Chicha is a word of Indian origin that refers to a low alcohol beverage obtained by fermenting starch or sugar in almost all grains tubers, edible roots and fruits spontaneous, honey and others. The word spread with English throughout the continent, lost in most cases the vernacular voices.
The objective was to survey and systematize information on the preparation and consumption of fermented beverages, recording plant species used in its preparation and establishing relationships with civil, social and religious. The information base were the chroniclers, ethno-historical and ethno-botanists, semantic analysis of indigenous words and traditions that still persist in some rural communities.
chicha consumption was closely linked to social life and important moments of people's lives: births, marriages, deaths, opening a home, Ming planting, harvesting, etc. and large opportunities for community life and ritual ceremonies, nguillantunes tournaments, crooked, machis initiation, preparation for war, etc.. Had an important role in eating habits, adding a non-negligible calorie diet in particular the following major effort, as is the case of brightly mingas watered. In some cases you also attached a medical role.
The most widespread throughout the country was undoubtedly the chicha from maize (Zea mays L.). In the north were also used the fruits of carob (Prosopis sp.) And molle (Schinus sp.), While in the south were frequent prepared from regional fruits (Fragaria chiloensis, Berberis sp., etc.). Only the southernmost populations are not consumed chicha.
Development of
chichas
The word defines a fermented beverage with low alcohol content, usually about 3 to 7 degrees, which is obtained by fermentation of sugars or starches that are converted into alcohol through the action of Saccharomyces yeasts. The alcoholic drink varies depending on the mix of base, the yeast and the fermentation time. In the alcohol chichas performance was low for the spontaneous fermentation.
For starches, their cleavage occurs first into simple sugars by the action of enzymes through the Maltings process necessary to obtain fermentable substances. For the chicha from corn and other cereals, the procedure was initiated in general, soak the beans for a few days and then leave standing in a damp, dark place until it began to germinate. When he appeared at the root was known that chemical changes in the starch of the grain had formed the enzymes necessary for fermentation, after which they were placed in the sun and allowed to dry. Thus, dry roasted product was ground to form the basis of farinaceous and ferment beer. At the time that was required, this product was boiled in water and left to ferment for a few days, got the drink (Madeiros 1988:19; Estrella, 1988:86).
traditional preparation process started often chewed corn flour, as the saliva starts ptialina degradation of starch. This was the muku thus obtained a drink special and fermentation properties characteristic taste Mendoza (1957:81). A similar procedure is also mentioned for cassava (Raimondi, 1929:59) and quinoa (Vasquez, 1967:268). According
Cobo (1964:162) the most ordinary chicha "... is that corn is chewed, for which they are not only in their villages but also in many cliques made [...] English in the streets of old guys sitting Indian corn [...] No chewing chewing all the corn that is chicha, but part of it, that , mezxclado with other uses yeast. Which the Indians are so necessary to give the point to the chicha. " Anonymous
A document attributed to Blas Valera about 1594, states: "... so that the wine had the intended effects are pretty [...] corn with the saliva of man." In this way, "would have been born in the habit of chewing children and kernel corn maidens, and chewed it to put in glasses cociese and then pass by various cotton cloth strainers and clean water and water that all this is squeezed, it is wine which used a long time "(Anonymous, 1968:174).
Chicha fruit is produced by spontaneous fermentation of the juice. The fermentation time is closely related to the maturation (sugar content) and temperature. It is well documented the use of various species in the preparation of chicha. Ovalle (1978:62) states that: "... the chicha is your regular wine, which also makes other fruit trees." In this connection, Reiche (quoted by Martínez-Crovetto, 1982:66) signals for araucanos: "These Indians used corn [...] also wild fruits, among which the most important were the Calafate (Berberis sp.), strawberry (Fragaria chiloensis), the machinery (chilensis) the mineral-Mine (Rubus geoid), the Chilean guava (Ugni molinae), luma (luma Amomyrtus), among others. Sometimes used alone but often were mixed fermentation. The same author notes that once raised the necessary ferment the crushed fruit with water, keeping you from one case to another, so that we can say that the microorganisms in the fermentation, the yeast in this case, were preserved and cultivated . A procedure similar is mentioned by Furlong (1969:372, citing Coluccio) in the preparation of chicha carob (Prosopis sp.): "To shorten the operation is normally set as a little yeast concho, Lee made houses. A few hours is a cool drink and enjoyable. "
3. Medicinal properties of chicha chicha
At attributed to them different medicinal properties. According to Patiño (1984:18), for some contemporary dieticians chicha was in pre-Hispanic times reasonably beneficial effect in normalizing the functions of elimination. The chroniclers state
for chicha maize (Zea mays), carob (Prosopis sp.) And molle (Schinus sp.) In particular, preventive or curative properties of the urogenital system. The native populations had no stones (stone poor) or kidney disease, greatly surprised the English, because these were evils prevalent among them.
