Sentences with phrase «many pod types»

The Louisiana hot sauces are made out of tabasco or cayenne chiles, while the Caribbean sauces usually contain the various pod types of the Capsicum chinense species — commonly called «habaneros.»

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.

Since the term «peri-peri» is Swahili meaning, simply, «pepper - pepper,» there is no way to even guess the heat level because we don't know what pod type of pepper was used to make it.

There are many varieties within this pod type, one of which is» Anaheim», which was originally from New Mexico but was taken to the L.A. area around 1900.

The exact origins of these two accessions are unknown; however, they exhibit phenotypic similariries to other Chinense pod types.

Within the annuums, all varieties of all pod types will cross.

«New Mexican» is a pod type of Capsicum annuum, just like jalapeno is.

As might be expected, the piquin pod type is well - represented all over Mexico and Oaxaca is no exception.

New Mexican chiles are pod types of the annuum species.

The bird pepper is a small annuum or frutescens pod type that grows wild throughout the islands, and Scotch Bonnets are cultivated in backyard gardens, but neither are grown commercially.

Bell is a pod type 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.

Trinis love their hot peppers, which are a pod type of the species Capsicum chinense, locally called «congo peppers» or simply «hot pepper.»

An examination of the data I collected indicates that — not surprisingly — accessions from wild collection fit both the subspecies and the pod type criteria rather nicely; but accessions from growers show more diversity, likely indicating that there was some crossing.

In that year García released «New Mexico No. 9», historically the most important chile cultivar because it was the first developed at New Mexico A&M and because it introduced a new pod type called New Mexico.13 García had begun selecting for what would become the New Mexico pod by improving chiles grown locally in the Las Cruces area.

In retrospect, it was serendipitous that Dr. Garcia picked the pasilla, Colorado, and negro types; these types probably intercrossed and produced progeny that contained novel gene combinations, allowing him to select for the new pod type and cultivar.

Any two varieties of the same pod type or species will cross, such as jalapeños crossing with piquins.

This common pod type originates from Hungary.

The piquín is a pod type of the annuum species.

Actually, these peppers are what we call cultivated varieties of the same pod type.

As there are many factors affecting the pungency of any variety, and there are many varieties within the various species and pod types, the measurements listed below are necessarily approximate.

Just like there are many sizes, heat levels, corking, and other variations regarding Jalapeno cultivated varieties, which are a pod type of Capsicum annuum, so Jolokia is a pod type with different cultivated varieties of Capsicum chinense.

Hello Dave: The way it works is this: the habanero is a pod type of the species Capsicum chinense, as are Caribbean Red Hots, Chocolate Habanero, Scotch bonnets, Datil peppers and a number of others.Dave

However, the cayenne you buy for use in capsules and cooking may not be made from the cayenne pod type — in fact, it probably is not.

The habanero relatives that we have collected and planted over the years are but a small fraction of the total number of pod types in the species.

Translated, that means 660 varieties have been grown out, identified as to species and pod type, and their characteristics recorded.

Some sources say they are of the piquin pod type, but they are larger than the typical piquin.

Go here Photos by Harald Zoschke The Plant Bell is a pod type...

Cayenne pod types are grown around the world, mostly in Africa, India, and the United States.

This term is also used to refer to fresh New Mexican pod types grown in Durango and Chihuahua, Mexico.

The «Naga Jolokia» he tested was being sold as «Indian PC 1» and is not a real «Naga Jolokia», which now is believed to be a variety of the Caribbean Red (Capsicum chinense) pod type.

Go here Photo by Harald Zoschke Introduction The piquín is a pod type of...

The name of this pod type of the annuum species probably comes from the Spanish pequeño, meaning small.

The pod type probably originated in what is now French Guiana and was named after either the Cayenne River or the capital of the country, Cayenne.

This chile pepper is a pod type of Capsicum annuum.

A pod type of the annuum species.

In the U.S., a pod type of the annuum species.

The cultivation of the chinense species produced many pod types and varieties.

That appellation is a misnomer because there are dozens — if not hundreds — of pod types within the species, and the Spanish name habanero technically refers to a specific pod type from the Yucatán Peninsula.

Cayenne is a pod type of the annuum species, and there are many cultivars, or varieties that are grown around the world.

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.

But this is not necessarily an indictment because there is no difference in the composition of the different pod types and varieties of the annuum species, except in flavor elements and heat level.

As mentioned above, powdered «cayenne» that is found in supermarkets may not actually be from that pod type; it is a generic term for hot red chile powder.

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.

The Scotch bonnet and habanero are different pod types of the same species.

While shopping for Senise peppers, we discovered slightly diffferent pod types — see picture above.

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.»

The pod types, as well as the plants are very varied in this species although they are characterised by a distinctive fruity aroma often described as apricot like.

This pod type probably has the widest heat range of any chile.

The Hungarian Wax Pepper, a pod type of Capsicum annuum, is also known as the Yellow Wax Pepper, the Hot Hungarian Wax Pepper and the Hungarian Wax Chile Pepper.