Capsicum'' 1 Capsicum
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Words Robyn Eckhardt Photography David Hagerman
GLOBAL ROAMING TURKEY’S COW COUNTRY ~ Words Robyn Eckhardt Photography David Hagerman 112 FEAST GLOBAL ROAMING he sun has yet to crest Cukurdere Mountain when the cows I am particularly taken by Kars’s cheese shops – more than two of Toptasşvillage, in north-eastern Turkey, begin their dawn dozen of them, with windows displaying gigantic wheels of gravyer, T amble. Released from barns after their morning milking, they a semi-firm, aged cow’s-milk local specialty, whose nutty flavour is move sluggishly, a dozen bovine tributaries coming together in a river reminiscent of Emmental. I explore the myriad breakfast salons that of brown and white. Driven by shepherds on foot, the animals low and serve warm milk, cheeses, local honey and kaymak, a mildly soured grunt their way up the gentle slope of the dirt road that leads north uber-rich cream eaten with bread. In the city’s restaurants, I eat from the village, eventually disappearing into the velvety green folds yoghurt-based soups, and beef – sliced and sautéed in its own fat and of Cukurdere’s foothills. served over rice; portioned into miniature steaks and stewed long I watch from the front stoop of the muhtar (village chief)’s house. and slow; and formed into big meatballs enclosing nuts and dried It is the same spot from which I’d witnessed the process in reverse fruits. I see open-backed trucks with cattle on the way to and from the shortly after arriving in Toptasşsome 12 hours before. Then, hundreds livestock market, and huge half-cow carcasses hanging in butchers. -
Recipes for Success Recipes for Success
Recipes for Success Baja Bean Tacos Provided by Savannah Chatham County Schools, Savannah, Ga., one of the first schools in the nation to introduce Meatless Monday Yield: 100 Tacos Ingredients 1 quart diced yellow onions 1 fluid ounce canola oil 6 #10 cans red kidney beans 6 #10 cans baby lima beans 2 teaspoons chili powder 2 tablespoons ground cumin 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon black pepper 100 whole grain 8” tortillas 6 counts romaine lettuce (1 gallon, 2 quarts) 1 quart, 1 pint mild flavor, chunky salsa Preparation: 1. Sauté onion in canola oil in braising pan until tender, about 5 minutes. 2. Line steam table pan with parchment paper. 3. Rinse and drain beans. 4. Combine onions, beans, spices; pour into steam table pan. 5. Bake uncovered, at 350 degrees F or until heated through, about 30-45 minutes. 6. Use No. 16 Scoop (1/4 cup) to spoon mixture onto each tortilla; top each with 1/4 cup shredded lettuce and 1 tablespoon each salsa. Serving size: 2 tacos per student Nutrition information: Calories: 395 calories Total Fat: 7.89 grams Saturated Fat: 2.08 grams Trans Fat: 0 grams Protein: 14.54 grams Sodium: 1,161.54 milligrams Cholesterol: 0 milligrams Contributes to NSLP meal pattern: 2 M/MA; 2 Grain/Bread Black Bean Casserole 50 Servings For school cooks in New York City, and for the students, this Caribbean recipe is the favorite. Ingredients: 1 cup vegetable oil 3 yellow onions, small diced ¼ cup minced garlic 4 #10 cans black beans, drained and rinsed ororor 26 ½ cups cooked beans (13 ¼ cups dry) 4 cups uncooked brown rice 1 six pound bag frozen plantains, defrosted and chopped into small bits ½ cup cumin ½ cup paprika 2 tablespoons salt 1 tablespoon black pepper 2 quarts water Suggested Garnish: Salsa, chopped tomatoes or chopped scallions Preparation: 1. -