As for corn chicha in Anonymous (1968:174) emphasizes noted that: "... so that the wine had the effect intended to wash the bladder and break the stone, it abuts the corn with the saliva of man, which is medicine. " Cobo (1956: II-15) writes that "... only Indian who has been ill of urine or stone breed ...", and adds: "... All sorts of corn chicha, a drink, takes the evil detained urine against the sand and stones of the kidneys and bladder, for which reason, not on the Indians, old and young men, are these diseases, for use with drinking chicha. " Advises Cobo (1964:163): "Taking Desta drink, when not too sour or mature, half a pint hot fasting colonic advantage against passion and depth against all evil urine and flank. It also serves the seat shell or dough making chicha, because, applied on gouty foot, takes away the heat and relieves pain. " Garcilazo (1960:77) writes, referring to corn: "Is a boon for bad kidneys, flank pain, passion, stone, urinary retention, bladder pain and pipe, and this has been taken to see that very few Indians, or almost none, is that have these passions, which attributed to the normal drink them, which is the concoction of corn.. "
Furlong, citing Pedro Montenegro, indicates that it is the fruit of the mesquite (Prosopis sp.) A housing, called chicha, which taken in moderation in the evening and opens the way morning, rolled stones and tophi of the bladder. Chicha was considered remarkable diuretic and effectively to expel bladder stones, can ensure that no Indian suffering from this disease (Fourlong, 1969:370-389). In Peru, chicha carob was also considered a general tonic (Chavez, 1977:317). The fruits of
molle (Schinus sp.) Provided a much appreciated chicha which was attributed many medicinal properties. Garcilazo (1960:309) notes the "... very tasty and very healthy for the ills of urine and bladder hijada mixed with corn brew it better and make it tasty." Hipólito Ruiz (quoted by Latcham, 1936:50) stated that: "... make an excellent chicha against evil and urine against dropsy." The medicinal properties of the prepared molle chicha also cited by Aldama and Mostacero (1988:241). As Horkheimer (1973:101) drink today is prized as a tonic. The chicha
according Vasquez (1967:273) are attributed medicinal properties, especially healing to fight lung disease. In some areas of Peru, is taken to relieve or cure colds and coughs. According to the author in Huamanga chicha parturients with beaten egg take to recover from the weakness of childbirth. According to Brown (1997:6) molle chicha was a major resource used in folk medicine to combat the inflammation of the kidneys, bladder, dropsy, for menstrual cramps and used as a purgative. According
Vasquez de Espinoza (1969:294): "... make the Chileans with curiosity and our cleaning mode [came], that does not intoxicate, consume the bad moods, cheers the heart, warms the stomach and is very good digestion. "
in Fargo and others (1988:45) notes that the wine prepared from the fruits of machinery (chilensis) are attributed medicinal properties, saying that fruit is produced a wine that has astringent and tonic. Quoting Father Rosales added that "... it is restrictive because it [...] Statics quality is very sweet, soft and comfortable." According Zin and Weiss (1980:219) wine is made with fruit is astringent and tonic (In general, the fruits of this plant are considered to be astringent and refreshing, and are used in folk medicine and cited by many authors to counteract diarrhea and dysentery.
4. Chicha as food
No doubt
that from a nutritional standpoint chicha played a role in the food, the calories that contributed to the diet and a not insignificant number of other nutrients (vitamins, minerals, amino acids), considering the totality of consumption. Garcilazo (1609) estimated that the Inca Indians consumed daily over a half liter of chicha (cited by Guerra, 1980:80), which applied the nutritional value of modern beer, to estimate the contribution of chicha to the daily diet. ) From this point of view, quinoa chicha played an important role and their contribution to essential amino acids (glycine, methionine and phenylalanine) in cereals such as limiting maíz.Como comparative data, it is noted that a current of 2.4 beer · Alcohol provides about 35 calories and 0.3 grams. of protein per 100 grams, and a significant content of vitamin B complex and minerals (Randoin et al, 1976).
This situation is often documented by historians. Santillan (1968:129) states: "Maintenance is corn, peppers and things like vegetables, never eat meat or anything of substance, except for some fish that are near the sea, and so are so fond of drinking chicha, because it swells the stomach and maintains them ...". In Anonymous (1968:175): "... the drink was extreme, because outside of that brew chicha is true, also provides nourishment as if it were food." Oviedo (Nicolau D'Olwer, 1963:377) states: "This wine is healthy and temperate, and the Indians tienenle gentle precious and maintenance, and thenthe fat." Also recognized properties Poma de Ayala (1980:189) when he writes: "... Having chicha measure principal chiefs and other Indians at parties and Easter and the Minga of the fields, each day in the morning two puchuelos [for] lunch, and eat two puchuelos, dinner and two puchuelos and not have to spend more. " Among the chroniclers
Chile, Ovalle (1978:30) notes that the chicha, "... more than usual was prepared from corn, which is common bread and sustenance of the Indians."
The mixture of roux chicha or Cupilco kupilka named as Augusta (1966:106), also cited by Baeza preparation (1936:185) for Huingan chicha (Schinus polygama). It is a combination high-calorie, whose habit of consumption continues to this days, indicated by Coña (1984:143) in the case of mingas.
The value is attached to the chicha as food is also reflected in the differences that set Poma de Ayala (1980:242) between "... Chinchaisuyos Indians, although Indians are small in body, cheerful, because sustains them and drink chicha maize corn is force, and Collasuyos Indians have very little strength and courage, and great body, fat, greasy, little use, because they eat all starch and potato starch chicha drink ... " . Chuño referred to, is a food product obtained from the dewatering of potato (Solanum tuberosum). All these aspects
contrasted with the excessive consumption that has been noted by the chroniclers and repressed by the administrative and religious authorities, which is recognized by the Indiana Policy Code which states: "... drunkenness as harmful, and almost perpetual among many of them. " This practice was widely criticized and tried to eradicate it because it was in charge of idolatry (Solórzano, 1972:93). The prohibitions of civil and religious authorities tried to impose on the conquered, there were some great results. N
5. Names and tastes of Chile
are many names assigned to it.
with regional differences, chicha maize (Zea mays) was undoubtedly the most widespread. Sora in the north (Horkheimer, 1973:83; Bahamondes, 1978:336), with great power intoxicating, is commonly eaten today in some foothill towns of Arica, which repeats the word and place name. The same Bahamondes (1978) also indicates the name cache, go to the corn chicha prepared according to the old practices of the Atacama.
