TABLE SNACKS Warm Marinated Olives, Poblano and Mint Pesto 8

Total Page：16

File Type：pdf, Size：1020Kb

TABLE SNACKS Warm Marinated Olives, Poblano and Mint Pesto 8

T A B LE SNACKS MASA & TORTILLAS Warm Marinated Olives, Poblano and Mint Pesto 8 Sautéed Organic Mushroom Tacos 12 Mole, Kale and Lime Jamon Iberico de Bellota* 18 Crispy or Griddled Florida Black Grouper Tacos 15 Cured Meat and Cheese Board, Seasonal Pickles* 20 Aioli and Cabbage-Chili Pickle Sweet Pea Guacamole with Warm Crunchy Tortillas 12 Chipotle Chicken Tacos, Grilled Jalapeno Salsa 14 LIGHT & BRIGHT Glazed Short Rib Taco, Crispy Onion, Habanero Relish 16 Local Arugula and Fennel Salad with Radish 13 G RI L LED & ROASTED Parmesan and Lemon Vinaigrette Maitake Mushrooms with Goat Cheese 12 Raw Shaved Florida Red Snapper with Green Chili Dressing 16 Fresno Pepper Vinaigrette Crunchy Rice and Herbs* Charred Florida Octopus with Crispy Potatoes, Paprika Emulsion 17 Spicy Tuna Tartare, Black Olive, Cucumber and Avocado* 18 Pan Seared Florida Cobia with Glazed Artichokes Heart of Palm, Tomato and Avocado Salad 14 Olives, Espelette Pepper 30 Gulf White Shrimp in “Agua Diablo”, Banana and Almonds 15 Roasted Snapper, Sweet Chili-Garlic Sauce 32 Crunchy Potatoes and Peas GOLDEN & CRISPY Poppy Seed Crusted Salmon, Summer Squash 30 Peekytoe Crab and Corn Fritters, Smoked Chili Tartar Sauce 14 Nasturtium Vinaigrette Wild Gulf Shrimp with Sizzling Garlic and Chili Oil 17 Grilled Maine Lobster with Drawn Butter and Smoked Chilies 46 Crispy Calamari, Herb and Chipotle Aiolis 15 Grilled Prime NY Strip with Chimichurri, Hot Sauce and Fries* 40 Crunchy Potato Nuggets, Spicy-Tangy Sauce 8 Roasted Dry Aged Cargill Ranch Ribeye For Two* 130 Rosemary Aioli RICE PIZZAS Swank Farm Root Vegetables, Brown Rice and Salsa Verde 17 Avocado, Jalapeno, Cilantro, Lime and Onion 12 Arroz con Pollo, Crackling Skin and Lemon Zest 22 Mushroom, Three Cheese, Garlic-Parsley Oil 16 Steamed Brown Rice with Mint 5 Organic Farm Egg* Spinach with Manchego and Espelette Pepper 14 SIDES Black Truffle and Fontina Cheese 24 Broccoli Rabe, Soffritto and Lime 7 Potato Puree with Queso Fresco and Sea Salt 7 *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may Padron and Shishito Peppers, Sea Salt and Sesame 7 increase the risk of food borne illness Sautéed Corn with Manchego, Jalapeno and Lime 7 Chef de Cuisine Jeremy Ford Ch ef Jean -Georges Vongerichten DINNER .

