044\u306e\u65b0\u9bae\u3067\u8efd\u3044\u571f\u3092\u5165\u308c\u305f\u5c0f\u3055\u306a\u7bb1\u306b\u307e\u304f\u3002<\/p>\n\n\n\n 5\u679a\u76ee\u306e\u8449\u304c\u51fa\u305f\u3089\uff08\u767a\u82bd\u306f\u7d0415\u65e5\u3067\u5b8c\u4e86\uff09\u3001\u5e7c\u82d7\u3092\u5225\u306e\u9262\u306b\u79fb\u690d\u3059\u308b\u304b\u3001\u83dc\u5712\u3084\u5ead\u306b\u690d\u3048\u308b\uff01\u6700\u521d\u306e\u5834\u5408\u30011\u5e73\u65b9\u30e1\u30fc\u30c8\u30eb\u3042\u305f\u308a20\u30ad\u30ed\u306e\u80a5\u6599\u3092\u65bd\u3057\u300130\u30bb\u30f3\u30c1\u307b\u3069\u306e\u6df1\u3055\u306b\u57cb\u3081\u3066\u571f\u3092\u6574\u3048\u308b\u30022\u3064\u76ee\u306e\u5834\u5408\u306f\u3001\u80a5\u6599\u3092\u30dd\u30c3\u30c8\u306e\u4e0a\u306b\u6492\u304f\u3002\u6c34\u3084\u308a\u306f1\u9031\u9593\u306b1\u56de\u3001\u4e0b\u679d\u3092\u5207\u308a\u843d\u3068\u3057\u3001\u4ed6\u306e\u679d\u304c\u5f37\u5316\u3055\u308c\u308b\u3088\u3046\u306b\u3059\u308b\u3002\u307e\u305f\u3001\u6691\u3044\u6642\u671f\u306b\u306f\u3001\u5b9f\u3092\u65e5\u5dee\u3057\u304b\u3089\u5b88\u308b\u3088\u3046\u306b\u6ce8\u610f\u3059\u308b\u3002\u5fc5\u8981\u3067\u3042\u308c\u3070\u3001\u6691\u3059\u304e\u3066\u91ce\u83dc\u306e\u54c1\u8cea\u304c\u640d\u306a\u308f\u308c\u308b\u306e\u3092\u9632\u3050\u305f\u3081\u306b\u3001\u9262\u3092\u65e5\u9670\u306b\u79fb\u52d5\u3055\u305b\u308b\u3002<\/p>\n\n\n\n \u7fcc\u5e74\u7528\u306e\u7a2e\u3092\u9078\u3076\u5834\u5408\u306f\u3001\u5b8c\u5168\u306b\u5065\u5eb7\u306a\u5b9f\u304b\u3089\u53d6\u308b\u3053\u3068\u3002<\/p>\n\n\n\n \u6700\u5f8c\u306b\u3001\u5510\u8f9b\u5b50\u3092\u4ed6\u306e\u98df\u7528\u690d\u7269\u306b\u8fd1\u3065\u3051\u3059\u304e\u306a\u3044\u3088\u3046\u306b\u6ce8\u610f\u3059\u308b\u3002\u4f8b\u3048\u3070\u3001\u5510\u8f9b\u5b50\u3068\u30d4\u30fc\u30de\u30f3\u3092\u96e2\u3057\u305f\u308a\u3001\u30d4\u30fc\u30de\u30f3\u3092\u6d45\u3081\u306e\u571f\u306b\u8494\u304d\u3001\u6c34\u3084\u308a\u306e\u6c34\u304c\u4ed6\u306e\u91ce\u83dc\u306b\u5f71\u97ff\u3057\u306a\u3044\u3088\u3046\u306b\u3059\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n 1) <\/strong>tra le malattie crittogame, cio\u00e8 causate da funghi, ricordiamo la peronospora del peperone;<\/strong> l’alternariosi, in cui il gambo si copre di macchie scure e la bacca secca e cade; la tracheomicosi, <\/strong>che subentra durante la fase di maturazione facendo ingiallire le foglie e morire la pianta;<\/p>\n\n\n\n 2)<\/strong> le mosche bianche (aleurodidi)<\/strong> s’insediano sulla pagina inferiore della foglia che quindi dovr\u00e0 essere sempre controllata ed eventual- mente cosparsa con prodotti specifici disin- festanti;<\/p>\n\n\n\n 3) <\/strong>i pidocchi (afidi) <\/strong>attaccano il vegetale succhiandone la linfa e ne procurano il disseccamento;<\/p>\n\n\n\n 4)<\/strong> il ragno rosso<\/strong>, che \u00e8 un acaro minuscolo, punge le foglie macchiandole in molti punti: se la pianta non secca pu\u00f2 diventare per\u00f2 oggetto di una virosi ed essere contagiata da diverse malattie<\/p>\n<\/div>\n\n\n\n 1) cryptogamic diseases, i.e. caused by fungi, include pepper downy mildew; alternariosis, in which the stem is covered with dark spots and the berry dries out and falls off; tracheomycosis, which occurs during the ripening phase, causing the leaves to turn yellow and the plant to die;<\/p>\n\n\n\n 2) whiteflies (aleurodidae) settle on the underside of the leaf, which must therefore always be checked and, if necessary, sprinkled with specific de- festing products;<\/p>\n\n\n\n 3) lice (aphids) attack the plant by sucking its sap and cause it to dry out;<\/p>\n\n\n\n 4) the red spider, which is a tiny mite, stings the leaves, staining them in many places: if the plant does not dry out, however, it can become the subject of a virosis and be infected by various diseases<\/p>\n<\/div>\n\n\n\n 1) \u83cc\u985e\u306b\u3088\u308b\u75c5\u6c17\u306b\u306f\u3001\u30c8\u30a6\u30ac\u30e9\u30b7\u3079\u3068\u75c5\u3001\u830e\u304c\u9ed2\u3044\u6591\u70b9\u3067\u8986\u308f\u308c\u3001\u679c\u5b9f\u304c\u4e7e\u71e5\u3057\u3066\u843d\u4e0b\u3059\u308b\u30aa\u30eb\u30bf\u30ca\u30ea\u30a2\u75c7\u3001\u6210\u719f\u671f\u306b\u767a\u751f\u3057\u3001\u8449\u304c\u9ec4\u8272\u304f\u306a\u308a\u3001\u682a\u304c\u67af\u308c\u308b\u6c17\u7ba1\u83cc\u75c7\u306a\u3069\u304c\u3042\u308b\uff1b<\/p>\n\n\n\n 