Augusta in Araucanian-English Dictionary points to the south of Chile, two leading voices to designate the chicha and Pulku mudai. Mudai is chicha maize, wheat, barley or potatoes scrambled with wheat (1966:152), while Pulku Pulku or perhaps a more generic noun which means "drink" or "chicha", a voice that can be composed to express a specific type. For example, would FINU Pulku wine would Pulku manshana apple chicha, chicha maize Pulku Uwa (UWA = corn) and Pulku faith they do chicha (1966:201). The same author indicates that goes by the name of Konche the chicha thick and generally clears all while taking in Koncha to some, is to do with it, sacrifice or ceremony that underlie this form of friendship (Augusta, 1966 99).
Cona provides the following information: "It also brings a barrel of chicha maize, called Mushka" and adds that to its most popular festivals used to provide themselves with corn called chicha Mushka (Musca in English in Cona 1984:143-149). By the same author (1964:145) the name or muday Mushka was assigned to the chicha made from corn in the traditional manner. Provides some elements related to the preparation of the chicha dry milled corn grains, are screened, then moistened in a trough where water is added, this operation is called chëfëm = swollen mass. Augusta (1966:87) calls kekün, corn wet milling and the first time. This mass is back to grind stone and called melan = regrind (name also indicated by Augusta, 1966:146), the soaked and kneaded in a trough. Then the dough is cooked in a pot called këlilwe and allowed to cool. Still warm is poured into a housing (large container) which is fermented, after which is ready to drink.
To Ona, muday is the same corn chicha softer, while Perper, corn is also thicker and less strong for all (Ona, 1944:336). There
total agreement on the names because they are well established differences as the days of fermentation. As pointed out by Latcham, (1936:143), the Mapuche had different names for corn chicha: mudai, or púlcu (Augusta see above) when he was strong, if you have muscle was cloudy and clarified if it was okay, huycon.
also preparing chicha machinery (chilensis), called in the Mapuche tongue teku (Montes and Wilkomirsky 1987: 86; Forge and others, 1988:45). According
Montenegro (2000:219) with fruit or Lilenes molle (Schinus latifolia) is prepared or muchi Muchu called chicha, taste very nice and appetizing. According
Zin and Weiss (1980:254), the native population called boorish or water of life chicha cancan or Chilean palm (Jubaea chilensis).
Some names of this drink are in song of Ona (1944:220).
"... and medium wood bowls
Molle give liquor given,
Muday and Perper, and fu Ulpo beuida.
Apparently among the southernmost populations (Alacalufes, Yagan, Ona) There was not the custom of preparing fermented beverages.
6. Sabores
The chicha was very consumed throughout the country and was getting virtually all the grains and edible fruits cultivated or spontaneous, and even fungi, although some chicha species produce better tasting than others. surely be prepared throughout the year, with cereal grains or fresh fruit in each region as they were maturing, or with dried fruit which were kept dry for this purpose, such as strawberry, Huingan, machinery, Uni, which is reflected in the quote from Núñez de Pineda (1973:123): "... till their frutillares them, that makes plenty of raisins for their drinks. "
Chicha was appreciated by some writers. Vasquez de Espinoza (1969:294) writes: "... in the Kingdom of Chile to make a strawberry breeding a small seedlings, so the tree as the fruit is myrtle murtilla mode, although this is the best drink of all, that can compete with wine grapes in the color and flavor, golden color is a very good, mild flavor and good. " Even though they recorded
regional differences, chicha maize (Zea mays) was the most widespread. Beside her, prevailed in the north chicha carob (Prosopis sp), called ckilampana or kilapana, Chan (Geoffroea decorticans) and molle (Schinus molle). When the crop year was bad, the carob was the base of support, with their sheaths was preparing bread and beer.
De Bibar (1979:20), we have the following evidence: "... carob and Chan, which I have mentioned, which is also a tasty breuaje hazen to drink and honey [...] and where they have their basixaz make breuaje I have said (which are a / jars and more than fifty pounds or less and pots and pitchers for service). " According
Molina (1810) the "... shrubs bearing edible berries, that the Indians drew a juicy wine before they knew the vines, many in that country."
Reiche (quoted by Martinez - Crovetto, 1982:66) notes that in addition to corn, wild fruits used among which the most important were the Calafate (Berberis sp), strawberry (Fragaria chiloensis), the machinery (chilensis ), the Mine-Mine (Rubus geoid), the Chilean guava (Ugni molinae), luma (luma Ammomyrtus). Adds that "these Indians [the Araucanian] advantage known as sweet juice to fermented beverages and used it to mold. " In fact, any plant capable of producing or assisting in an alcoholic fermentation, could be a valuable resource. Sometimes they used alone, but generally put to ferment mixed.
