Pepper Description Table for 2014

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FARMER DALE'S PEPPER PLANTS Colors Scoville Heat Index* SWEET BELL PEPPERS Aristotle, 75 days green to red 0 Big Bertha Hybrid, 70 days green to red 0 Blushing Beauty, 72 days ivory white to gold to red 0 California Wonder, 75 days green to red 0 Colossal, 70 days green to red 0 Chocolate Beauty, 85 days green to chocolate 0 Golden Calwonder, 72 days green to gold 0 Orange Bell, 70 day green to orange 0 Purple Beauty, 70 days purple 0 Super Heavyweight Hybrid green to yellow 0 SWEET NON-BELLS Cubanelle, 65 days green to yellow to red 0 Pimiento Elite Hybrid, 75 days green to red 0 Super Shepherd, 68 days green to red 0 Super Sweet Cherry green to red 0 Sweet Banana, 66 days pale green to yellow to red 0 HOT PEPPERS Pasilla Bajio, 78 days blackish-green to dark brown 100~250 Cherry Bomb Hybrid, 65 days green to red 100~500 Anaheim Chili, 75 days green to red 500~2,500 Ancho/Pablano, 80 days green to red 1,000~2,000 Serrano Chili, 85 days green to orange to red 2,500~4,000 Inferno Hot Banana, 70 days yellow to red 2,500~5,000 Hungarian Yellow Wax, 67 days yellow to red 2,500~8,000 Jalapeno, 65 days green to red 2,500~8,000 Mucho Nacho Jalapeno, 70 days green to red 4,000~8,000 Masquerade Ornamental Chili, 75 days purple to yellow to orange to red 5,000~30,000 Cayenne Long Thin, 72 days green to red 30,000~50,000 Hot Portugal, 65 days green to red 30,000~50,000 Habanero, 95 days green to orange 150,000~325,000 Bhut Jolokia (Ghost Pepper), 85 days green to red 800,000~1,041,000 Trinidad Scorpion, 90 days green to red 1,400,000~2,000,000 *The Scoville Heat Index is used to measure the heat in peppers. The heat range goes from zero (not hot at all) to 1,000,000 (really, really HOT). Pure capsaicin is 16 million. Miller's Country Gardens 2488 St. Rt. 37, West Delaware, Ohio 43015 740-363-5021 www.millerscountrygardens.com.

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Estimation of Leaf Area Index and Yield of Greenhouse-Grown Poblano
Scientific article doi: http://dx.doi.org/10.5154/r.inagbi.2017.04.009 Estimation of leaf area index and yield of greenhouse-grown poblano pepper Estimación de índice de área foliar y rendimiento de chile poblano cultivado en invernadero Cándido Mendoza-Pérez¹*; Carlos Ramírez-Ayala¹; Waldo Ojeda-Bustamante²; Héctor Flores-Magdaleno¹ ¹Colegio de Postgraduados. Carretera México-Texcoco km 36.5, Montecillo, México, C. P. 56230, MÉXICO. ²Instituto Mexicano de Tecnología del Agua. Paseo Cuauhnáhuac núm. 8535, colonia Progreso, Jiutepec, Morelos, C. P. 62550, MÉXICO. *Corresponding author: [email protected] Abstract eaf area index (LAI) is a useful variable to characterize crop dynamics, productivity and water requirements. The three-fold aim of this work was to estimate the LAI of poplano Lpepper (Capsicum annuum L.) with a ceptometer, compare the results with the destructive method and analyze the relationship between the LAI and crop yield. The experiment was carried out in a greenhouse at the Colegio de Postgraduados, Montecillo campus. The transplant date was April 21 and the harvest ended on November 11, 2014. Tezontle was used as substrate and drip irrigation was applied. The experiment consisted of three treatments (T): T1 (two stems), T2 (three stems) and T3 (without pruning). To estimate the LAI, a ceptometer was used to measure the radiation intercepted above and below the canopy. Leaf area was measured with the LI-3100C area meter. Results indicated that the maximum LAI occurred at flowering, corresponding to 2,096 growing degree days (GDD) with 0.93, 1.2 and 2.75 for T1, T2 and T3.
