Blend scaler

What you asked

Blend:

Jiquitaia

Version:

Pimenta Baniwa, the jiquitaia the Baniwa organisations sell — The standard the Baniwa pepper initiative of OIBI, FOIRN and the Instituto Socioambiental set for the powder it markets, as its own book states it

Target batch:

50 g

How it was worked out

Each ingredient's parts are divided by the total parts to give its share of the mix, and that share is multiplied by the target batch weight. Scaling is linear, so the same shares apply at any batch size.

1. 1. Add up the parts

   Dried chillies of several kinds, pounded and sieved of their seeds 9 + Salt (fleur de sel from Maras, Peru) 1

   = 10 parts

2. 2. Work out the weight of one part

   50 g ÷ 10 parts

   = 5 g per part

3. 3. Multiply each ingredient by its parts

   = 2 ingredients scaled

What this assumes

• Proportions are by weight, not by volume. Measuring these by spoon would give a different mix, because the spices differ in density.
• Proportions come from the "Pimenta Baniwa, the jiquitaia the Baniwa organisations sell" version, attributed to The standard the Baniwa pepper initiative of OIBI, FOIRN and the Instituto Socioambiental set for the powder it markets, as its own book states it.
• Those proportions are recorded as documented.

Where this stops being reliable

• This is one of 2 versions recorded for Jiquitaia. It is not the definitive one — there isn't one.

Evidence