2) \u30b3\u30ca\u30b8\u30e9\u30df\uff08aleurodidae\uff09\u306f\u8449\u306e\u88cf\u5074\u306b\u3064\u304f\u306e\u3067\u3001\u5e38\u306b\u30c1\u30a7\u30c3\u30af\u3057\u3001\u5fc5\u8981\u306b\u5fdc\u3058\u3066\u7279\u5b9a\u306e\u99c6\u9664\u5264\u3092\u6563\u5e03\u3057\u306a\u3051\u308c\u3070\u306a\u3089\u306a\u3044\uff1b<\/p>\n\n\n\n 3) \u30b7\u30e9\u30df\uff08\u30a2\u30d6\u30e9\u30e0\u30b7\uff09\u306f\u3001\u6a39\u6db2\u3092\u5438\u3063\u3066\u690d\u7269\u3092\u653b\u6483\u3057\u3001\u4e7e\u71e5\u3055\u305b\u308b\uff1b<\/p>\n\n\n\n 4) \u5c0f\u3055\u306a\u30c0\u30cb\u3067\u3042\u308b\u30a2\u30ab\u30b0\u30e2\u304c\u8449\u3092\u523a\u3057\u3001\u8449\u306e\u3042\u3061\u3053\u3061\u3092\u67d3\u3081\u308b\uff1a\u3057\u304b\u3057\u3001\u690d\u7269\u304c\u4e7e\u71e5\u3057\u306a\u3051\u308c\u3070\u3001\u30d3\u30ed\u30b7\u30b9\u306e\u5bfe\u8c61\u3068\u306a\u308a\u3001\u69d8\u3005\u306a\u75c5\u6c17\u306b\u611f\u67d3\u3059\u308b\u53ef\u80fd\u6027\u304c\u3042\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n Le bacche di peperoncino vanno raccolte a fine estate, quando sono rosse e ben mature. Solo nel caso vogliate conservarle sott’aceto le sceglierete ancora verdi.<\/p>\n\n\n\n Legate i peperoncini a mazzetti, oppure infilateli con ago e filo e appendeteli ad essiccare in un luogo ventilato e non eccessivamente caldo. Meglio evitare la cucina poich\u00e9 i vapori di cottura potrebbero pregiudicare la qualit\u00e0 del prodotto.<\/p>\n\n\n\n Le bacche possono essere anche essiccate nel forno a 75\u00b0, ma occorre fare molta attenzione poich\u00e9 l’eccessivo calore spesso inibisce le virt\u00f9 terapeutiche della pianta. Quando gli ortaggi sono ben secchi tritateli e poi macinate semi e bucce fino ad ottenere una polvere finissima, che sia facilmente assimilabile dall’organismo. Accertatevi sempre che non vi sfuggano pezzi pi\u00f9 grossi poich\u00e9, aderendo alle pareti dello stomaco, possono causare irritazioni.<\/p>\n<\/div>\n\n\n\n Chilli berries should be harvested in late summer, when they are red and ripe. Only in case you want to pickle them will you choose them still green.<\/p>\n\n\n\n Tie the chillies in bunches or thread them with a needle and thread and hang them up to dry in a ventilated and not excessively hot place. It is best to avoid the kitchen as the cooking vapours could impair the quality of the product.<\/p>\n\n\n\n The berries can also be dried in an oven at 75\u00b0, but care must be taken as excessive heat often inhibits the plant’s therapeutic virtues. When the berries are well dried, chop them and then grind the seeds and peels to a fine powder that is easily assimilated by the body. Always make sure that larger pieces do not escape as they can cause irritation by adhering to the stomach lining.<\/p>\n<\/div>\n\n\n\n \u5510\u8f9b\u5b50\u306e\u5b9f\u306f\u3001\u590f\u306e\u7d42\u308f\u308a\u306b\u8d64\u304f\u719f\u3057\u305f\u3082\u306e\u3092\u53ce\u7a6b\u3059\u308b\u3002\u30d4\u30af\u30eb\u30b9\u306b\u3059\u308b\u5834\u5408\u306f\u3001\u307e\u3060\u9752\u3044\u3082\u306e\u3092\u9078\u3076\u3002<\/p>\n\n\n\n \u53ce\u7a6b\u3057\u305f\u5510\u8f9b\u5b50\u3092\u675f\u306b\u3059\u308b\u304b\u3001\u91dd\u3068\u7cf8\u3067\u7e1b\u308a\u3001\u98a8\u901a\u3057\u304c\u3088\u304f\u6691\u3059\u304e\u306a\u3044\u5834\u6240\u3067\u4e7e\u71e5\u3055\u305b\u308b\u3002\u8abf\u7406\u4e2d\u306e\u84b8\u6c17\u3067\u54c1\u8cea\u304c\u640d\u306a\u308f\u308c\u308b\u6050\u308c\u304c\u3042\u308b\u306e\u3067\u3001\u53f0\u6240\u306f\u907f\u3051\u305f\u307b\u3046\u304c\u3088\u3044\u3002<\/p>\n\n\n\n \u5b9f\u309275\u5ea6\u306e\u30aa\u30fc\u30d6\u30f3\u3067\u4e7e\u71e5\u3055\u305b\u308b\u3053\u3068\u3082\u3067\u304d\u308b\u304c\u3001\u904e\u5ea6\u306e\u71b1\u306f\u690d\u7269\u306e\u6cbb\u7642\u52b9\u679c\u3092\u963b\u5bb3\u3059\u308b\u3053\u3068\u304c\u591a\u3044\u306e\u3067\u6ce8\u610f\u304c\u5fc5\u8981\u3067\u3042\u308b\u3002\u3088\u304f\u4e7e\u71e5\u3055\u305b\u305f\u3089\u3001\u5b9f\u3092\u307f\u3058\u3093\u5207\u308a\u306b\u3057\u3001\u7a2e\u3068\u76ae\u3092\u3059\u308a\u6f70\u3057\u3001\u4f53\u306b\u5438\u53ce\u3055\u308c\u3084\u3059\u3044\u5fae\u7c89\u672b\u306b\u3059\u308b\u3002\u80c3\u306e\u5185\u58c1\u306b\u4ed8\u7740\u3057\u3066\u708e\u75c7\u3092\u8d77\u3053\u3059\u3053\u3068\u304c\u3042\u308b\u306e\u3067\u3001\u5927\u304d\u306a\u5b9f\u304c\u9003\u3052\u306a\u3044\u3088\u3046\u306b\u6ce8\u610f\u3059\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n Come abbiamo sottolineato nei capitoli precedenti l’uso del peperoncino come medicinale \u00e8 molto antico. Subito dopo la scoperta s’ini- ziarono gi\u00e0 ad apprezzarne le virt\u00f9 terapeutiche e a distanza di oltre 400 anni le cose non sono cambiante. Tutt’oggi la scienza ha confermato le propriet\u00e0 del rosso frutto studiandone la composizione chimica.<\/p>\n\n\n\n Si \u00e8 scoperto infatti che il Capsicum contiene l’alcaloide Capsicina (\u00e8 quello che conferisce il gusto piccante), l’olio resina Capsicina, l’olio stereo Capsicolo, e poi le vitamine A, B2, C (questa in grande quantit\u00e0) E, PP, K2; rame, potassio e altri sali minerali, pectina, acidi grassi e lecitina. Si pu\u00f2 ben dire, dunque, che il peperoncino rosso \u00e8 un salutare concentrato di principi vitali indispensabili al nostro organismo, e medici e studiosi l’hanno confermato. Ma vediamo pi\u00f9 dettagliatamente come trarre beneficio dalla piccante spezia.<\/em><\/p>\n<\/div>\n\n\n\n As we pointed out in the previous chapters, the use of chilli peppers as a medicine is very ancient. Soon after its discovery, people began to appreciate its therapeutic virtues and over 400 years later, things have not changed. Even today, science has confirmed the properties of the red fruit by studying its chemical composition.<\/p>\n\n\n\n In fact, it has been discovered that Capsicum contains the alkaloid Capsicin (this is what gives it its spicy taste), the resin oil Capsicin, the stereo oil Capsicum, and then vitamins A, B2, C (this one in large quantities) E, PP, K2; copper, potassium and other minerals, pectin, fatty acids and lecithin. It is safe to say, therefore, that red chilli peppers are a healthy concentrate of vital principles that are indispensable to our organism, and doctors and scientists have confirmed this. But let us look in more detail at how to benefit from the spicy spice.<\/p>\n<\/div>\n\n\n\n \u524d\u306e\u7ae0\u3067\u6307\u6458\u3057\u305f\u3088\u3046\u306b\u3001\u5510\u8f9b\u5b50\u306e\u85ac\u3068\u3057\u3066\u306e\u5229\u7528\u306f\u975e\u5e38\u306b\u53e4\u3044\u3002\u5510\u8f9b\u5b50\u304c\u767a\u898b\u3055\u308c\u305f\u76f4\u5f8c\u304b\u3089\u3001\u4eba\u3005\u306f\u305d\u306e\u6cbb\u7642\u52b9\u679c\u3092\u9ad8\u304f\u8a55\u4fa1\u3057\u59cb\u3081\u3001400\u5e74\u4ee5\u4e0a\u7d4c\u3063\u305f\u4eca\u3067\u3082\u72b6\u6cc1\u306f\u5909\u308f\u3063\u3066\u3044\u306a\u3044\u3002\u4eca\u65e5\u3067\u3082\u3001\u79d1\u5b66\u306f\u305d\u306e\u5316\u5b66\u7d44\u6210\u3092\u7814\u7a76\u3059\u308b\u3053\u3068\u306b\u3088\u3063\u3066\u3001\u8d64\u3044\u679c\u5b9f\u306e\u7279\u6027\u3092\u78ba\u8a8d\u3057\u3066\u3044\u308b\u3002<\/p>\n\n\n\n \u5b9f\u969b\u3001\u30c8\u30a6\u30ac\u30e9\u30b7\u306b\u306f\u3001\u30a2\u30eb\u30ab\u30ed\u30a4\u30c9\u306e\u30ab\u30d7\u30b5\u30a4\u30b7\u30f3\uff08\u3053\u308c\u304c\u30c8\u30a6\u30ac\u30e9\u30b7\u306e\u30b9\u30d1\u30a4\u30b7\u30fc\u306a\u5473\u3092\u751f\u307f\u51fa\u3057\u3066\u3044\u308b\uff09\u3001\u6a39\u8102\u30aa\u30a4\u30eb\u306e\u30ab\u30d7\u30b5\u30a4\u30b7\u30f3\u3001\u30b9\u30c6\u30ec\u30aa\u30aa\u30a4\u30eb\u306e\u30c8\u30a6\u30ac\u30e9\u30b7\u3001\u305d\u308c\u304b\u3089\u30d3\u30bf\u30df\u30f3A\u3001B2\u3001C\uff08\u3053\u308c\u306f\u5927\u91cf\u306b\u542b\u307e\u308c\u3066\u3044\u308b\uff09E\u3001PP\u3001K2\u3001\u9285\u3001\u30ab\u30ea\u30a6\u30e0\u3001\u305d\u306e\u4ed6\u306e\u30df\u30cd\u30e9\u30eb\u3001\u30da\u30af\u30c1\u30f3\u3001\u8102\u80aa\u9178\u3001\u30ec\u30b7\u30c1\u30f3\u304c\u542b\u307e\u308c\u3066\u3044\u308b\u3053\u3068\u304c\u767a\u898b\u3055\u308c\u3066\u3044\u308b\u3002\