This view is shared by Moesbach (1960:73) who notes that the ancient fermented beverages produced Araucanian or Mapuche pulcu as they were called in small amounts of myrtle (Ugni sp.) Chaura (Gaultheria sp. Pernettya sp.) , michai (Berberis sp.), machinery (chilensis), liter (LITHREA caustic), molle (Schinus molle and S. polygamus), luma (Luma apiculata) and even lingue (Persea lingue).
Joke (1984:149) cites among other especis strawberry (Fragaria chiloensis), potato (Solanum tuberosum), pine (Araucaria araucana) and quinoa (Chenopodium quinoa). For large parties of pulcu was provided, or mushca mudai, this is chicha maize, also later name given to wheat (Triticum vulgare) and barley (Hordeum sativum). Cona
also mentions pinatra chicha (Cyttaria berteroi), coinciding with (Mosbacher, 1999:52) who notes that were also used in the preparation of the map-küfull chichas or mapu-cufüll, generic designation Mapuche language fungi. According
War (1990:80) also prepared chicha potato tubers (from potato starch), oca (Oxalis tuberosa) and cassava (Manhiot esculenta). Latcham also (1936:80) quotes chicha consumption prepared from goose.
To Irribarren (1969:153): "Chan, carob, palm, machinery, molle and Mollaca are safe to eat fruit fresh, dried or fermented."
The population showed a preference for certain tastes and the degree of fermentation, as indicated by Núñez de Pineda (1973:55): "... it was better and more delightful for being strong, spicy and last point." It was also appreciated in meetings offer several types of chicha, as evidenced by the following quotes: "... and were received with great taste and extremely gifted ... and foremost among them, a lot of different genres chicha "(Nuñez de Pineda, 1973:103):" ... came together that night more than a hundred Indians to visit the new arrivals. And they all brought their cornadillos of many genres of chicha ... "(Gonzalez, 1974:35). Plant species
used in this work are included only species that have been specifically identified.
ligtu Alstroemeria L. Colchagua
Liuto grows from Osorno. With tuberous roots, cylindrical and palatable, the Indians puelches: "... della take liquor or beverage that crave a lot "(Father Machon, cit. by Latcham, 1936:101).
Amomyrtus luma (Mol.) Legro et Kaus.
Chaucháhue grows from Maule to Aisen. The fruits, called chauchau, are round berries black-purple color (5 to 8 mm.) Bright and tasty. According
Molina (1810:149) and they prepare a tasty wine and stomach. Also mentioned by Munoz et al (1981:51): "... with the added fruit to others, the Indians make a delicious chicha" and Mosbach (1999:95) was "formerly utilized in the preparation of chicha." Matches Hoffmann (1982:80) and Montenegro (2000:38). Also cited by Coña (1973:149).
Araucaria araucana (Mol.) K. Koch. Pehuén
Grows pinion and Temuco, in two discontinuous areas. The fruit is spherical and contains a large amount of seeds called pinion. The seed capsule is a wedge of 3 to 4.5 cm. long, reddish brown, rich in starch and soft and pleasant taste.
These fruits are to present the basic food of the population Pehuenche (che: people) and a non-negligible contribution to the Mapuche. Were stored in underground tanks and were kept for up to three and four years. Vasquez de Espinoza (1969:488) describes: "... and quantity of raising large pine cones with very thick pine [...] and make it Puren Indians of the region and its food and drink." Marine Lobera (in Moesbach, 1999:31) states on their part: "It is so great that hai number of these trees in all woods and forests that are sufficient to provide enough supplies to all those people who are innumerable, as of them make the bread, wine and stews. " Also cited by Coña (1973:149) and Muñoz et al (1981:10).
chilensis (Mol.) Stuntz, machinery
grows from Coquimbo to Chiloe. The fruit is trilocular a berry globose, fleshy, 4-5 mm. in diameter, with 3 to 4 seeds, dark purple, sweet and slightly acid that can be stored dry for the winter. The fruits
preparing chicha machinery that Father Rosales (quoted by Forge et al, 1988:45), considered as "your wine quality is restrictive because it is really sweet [...] Statics, soft and comfortable. " According
Molina (1810:156) is preparing a "tasty liquor." Ruiz y Pavón indicate that the fruit is made a refreshing chicha (quoted by Chavez, 1977:25).
Murillo (quoted by Forge et al, 1988:45) and Zin and Weiss (1980:219) indicate quote: "... the wine is made has astringent and tonic." Baeza (1936:185) notes that :"... prepared a pleasant-tasting chicha. " To Latcham (1936:67) was a refreshing chicha that the Indians called 'Thirteen. " For Muñoz et al (1981:37): "... prepare a kind of liquor or chicha called 'TECU. According to Mesa and Villagrán (1991: 49) prepared a kind of chicha, the fruits are burnished in a dish and strain with a cloth. According Irribarren (1969:153): "The machinery is safe to eat fruits fermented." Also cited by Coña (1983:149) and Wilkomirsky Montes (1987:86) and Montenegro (2000:47).
Berberis sp. caulking, michay
michay are named after some species of the genus Berberis of central and south (B. darwinii congestiflora and B). A southern species called caulking. Belong to this genus B. microphylla, B. heterophylla, B. congestiflora and B. darwinii. The fruit is a spherical berry, fleshy, blue and eight mm. in diameter, containing several seeds.
sweet pulp tart was used to make chicha (Mesa and Villagrán, 1991:49). The fruits of B. darwinii was preparing the drink is sometimes mixed with fruits chacai (Discaria sp.) (Latcham, 1937:67; Mosbach 1998:78).
