Ethnobotanical uses of Capsicum chinense Jacq “Ají panca”
DOI:
https://doi.org/10.70221/rgc.v4i1.78Keywords:
Ají panca, Capsicum chinense Jacq, ethnobotany, agricultural product commercializationAbstract
Capsicum chinense Jacq “Ají panca” is a chili pepper species with a long culinary tradition in Latin America, valued for its high content of vitamins A and C, as well as its applications in the production of pesticides and natural dyes. This study aims to characterize the ethnobotanical knowledge and uses of ají panca in Quito's markets, analyzing its commercialization methods, gastronomic applications, and cultural significance. To achieve this, 55 markets were visited, applying semi-structured interviews under free and informed consent. Ethnobotanical analyses such as the Friedman index and cultural index were used to determine its importance within the local context. The results indicate that the primary form of commercialization is in powder (61.21%), followed by a combined sale of fruit and powder (29.09%), and to a lesser extent, fruit only (9.70%). Ají panca is mainly used as a seasoning in the preparation of soups, sauces, and dressings, establishing itself as an essential ingredient in Ecuadorian cuisine. Its distribution occurs mainly through internal trade among merchants (69.09%), with a smaller percentage supplied from wholesale markets. The América, San Roque, Tumbaco, Santa Clara, and Carapungo markets concentrate the largest number of vendors selling this species. The Fidelity Level (FL=88%) analysis revealed a high consensus on the denomination of "ají panca", indicating cultural stability in its name and use. Additionally, the Cultural Importance Index (IC=2.93) confirms its deep-rooted presence in Quito's culinary tradition. In this regard, popular markets not only serve a commercial function but also act as centers for the preservation and transmission of ethnobotanical knowledge, reinforcing the importance of maintaining these dynamics for the conservation of local gastronomic and medicinal heritage.
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