Sentences with phrase «chile variety»

Habanero Orange chiles are a little slower to germinate than many others, but this chile variety is worth the wait.

I'm planning on making a salsa for each chile variety but am unsure as to how much chile to put into each one.

Have you heard of a chile variety called Apache?

Bhut Jolokia, Bih Jolokia, Naga Jolokia, Naga Morich, Raja Mirchi... what's the deal with all those different names you can read in print and on the Internet these days for supposedly the very same chile variety?

Hence the name of one Trinidadian chile variety, «7 - Pot», also called «7 - Pod», which supposedly got its name from the ability of one pod to spice up seven kettles of pepperpot stew.

In fact, Dr. Eshbaugh believes they have the widest distribution of any chile variety; they range from Peru north to the Caribbean, Florida, and Louisiana and west to Arizona.

So far, I'm only aware of one company that uses this interesting chile variety in hot sauces, and that's Cajohns Fiery Foods in Columbus, Ohio.

It makes sense to know the expected germination percentage for each chile variety, so you want to conduct a germination test first.

And with getting about 150 different chile varieties to produce ripe pods for the festival every year, Massimo proves that he's an expert on the subject.

At the festival we also met our Swedish friend Mats and his Brazilian wife Patricia — both are extreme chileheads, cultivating countless chile varieties on their balcony in Stockholm.

Hats and caps off to Janie and Fernando of Chileplants.com for helping us all out by providing 500 chile varieties.

My goal is to make these rare chile varieties available to my fellow chileheads here in the United States as seeds, plants and fresh chiles.

Unfortunately, the science of chile flavors is still in its infancy, and most of the hundreds of chile varieties have not yet been matched to their flavor descriptors.

While some chile varieties like Jalapeno or Orange Habanero produce mostly uniformly sized and shaped pods, the various Indian Naga variants developed all kinds of shapes on the same plant, even off the same node.

Other chile varieties, such as Big Jim (popular with home gardeners; see picture above) and New Mexico R - Naky, have been developed but became popular mostly with home gardeners.

Mario's specialty are ornamental peppers, and here's just one of the many chile varieties we saw in his hacienda's pepper fields, an incredible flash of colors at this time of the year.

Are New Mexico chile varieties grown in California?

The condition of the plants was excellent, with some chile varieties growing to four feet tall.

En vogue this year were also multi colored ristras — thanks to new chile varieties developed at the New Mexico State University's Chile Pepper Institute (right).

In 1907, Fabian Garcia, a horticulturist at the Agricultural Experiment Station at the College of Agriculture and Mechanical Arts, began his first experiments in breeding more standardized chile varieties, and, in 1908, published «Chile Culture,» the first chile bulletin from the Agricultural Experiment Station.

The breeding and development of new chile varieties — in addition to research into wild species, post - harvest packaging, and genetics — is an on - going, major project at New Mexico State.

In 1907, Fabian Garcia, a horticulturist at the Agricultural Experiment Station at the College of Agriculture and Mechanical Arts (now New Mexico State University), began his first experiments in breeding more standardized chile varieties, and, in 1908, published «Chile Culture,» the first chile bulletin from the Agricultural Experiment Station.

It's just chile varieties that are grown in Hatch.»

Researchers with New Mexico State University's Chile Pepper Institute in Las Cruces used seeds from a Colorado lab to develop two new chile varieties with improved flavor and aroma after essentially «cleaning up» two existing varieties popular with farmers and chile aficionados.

The NMCA has successfully raised dollars to further fund research on chile varieties, pest and disease control, mechanization, and other issues.

In May of 2013, Green America notified me that The Chile Woman had received the most votes in their Green Business People and Planet Award in recognition for our efforts to preserve chile varieties and for our sustainable business practices.

The combination of long growing times of the increasingly popular exotic chile varieties and the medium to short growing seasons in many parts of North America forces many gardeners to examine their strategy.

Ironically, the popular chile varieties that best qualify for Protected Designation of Origin are the New Mexican varieties.

Except for the specific examples cited above, it's too late to claim origin - control for anchos, pasillas, cayennes, jalapeños, paprika, habaneros, birdseyes, or any other internationally - traded chile varieties.

Especially smaller chile varieties can be used to create wreaths and other shapes, as in these ornaments from Santa Fe, New Mexico

Some manufacturers of hot products prefer to use heatless chile varieties and add heat later during processing through the addition of concentrated capsaicin oleoresin.

Hi Dave: Reading your Ask Dave section on chile varieties I noticed that you call the habanero the hottest pepper.

In July, 2004, Mexico's National Council of Chile Producers decided to pursue the origin - control of Mexican chile varieties in order to fight competition from other countries.

Over the past years, several chile varieties surfaced and claimed to be the famous «Naga Jolokia», or «Tezpur» pepper, including Indian PC - 1.

Pods of about 150 chile varieties from around the globe are presented in china bowls, each one tagged with its name and country of origin.

However, hybridisation (cross-pollination between chile varieties), introduces new and different genetic material and the effects of this hybridisation can be seen in the next, and future, generations.

Each institution use their own mnemonics and numbering systems rather than common names thereby further confusing the process of classify unique chile varieties.

The Chile Pepper Institute of New Mexico State University has reported on the pungency levels of some of the chile varieties grown in the 2001 Demonstration and Teaching Garden.

He recommends using the milder chile varieties, such as Anaheims and poblanos (available in most supermarkets), rather than super-hot types, such as habaneros and jalapenos, that can irritate the skin and mouth.

Not exact matches

(Anaheim is actually a variety of New Mexico chile, as are Sandia, Big Jim, etc.) These same green chiles are the...

After verifying the abundance of chile pepper offerings here, the couple had to sample a variety of Bavarian specialties, including beer, Weißwurst (a sausage made of veal and pork with herbs and spices) and Obatzda (a spicy cheese spread made with brie and cream cheese and paprika powder).

As every year, chile grower Massimo Biagi from Pisa sold chile pods of more than 150 varieties.

I discovered a variety called Münchner Gärtner Chillie (Munich gardener's chile).

This is especially important when handling the hottest varieties because chile burns can be extremely painful, which we can testify to from personal experience.

Those who wanted to grow their chiles from seed could select from many different seed varieties.

The collection includes items like chile pepper piggy banks, pieces of art, paintings, prints, posters, kitchen utensils, rare hot sauces, as well as many varieties of dried peppers.

Contrary to popular belief, there is not just one «Thai chile,» but rather dozens of varieties used in cooking.

Any chili cook can look up heat levels of the various chiles and make a guestimate about the amount of any certain variety to use in a recipe, but such information will only be useful in a general sense.

Now I grow these rare varieties for seed stock for sale, as well as fresh chiles.

Carried by Spanish and Portuguese explorers, numerous varieties of chiles quickly spread throughout the Mediterranean region and Africa, and the rest of the Eastern Hemisphere, where they permanently spiced up world cuisines such as those of India, Southeast Asia, and China.