Bromus mango Desv. handle or mangu.
The handle was a cereal crop in southern Chile by puelches, picuntos and huilches. This is a species that is extinct in cultivation, but surviving in the wild Parodi (1966:21). With dry seeds of this species, was preparing a chicha (Gay, in Latcham, 1936:160). Gay was the last to find and record the species cultivated in Chiloe in 1837 (in Latcham 1936:160 and Parodi, 1966:21).
Bibar is mentioned (1979:188, 213), as: "... are you and the grass. It is like oatmeal.
Cytaria sp. Dihua, pinatra.
generic name for several species of this genus of fungi that parasitize preferably trunks and branches of some species of notofagus sp. Esporífero The device is shaped like a hive of bees.
Reiche (quoted by Martinez-Crovetto, 1982:66) referring to the Araucanian writes: "... take every known fresh juice to fermented beverages and even fungus was used on" an opinion shared by Mosbach (1999: 52) Who says you are "... looks and tastes nice [...] and once served for making a fermented drink." Arias also quoted by Cross (1980:225).
Chenopodium quinoa Willd. dahua.
This species was cultivated in the highlands from the pre-Inca times (Soukoup, 1970:121). Gay said that was grown from Copiapo to Chiloe, associated with corn and potatoes (cited by Latchman, 1936:154). The cultivation of quinoa in Chile in pre-Columbian times is ample evidence cited by the chroniclers. In the province of Colchagua there a city called Requínoa, which means place of the legitimate quinoa according to Reiche (for Brown, 2002:9). According to Munoz et al (1981:25) is now cultivated from Maule to Concepcion and in some northern Andean peoples (Tarapaca and Antofagasta)
According Cobo (1964:164): "The seed of the quinoa is as different colors as corn, because there quinoa white, yellow, purple, red and ashen, one, wild and other domestic and cultivated. Best of all is the white, and the Indians eat cooked milled rice and poleadas, and bread made of flour and corn arepas. Of the other machines of colors make chicha, notably Cinderella, called cañahua, as chicha is very severe in the drunk and somewhat sour when this very mature. " Apparently, the writer makes a confusion because cañahua or cañihua would Chenopodium pallidicaule. Garcilaso de la Vega (quoted by Latchman, 1936:151) states that "the Indians made quinoa concoction to drink like the Corn, but it is in land-scarce Corn. " Cieza de León (1947:392) notes that: "... take a very fine seed, della della is white and is red, which are concoctions."
According to Vasquez (1967:268) preparing quinoa chicha muqueada (scarf) is widespread in some provinces in the Andes of Peru and the highland departments of Bolivia. They use yellow or red quinoa. In preparing the half of the seed was chewed and then mixed with the rest of the quinoa, add warm water, then exposed to the sun for several hours, was diluted again with warm water and placed to a boil over . Filtered was left to ferment for two or more days. Is very likely that the same procedure was applied in Chile. Also cited by Coña (1973:149).
Fragaria chiloensis (L) Duchesne.
quellen grows from the central zone to Aisen. The false fruit is ovoid or globose, fleshy, red 1.5 to 2 cm. long and very tasty.
Chicha appears frequently cited by historians. According to Cobo (1964:157): "The icing on Chile was found only in that kingdom, and therefore gave the English name; llámanla Chilean Indians in their language and make it quellen chicha, which is its wine." Bibar (1979:182): "... the strawberry I said in the city of Santiago aparrada on the ground there is very large amount, which the Indians make a potion to drink. [...] It is tasty and imitates last figs. " According to Núñez de Pineda strawberry chicha occupied one of the first rank of appetite among the many who were preparing, he writes: "... sitting with another 6 or 7 bosses, to round the fire eating and drinking, as did the we arrived, and after that I leaned against a pitcher of strawberry chicha portly "(Nuñez de Pineda, 1973:53):" ... The old man sat beside me and I gave him and others and greatly praised drink, because the liquor was warm seasoned to taste. He sent me the old man's daughter answered [...] beware do not fail me in that genre because she had strawberry enough "(in Gonzalez, 1974:51). Encina (1955:517) quoting Hurtado de Mendoza: "... just finished the season for strawberries and drinking parties and celebrating with chicha made from the fruit."
allowed to dry fruit to make the drink in times of scarcity as shown Núñez de Pineda: "... I stood before a jar of dried strawberry chicha" (in Gonzales, 1974:69), and later: ... even more careful with them till their frutillares, that makes plenty of raisins for their drinks (Gonzalez 1974:121). Also cited by Coña (1973:149). Gaultheria
spp.y Pernettya spp.
chaura Chaura is the generic name attributed to species of the genus Gaultheria and Pernettya, including species that produce edible fruits. Grow from the central area to Magallanes. The fruits of the genus Gaultheria coated capsules are dried calyx fleshy fruits are berries product Pernettya mature ovary. Small fruits are 5 to 8 mm. in diameter, depending on the species can be white, pink or red, some are aromatic, fresh-tasting, others in good taste.
were formerly employed in the preparation of chicha occasional holding the "chaura cahuin" party the board or ayllarehue chaura (Mosbacher, 1999:100).
Geoffroea decorticans (Gill ex Hook et Arn) Burkat. chañar
The word refers to the tree and fruit. It grows from Tarapacá to Coquimbo. The red fruit is a drupe, 2 to 3 cm. diameter, sour, buttery and tasty.
