Condiment of the Week – Guacamole

February 4, 2016 at 6:11 AM | Posted in Condiment of the Week | 2 Comments
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Guacamole, avocado, lime and herbs

Guacamole, avocado, lime and herbs

Guacamole (Spanish: [wakaˈmole]; or[ɡwakaˈmole]; can informally be referred to as “guac” in North America is an avocado-based dip or salad first created by the Aztecs in what is now Mexico. In addition to its use in modern Mexican cuisine, it has also become part of American cuisine as a dip, condiment and salad ingredient.

 

 
Avocados were first cultivated in Central America, as early as 7,000 BC. The exact country and area of origin is still debated. From there, the avocado made its way north to Mexico, where the Aztecs turned the fruit into guacamole as early as the 1300s.

Aztecs made Guacamole dip by at least the 16th century. A Spanish-English pronunciation guide from 1900 lists guacamole as a “salad of alligator pear”.

Guacamole has pushed avocado sales in the US to 30 million pounds on two days a year: Super Bowl Sunday and Cinco de Mayo.

 

 

Homemade guacamole

Homemade guacamole

Guacamole dip is traditionally made by mashing ripe avocados and sea salt with a molcajete (mortar and pestle). Some recipes call for tomato, onion, garlic, lemon or lime juice, chili or cayenne pepper, cilantro or basil, jalapeño, and/or additional seasonings. Some recipes call for sour cream as the main ingredient. Guacamole is also a word for avocado in some areas in Latin America.

On July 2, 2013, the New York Times published a guacamole recipe that included the addition of English peas. Two years later, on July 1, 2015, the newspaper posted a link to the article on Twitter account with the caption, “Add green peas to your guacamole. Trust us.” The post sparked overwhelmingly negative feedback from their readers and followers, which prompted the media to pick-up on the story, calling the incident “Guacamolegate.”

Due to the presence of polyphenol oxidase in the cells of avocado, exposure to oxygen in the air causes an enzymatic reaction develops melanoidin pigment, turning the sauce brown. This result is generally considered unappetizing, and there are several methods (some anecdotal) that are used to counter this effect.

 

 

Guacamole with tortilla chips

Guacamole with tortilla chips

As the major ingredient of guacamole is raw avocado, the nutritional value of the dish derives from avocado vitamins, minerals and fats, providing dietary fiber, several B vitamins, vitamin K, vitamin E and potassium in significant content (see Daily Value percentages in nutrient table for avocado). Avocados are a source of saturated fat, monounsaturated fat and phytosterols, such as beta-sitosterol. They also contain carotenoids, such as beta-carotene, zeaxanthin and lutein.

 
Prepared guacamoles are available in stores, often available refrigerated, frozen or in high pressure packaging which pasteurizes and extends shelf life if products are maintained at 34 to 40 degrees Fahrenheit.

 

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  1. Reblogged this on Mon site officiel / My official website.

  2. […] Condiment of the Week – Guacamole […]


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