Copy Link

Recommended publications

111 Ideas for Innovation Surprising Sides Beers
NO. 48 FULL-SERVICE RESTAURANTS : SETTING AMERICA’S TABLE ® Beers for 2018 111 Ideas for Innovation Cold-Brew Cocktails Surprising Sides Urban Cowboy Kimbal Musk sits down with FSR and explains his strategy to disrupt the casual-dining segment with urban casual. BEST PRACTICES 111 Ideas for Menu Innovation +PITGFKGPVUƃCXQTUHQQFUDGXGTCIGUtCNN VJGDGUVKFGCUHTQOEJGHUCPFTGUVCWTCPVU CTQWPFVJGEQWPVT[ BY AMANDA BALTAZAR, CONNIE GENTRY, AMELIA LEVIN, BEVERLY STEPHEN THINKSTOCK 50 NOVEMBER 2017 FOODNEWSFEED.COM BEST PRACTICES ACCESSORIZE WITH SAUCES AND SIDES: 1. SAVORY YOGURT 5. AÇAI Carl Jorgensen, director of Touted as a food superhero, thought leadership with açai is appearing every- Daymon, believes we’ll see where. The most popular savory yogurt take off in preparation is açai bowls— sandwich sauces and sides. smoothies containing ber- ries, nuts, grains, oatmeal, 2. ROMESCO SAUCE and their ilk. An orange sauce made with roasted red peppers, 6. SAMBAL romesco is gaining traction. Especially popular in Indo- Traditionally served with nesia and Malaysia, sam- fish, at Gato in New York bal is a sauce with a kick. City it’s served with eggs Its ingredients vary, and so EMMER & RYE and with a pork chop. do its uses. Dish it up with noodles, eggs, or as a dip. 10. FRESHLY MILLED GRAINS 3. BARBERRIES (KTUVVJG[OCFGVJGRCUVCKPJQWUGVJGPVJG[DCMGF Tagged by McCormick as a 7. GOCHUJANG their own bread; now, more chefs are milling their own flavor-leader, tart barberries This fermented Korean chili ƃQWT%JGH-GXKP(KPMCV'OOGT4[GKP#WUVKP6GZCU can be used in sweet and paste can be used to add is a leading proponent. The restaurant is named after savory dishes, and are rec- heat and flavor.
[Show full text]
Fresh Chiles SWEET VEGETABLES
Jalapeño, meets Fresh Three Pea, and Shrimp chiles Stir-Fry SWEET VEGETABLES Many fresh chiles When H are so hot that their flavor gets blunted by the burn. But vegetables that are high in natural sugars have an amazing taming effect. Pair the two and sud- denly chiles become brighter, less fiery— you can actually taste the layers of SWEET flavors. Peas, sweet bell peppers, and zucchini are excel- lent springtime and summertime matches, and butter- nut squash and root veggies like beets, rutabagas, and pars- nips work perfectly in the fall and winter. DELICIOUS THINGS A HAPPEN, WHICH IS WHY THIS DYNAMIC DUO HAS ROOTS IN CUISINES AROUND THE WORLD. HEAT INTENSIFIES THE FLAVORS OF SWEET INGREDIENTS, WHILE SUGARS TAME SPICY SIMMERED GRILLED FOODS AND HIGHLIGHT Blau Bette styling by Jamie Kimm; prop by styling Food CUT THEM IN HALF T SET THEM OVER RAW AND STIR INTO FRIED THEIR FRUITY NOTES. THE HOT COALS 4 ways CHOP IN SALSAS, BRAISES ALONG SLICE INTO WHOLE, THEN SLICE HERE, PERFECT PAIRINGS SHAVE INTO SALADS, WITH ONIONS OR STIR-FRIES OR AND TOSS WITH AND THE INFINITE WAYS to eat BLEND INTO SUBMERGE WHOLE A QUICK VEGETABLE OTHER GRILLED VINAIGRETTES. ONES INTO STEWS SAUTÉ. YOU CAN PLAY, FOR chiles VEGGIES OR PUT OR CHILIS (REMOVE DISHES YOU’LL WANT TO THEM ON BURGERS. CREATE ALL SUMMER... BEFORE SERVING). MAKE THAT ALL YEAR. By Genevieve Ko Photographs by Beth Galton PREP TIP To make fresh chiles milder, remove the seeds and slice out the ribs. Be sure to wear gloves—they’ll keep the peppers’ hot compounds from burning your skin.