Its use in the preparation of chicha is well documented. Bibar frequently cited: "... in some places there chañares carob and chañar [...] I have said, which also make a tasty beverage to drink and honey." On the floor of the house: "... a hand [...] have their sleeping and where their vessels as they make the drink that I have said (that are a few jars and fifty pounds of more and less, and pots and pitchers for your service). " (1979:20). Referring to the province of comechingones (Cordoba, Argentina): "... are based on carob and chañares chañar [...] and make them drink wine" (Bibar, 1979:195)
Boman (cit. by Latcham, 1936:49) states that the flesh fruit with bittersweet, somewhat rough, alcoholic beverages are prepared. According Saubidet (1945:120): "... from the sour fruit and pleasant flavor make a tasty beverage, called chicha, or kilapana ckilampana by the local population. However, it might be a mistake because it gives the same name for gives the carob chicha. Also called "houses of chañar" Irribarren (1969:153): "The [...] chañar has fruit unfit for consumption [...] fermented." Saubidet (1945:120), Munoz et al (1981:55) also apply the name of "houses of chañar" a fermented drink.
Jubaea chilensis (Mol.) Baillon. cancan, Chilean palm trees. Palmera
endemic to Chile. It grows from Coquimbo to Maule.
the sap is used which requires cutting the plant, and left to drain, is collected and allowed to ferment (Costantin 1922:142). Zin and Weiss (1980:254) indicate that leaving fermented palm sap obtained a strong drink and intoxicating. Native people called her boorish or water of life. Also mentioned by Muñoz et al (1981:15).
Litraea caustic (Mol). H. et Arn. liter.
Cautín grows from Copiapo. The fruit is a drupe small lenticular 6 mm. round and flat, sweet flavor, presented in dense clusters.
The fruits are used to produce chicha (Baeza 1936:185; Latcham 1936:67). With the fruit is preparing some kind of chicha pretty good as Zin and Weiss (1980:203). Muñoz et al (1981:17) write that chicha is prepared fruit and honey and Montenegro (2000:155) notes that the fruits are used to produce some beverages such as chicha. Also cited by Coña (1973:149).
Luma apiculata (DC) Burret. Quetri.
grows from Colchagua Chiloé. The small berries 1.3 to 1.5 cm. in diameter, round or ovoid, glossy black color and sweet flavor. According
Molina (1810:149): "... prepare nationals wine with berries and stomach happy." Also quoted by Munoz et al (1981:41)
Muhlenbeckia hastulata (J. Sm) Standl. ex Macbr. Quilo
This species is called chyle in the center and south of the country in the north is called Mollaca. Grows between Coquimbo and Valdivia. The fruits (succulent flakes of perigone) of 5 mm. in diameter, pink, are juicy and fleshy with large seeds. According
Baeza (1936:184): "... in some parts chicha is prepared with them." According Latcham (1936:73), the fruits are preparing a fresh chicha. Irribarren (1969:153): "... and Mollaca have fruit unfit for consumption [...] fermented. " Muñoz et al (1981:58) to pay off a fermented drink is prepared fresh.
Muehlenbekia thamnifolia (HBK) Meissen. Pelaifoqui.
grows from Maule Llanquihue. Trines fruits, small, 2-3 mm. long, dark and lustrous. With the fruits chicha is prepared according Augusta (1966:183). Ugni
spp. (Myrtus Ugni Mol.) UNI or murtilla
Uni is the generic name that applies to U. candollei (Barn.) Berg. and U. molinae Turcz., native species of continental Chile. Grow from Talca to Aisen. The fruits of U.
molinae, the most abundant, are small berries from 6 to 10 mm. diameter, reddish, aromatic and sweet flavor.
Molina (1810:148) notes that the berries are very aromatic. The Chilean fruit make this wine enjoyable and exciting stomach and appetite for foreign is preferred for best muscat. The liquor is clear, bright and a very mild fragrance. According
Latcham (1936:68) this fruit was used in the manufacture of a very appetizing chicha a lot of popularity among Indians and praised by the chroniclers. Also cited for this purpose by Munoz et al (1981:52) and Moesbach (1999:94).
Pernettya sp. See Gaultheria sp.
Peumus boldus Mol. folo.
grows from Coquimbo to Osorno. The fruit is a drupe, 5-7 mm smaller. long, ellipsoidal, occurring in clusters, meaty flavor and pleasant aroma. The fruits
preparing chicha. Montenegro (2000:195) and also mixed with other chichas to improve the taste. Podocarpus
Andean
Poepp. Ex Endl .. lleuques.
Aysén grows from Maule. The fruit is a round drupe, green like a green grape, ovoid, 2 cm. long, fleshy, sweet taste, pleasant. The plant common name also applies to the seed.
fruit prepared with chicha, Baeza (1936:182). According to Latchman (1936:67) was used to prepare chicha queries. Also mentioned by Muñoz et al (1981:11)
Prosopis sp. carob.
The generic name of carob includes different species of Prosopis, mainly P. alba, the north and P. chilensis (Mol.) Stuntz, the Norte Chico and central Chile, to Santiago basin. It is a designation given by the English. They grow in dry regions of the coast, in deserts and on the slopes on both sides of the Andes to 3,500 m. Latchman (1936:35). The fruit is a pod, the pod is indehiscent and internally articulated, with shell, more or less fleshy or fibrous, depending on variety, sweet taste. Compositional analysis of fruit (Prosopis sp.) Indicates 189.2 calories and 7.4 grams. of protein per 100 g. (Loza-Balsa, 1995:114).