u3057\u305f\u304c\u3063\u3066\u3001\u8d64\u5510\u8f9b\u5b50\u306f\u79c1\u305f\u3061\u306e\u751f\u4f53\u306b\u6b20\u304b\u305b\u306a\u3044\u91cd\u8981\u306a\u539f\u7406\u304c\u51dd\u7e2e\u3055\u308c\u305f\u5065\u5eb7\u98df\u54c1\u3067\u3042\u308a\u3001\u533b\u5e2b\u3084\u79d1\u5b66\u8005\u3082\u305d\u308c\u3092\u8a8d\u3081\u3066\u3044\u308b\u3002\u3057\u304b\u3057\u3001\u3053\u306e\u30b9\u30d1\u30a4\u30b7\u30fc\u306a\u30b9\u30d1\u30a4\u30b9\u304b\u3089\u3069\u306e\u3088\u3046\u306a\u6069\u6075\u3092\u53d7\u3051\u308b\u3053\u3068\u304c\u3067\u304d\u308b\u306e\u304b\u3001\u3082\u3046\u5c11\u3057\u8a73\u3057\u304f\u898b\u3066\u307f\u3088\u3046\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n Una delle virt\u00f9 pi\u00f9 rilevanti del peperoncino quella di abbassare il tasso di colesterolo nel sangue e, di conseguenza, di allontanare il rischio di infarto. Il peperoncino infatti aiuta il cuore rinforzando le coronarie, poich\u00e9 \u00e8 un potente vasodilatatore, ma soprattutto perch\u00e9 \u00e8 ricco di lecitina. Tale sostanza, un acido grasso insaturo, \u00e8 indispensabile per conservare l’elasticit\u00e0 delle arterie e la vitalit\u00e0 delle cellule. Allontana, inoltre, il rischio di ictus, abbassando la pressione sanguigna.<\/p>\n\n\n\n Si consiglia quindi l’uso quotidiano della spezia (distribuita nelle pietanze o raccolta dentro cialde) in dosi anche di 5-7 grammi. L’importante \u00e8 non eliminare i semi, perch\u00e9 proprio in questi risiede la preziosa lecitina.<\/p>\n<\/div>\n\n\n\n One of the most remarkable virtues of chilli peppers is that they lower blood cholesterol levels and, consequently, ward off the risk of heart attacks. Chilli pepper in fact helps the heart by strengthening the coronary arteries, since it is a powerful vasodilator, but above all because it is rich in lecithin. This substance, an unsaturated fatty acid, is indispensable for maintaining the elasticity of the arteries and the vitality of cells. It also averts the risk of stroke by lowering blood pressure.<\/p>\n\n\n\n It is therefore recommended to use the spice daily (distributed in dishes or gathered in pods) in doses of up to 5-7 grams. The important thing is not to eliminate the seeds, because it is precisely in these that the valuable lecithin resides.<\/p>\n<\/div>\n\n\n\n \u5510\u8f9b\u5b50\u306e\u6700\u3082\u6ce8\u76ee\u3059\u3079\u304d\u52b9\u80fd\u306e\u3072\u3068\u3064\u306f\u3001\u8840\u4e2d\u30b3\u30ec\u30b9\u30c6\u30ed\u30fc\u30eb\u5024\u3092\u4e0b\u3052\u3001\u305d\u306e\u7d50\u679c\u3001\u5fc3\u81d3\u767a\u4f5c\u306e\u30ea\u30b9\u30af\u3092\u56de\u907f\u3059\u308b\u3053\u3068\u3067\u3042\u308b\u3002\u5510\u8f9b\u5b50\u306b\u306f\u5f37\u529b\u306a\u8840\u7ba1\u62e1\u5f35\u4f5c\u7528\u304c\u3042\u308b\u305f\u3081\u3001\u51a0\u52d5\u8108\u3092\u5f37\u5316\u3059\u308b\u3053\u3068\u3067\u5fc3\u81d3\u3092\u52a9\u3051\u307e\u3059\u304c\u3001\u4f55\u3088\u308a\u3082\u30ec\u30b7\u30c1\u30f3\u304c\u8c4a\u5bcc\u306b\u542b\u307e\u308c\u3066\u3044\u308b\u304b\u3089\u3067\u3059\u3002\u4e0d\u98fd\u548c\u8102\u80aa\u9178\u3067\u3042\u308b\u3053\u306e\u7269\u8cea\u306f\u3001\u52d5\u8108\u306e\u5f3e\u529b\u6027\u3068\u7d30\u80de\u306e\u6d3b\u529b\u3092\u7dad\u6301\u3059\u308b\u305f\u3081\u306b\u4e0d\u53ef\u6b20\u3067\u3042\u308b\u3002\u307e\u305f\u3001\u8840\u5727\u3092\u4e0b\u3052\u308b\u3053\u3068\u3067\u8133\u5352\u4e2d\u306e\u30ea\u30b9\u30af\u3082\u56de\u907f\u3059\u308b\u3002<\/p>\n\n\n\n \u305d\u306e\u305f\u3081\u3001\u3053\u306e\u30b9\u30d1\u30a4\u30b9\u3092\u6bce\u65e5\uff08\u6599\u7406\u306b\u4f7f\u3046\u304b\u3001\u3055\u3084\u3054\u3068\uff095\uff5e7\u30b0\u30e9\u30e0\u307e\u3067\u4f7f\u7528\u3059\u308b\u3053\u3068\u304c\u63a8\u5968\u3055\u308c\u3066\u3044\u308b\u3002\u91cd\u8981\u306a\u306e\u306f\u3001\u7a2e\u3092\u53d6\u308a\u9664\u304b\u306a\u3044\u3053\u3068\u3067\u3042\u308b\u3002\u7a2e\u306b\u3053\u305d\u8cb4\u91cd\u306a\u30ec\u30b7\u30c1\u30f3\u304c\u542b\u307e\u308c\u3066\u3044\u308b\u304b\u3089\u3067\u3042\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n Il peperoncino agisce come equilibratore della pressione sanguigna. Essendo un vasodilatatore abbassa la pressione quando \u00e8 eccessivamente alta, mentre la alza nel caso contrario, grazie alla vitamina PP che ha la facolt\u00e0 di accelerare la circolazione.