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Peppers Layout
PIMIENTOS, AJÍES O CHILES — Página de ciencias A ENTERARSE CLASIFICACIÓN DE LOS PIMIENTOS berenjena .usbg.gov Cuando Cristóbal Colón salió rumbo al Nuevo FAMILIA w Mundo, iba en busca de pimienta, una Solanaceae ww especia de Asia. Su encuentro fue con indios El nombre en latín significa “donde da el sol”. arauacos que consumían otra especia sin tabaco pimiento, relación con la ají o chile pimienta. La belladona tomate o papa llamó pimiento jitomate rojo por el pimiento, ají o chile color de las vainas. GÉNERO Capsicum UNITEDSTATES BOTANIC GARDEN Este nombre proviene del nervios griego y quiere decir “picor”. ¡Los ajíes picantes o chiles tienen un sabor que da “picor” en la boca! ORÍGENES El picor del ají picante o chile Los pimientos son proviene de la capsaicina, una originarios de Suraméric a. sustancia que se encuentra en la punta del fruto, en los nervios y en Allí se han comido desde las semillas. hace unos 10,000 años y los agricultores ESPECIES Tres especies de capsicum se empezaron a cultivarlos cu ltivan mucho. hace 7,000 años. LA PLANTA DE PI MIENTO En climas templados, las plantas de La mayoría de las Capsicum variedades son especies fr utescens Capsicum pimiento se dan sólo de Capsicum annuum. chinense en un ciclo. En áreas tropicales, son CULTIVO Y arbustos leñosos que COSECHA DE crecen de un año a PIMIENTOS otro. Estos pimientos Los pimientos están maduros crecen muy y gustosos. Los Los frutos tienen formas, bien en suelo voy a dejar en tamaños y colores variado s. fértil bien la planta hasta que estén drenado.
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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.
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CHILES Y PIMIENTOS Mexicanos CONTENIDO
planeación agrícola nacional 2017-2030 CHILES Y PIMIENTOS Mexicanos CONTENIDO Monografía del cultivo 1 Desarrollo de mercado 4 Mapa estratégico Chile Anaheim 10 Chile Árbol 14 Chile Bell 18 Chile Habanero 22 Chile Jalapeño 26 Desarrollo productivo nacional 30 Desarrollo regional Chile Anaheim 31 Chile Árbol 32 Chile Bell 33 Chile Habanero 34 Chile Jalapeño 37 CHILES Provienen de una planta que tiene tallos erectos, herbá- ceos y ramificados de color verde oscuro; el sistema Y PIMIENTOS de raíces llega a profundidades de 0.70 a 1.20 m, y lateralmente hasta 1.20 m; la altura promedio es de 60 cm. Las hojas son planas, simples y de forma ovoide alargada, y las flores son perfectas (hermafroditas) formándose en las axilas de las ramas; a veces son de color blanco o púrpura. Nombre científico CONDICIONES EDÁFICAS Y CLIMA Capsicum annuum L. En el caso de los chiles serranos o anaheim se necesitan climas cálidos para desarrollarse y son sensibles a las bajas temperaturas. Para germinar en 9 o 12 días nece- sitan una temperatura de 20 a 30 ºC; para crecer y dar frutos, el rango puede ser de 16 a 32 ºC. En el caso de los chiles anchos, éstos son de clima templado y para su germinación se requieren temperaturas de 8 a 10 °C y para su desarrollo el intervalo va de 12 a 32 °C. Hay El fruto en algunas variedades se hace curvo cultivares que se producen desde los 1,500 hasta los cuando se acerca a la madurez; el color verde 2,500 m de altitud.