Prosopis pods are among the oldest foods used by prehistoric man in the New World (Habit and others 1981:3). Have been identified as a precious product of collection in a vast area in northwestern Argentina, northern Chile and southern Peru. Its use in the manufacture of chicha is well documented by Latcham (1936:43-47), in particular for the populations of the northeastern slope of the Andes, and especially Bibar Chile (1979).
Overall carob was not consumed directly but ground to make bread and chicha of houses ", the name given by the English as the Atacama and probably also used the word diaguitas ckilapana or ckilampana (Latcham (1936:46) , a name still registered by Villagrán et al (1998:61) who consumed up to the point today in ceremonies clean channel.
described by Bibar species have been identified by Muñoz (1975:8,13) and P. chilensis (Mol.) Stuntz and P. fruticosa Meyen, although only the former could be attributed to the manufacture of beer. The writer identifies and marks the carob in the valleys that is discovered in their advance towards the south. So in the valley of Atacama (current Loa River Valley) said that there "... very large carob and locust beans are very good that the Indians grind and make a tasty bread for them. And make a brew with this carob cuécenla ground and water. It's tasty concoction (Bibar, 1979:29). Farther on, referring to the valley of Copiapo writes: "... The trees in this valley are pods that are very good fruit. And aprovéchanse of them natives, as I have said " (Bibar, 1979:37). And in the Huasco Valley, "Your feasts and rejoicing together and there is drink wine made with carob and artificial corn, and there are drunk. Are not disgrace. It is general (Bibar, 1979:40). Further south in the valley of Coquimbo (Elqui River) mentioned the presence of carob ("... in some parts of this valley there ...", Bibar carob, 1979:44) but does not refer to their employment, although there are references to the area Latchman (1936:43, citing Boman, 1908) when he writes: "... that the inhabitants of the region diaguita. When ripe carob whole villages migrate to the forests and make a bountiful harvest for the whole year. During the stay in the jungles not eat anything but fruit and waged a continual orgies, drinking the 'hosts', alcoholic beverage made with carob. " Finally Bibar referring to the province of Mapocho writes: "There carob, carob are very good and the Indians took advantage of it, as I have said elsewhere (Bibar, 1979:158). Boman (in Latchman, 1936:43) and other authors have noted that the carob trees in the area were disappearing.
Encina (1955:61) states that diaguitas carob preparing chicha. Falkner (1974:60) cites the benefits of white and black locust (P. alba and P. nigra) to develop of chicha and specific preparation: ground pods were left to ferment in cold water for 12 or 24 hours of this preparation was obtained chicha. Considering this author chicha as very strong, dizzying and producing heavy drinking. According Irribarren (1969:153): "The [...] carob fruits are safe to eat ... fermented."
Schinus sp. molle.
molle The name is generally designated several species of Schinus, such as S. molle (L.) DC., S. latifolia (Gill.) Engler, and S. polygama (Cav.) Cabrera. Homonymy in the name vulgar introduce confusion about the species to which it refers this or that writer, both but when the dispersal areas overlap. This appears marked by Molina (1810:155) when he writes that these trees have all more or less the same, so it's easy to confuse. For this reason the coincidence between the description of the writer and the identification of the species may be questionable in some cases.
First are the references for which has not been possible to accurately determine the species.
Vasquez de Espinoza (1969:295): "... the molle is made as the other, many people is Farming, and the Indians who come to buy, have made the door classes which is great disorder by the greed of profit and are still home to many sins. " According Ovalle (1974:30) with ripe fruits chicha is prepared: "... drink [that] tends to be very appetizing, even from the ladies." Acosta (1954:125): "The pepper tree is a tree of great virtue, gives a racimillos, that the Indians make wine." Encina
diaguitas states that produced chicha de molle. Hipólito Ruiz cited by Latcham (1936:50) notes that the ripe berries, Indians and Creoles make excellent beer. Prepare it: "... scoured the fruits in water until the sweet release or saccharin, in which the state put the liquor to ferment for 3 to 4 days until vinous odor. "
* S. latifolius, also called Lilenes. Grows between Coquimbo and Concepcion The fruits are drupes globose, 3 to 4 mm. diameter covered with a dark color brittle. They come in rich clusters. According
Bibar: "... another tree that is said molle, and is not very big, and pomegranate leaf and has a fruit as large as peppercorns. Takes very large amount. of this fruit is a tasty beverage (Bibar, 1979:158; Muñoz, 1975:16)
According Baeza (1936:186) the fruits are drupes lenticular, ripe, very sweet to be used to make chicha " I know that in the spa sold Zapallar this under the name chicha chicha de molle. " Also cited by Montenegro (2000:219)
* S. molle, also known as pepper from Bolivia, growing within the provinces of the northern desert to Santiago. Fruit arranged in hanging clusters are small drupes globose, 5 to 7 mm. in diameter, mesocarp fleshy, bright, fragrant, pink and very brittle, of which extracts a pleasant vinous liquor as Molina (1810:155). Compositional analysis of the fruits of Schinus molle shows 336 calories and 6.9 grams. protein (Loza-Balsa, 1995:114).
Archaeological evidence found in northern Chile show consumption of this species in pre-Hispanic times, marked by Dauelsberg (1972) and Erice (1975).
Zarate (1947:469) states: "We also do another drink that comes in a strawberry trees, called pepper trees, while not as presci as chicha."