<\/p>\n\n\n\n Anche in questo caso si consiglia l’uso regolare. della spezia fresca o in polvere.<\/p>\n<\/div>\n\n\n\n Chilli peppers act as a blood pressure balancer. Being a vasodilator, it lowers blood pressure when it is excessively high, while raising it in the opposite case, thanks to vitamin PP, which has the power to accelerate circulation.<\/p>\n\n\n\n Even in this case, regular use is recommended. of the spice fresh or in powder form.<\/p>\n<\/div>\n\n\n\n \u5510\u8f9b\u5b50\u306f\u8840\u5727\u306e\u30d0\u30e9\u30f3\u30b9\u3092\u3068\u308b\u4f5c\u7528\u304c\u3042\u308b\u3002\u8840\u7ba1\u62e1\u5f35\u4f5c\u7528\u304c\u3042\u308b\u305f\u3081\u3001\u8840\u5727\u304c\u9ad8\u3059\u304e\u308b\u5834\u5408\u306b\u306f\u8840\u5727\u3092\u4e0b\u3052\u3001\u9006\u306b\u8840\u5727\u304c\u9ad8\u3044\u5834\u5408\u306b\u306f\u3001\u8840\u884c\u3092\u4fc3\u9032\u3059\u308b\u30d3\u30bf\u30df\u30f3PP\u306e\u304a\u304b\u3052\u3067\u8840\u5727\u3092\u4e0a\u3052\u308b\u3002\u3053\u306e\u5834\u5408\u3067\u3082\u3001\u30b9\u30d1\u30a4\u30b9\u3092\u751f\u304b\u7c89\u672b\u306e\u5f62\u3067\u5b9a\u671f\u7684\u306b\u4f7f\u7528\u3059\u308b\u3053\u3068\u304c\u63a8\u5968\u3055\u308c\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n Il colesterolo in eccesso nell’organismo tende a depositarsi all’interno delle arterie ostruendole, e quindi rallenta il libero scorrimento del sangue e compromette la resistenza dei capillari. Il risultato di tutto ci\u00f2 \u00e8 l’arteriosclerosi, una malattia che si sviluppa maggiormente in et\u00e0 avanzata, causando un aumento della pressione e perdita della memoria. Grazie alla lecitina per\u00f2, il peperoncino abbassa il colesterolo nel sangue e tiene alla larga l’odioso malanno.<\/p>\n<\/div>\n\n\n\n Excess cholesterol in the body tends to be deposited inside the arteries, clogging them, thus slowing down the free flow of blood and compromising the resistance of the capillaries. The result of all this is atherosclerosis, a disease that develops more in old age, causing increased blood pressure and memory loss. Thanks to the lecithin, however, chilli pepper lowers blood cholesterol and keeps the obnoxious ailment at bay.<\/p>\n<\/div>\n\n\n\n \u4f53\u5185\u306e\u4f59\u5206\u306a\u30b3\u30ec\u30b9\u30c6\u30ed\u30fc\u30eb\u306f\u52d5\u8108\u5185\u306b\u6c88\u7740\u3057\u3001\u52d5\u8108\u3092\u8a70\u307e\u3089\u305b\u3001\u8840\u6db2\u306e\u6d41\u308c\u3092\u60aa\u304f\u3057\u3001\u6bdb\u7d30\u8840\u7ba1\u306e\u62b5\u6297\u529b\u3092\u4f4e\u4e0b\u3055\u305b\u308b\u3002\u305d\u306e\u7d50\u679c\u3001\u52d5\u8108\u786c\u5316\u304c\u8d77\u3053\u308a\u3001\u8840\u5727\u306e\u4e0a\u6607\u3084\u8a18\u61b6\u529b\u306e\u4f4e\u4e0b\u3092\u5f15\u304d\u8d77\u3053\u3059\u3002\u3057\u304b\u3057\u3001\u30ec\u30b7\u30c1\u30f3\u306e\u304a\u304b\u3052\u3067\u3001\u5510\u8f9b\u5b50\u306f\u8840\u4e2d\u30b3\u30ec\u30b9\u30c6\u30ed\u30fc\u30eb\u3092\u4f4e\u4e0b\u3055\u305b\u3001\u5384\u4ecb\u306a\u75c5\u6c17\u3092\u6291\u3048\u3066\u304f\u308c\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n La rossa bacca \u00e8 un potente stomachico, cio\u00e8 uno stimolante naturale dei succhi gastrici. Migliora quindi il funzionamento dell’apparato digerente ed \u00e8 un buon diuretico.<\/p>\n\n\n\n Ecco un’ottima tisana digestiva: preparate un infuso con dei fiori di camomilla, filtrate e aggiungete mezzo cucchiaino di polvere di peperoncino. Bevetela ancora calda<\/p>\n<\/div>\n\n\n\n The red berry is a powerful stomachic, i.e. a natural stimulant of the gastric juices. It therefore improves the functioning of the digestive system and is a good diuretic.