Un aliño ancestral: El rocoto

Temido por algunos, amado por otros, este fruto andino no deja indiferente a nadie que lo pruebe. Además de ser una explosión para los sentidos, es un alimento beneficioso para la salud. ¿Quieres conocer más sobre su historia y propiedades curativas? ¡Sigue leyendo!


El rocoto o ruqutu (en quechua) es un alimento oriundo del Perú, que  data de épocas pre incaicas. Su cultivo se remonta a unos 5,000 años atrás y se han encontrado registros de su existencia en artesanías de las culturas Paracas, Nazca, Mochica  y Chimú. Este producto emblemático es parte importante de la identidad y folklore del sur peruano, tanto de Puno y Cuzco como de Arequipa.

Por su intenso picor, muchos aún tienen temor de comerlo, porque piensan que provoca irritación del estómago. Pero al contrario de la creencia popular, el consumo habitual de rocoto se recomienda para el tratamiento de las úlceras, la gastritis, la colitis y en general beneficia al sistema digestivo.

La capsaicina, componente activo que posee el rocoto, estimula la segregación de jugos gástricos facilitando la digestión.

Pero eso no es todo. El rocoto también es bueno para la hipertensión: actúa como dilatador de los vasos sanguíneos, por lo que se aconseja para aliviar el malestar y bajar la presión de las personas que sufren este mal. Además, es un aliado en el combate de los resfriados invernales, puesto que posee una cantidad de vitamina C cuatro veces superior al de una naranja. Si te preocupa su valor calórico, te contamos que el rocoto es muy liviano y que la comida picante en cantidades moderadas estimula el metabolismo, aumenta el calor corporal y acelera la velocidad con la que el organismo quema calorías.

El rocoto es increíblemente versátil y se puede comer relleno, en forma de salsa o mermelada, como acompañamiento de ceviches, tiraditos, o simplemente acompañado de unas crujientes papas fritas. Si vienes  a Albedrío, te recomendamos probar nuestro Sánguche de Cerdo, con finas láminas de cerdo flambeadas al estilo peruano, rúcula, zarza criolla y salsa de rocoto picante. Y un último consejo: si no estás acostumbrado al picante y sientes que se te pasó la mano, ¡no tomes agua!. La mejor forma de aliviar el dolor causado por la capsaicina es con un buen vaso de leche.

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