Native Peppers from Around the Globe
International Gardener Native Peppers From Around the Globe By Pat Dickey & Ray Novitske, Fairfax Master Gardeners Question: Where do peppers in Indian curries, Thai noodles, Mexican enchilladas, and Chinese . .stir-fry come from? Answer: South America Even though we associate different sizes, colors, shapes, and tastes of peppers with different nationalities and cuisines, they all originate in South America. Upon being exposed to the capsicum plant in the Caribbean, Columbus thought he had come across the peppercorn, and thus called it pepper. Peppers were spread around the world as a spice, mostly by 16th century Portuguese traders interested in the lucrative spice trade. After some time and regional cultivation, new varieties popped up and became integrated into the regional cooking we are familiar with today. This is the first in a new series which will expose us to new vegetables and ornamentals that may be growing in our international gardeners’ gardens. Aji Amarillo Native South American peppers, Aji Amarillo peppers (Capsicum baccatum) are popular in Peruvian cooking. They can be used fresh for soups and sauces, made into a chili paste, or dried. The smaller Aji ‘Chinchi’ Amarillo pepper seeds were recently introduced in the US and is a cultivar of the larger Aji Amarillo species. ‘Chinchi’ bears fruit much sooner in the season than the larger Amarillo species. The peppers are also considered rare and measure only 3 inches by one-half inch. Aji ‘Chinchi’ Amarillo peppers are fruity and full of flavor with medium- Exchange Exchange high heat. The peppers develop from green to a golden photo: ISouthern Exposure Seed www.SouthernExposure.com orange-yellow before harvest in 52 days. -
Vardar Restaurant
Welcome to the Vardar Restaurant Appetisers Starters Homemade Soup of the Day v £5.95 Served with crusty bread Garlic Ciabatta Bread v £3.00 Duck and Orange Pate £6.50 Garlic Ciabatta with Cheese v £4.00 With tomato, plum and apple chutney and toasted bread Hoummos and Pitta bread £3.50 Prawn Cocktail £7.50 In Marie Rose sauce on a bed of crisp salad Mixed Olives v / gf / ve £3.95 with bread and butter Mediterranean Garlic Prawns £8.00 Calamari £6.50 Pan fried with homemade garlic butter, served with mixed leaves salad Whitebait £5.95 Feta and Bacon Wedge £5.95 Feta wrapped in bacon, pan- fried and BBQ Chicken Wings gf £5.95 served with a jam dip Chicken Fingers £5.95 Macedonian Salad v / gf £6.50 Fresh tomato, feta, cucumber, onion and olives, drizzled with olive oil To Share Vardar Sharing Platter £15.00 Mediterranean Sharing Platter £15.00 Filo Prawns, mushrooms, halloumi, breaded cheese Grilled vegetables, mixed olives, hoummos, tarator (cucumber and ham pancake, garlic bread, served with and yoghurt salad), Pindjur (roasted pepper relish), our homemade chilli dip Katuk salad (red peppers, yoghurt, feta cheese, garlic and parsley) and served with pitta bread Mains New York Chicken gf £13.50 Vardar Macedonian Beef £21.00 Chicken breast topped with cheese, bacon and BBQ sauce Slices of beef fillet, pan-fried in butter, onions, peppers and served with chips and coleslaw salad mushrooms, finished with a rich cream and wine sauce, served with vegetables and potatoes Cajun Chicken Salad gf £12.50 Pan-fried Cajun chicken strips, served on a bed of salad, Homemade Steak and Ale Pie £12.50 with chips and mayonnaise Served with a choice of mashed potatoes or chips, peas and gravy Caesar Salad £12.50 Chicken strips, gem lettuce, herb croutons, crispy bacon, Roast of the Day £ 11 . -