[Show full text]
Download the Result
Ref. Colin Ref. Diafood Designation Natural Declarable Clear additive solutions 2408502 100024AD "OURS" Garlic 2-4mm - Oui - 1310592 5311G3AD Garlic semolina G3 - Oui - 36518502T 231126AD YELLOW BOLETUS 2-6 - Oui - 36518702 231169AD YELLOW BOLETUS 3-8 - Oui - 3611601 11102A2AD BOLETUS SLICE A2 2-4 CM - Oui - 3611602 11102O1AD BOLETUS "edulis" SLIDE EU - Oui - 3638902T 251969ADT MUSHROOM "DE COUCHE" 6-9TT - Oui - 2443201 1021400AD CHIVE ROLLS - Oui - 2445092 1021400FD CHIVES SLICE LYO STD - Oui - 0091162 1230982AD Zucchini 8X8X2 China - Oui - 3640101 921300ADTT "GIROLES" POWDER - Oui - 5823992 941300HFPC PRE COOKED PINTO BEANS - Oui - 0113602 10100125AD GREEN BEAN 12 MM - Oui - 2585201 651200AD LIVECHE FLAKES - Oui - 2585192 651300AD LIVECHE ROOTS POWDER - Oui - 3648403 1101118AD MORELS 0.5-8 - Oui - 3648492 1100700AD MORELS MP - Oui - 1330592 1241113AD WHITE ONION 1-3 INDE MP - Oui - 1330192 1241300AD WHITE ONIONS POWDER - Oui - 1340892 1151900HS GRILLED GARLIC - Oui - 1340202 1151300HS Indian toasted onion powder - Oui - 1326002 3501900AD KIBBLED RED ONIONS - Oui - 2591702TK 811200ADT OREGANO FLAKES HT - Oui - 2491892 870022AD PARSLEY 2MM STD - Oui - 2480902 3670912AD PARSLEY ROOTS - Oui - 3642001 0502000AD Oyster mushroom - Oui - 0158202 641114AD Leek green/white 1.5-4 - Oui - 5830102 PRE COOKED YELLOW PEAS POWDER - Oui - 0188802 841146AD Red bell pepper 4-6 - Oui - 0198802 831146AD Green bell pepper 4-6 - Oui - 0210902 490912AD POTATO 10X10X2 - Oui - 3692902 1040200AD SHIITAKE SLICE - Oui - 0228402E 1171124EUAD Tomato 2-4 EU - Oui - 0220202 1171300SDHB TOMATO POWDER HV SS E551 - Oui - O Spice based mix Ref. Colin Ref. Diafood Designation Natural Declarable Clear additive solutions 010A1402 NAPOLI MIX NF PDRE - Oui - Flavourings & Food Colourings Ref. Colin Ref. Diafood Designation Natural Declarable Clear additive solutions 284R17051 B SEASONING CURRY - - - 301U2001 LIME FLAVOUR NA Oui - - 600012102 Basil and tomato Edamame mix - Oui - Flavours Ref.
[Show full text]
Hot Pepper (Capsicum Spp.) – Important Crop on Guam
Food Plant Production June 2017 FPP-05 Hot Pepper (Capsicum spp.) – Important Crop on Guam Joe Tuquero, R. Gerard Chargualaf and Mari Marutani, Cooperative Extension & Outreach College of Natural & Applied Sciences, University of Guam Most Capsicum peppers are known for their spicy heat. Some varieties have little to no spice such as paprika, banana peppers, and bell peppers. The spice heat of Capsicum peppers are measured and reported as Scoville Heat Units (SHU). In 1912, American pharmacist, Wilbur Scoville, developed a test known as the, Scoville Organoleptic Test, which was used to measure pungency (spice heat) of Capsicum peppers. Since the 1980s, pungency has been more accurately measured by high-performance liquid chromatography Source: https://phys.org/news/2009-06-domestication- (HPLC). HPLC tests result in American Spice Trade capsicum-annuum-chile-pepper.html Association (ASTA) pungency units. ASTA pungency Introduction units can be converted to SHU. Table 2 displays Sco- Hot pepper, also known as chili, chilli, or chile pepper, ville Heat Units of various popular Capsicum peppers is a widely cultivated vegetable crop that originates (Wikipedia, 2017). from Central and South America. Hot peppers belong to the genus Capsicum. There are over 20 species under the genus Capsicum. There are five major domesticated species of peppers that are commercially cultivated (Table 1), and there are more than 50,000 varieties. Fig. 1 depicts a unqiue, citrus-flavored variety of Capsicum baccatum hot pepper, known as Lemon Drop (aji-type), popular for seasoning in Peru (Wikipedia, 2017). Table 1. The five major domesticated Capsicum species of pepper with examples of commonly known types of pepper.