<\/p>\n\n\n\n Here is an excellent digestive herbal tea: prepare an infusion with chamomile flowers, strain and add half a teaspoon of chilli powder. Drink it while still hot<\/p>\n<\/div>\n\n\n\n \u30ec\u30c3\u30c9\u30d9\u30ea\u30fc\u306f\u5f37\u529b\u306a\u5065\u80c3\u85ac\u3067\u3042\u308a\u3001\u80c3\u6db2\u3092\u523a\u6fc0\u3059\u308b\u3002\u305d\u306e\u305f\u3081\u3001\u6d88\u5316\u5668\u7cfb\u306e\u50cd\u304d\u3092\u9ad8\u3081\u3001\u5229\u5c3f\u4f5c\u7528\u3082\u3042\u308b\u3002<\/p>\n\n\n\n \u30ab\u30e2\u30df\u30fc\u30eb\u306e\u82b1\u3092\u714e\u3058\u305f\u3082\u306e\u3092\u6ffe\u3057\u3001\u5510\u8f9b\u5b50\u30d1\u30a6\u30c0\u30fc\u3092\u5c0f\u3055\u3058\u534a\u5206\u52a0\u3048\u308b\u3002\u71b1\u3044\u3046\u3061\u306b\u98f2\u3080\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n taggio agiscono beneficamente sulla flora batterica, La capsicina e le vitamine P e K2 presenti nell’or- regolando le funzioni intestinali. Dunque ne \u00e8 consigliata l’assunzione sia in caso di diarrea chedi stitichezza.<\/p>\n<\/div>\n\n\n\n tage act beneficially on the bacterial flora, capsicin and vitamins P and K2 present in the or- regulating intestinal functions. It is therefore recommended in cases of both diarrhoea and constipation.of constipation.<\/p>\n<\/div>\n\n\n\n <\/p>\n\n\n\n \u30c6\u30fc\u30b8\u306f\u7d30\u83cc\u53e2\u306b\u6709\u76ca\u306b\u4f5c\u7528\u3057\u3001\u30ab\u30d7\u30b5\u30a4\u30b7\u30f3\u3001\u30d3\u30bf\u30df\u30f3P\u3068K2\u304c\u8178\u306e\u6a5f\u80fd\u3092\u8abf\u6574\u3059\u308b\u3002\u3057\u305f\u304c\u3063\u3066\u3001\u4e0b\u75e2\u3068\u4fbf\u79d8\u306e\u4e21\u65b9\u306e\u5834\u5408\u306b\u63a8\u5968\u3055\u308c\u308b\u3002\u4fbf\u79d8\u306e\u5834\u5408<\/p>\n<\/div>\n<\/div>\n\n\n\n La vitamina K2 contenuta nel peperoncino \u00e8 un noto antiemorragico per cui l’ortaggio pu\u00f2 essere utilizzato sopra le ulcere e le ferite. Attirando le piastrine accelera infatti il processo di cicatriz- zazione. \u00c8 vero che, in un primo momento, pu\u00f2 verificarsi un aumento del flusso di sangue, ma si tratta di una reazione solo momentanea.<\/p>\n<\/div>\n\n\n\n The vitamin K2 contained in chilli peppers is a known anti-hemorrhagic, so the vegetable can be used over ulcers and wounds. By attracting platelets, it accelerates the healing process. It is true that, at first, there may be an increase in blood flow, but this is only a momentary reaction.<\/p>\n<\/div>\n\n\n\n \u5510\u8f9b\u5b50\u306b\u542b\u307e\u308c\u308b\u30d3\u30bf\u30df\u30f3K2\u306b\u306f\u6297\u51fa\u8840\u4f5c\u7528\u304c\u3042\u308b\u3053\u3068\u304c\u77e5\u3089\u308c\u3066\u304a\u308a\u3001\u6f70\u760d\u3084\u50b7\u306b\u4f7f\u7528\u3059\u308b\u3053\u3068\u304c\u3067\u304d\u308b\u3002\u8840\u5c0f\u677f\u3092\u5f15\u304d\u5bc4\u305b\u308b\u3053\u3068\u3067\u3001\u6cbb\u7652\u3092\u4fc3\u9032\u3059\u308b\u3002\u78ba\u304b\u306b\u6700\u521d\u306f\u8840\u6d41\u91cf\u304c\u5897\u3048\u308b\u304b\u3082\u3057\u308c\u306a\u3044\u304c\u3001\u3053\u308c\u306f\u4e00\u77ac\u306e\u53cd\u5fdc\u306b\u904e\u304e\u306a\u3044\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n Anche le emorroidi, come tutte le ulcere, trarranno giovamento dalle sostanze cicatrizzanti presenti nel peperoncino. Dunque non abbiate timore di consumarlo regolarmente. Se per\u00f2 temete il progredire dell’infiammazione scegliete una polvere non troppo piccante.<\/p>\n<\/div>\n\n\n\n Hemorrhoids, like all ulcers, will also benefit from the healing substances in chili peppers. So don’t be afraid to consume it regularly. However, if you fear the inflammation progressing, choose a powder that is not too spicy.<\/p>\n<\/div>\n\n\n\n \u75d4\u3082\u4ed6\u306e\u6f70\u760d\u3068\u540c\u69d8\u3001\u5510\u8f9b\u5b50\u306b\u542b\u307e\u308c\u308b\u6cbb\u7652\u7269\u8cea\u306e\u6069\u6075\u3092\u53d7\u3051\u308b\u3002\u3060\u304b\u3089\u3001\u6016\u304c\u3089\u305a\u306b\u5b9a\u671f\u7684\u306b\u6442\u53d6\u3057\u3088\u3046\u3002\u305f\u3060\u3057\u3001\u708e\u75c7\u304c\u9032\u3080\u306e\u304c\u5fc3\u914d\u306a\u5834\u5408\u306f\u3001\u8f9b\u3059\u304e\u306a\u3044\u30d1\u30a6\u30c0\u30fc\u3092\u9078\u3076\u3053\u3068\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n Stimolando le terminazioni nervose e aumentando l’afflusso di sangue, gli impacchi al peperoncino donano un’immediata e benefica sensa- zione di calore a chi soffre di reumatismi e artrosi. Efficaci sono le frizioni effettuate con un alcolito cos\u00ec preparato: versate in una bottiglia di vetro scuro 200 gr. di alcol a 60\u00b0, aggiungete 5 peperoncini freschi o essiccati tagliati a pezzetti e chiudete ermeticamente. Dopo due giorni filtrate il liquido e utilizzatelo per massaggiarvi le parti doloranti.