Number of Plant Species That Correspond with Data Obtained from at Least Two Other Participants
Promotor: Prof. Dr. ir. Patrick Van Damme Faculty of Bioscience Engineering Department of Plant Production Laboratory of Tropical and Sub-Tropical Agriculture and Ethnobotany Coupure links 653 B-9000 Gent, Belgium ([email protected]) Co-Promotor: Dr. Ina Vandebroek Institute of Economic Botany The New York Botanical Garden Bronx River Parkway at Fordham Road Bronx, New York 10458, USA ([email protected]) Chairman of the Jury: Prof. Dr. ir. Norbert De Kimpe Faculty of Bioscience Engineering Department of Organic Chemistry Coupure links 653 B-9000 Gent, Belgium ([email protected]) Members of the Jury: Prof. Dr. ir. Christian Vogl Prof. Dr. Paul Goetghebeur University of Natural Resources and Faculty of Science Applied Life Sciences Department of Biology Institut für Ökologischen Landbau K.L. Ledeganckstraat 35 Gregor Mendelstrasse 33 B-9000 Gent, Belgium A-1180, Vienna, Austria ([email protected]) ([email protected]) Prof. Dr. Mieke Verbeken Prof. Dr. ir. François Malaisse Faculty of Science Faculté Universitaire des Sciences Department of Biology Agronomiques K.L. Ledeganckstraat 35 Laboratoire d’Ecologie B-9000 Gent, Belgium Passage des Déportés, 2 ([email protected]) B-5030 Gembloux, Belgium ([email protected]) Prof. Dr. ir. Dirk Reheul Faculty of Bioscience Engineering Department of Plant Production Coupure links 653 B-9000 Gent, Belgium ([email protected]) Dean: Prof. Dr. ir. Herman Van Langenhove Rector: Prof. Dr. Paul Van Cauwenberge THOMAS EVERT QUANTITATIVE ETHNOBOTANICAL RESEARCH -
Grilled Oysters with Grapefruit & Red Pepper Relish
Grilled Oysters with Grapefruit & Red Pepper Relish Grilling oysters for a few minutes allows them to open up easily. Once opened, top the oysters with a spicy-sweet grapefruit and bell pepper relish and return to the grill to be heated through. Prep Time: 15 minutes Cook Time: 15 minutes Grapefruit & Red Pepper Relish: 1 tablespoon (15 mL) peanut or vegetable oil 2 tablespoons (30 mL or 20 grams) finely chopped red onion 1 tablespoon (15 mL or 10 grams) minced garlic 1/3 cup (80 mL or 80 grams) grapefruit segments, divided 2 tablespoons (30 mL or 25 grams) finely chopped red bell pepper 1 tablespoon (15 mL or 20 grams) honey 1/4 teaspoon (1 mL or 0.2 grams) McCormick® Basil Leaves 1/4 teaspoon (1 mL or 1.5 grams) salt 1/8 teaspoon (0.5 mL or 0.3 grams) McCormick® Ground Red Pepper 8 fresh oysters 2 teaspoons (10 mL or 2 grams) chopped fresh parsley 1. For the Relish, heat oil in medium skillet on medium-high heat. Add onion and garlic; cook and stir on medium heat 3 minutes or until softened. Add 1/2 of the grapefruit segments and bell pepper; cook and stir 30 seconds. Remove from heat. Stir in honey, basil, salt and red pepper. Set aside. 2. Grill oysters, flat-side up, over medium-high heat 3 to 5 minutes or until oysters begin to open. (Discard any oysters that do not open.) Remove oysters from grill with spatula or tongs. Remove the top shells with pot holders. -
Il Peperoncino È Pronto, Mancate Solo Voi!