[Show full text]
Tapas Paella Plancha Cena Compartir Patatas | 10 De Todo Un Poco Crudo Charcutería Queso Verdura
TAPAS CENA SPICED LAMB MEATBALLS* 18 SEA BREAM* 44 mint + pistachio pesto | currant pistachio + hazelnut green romesco cucumber labne | calabrian chile | pine nuts grape gremolata | crispy sunchoke asparagus | morel mushroom DE TODO UN POCO CHARCUTERÍA GAMBAS AL AJILLO 24 SPANISH CURED MEATS | 2OZ whole prawns | garlic | mole verde | mudica SEARED SCALLOPS* 41 PAN CON TOMATE 6 fava beans | chorizo de bilbao | ajvar noble bread | heirloom tomato JAMÓN IBÉRICO DE BELLOTA 45 OXTAIL AREPAS 18 fingerling potato | meyer lemon | pine nuts garlic | spanish olive oil aged 36 months | black label + BOQUERONES 4 mole negro | pickled red onion | cotija avocado + tomato salsa | charred chimichurri SALMON* 40 SALCHICHÓN IBÉRICO DE BELLOTA 21 black lentil | saffron-shrimp nage PAN DE QUESO 9 PULPO A LA PLANCHA 19 tuscan kale colombian cheese bread | cotija CHORIZO IBÉRICO DE BELLOTA 20 grilled galician octopus | picon | potato COLORADO LAMB RACK* 62 QUEEN CREEK OLIVES 9 JAMÓN SERRANO 11 poblano + charred spring onion salsa preserved lemon | thyme PAELLA payoyo | olive | red onion | roasted tomato CHORIZO ESPAÑOL 10 charred broccoli CRISPY CHICKPEAS 7 TALAVERA 46 sal de gusano | lime shrimp | lobster | clams | mussels QUESO chorizo bilbao | pork belly | chicken CRISPY NATURAL HALF CHICKEN 36 AGED CHEESES | 2OZ piperrada | green olive | preserved lemon MARCONA ALMONDS 9 DEL CAMPO 38 za’atar spice MANCHEGO 11 | CABRALES BLUE 13 chorizo | chicken thigh | pork belly COMPARTIR HOUSE-PICKLED VEGETABLE 7 MAHÓN 11 | GARROTXA 12 | PAYOYO 11 from chef sam’s market
[Show full text]
SPICES, SEASONINGS, and FLAVOR ENHANCERS 2 SID WAINER & SON® SPICES, SEASONINGS, and FLAVOR ENHANCERS
TM SPICES, SEASONINGS, and FLAVOR ENHANCERS 2 SID WAINER & SON® SPICES, SEASONINGS, AND FLAVOR ENHANCERS Travel the spices of the world without leaving your kitchen. Our eclectic line of spices includes ingredients from the spice markets of India to the shores off the coast of France. We know the importance of a complete selection when it comes to stocking kitchen essentials for gourmet chefs to food enthusiasts and we’ve sourced not only an unrivaled variety, but products that have met our stringent food safety and quality standards. Elevate any dish from the everyday to gourmet using Jansal ValleyTM spices. WWW.SIDWAINER.COM | 800-423-8333 | FAX: 508-999-6795 | 2301 PURCHASE STREET | NEW BEDFORD, MA 02746 USA SID WAINER & SON® 3 ADOBO SEASONING ADVIEH BLEND AJI AMARILLO POWDER This all-purpose seasoning blend is popular in Latin American This warm and aromatic blend is a staple of Persian cuisine with Aji amarillo chili peppers are a popular ingredient in Peruvian cuisine. It is made using premium salt and spices with bold notes similar flavor and spice to a mild curry. Our recipe includes cuisine. The peppers are conveniently ground to a fine powder of garlic and turmeric. Use it to flavor classic Latin American nutmeg, cardamom, cinnamon, and ground dried rose petals. with medium heat, full-bodied flavor and fruity undertones. dishes or to season chicken, fish, steak, pork, and shellfish prior Use to finish rice, season lamb for kebabs, or in place of Use in traditional Peruvian ceviche or dusted into sauces, stews, to cooking in any preparation.