<\/p>\n<\/div>\n\n\n\n By stimulating the nerve endings and increasing the blood flow, chili compresses provide an immediate and beneficial feeling of warmth for those suffering from rheumatism and arthrosis. Effective are frictions made with an alcohol prepared as follows: pour 200 g of 60\u00b0 alcohol into a dark glass bottle, add 5 chopped fresh or dried chilies and hermetically seal. After two days, filter the liquid and use it to massage the aching parts.<\/p>\n<\/div>\n\n\n\n \u795e\u7d4c\u7d42\u672b\u3092\u523a\u6fc0\u3057\u3001\u8840\u6d41\u3092\u5897\u52a0\u3055\u305b\u308b\u5510\u8f9b\u5b50\u6e7f\u5e03\u306f\u3001\u30ea\u30e5\u30fc\u30de\u30c1\u3084\u95a2\u7bc0\u708e\u306b\u82e6\u3057\u3080\u4eba\u3005\u306b\u3001\u5373\u5ea7\u306b\u6709\u76ca\u306a\u6e29\u71b1\u611f\u3092\u4e0e\u3048\u308b\u3002\u6fc3\u3044\u8272\u306e\u30ac\u30e9\u30b9\u74f6\u306b60\u5ea6\u306e\u30a2\u30eb\u30b3\u30fc\u30eb200g\u3092\u5165\u308c\u3001\u523b\u3093\u3060\u751f\u5510\u8f9b\u5b50\u307e\u305f\u306f\u4e7e\u71e5\u5510\u8f9b\u5b505\u672c\u3092\u52a0\u3048\u3066\u5bc6\u5c01\u3059\u308b\u3002\u65e5\u5f8c\u3001\u6db2\u4f53\u3092\u308d\u904e\u3057\u3001\u75db\u3080\u90e8\u5206\u306e\u30de\u30c3\u30b5\u30fc\u30b8\u306b\u4f7f\u7528\u3059\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n \u00c8 efficace lo stesso alcolito sopra descritto. Utilizzatelo per frizionare il collo e poi coprite la parte con una sciarpa di lana appositamente scaldata.<\/p>\n<\/div>\n\n\n\n The same alcohol described above is effective. Use it to rub the neck and then cover the part with a specially warmed wool scarf.<\/p>\n<\/div>\n\n\n\n \u4e0a\u8a18\u3068\u540c\u3058\u30a2\u30eb\u30b3\u30fc\u30eb\u304c\u52b9\u679c\u7684\u3067\u3042\u308b\u3002\u305d\u308c\u3092\u4f7f\u3063\u3066\u9996\u3092\u63c9\u307f\u3001\u7279\u5225\u306b\u6e29\u3081\u305f\u30a6\u30fc\u30eb\u306e\u30de\u30d5\u30e9\u30fc\u3067\u305d\u306e\u90e8\u5206\u3092\u8986\u3046\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n Poich\u00e9 il peperoncino \u00e8 un ottimo diuretico pu\u00f2 dare sollievo anche a chi soffre di gotta, facilitando l’eliminazione dell’acido urico ristagnante nelle cartilagini articolari.<\/p>\n<\/div>\n\n\n\n Since chili is an excellent diuretic, it can also provide relief to gout sufferers by facilitating the elimination of uric acid stagnating in joint cartilage.<\/p>\n<\/div>\n\n\n\n \u5510\u8f9b\u5b50\u306b\u306f\u512a\u308c\u305f\u5229\u5c3f\u4f5c\u7528\u304c\u3042\u308b\u305f\u3081\u3001\u95a2\u7bc0\u8edf\u9aa8\u306b\u6ede\u7559\u3057\u3066\u3044\u308b\u5c3f\u9178\u306e\u6392\u51fa\u3092\u4fc3\u9032\u3059\u308b\u3053\u3068\u3067\u3001\u75db\u98a8\u60a3\u8005\u3092\u6551\u6e08\u3059\u308b\u3053\u3068\u3082\u3067\u304d\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n Versate dell’argilla fresca, in polvere, in una ciotola e aggiungete l’acqua sufficiente per farne una morbida poltiglia. Quindi unite un bel cucchiaio di peperoncino rosso in polvere e me- scolate accuratamente. Applicate questo impasto sopra la parte dolorante. \u00c8 efficace anche in caso di reumatismi e artrosi.<\/p>\n<\/div>\n\n\n\n Pour some fresh, powdered clay into a bowl and add enough water to make a soft mush. Then add a good spoonful of red chilli powder and me- dia it thoroughly. Apply this paste over the painful part. It is also effective in cases of rheumatism and arthritis.<\/p>\n<\/div>\n\n\n\n \u65b0\u9bae\u306a\u7c98\u571f\u306e\u7c89\u672b\u3092\u30dc\u30a6\u30eb\u306b\u5165\u308c\u3001\u5341\u5206\u306a\u6c34\u3092\u52a0\u3048\u3066\u30c9\u30ed\u30c9\u30ed\u306b\u3059\u308b\u3002\u305d\u3053\u306b\u8d64\u5510\u8f9b\u5b50\u306e\u7c89\u3092\u30b9\u30d7\u30fc\u30f31\u676f\u5165\u308c\u3001\u3088\u304f\u6df7\u305c\u5408\u308f\u305b\u308b\u3002\u3053\u306e\u30da\u30fc\u30b9\u30c8\u3092\u75db\u3044\u90e8\u5206\u306b\u5857\u308b\u3002\u30ea\u30e5\u30fc\u30de\u30c1\u3084\u95a2\u7bc0\u708e\u306b\u3082\u52b9\u679c\u304c\u3042\u308b\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n Se la nausea non vi d\u00e0 tregua provate a versare 10 gr. di peperoncino in polvere in 200 gr. di acqua. Fatene un decotto e bevetelo subito.