Cieza de León (1947:450) states: "... a tiny fruit that breeds this tree make very good wine or beverage with no more [...] dissolve the desired amount of the fruit with water in a pot, and set the fire after being worn relevant part is converted wine. According
Garcilazo (1960:309): "... the grain being seasoned, it is on the surface a little sweet, very tasty and very smooth brew that [...] They drink grain; traenlo gently between your hands in hot water until it has all the sweetness it had. Strain that water and keep three or four days, until it reaches that time: it's very nice to drink, very tasty and very healthy for the ills of urine, kidneys and begiga hijada and mexclada with corn concoction improvement and more tasty. " According
Falkner (1974:62), chicha is a stronger odor and flavor of carob, which produces a hangover that lasts two or three days. Soukup (1970:368) indicates that the ancient Peruvians made with a fermented fruit, now called 'chicha molle ', which prepared the ripe rubbing gently between your hands in hot water until the water has sweetish taste, trying not to dissolve the bitterness of these, the liquid was filtered in a cloth, and left to ferment for 3 or 4 days. This chicha was drunk alone or mixed with corn chicha getting drunk with her because he drank too medicinal properties were attributed. Also cited by Lira, (1995:96) and Cabieses (1996:164).
* S. polygama, also called Huingan, borocoi, boroco or incense, grows from Atacama to Valdivia. Its fruits are drupes globose, 3 mm. in diameter, which nationals obtain a wine of great strength and good taste (Molina, 1810:155). Formerly quite abundant tree in the country according Latcham (1936:53). According
Oña (1944:336) is a gifted fruit that makes the best chicha and song
XIII writes "... and medium wood bowls
molle They give liquor gift."
Frezier in 1712 (1982:114) states: "... league and a half northeast of Valparaiso [...] molle is called by the Indians or huin Ovighán; is almost like the acacia leaf, fruit is a cluster composed of small red beans [...] that turn black when ripe, like a pepper and juniper. The Indians make her a chicha as good and as strong as wine, and even more. "
Baeza (1936:185) states that: "... the fruits are sweet but not very pleasant. Farmers prefer to make chicha with the fruit, take it with wheat flour to improve its flavor. " Also cited by Latcham (1936:67), Coña (1973:149), Munoz et al (1981:17) and Hoffmann (1982:196)
Solanum tuberosum L.
poñü, Mapuche word for potato.
grows from Aconcagua to Chiloe Archipelago and Chono. Has always been a great food for the population grew and applied the techniques of conservation.
The only reference to use in the preparation of chicha in Chile comes from Coña (1973:149), who notes that the ancient beverage made from many different kinds, including potatoes. Although it is not specifically designated for the country, Poma de Ayala (1980:242) and Guerra (1990:80) mention that chicha was cornstarch. Zea maize L.
Uhua, hua, Uwa, Mapuche word for this species.
In Chile, the cereal was cultivated in pre-Hispanic times from north to Chiloe. Chicha maize consumption was widespread and was produced throughout the country, from dry beans, ground and moistened.
Zárate (1947:469) concerned: "They drink a brew instead of wine, making corn pouring water in a jar that keep underground, and there boils, and other corn oil, each pitcher will throw in a certain amount of chewing corn, for which there are men and women who are hired, and serve as yeast. Tiénese better and better man for what is done with water, stuffed it with running. This beverage is commonly called chicha language of the islands, because language of Peru called Azua: is white or red color as they throw corn, and more easily drunk wine box. "
Vasquez de Espinoza (1969:294) writes: "... the chicha is made with maize which is the Indian wheat make it in many ways. The ordinary call or asua swear, it gets drunk a lot to the Indians and is a beverage little cleaner, throw corn to make soak, and then get covered with a mat or something else, and leave a few days until everything is born, and then grind it very well, and are brewing that mass with boiling water, and lie down in their jars, jugs or jars until the wine has boiled out as two days, then it has been boiled and left with a spicy I drink and use his drinking with him ...". Later the same author notes that the prepared chewing the Indian corn, boys and how many are for it, "that is quite disgusting drink to come sooner and be stronger doing the same thing to another benefit, another make toast is the most gifted and clean roasting corn which is a healthy drink and fresh. "
Cobo (1964:162) states: "This is done in many ways and they differ from each other is to be a chichas stronger than others and different colors, because chicha is made red, white, yellow, Cinderella and other colors. A very strong, Sora, making corn is first few days until retoñece buried, another of roasted corn, another corn chewing, and otherwise ...".
Bibar 1979:40 in passing through the valley of Huasco states: "... drink the wine making carob artificial and corn, and there are drunk." According Ovalle (1978:30,62): "... the most common is the make of corn, which is common bread and sustenance of the Indians" [...] is your ordinary wine. "
Molina (1810:107) notes that mature maize prepared a kind of very tasty beer. According to Guerra (1990:80): "The chicha obtained by fermentation of corn, was the main drink of the Incas. For the preparation of the grains was assumed chewed because the saliva starts ptialina degradation of starch. could also prepare sprouted grains and ground corn. "
Pardo, O. 2004. Chichas in pre-Columbian Chile. (Based on a paper presented at the XII Congress of Italian-Latin American Ethnomedicine "Nuno Alvares Pereira" (Rio de Janeiro, Brazil, 8-12 September 2003). Chloris Chilensis Year 7 Number 2. URL : http://www.chlorischile.cl.
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