Scopri come preparare tantissimi e Nel nostro vivaio troverete idee SCALA SCOVILLE deliziosi pia tti piccanti. originali per ogni pala to. Ve ne 15.000.000 - 16.000.000 Capsacina pura, Diidrocapsaicina Tante ricette passo passo da gustare elenchiamo una parte ma vi 8.800.000 - 9.100.000 Omodiidrocapsaicina, Omocapsaicina in compa gnia dei tuoi ospiti ada tte aspettiamo per scorpirne tante altre... 6.000.000 - 8.600.000 Nordiidrocapsaicina ad ogni occasione. 2.500.000 - 5.300.000 Spray al peperoncino della polizia Cheesecak e 2.000.000 - 2.200.000 Carolina reaper Da noi potrai richiedere crost ate Trinidad Scorpion Butch Taylor, informazioni, idee, e trovare le 1.569.300 - 2.000.000 Naga Viper, Infinity Chili, Mouruga marmellate Scorpion, Spray al peperoncino comune varietà di tutto il mondo con tutti i 855.000 - 1.041.427 Bhut Jolokia livelli di piccantezza a ttualmente caramelle 876.000 - 970.000 Naga Dorset/Naga Morich presenti in na tura. dolciumi 350.000 - 855.000 Habanero Red Savina, Indian Tezpur Habanero, Scotch Bonnet, Bird’s Eye salse 100.000 - 350.000 (noto anche come “Piripiri”, “Pilipili”, “African Devil”), Jamaican Hot Santaka, Chiltecpin, Thai Pepper cockt ail 50.000 - 100.000 (noto anche come Thai Dragon), Rocoto il peperoncino aperitivi 30.000 - 50.000 Ajì, Cayenna, Tabasco, Piquin sale 15.000 - 30.000 Chile de Arbol, Manzano, Calabrese è P ASSI ONE, 5.000 - 15.000 Yellow Wax, Serrano il peperoncino secondi 2.500 - 5.000 Jalapeno, Mirasol, Chipotle, Poblano primi 1.500 - 2.500 Sandia, Cascabel, NuMex Big Jim è CUL TURA, 1.000 - 1.500 Ancho, Pasilla, Espanola, Anaheim e abbinamenti stra va ganti Mexican Bell, Cherry, New Mexico 100 - 1.000 il peperoncino Pepper, Anaheim, Peperone è NON SOL O PICC ANTE. -
Wild Capsicum in the Area of the Amboró National Park in Bolivia
Wild Capsicum in the area of the Amboró National Park in Bolivia Claudio Dal Zovo1, Leonardo Bruno2 1 Associazione Pepperfriends, Verona, Italy 2 Associazione Pepperfriends, Roma, Italy Abstract Bolivia is believed to be the source of the genus Capsicum; possibly Capsicum chacoense Hunz. is the species closer to the ancestor of all Capsicum species. About ten species of wild Capsicum grow in Bolivia: Capsicum baccatum L. var. baccatum, Capsicum caballeroi Nee, Capsicum cardenasii Heiser & Smith, Capsicum ceratocalyx Nee, Capsicum chacoense Hunz., Capsicum coccineum (Rusby) Hunz., Capsicum eshbaughii Barboza, Capsicum eximium Hunz., Capsicum minutiflorum (Rusby) Hunz. A couple of possible new species are under investigations. Many cultivated species are also grown and sometimes present in wild forms, especially Capsicum pubescens Ruiz & Pav., Capsicum frutescens L., Capsicum baccatum L. var. pendulum (Willd.) Eshbaugh. These species are preserved in herbaria and described in articles through drawings, but few or no images are available. We wished to produce a better documentation of live plants and their details; so we planned a trip to Bolivia starting in the area where most of the less known species are concentrated. We visited the area around the Amboró National Park, from Santa Cruz de la Sierra up to Samaipata, Mairana and Comarapa (South side of the Park) and the area near Buena Vista (North side of the Park). We found populations of C.minutiflorum (Rusby) Hunz., C.caballeroi Nee, C.eximium Hunz., C.baccatum L. var. baccatum, C.coccineum (Rusby) Hunz., fully described and documented them with many detailed images. These species are well differentiated and each of them has particular characteristics. -
