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Friday, November 30, 2012
Chilli Species
08:48
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Capsicum terminology can be
confusing. Pepper, chili, chile, chilli and capsicum are used interchangeably to
describe the plants the pods the cooking of the genus Capsicum. I have
chosen to use chilli throughout this site so I don't want any protesting from
Southwest and Latin America where you would prefer 'chile,' or 'pepper' as would
probably be used in the States.
Here is a quick guide to the naming. The genus is
Capsicum from the Greek kapto, 'to bite' and then there are five
species:
- annuum, meaning "annual," which is an incorrect designation, include most of the common types like Nu Mex, Jalapeño, Bels and Waxes.
- baccatum, meaning "berrylike," which consist of the South American chillis known as ajÃs.
- chinense, meaning "from China," which is also an incorrect designation, this species include the habanero's.
- frutescens, meaning "shrubby or bushy," includes the Tabasco's .
- pubescens, meaning "hairy," and includes the rocotos.
Capsicum
annuum is the most extensively
cultivated throughout the world and because it cross pollinates so easily there
are probably thousands of varieties existing. Annuums are really divided into
two categories: sweet (or mild) and hot. Too many leaf variations to describe
but flower corollas are white with no spots. Popular annuums
include:
- Ancho, Anaheim
- Big Bertha, Bolivian Rainbow,
- Cayenne, Cherry Bomb, Cayenne, Cubanelle, Chimayó, Chiltepin
- Fresno, Fiesta, Firecracker
- Goat Horn
- Hungarian Yellow Wax
- Jalapeño, Jaloro
- Nu Mex
- Mulato, Mirasol
- Peter Pepper, Peruvian Purple, Pasilla, Piemento. Poblano
- Spur, Super Chili, Santa Fe Grande, Sweet Banana
- Thai Hot
Capsicum
Baccatum originated in Peru or Bolivia
and are now found throughout South America. The plants are tall up to five foot
with large dark green leaves. This species is distinguished from the other
species by the flower corollas being white with distinctive dark green or brown
spots, and anthers being yellow or tan. Fruity flavour being used in salsas or
dried and ground into powders. Types include:
- AjÃ
- Brazilian Starfish
- Piquanté (Brand name Pepperdew)
Capsicum
chinense is often referred to
as Habanero but there are hundreds of similar pod types. Originating from the
Amazon into the Caribbean and then spreading into Central and South America.
Growing from 1 to 5 feet high with pale to medium green large and wrinkled
leaves. Flowers have white to greenish corollas and purple anthers and
filaments. Slow growers with a long season. Most Countries have their own name
for the chinense
- Habanero
- Congo Pepper
- Goat pepper
- Scotch Bonnet
- Ajà Limo
- Ajà dulce
- Datil
- Fatalii
- Red Savina
- Madame Jeanette
- Naga Jolokia
Capsicum
frutescens coming from the
Amazon basin in Brazil and the Mexican city of Tabasco, hence the most
recognizable one being the Tabasco. Now finding their way to India and the Far
East where they are called bird pepper. Bushy type of plant growing to 4 feet,
with smooth oval leaves up to 2.5 inches. Flowers have greenish white corollas
with no spots and blue anthers, erect pods up to 1.5 inches long. Makes good pot
plants.
- Tabasco
- African birdseye
- Malagueta
- Thai pepper
- Demon Red
Capsicum
pubescens originates
in Bolivia, now being cultivated from the Andes to Mexico and Central America.
The common name for this species is rocoto. Sprawling plant up to 4 feet
high and two foot wide with oval light to dark green leaves being up to 3 inches
long and very hairy. Flowers have purple corollas, purple anthers and stand
erect above the leaves. Hardy plants with a long growing season. As the pods are
so fleshy they are usually eaten fresh in salsas or stuffed but they are very
hot.
- Manzano Amerillo
- Manzanoi Rojo
- Rocoto
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