[Show full text]
Chromatography for Foods and Beverages
Table of Contents Introduction Analytical Technologies Artificial Colorants Blue Dyes Caramel General Dye Method Global Method Red Dyes Sudan Dyes Yellow Dyes Natural Colorants Turmeric Flavorants Amadori Compounds Capsaicin Quinine Vanilla Miscellaneous Caffeine Choline Glucosamine Iodide Polyphosphates Chromatography for Foods and Beverages Preservatives Benzoate Nitrate and Nitrite Flavors, Colorants and Additives Sulfites Soft Drinks Analysis Applications Notebook References Analytical Methods for Food Ingredients Table of Contents Introduction Analytical Technologies Artificial Colorants Blue Dyes Caramel General Dye Method Global Method Additives Including Colorants, Red Dyes Sudan Dyes Flavorants, and Preservatives Yellow Dyes Natural Colorants Turmeric Flavorants Amadori Compounds Capsaicin Introduction Quinine Food additives are substances added to food to preserve flavor Vanilla or enhance its taste, texture, and appearance. With the advent of Miscellaneous processed foods many more additives are being used, both natural and Caffeine artificial. Additives can maintain product quality and freshness (to stop Choline Glucosamine deterioration, rancidity, and spoilage); improve or maintain the nutritional Iodide quality (to prevent diseases such as goiter, pellagra and rickets); make Polyphosphates foods more appealing (make them look and taste good); and aid in the Preservatives processing and preparation of foods. Benzoate Nitrate and Nitrite Sulfites Soft Drinks References Table of Contents Introduction Analytical Technologies
[Show full text]
Inside Basque Country
Inside BASQUE Country Baker, cheesemaker, pepper farmer, curer of ancient hams: These are a few of the makers preserving the native tastes and character of this distinctive corner of southwestern France By Jane Sigal PHOTOGRAPHS BY BETH GALTON Food Styling By Mariana Velasquez My friend Olivia’s mother and aunt are preparing quintessential Basque dishes for din- ner. There will be blistered padrón peppers, along with baked goods. For the moment, it’s a squid cook-off, and the sisters eye each other’s mise-en-place in the aunt’s apart- ment kitchen in Biarritz, an elegant beach town wedged between the Pyrenees and the Atlantic Ocean. • When most people think of Basque country, they think of BASQUE-STYLE FISH with Spain, but the region is made up of seven provinces, three of which are in France. GREEN PEPPERS and MANILA CLAMS recipe on pg. 56 The French portion, called Iparralde in the Basque lan- Ospital can tell if the meat is pleasantly savory—or musty. guage, has its own way of doing things. Dinner’s at eight, not “We work with the nose,” he says, at the same time prodding 10, and it’s a full meal. While Olivia’s mother and aunt squabble the ham leg with his left hand to feel if it is too hard (dried over just how much garlic is too much for their dishes—both out), too soft (not aged long enough), or properly firm. end up lovely, though I prefer her aunt’s intensely garlicky France recognizes jambon de Bayonne—raw, unsmoked, version—there’s no debate on the subject of how to properly simply cured with salt and air-dried—as worthy of its own approach the ubiquitous gâteau basque that follows for des- indication géographique protégée (IGP) label.