Reimer Seeds Catalog
LCTRONICLCTRONIC CATALOGCATALOG Drying Hot Peppers HP320‐20 ‐ Achar Hot Peppers HP321‐10 ‐ Aci Sivri Hot Peppers 85 days. Capsicum annuum. Open 85 days. Capsicum annuum. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 3 ¼" long by 1" wide hot peppers. Peppers of 7 ½" long by ½" wide Cayenne type hot are hot, have medium thin flesh, and turn peppers. Peppers are medium hot, have from green to deep red when mature. The medium thin flesh, and turn from light plant has green stems, green leaves, and yellowish‐green to red when mature. The white flowers. Excellent for pickling and plant has green stems, green leaves, and seasoning spice. A variety from India. United white flowers. Excellent drying, pickling, and States Department of Agriculture, PI 640826. seasoning powder. An heirloom variety from Scoville Heat Units: 27,267. Turkey. HP21‐10 ‐ Afghan Hot Peppers HP358‐10 ‐ African Fish Hot Peppers 85 days. Capsicum annuum. Open 85 days. Capsicum annuum. Open Pollinated. The plant produces good yields Pollinated. The plant produces good yields of 3" long by ½" wide Cayenne hot peppers. of 1 ½" long by ½" wide hot peppers. Peppers are very hot, have medium thin Peppers are medium‐hot, have medium thin flesh, and turn from green to red when flesh, and turn from cream white with green mature. The plant has green stems, green stripes, to orange with brown stripes, then leaves, and white flowers. Excellent for to red when mature. The plant has Oriental cuisine and for making hot pepper variegated leaves. An African‐American flakes and seasoning spice powder. -
Specialty GROCERY Essentials 2020 Oil & Vinegar
Specialty GROCERY Essentials 2020 Oil & Vinegar Rice Olives Pasta Updated April 1, 2019 For further information, please contact your BiRITE sales representative. BiRITE Foodservice Distributors 123 South Hill Drive, Brisbane, CA 94005 Tel: 415-656-0187 Web: www.birite.com **special order item / All items in RED are Specialty (BLACK items are Commodity). 2 Table of Contents BY PAGE BY ALPHA Rice & Grains 3-7 Accompaniments for Cheese/Charcuterie 52 Beans & Legumes 7-10 Artichokes 17 Pasta & Couscous 11-16 Beans & Legumes 7-10 Artichokes 17 Canned Antipasto & Misc 23 Capers & Preserved Lemon 17 Capers & Preserved Lemon 17 Mustard & Condiments 18-20 Crackers 51 Mushrooms Dry & Frozen 21 Escargot 50 Mushroom Truffles All 21 Fish—Anchovies, Octopus, Salmon & Tuna 48-49 Peppers Canned 22-23 Foie Gras 50 Canned Antipasto & Misc 23 Mushroom Truffles All 21 Pickles, Kimchi & Sauerkraut 24-25 Mushrooms Dry & Frozen 21 Tomatoes 26-27 Mustard & Condiments 18-20 Oils 28-34 Oils 28-34 Vinegar 35-39 Olives 40-41 Olives 40-41 Pasta & Couscous 11-16 Salt 42-44 Peppers Canned 22-23 Spices & Dried Chiles 45-47 Pickles, Kimchi & Sauerkraut 24-25 Fish—Anchovies, Octopus, Salmon & Tuna 48-49 Rice & Grains 3-7 Escargot 50 Salt 42-44 Foie Gras 50 Spices & Dried Chiles 45-47 Crackers 51 Tomatoes 26-27 Accompaniments for Cheese/Charcuterie 52 Vinegar 35-39 World—Asia 53-57 World—Asia 53-57 World—French 58-59 World—French 58-59 World—Italy 60-62 World—Italy 60-62 World—Spain 63 World—Spain 63 This guide highlights our Specialty grocery items (in red) as well as our traditional commodity items available in the same category. -
Ii. Genética E Melhoramento De Plantas Inheritance Of