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2020 Hugo Feed Mill Pepper List Type Description
2020 Hugo Feed Mill www.hugofeedmill.com Pepper List 651-429-3361 New Name Type Description 09154 Hot A long, skinny Thai ¼" x 2" red pepper. Grows in clusters pointing upwards. 2018 7 Pot B. Gum X Pimenta de Neyde Hot Fiery Hot with a Bleeding Stem. Salmon to Red skin with ocassional purple blush. 7 Pot Brain Strain Hot Scorching hot, fruity flavored peppers. High yield. Said by some to be the hottest of the 7 Pot family. 7 Pot Brain Strain Yellow Hot Yellow version of the Red Brain Strain but less heat Originally from Trinidad, pineapple flavor, w/ 7 Pot heat 7 Pot Bubble Gum Hot Super Hot w/ floral smell and fruity undertones Red fruit w/ stem and cap ripening to bubblegum color 7 Pot Bubble Gum* Hot Super Hot w/ floral smell and fruity undertones Red fruit w/ stem and cap ripening to bubblegum color 7 Pot Lava Brown Hot Another Pepper in the Super Hots. Heat is remarkable Smokey fruity, brown pepper with the scorpion look 7 Pot Lave Brown Variant Red Hot Moruga Scorpion X 7 Pot Primo cross Morurga look with a stinger, extremely hot 2020 Aji Amarillo Hot 4-5" long pepper. Deep yellow/orange. Fruity flavor with intense heat. Aji Perrana Hot Large Aji type orange pepper from Peru. Similar to an Aji Amarillo but smaller. Aji Chombo Hot Robust rounded red scorcher from Panama. Scotch bonnet type fruit w/ sweet flavor then BAM! Aji Cito Hot Awesome producer of beautiful torpedo shaped peppers. Peruvian pepper, with 100,000 SHU and a hint of citrus.
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Derek W. Barchenger and Paul W. Bosland Department of Plant and Environmental Sciences, New Mexico State University, Las Cruces NM 88003, USA
Autopathic Effect of Capsaicin (8-methyl-N-vanillyl-6- nonenamide) on Capsicum annuum L. Seed Germinaon Derek W. Barchenger and Paul W. Bosland Department of Plant and Environmental Sciences, New Mexico State University, Las Cruces NM 88003, USA. IntroducCon Giant Resistant Keystone Recently, there has been an increase in popularity of a new class of chile peppers 80 (Capsicum spp.) called “super hots” that have more than 1,000,000 Scoville heat units. 60 However, it has been observed that germinaon of “super hot” chile pepper seed is slower and is reduced, as compared to other chile peppers with lower heat levels. 40 Germinaon is a principal component of seedling establishment and survival. Ader 20 imbibiNon, radicle emergence is the first visible step in seed germinaon and is considered a valuable evaluaon of seed vigor in crops. 0 Germination (%) Germination 80 Objecve L. Pimiento 60 To determine the effect of capsaicin on chile pepper seed germinaon and develop a wash protocol to remove capsaicinoids from seeds of “super hot” chile peppers. 40 20 Materials and Methods 0 Plant material: Seeds of ‘Keystone Resistant Giant’ and ‘Pimiento L.’ were used for 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 capsaicin (8-methyl-N-vanillyl-6-nonenamid) treatment, because they do not have Day detectable levels of capsaicin. Seeds of ‘Trinidad Moruga Scorpion’ were used for the Fig. 2. Percent germinaon of ‘Keystone Resistant Giant’ and ‘Pimiento L.’ seeds treated washed experiment. with 0, 500, and 1500 ppm capsaicin grown for 20 days at 25 °C and 100% relave humidity.
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42Nd Street Greenhouse 2020 Pepper List Green Bell Varieties Sweet Varieties
42nd Street Greenhouse 2020 pepper list 4221 S 700 E Salt Lake City, UT (801)266‐1410 www.42ndstreetgreenhouse.com Green bell varieties California Wonder ‐ 75 Days Deep green to red, thick‐walled with an attractive glossy flesh. Fruits are medium‐sized, 4" by 4", 3 to 4‐lobed, smooth and blocky, high yields on 28" high plants. Keystone Giant ‐72‐75 Days Large fruits, 4‐1/2" x 3‐1/2", are 4‐lobed and thick walled perfect for stuffing. Plants bear heavily, even when under stress. Tobacco Mosaic tolerant. Sweet Varieties Autumn Bell – 65 to 70 days A delicious bell pepper that grows multiple fruits weighing 12 ounces and measuring 4 inches long by 4 inches wide on a compact plant. Sweet flavor, the fruit turns from a glossy dark green to a deep red when mature. Purple Beauty ‐ 70 Days Special purple color for gourmet chefs. Fruits are blocky, thick‐walled and dark purple. Compact plants set heavily, with good cover to protect fruits from sunscald. Sweet Banana – 66 Days Excellent both fresh and cooked. Thick walled fruits with sweet, mild, waxy flesh are prolifically produced on 16 to 24" plants with pendant fruits. Fruits start out a pale green, ripening to yellow, then red. Big Red – 4”, thick walled, very sweet red peppers. Flavor is crisp and delicious. Mini Belle Blend – 60 days Peppers are tiny, some only being an inch long and wide. Compact plants grow to 15” in height. Robustly sweet tasting add to salads, vegetable platters or for mini stuffed peppers. Chocolate Beauty Pepper – 74 days Matures from green to an attractive chocolate hue.
