Description
Triboelectric friction grinding releases capsaicinoids and carotenoids while preserving cell structure integrity.
Technical
Shear forces from basalt stones rupture chromoplasts in locoto peppers (Capsicum pubescens) without homogenization, while alliinase enzymes in tomatoes (Solanum lycopersicum) convert S-alk(en)yl-L-cysteine sulfoxides to thiosulfinates.
Culinary Significance
Creates a textured salsa with simultaneous heat dispersion and umami development, distinct from blended or pounded alternatives.
Science
Primary Reaction
Mechanochemical release of secondary metabolites
Parameters
Temperature
18°C optimal
15°C to 22°C range
Time
7 minutes
3 minutes – 15 minutes
Equipment
Batán (volcanic stone slab)Uña (hand-held grinding stone)Wooden scraper