[Show full text]
TABLE SNACKS Warm Marinated Olives, Poblano and Mint Pesto 7
T A B LE SNACKS MASA & TORTILLAS Warm Marinated Olives, Poblano and Mint Pesto 7 Sautéed Organic Mushroom Tacos 10 Mole, Kale and Lime Stone Crab Claws, Paprika Mustard MP Crispy or Griddled Florida Black Grouper Tacos Jamon Iberico de Bellota* 17 Aioli and Cabbage-Chili Pickle 12 Cured Meat and Cheese Board, Seasonal Pickles* 18 Chipotle Chicken Tacos, Grilled Jalapeno Salsa 12 Sweet Pea Guacamole with Warm Crunchy Tortillas 10 Crispy BBQ Pork Tacos, Red Onion Pickles and Cilantro 12 LIGHT & BRIGHT G RI L LED & ROASTED Swank Farm Lettuce’s, Shallot-Sherry Vinaigrette 10 Maitake Mushrooms with Goat Cheese 14 Raw Shaved Florida Red Snapper with Green Chili Dressing 12 Fresno Pepper Vinaigrette Crunchy Rice and Herbs* Charred Florida Octopus with Crispy Potatoes, Paprika Emulsion 16 Spicy Tuna Tartare, Black Olive, Cucumber and Avocado* 16 Roasted Red Snapper with Tamarind Glaze and Broccoli Rabe 26 Gulf White Shrimp in “Agua Diablo”, Banana and Almonds 14 Grilled Maine Lobster with Drawn Butter and Smoked Chilies 39 Marinated Grilled NY Strip with Chimichurri and Fries* 37 GOLDEN & CRISPY Roasted Dry Aged Cargill Ranch Ribeye For Two* 130 Peekytoe Crab and Corn Fritters, Smoked Chili Tartar Sauce 14 Wild Gulf Shrimp with Sizzling Garlic and Chili Oil 15 RICE Crispy Calamari, Ancho Chili Glaze 14 Swank Farm Root Vegetables, Brown Rice and Salsa Verde 16 Crunchy Potato Nuggets, Spicy-Tangy Sauce 7 Arroz con Pollo, Crackling Skin and Lemon Zest 18 Rosemary Aioli Steamed Brown Rice with Mint 5 PIZZAS SIDES Avocado, Jalapeno, Cilantro and Lime 12 Broccoli Rabe, Soffritto and Lime 7 Mushroom, Three Cheese, Garlic-Parsley Oil 16 Organic Farm Egg* Potato Puree with Queso Fresco and Sea Salt 7 Spinach with Manchego and Espelette Pepper 14 Sweet and Spicy Roasted Swank Farm Tomatoes and Peppers 7 Black Truffle and Fontina Cheese 24 Shoe String Fries with Herbs 5 *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of food borne illness .
[Show full text]
Seed Listing As of March 1, 2018 Product Name
Seed Listing as of March 1, 2018 Stock # Product Name Description Price Terroir Seeds Prime Membership packs a lot of value starting with 20% off and free shipping (within the United States), plus access to benefits and additional discounts for your garden. 20% discount and free shipping - sound good? Get this and more as a Terroir Seeds Prime Member! Order one packet of seed or an entire garden and don't worry about the cost of shipping. Advantages of a Prime Membership- 20% Discount on all merchandise seeds, books, tools and more. Free Shipping on all orders (within the United States) for active Prime Members.Early access to new seed varieties. Please Note -Your New Member discount will be applied on your initial order after we process it. Prime Member discounts and free shipping automatically appear on future orders once you are logged in. The fine print- Prime is good for one year from signup. Free shipping within the APRIME Terroir Seeds Prime Membership United States. Does not apply to sale prices or other discounts. Prime is not available for commercial orders. $35.00 Seed Collections Are you new to gardening or just new to heirlooms and just don't know what seeds to buy and grow? Do you need a collection of tried and true seeds that are easy to grow and harvest? These varieties are well known so that you will know what to do with them when you get them into the kitchen. Included in this specially priced collection is the book "Starting Seeds" by Barbara W.
