A 2004 «Chile Pepper Primer» published in the Albuquerque weekly Alibi, citing the Chile Pepper Institute, reported, «In 1907 Fabian Garcia was finally able to release his first standardized New
Mexican pod type... the granddaddy of all future New Mexico pod types.»
Typically a long, mild chile primarily used in the green form, Anaheim is now considered to be a cultivated variety of the New
Mexican pod type.
This term is also used to refer to fresh New
Mexican pod types grown in Durango and Chihuahua, Mexico.
Most of the research on the nutritional properties of hot peppers has concerned the New
Mexican pod types because they are consumed more as a food than a condiment.
Not exact matches
This cultivar was important historically, not only because it was the first chile cultivar released from NMSU, but also because it introduced a new
pod type --» New
Mexican» — to the world.
«New
Mexican» is a
pod type of Capsicum annuum, just like jalapeno is.
New
Mexican chiles are
pod types of the annuum species.
The wild chiles are believed to be the progenitor of the current
pod types of chiles, such as serrano, poblano, jalapeño, and New
Mexican.
Guajillo and Mirasol are different
pod types of Capsicum annuum, with Guajillo
pods being pendant and large (they are thought to be a progenitor of the New
Mexican varieties), and Mirasol
pods being slender, erect, and hotter.