Blog — Instituto ATÁ
Hot Peppers Are a Way of Life for This Brazilian Indigenous Community
Posted by Gregory Prang on
Another great article by Nick Gill in Saveur about the Baniwa, their culinary culture heritage, and their connection to the contemporary world of gastronomy. "Spanning from orange to green to yellow to purple, 80 distinct pepper varieties are cultivated by the Baniwa, a people who have lived in small settlements in northwestern Brazil's Içana River basin for thousands of years."
- Tags: Alex Atala, Amazon Pantry, Amazonian Gastronomy, Baniwa Indigenous Group, chili pepper, chili powder, Instituto ATÁ, Instituto Socioambiental, Nicholas Gill, pimenta baniwa, Saveur, sustainable sourcing
The women behind Baniwa Jiquitaia Pepper
Posted by Gregory Prang on
Between 2012 and 2017, 20,000 jars of Baniwa Jiquitaia Pepper were sold. The money is passed on, in full, to the families that do the work and the administrators of the Casas da Pimenta Network.
- Tags: Agroforestry, Alex Atala, Baniwa Indigenous Group, chili pepper, Foirn, Instituto ATÁ, Instituto Socioambiental, OIBI, pimenta baniwa, sustainable sourcing
Everything you wanted to know about Baniwa Jiquitaia Pepper: The book in PDF format
Posted by Gregory Prang on
The book includes fascinating information about the origin and cultural significance of Pimenta Baniwa (jiquitaia), a description of 43 of the more than 70 varieties of peppers found in communities of the Içana River, a review of the traditional, sustainable horticultural system and production process of the Baniwa women, and some great recipes, including some from the famous Brazilian chef, Alex Atala. Enjoy!
- Tags: Agroforestry, Alex Atala, Amazon Pantry, Amazonia, Artebaniwa, Chefs' Table, chili pepper, chili powder, Indigenous, Indigenous horticulture, Instituto ATÁ, Instituto Socioambiental, Organização Indígena da Bacia do Içana (Oibi), pimenta baniwa, Rainforest to Table, São Gabriel da Cachoeira, sustainable agriculture, sustainable sourcing, Territories of Socio-Environmental Diversity
An Evening of Amazonian Gastronomic Exploration and Discovery
Posted by Gregory Prang on
Follow the following link for coverage by Nick Gill of the New Worlder about our recent dinner event with Beto Bellini and special guest Almir da Fonseca. Also, see a short video on the Egg White Pudding from the event here.
- Tags: Almir Da Fonseca, Amazon Pantry, Amazonian Gastronomy, Beto Bellini, Café Apuí, Instituto ATÁ, Instituto Socioambiental, Na'kau wild chocolate, New Worlder, pimenta baniwa, Rainforest to Table, Territories of Socio-Environmental Diversity, Tucupi preto, Wará nuts
Pimenta Baniwa from the Brazilian Amazon
Posted by Gregory Prang on
A great article on Pimenta Baniwa by Nicholas Gill of the New Worlder. Check it out!
- Tags: Alex Atala, Amazonian Gastronomy, Chefs' Table, chili powder, Instituto ATÁ, Instituto Socioambiental, pimenta baniwa, Territories of Socio-Environmental Diversity