[Show full text]
Genotyping a Large Collection of Pepper (Capsicum Spp.) with SSR Loci Brings New Evidence for the Wild Origin of Cultivated C
Genet Resour Crop Evol (2013) 60:2375–2390 DOI 10.1007/s10722-013-0006-0 RESEARCH ARTICLE Genotyping a large collection of pepper (Capsicum spp.) with SSR loci brings new evidence for the wild origin of cultivated C. annuum and the structuring of genetic diversity by human selection of cultivar types Maryse Nicolaı¨ • Me´lissa Cantet • Ve´ronique Lefebvre • Anne-Marie Sage-Palloix • Alain Palloix Received: 20 February 2013 / Accepted: 22 May 2013 / Published online: 8 August 2013 Ó Springer Science+Business Media Dordrecht 2013 Abstract Germplasm collections of cultivated distinct for plant and fruit descriptors corresponding to plants constitute the source for further genetic pro- cultivar types, showing that the genetic structure of gress. These collections gained further interest with this cultivated species was strongly impacted by the approaches for tracking allelic variants associated to long term human selection of landraces in primary as phenotypic variations within core collections. In order well as secondary diversiﬁcation centres. We settled to explore the structure of genetic variation in pepper nested core-collections of 8, 16, 32, 64 and 128 C. (Capsicum spp.) and to select core-collections maxi- annuum accessions capturing from 37 to 90 % of the mizing the genetic and the phenotypic diversity, a genetic diversity for further sequencing efforts and pepper collection including 1,352 non redundant establishment of high throughput genotyping assays. accessions from 11 Capsicum species from 89 differ- By compiling phenotypic and genotypic data, a larger ent countries was genotyped using 28 microsatellite core-collection of 332 accessions was established, (SSR) markers spanning the whole genome.
[Show full text]
Identification Genes Controlling Capsaicinoid Content in Capsicum
1/25/2019 Summary of C. annuum ‘Dempsey’ sequencing A B Identification Genes Controlling Capsaicinoid Content in Capsicum spp. Dempsey Dempsey January 13, 2019 Seoul National University Byoung-Cheorl Kang PGAv.1.6. UCD10X 1 Horticultural Crops Breeding and Genetics Lab 4 Horticultural Crops Breeding and Genetics Lab Capsicum (hot and sweet peppers) Variation of pungency in Capsicum spp. Scoville heat units . The most important vegetable crop in Asian countries (SHU) Examples (The 3rd most important vegetable crop in the world) 15,000,000 Pure Capsaicin 2,000,000-5,300,000 . Consists of approximately 22 wild species and five domesticated species Carolina Reaper, Pepper X (C. annuum, C. chinense, C. frutescens, C. pubescens, C. baccatum) 1,500,000–2,000,000 Trinidad Moruga Scorpion . Use: spices, vegetables, ornamental, pharmaceutical and industrial 855,000–1,463,700 applications Infinity Chilli, Bhut Jolokia chili pepper Genes 350,000–580,000 . A member of the family Solanaceae that includes tomato, potato, Red Savina habanero controlling eggplant, tobacco, and petunia 100,000–350,000 Habanero, Scotch bonnet pepper, Datil pepper capsaicinoid content . Genome size: about 3.0 - 3.5 Gb (x=12) 50,000–100,000 Bird's eye chili (Thai Chili), Malagueta pepper are largely . Molecular markers are available for major traits 30,000–50,000 Cayenne pepper, Tabasco pepper, Cumari pepper unknown! Serrano pepper, Peter pepper, Aleppo pepper . Genome sequence and high density maps are available 10,000–23,000 Espelette pepper, Jalapeño pepper, Chipotle 3,500–8,000 Anaheim pepper, Poblano pepper, Rocotillo pepper 1,000–2,500 Pimento, Banana pepper 100–900 Bell pepper (Early Calwonder: ECW) , Aji Dulce No significant heat (wikipedia.org/wiki/Scoville_scale) Horticultural Crops Breeding and Genetics Lab 5 Horticultural Crops Breeding and Genetics Lab Capsicum spp.
[Show full text]