<\/p>\n<\/div>\n\n\n\n If nausea gives you no respite, try pouring 10 g of chilli powder into 200 g of water. Make a decoction and drink it immediately.<\/p>\n<\/div>\n\n\n\n \u8f9b\u5b50\u30d1\u30a6\u30c0\u30fc10g\u3092\u6c34200g\u306b\u6eb6\u304b\u3057\u3066\u98f2\u3080\u3002\u714e\u3058\u3066\u3059\u3050\u306b\u98f2\u3080\u3002<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nLE PREPARAZIONI MEDICINALI<\/h2>\n\n\n\n
Medicinal Preparations \u533b\u85ac\u54c1<\/h4>\n\n\n\n
\n\n\n\nINFUSO O TISANA<\/h2>\n\n\n\n
Infusion or Tea – \u714e\u3058\u85ac\u307e\u305f\u306f\u304a\u8336<\/h2>\n\n\n
<\/figure><\/div>\n\n\n
\n\n\n\n
\n\n\n\nDECOTTO<\/h2>\n\n\n\n
Decoction\u714e\u3058\u85ac<\/h4>\n\n\n
<\/figure><\/div>\n\n\n
\n\n\n\n
\n\n\n\nSUCCO <\/h2>\n\n\n\n
Juice-\u30b8\u30e5\u30fc\u30b9<\/h4>\n\n\n\n
\n\n\n<\/figure><\/div>\n\n\n
\n\n\n\nOLIO AROMATICO<\/h2>\n\n\n\n
Aromatic oil-\u30a2\u30ed\u30de\u30aa\u30a4\u30eb<\/h4>\n\n\n
<\/figure><\/div>\n\n\n
\n\n\n\nOLIO MEDICAMENTOSO<\/h2>\n\n\n\n
Medicated oil -\u85ac\u7528\u30aa\u30a4\u30eb<\/h4>\n\n\n
<\/figure><\/div>\n\n\n
\n\n\n\nTINTURA ALCOLICA<\/h2>\n\n\n\n
Alcoholic tincture\u30a2\u30eb\u30b3\u30fc\u30eb\u30c1\u30f3\u30ad\u5264<\/h4>\n\n\n
<\/figure><\/div>\n\n\n
\n\n\n\n
\n\n\n\nUNGUENTO<\/h2>\n\n\n\n
Ointment \u8edf\u818f<\/h4>\n\n\n\n
\n\n\n\nCATAPLASMA<\/h2>\n\n\n\n
\u6e7f\u5e03 Poultice<\/h4>\n\n\n
<\/figure><\/div>\n\n\n
\n\n\n\nORIGINI E STORIA DEL PEPERONCINO<\/h2>\n\n\n\n
Origins and history of chili pepper \u5510\u8f9b\u5b50\u306e\u8d77\u6e90\u3068\u6b74\u53f2<\/h4>\n\n\n
<\/figure><\/div>\n\n\n
\n\n\n\nLE VARIET\u00c0<\/h2>\n\n\n\n
The variety – \u591a\u69d8\u6027<\/h4>\n\n\n\n
\n\n\n\nLA PAPRIKA <\/h2>\n\n\n\n
The Paprika – \u30d1\u30d7\u30ea\u30ab<\/h2>\n\n\n
<\/figure><\/div>\n\n\n
\n\n\n\n
\n\n\n\nIL TABASCO The Tabasco \u30bf\u30d0\u30b9\u30b3<\/h2>\n\n\n
<\/figure><\/div>\n\n\n
\n\n\n\nIL CURRY – The Curry – \u30ab\u30ec\u30fc<\/h2>\n\n\n
<\/figure><\/div>\n\n\n
\n\n\n\nIL CHILLY – The Chilli – \u5510\u8f9b\u5b50<\/h2>\n\n\n
<\/figure><\/div>\n\n\n
\n\n\n\nIL Chutney – The Chutney – \u30c1\u30e3\u30c4\u30cd<\/h2>\n\n\n
<\/figure><\/div>\n\n\n
\n\n\n\nCOLTIVAZIONE E CONSERVAZIONE<\/h2>\n\n\n\n
Cultivation and storage – \u683d\u57f9\u3068\u4fdd\u5168<\/h4>\n\n\n\n
\n\n\n\nEd ora vediamo le malattie pi\u00f9 frequenti <\/h2>\n\n\n\n
nelle giovani piantine:<\/h2>\n\n\n\n
Now we see the diseases most frequent in young seedlings:<\/h4>\n\n\n\n
\u305d\u3057\u3066\u4eca\u3001\u82e5\u3044\u82d7\u306b\u6700\u3082\u591a\u304f\u898b\u3089\u308c\u308b\u75c5\u6c17\u304c\u3042\u308b\u3002\u304c\u6700\u3082\u591a\u3044\uff1a<\/h4>\n\n\n\n
\n\n\n\nCONSERVAZIONE<\/h2>\n\n\n\n
Preservation \u4fdd\u5168<\/h4>\n\n\n\n
\n\n\n\nIMPIEGO TERAPEUTICO<\/h2>\n\n\n\n
Therapeutic application -\u6cbb\u7642\u7528<\/h4>\n\n\n\n
\n\n\n\nINFARTO – Heart attack \u6897\u585e<\/h2>\n\n\n\n
\n\n\n\nIPERTENSIONE EDIPOTENSIONE<\/h2>\n\n\n\n
Hypertension oedipal tension \u9ad8\u8840\u5727\u30a8\u30c7\u30a3\u30d7\u30b9\u30fb\u30c6\u30f3\u30b7\u30e7\u30f3<\/h4>\n\n\n\n
\n\n\n\nARTERIOSCLEROSI<\/h2>\n\n\n\n
Atherosclerosis \u52d5\u8108\u786c\u5316<\/h4>\n\n\n\n
\n\n\n\nCATTIVADIGESTIONE<\/h2>\n\n\n\n
Indigestion \u6d88\u5316\u4e0d\u826f<\/h4>\n\n\n\n
\n\n\n\nSTITICHEZZA – Constipation \u4fbf\u79d8<\/h2>\n\n\n\n
\n\n\n\nFERITE Wounds \u50b7<\/h2>\n\n\n\n
\n\n\n\nEMORROIDI<\/h2>\n\n\n\n
Hemorrhoids \u75d4<\/h4>\n\n\n\n
\n\n\n\nREUMATISMI<\/h2>\n\n\n\n
Rheumatisms \u30ea\u30a6\u30de\u30c1<\/h4>\n\n\n\n
\n\n\n\nTORCICOLLO<\/h2>\n\n\n\n
Torticollis \u659c\u9838<\/h4>\n\n\n\n
\n\n\n\nGOTTA Gout \u75db\u98a8<\/h2>\n\n\n\n
\n\n\n\nLOMBAGGINE<\/h2>\n\n\n\n
Low back pain \u8170\u75db<\/h4>\n\n\n\n
\n\n\n\nMAL DI MARE<\/h2>\n\n\n\n
Sea sickness \u8239\u9154\u3044<\/h4>\n\n\n\n
\n\n\n\nINAPPETENZA<\/h2>\n\n\n\n
Inappetence \u3080\u3044<\/h4>\n\n\n\n
\n\n\n\n