INHERITANCE OF MALATE DEHYDROGENASE IN WILD PEPPER 1 II. GENÉTICA E MELHORAMENTO DE PLANTAS INHERITANCE OF MALATE DEHYDROGENASE IN WILD PEPPER (1) ADILSON RICKEN SCHUELTER (2), VICENTE WAGNER DIAS CASALI (2) & FERNANDO LUIZ FINGER (2) ABSTRACT Leaf extracts from wild pepper (Capsicum flexuosum Sendt) were analysed for the presence of malate dehydrogenase (E.C. 1.1.1.37; MDH) isozymes using starch gel electro- phoresis. Seven phenotypes for MDH isozymes were observed in the genitors. Genetic analy- sis in F1 progenies revealed five loci coding for MDH. Isozyme banding patterns of hybrids indicated that MDH-3 and MDH-4 genes code for monomeric enzymes, while MDH-5 for a dimeric isoform. In MDH-2 loci, one particular F1 progeny showed a significant deviation from the expected isozyme pattern. It is possible that other genes are controlling the expres- sion of MDH-2 in pepper. Also, there are two alleles coding for MDH-2 isozyme. On the other hand, MDH-1 was monomorphic for all genotypes used in the experiment. Index terms: wild pepper, Capsicum flexuosum, malate dehydrogenase, inheritance. (1) Part of thesis presented by the first author to Universidade Federal de Viçosa, in partial fulfillment of the requirements for the Master's degree. Received for publication in November, 29, 1996 and approved in October 30, 1998. (2) Departamento de Fitotecnia, Universidade Federal de Viçosa, 36570-000 Viçosa (MG). Bragantia, Campinas, 58(1):1-6, 1999 2 A. R. SCHUELTER et al. RESUMO HERANÇA DA MALATO DESIDROGENASE EM PIMENTA-SILVESTRE Extratos de folhas de pimenta silvestre (Capsicum flexuosum Sendt) foram analisados para a presença do sistema isoenzimático malato desidrogenase (E.C. -
Overview of Pepper (Capsicum Spp.) Breeding in West Africa
Vol. 8(13), pp. 1108-1114, 11 April, 2013 DOI: 10.5897/AJAR2012.1758 African Journal of Agricultural ISSN 1991-637X ©2013 Academic Journals Research http://www.academicjournals.org/AJAR Review Overview of pepper ( Capsicum spp.) breeding in West Africa Sokona Dagnoko 1,2 *, Niamoye Yaro-Diarisso 3, Paul Nadou Sanogo 1, Olagorite Adetula 4, Aminata Dolo-Nantoumé 3, Kadidiatou Gamby-Touré 3, Aissata Traoré-Théra 3, Sériba Katilé 3 and Daoulé Diallo-Ba 2 1Rural Polytechnic Institute for Training and Applied Research (IPR/IFRA), Katibougou, Koulikoro, BP 06, Mali Republic. 2Seneso Limited, BPE 5459, Bamako, Mali Republic. 3Institute of Rural Economy (IER), Rue Mohamed V, BP 258, Bamako, Mali Republic. 4National Horticultural Research Institute (NIHORT), Jericho Reservation Area - Idi-Ishin, PMB 5432, Ibadan, Oyo State, Nigeria. Accepted 4 April, 2013 The genus Capsicum (sweet and hot pepper) harbors an incredible intra and inter-specific diversity in fruit type, color, shape, taste, and biochemical content. Its potential uses and benefits to mankind cover many areas such as food and nutrition, medicine, cosmetic, plant based insecticides (PBI), and income. The cash income potential combined with the fact that peppers are easy to grow, harvest, and process makes them suitable for use in poverty reduction and food security improvement programs. Efforts were made in West Africa to improve peppers in terms of germplasm collection and conservation, variety introduction and testing, but due to the wide genetic diversity within and between species and inter-specific crossings, there is still room for further improvement of yield and fruit quality. However, to better exploit the various potentials of peppers, there is need to promote improved varieties and improve seed systems through enhanced public/private partnership.