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.
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.
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.
The cherry
type is familiar
because the
pods are commonly pickled and served as an accompaniment to sandwiches.
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.
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.
Print on demand has come a long way since it was first created, adding a variety of color options, binding
types, the ability to have jacketed or unjacketed books, and a wide array of trim sizes, but not all books lend themselves to
POD because of special design elements or nonstandard trim sizes.
Publishers are still figuring out how they're going to use
POD because it sets up a whole new
type of business relationship with the booksellers.