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EVOLUCIÓN DE LA CALIDAD DE SEMILLA DE Capsicum Annuum L
Artículo Científico Rev. Fitotec. Mex. Vol. 37 (1): 79 - 87, 2014 EVOLUCIÓN DE LA CALIDAD DE SEMILLA DE Capsicum annuum L. DURANTE SU DESARROLLO EN EL FRUTO SEED QUALITY EVOLUTION OF Capsicum annuum L. THROUGH DIFFERENT FRUIT DEVELOPMENT STAGES Misael J. Ayala-Villegas1, Óscar J. Ayala-Garay2*, Víctor H. Aguilar-Rincón2 y Tarsicio Corona-Torres2 1DuPont Pioneer NRSP-Puerto Vallarta. Camino Viejo a Valle de Banderas. Km 3 No. 19. 63733, Santa Rosa Tapachula, Nayarit, México. 2Postgrado en Recursos Genéticos y Productividad, Colegio de Postgraduados. Km 36.5 Carretera México-Texcoco. 56230, Texcoco, Edo. de México. México. *Autor para correspondencia ([email protected]) RESUMEN values when extracted from fruits at the S3 stage for the physical quality, and from fruits harvested at the S5 stage for the physiological quality. El uso de semillas de calidad representa el inicio de un cultivo Seed germination occurred earlier when the seeds were extracted at PE rentable. Este estudio se hizo para identificar la etapa de cosecha más than when extracted at IE, since extraction at PE from fruits harvested apropiada y obtener la mejor calidad de semilla. En Texcoco, México, at the S3 stage rendered a germination rate of 93.4 %, much higher than en condiciones de invernadero se estudió la evolución de la calidad the 6.7 % rate obtained with seeds extracted from fruits harvested at física y fisiológica de semillas de tres tipos de chile: de Árbol, Ancho y the EI stage. The best physiological quality was obtained from seeds Guajillo, obtenidas de frutos cosechados en cinco etapas de desarrollo: extracted at PE from fruits harvested at the S4 stage for cvs.
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Capsicum Species & Varieties
*DAYS TO MATURITY 2020 HOT PEPPER VARIETIES HEIR- NAME FRUIT DETAILS LOOM? *DTM ACI SIVRI Old Turkish variety can be mild to burning hot. Productive for Northern gardens producing up to fifty 5- 90 CAYENNE 9” fruit. AJI RICO Red 3-4” fruits have a warm heat with a refreshing citrus flavor. Great fresh, cooked or in salsa. Aslo 70 dries well making an excellent spicy paprika. ANAHEIM CHILI 8” long, tapered, bright green fruits. Ripens to red. Mild flavor. 77 ANAHEIM Same as the green Anaheim chilies you find in the grocery store, but better because you'll get to eat them COLLEGE 64 fresh and full of flavor! Anaheim College 64 yields 6-10 tasty fruit per plant, each 6-8 inches long. The 74 thick-walled conical fruit turn from green to red, mild to medium heat. ANCHO Your chili rellenos will be the talk of the neighborhood! These fruit are thick-walled, turn from green to MAGNIFICO bright red, and possess a classic Poblano flavor. Plants produce high yields of 4 ½ - 6 ½ inch long 70 peppers that are one of the earliest Anchos on the market. ANCHO TIBURON Produces heavy yields of 12” long hot peppers with sweet thick flesh. Moderately hot. Traditionally used 85 for chile rellenos. BHUT JOLOKIA This fiery pepper is rumored to be the hottest in the world. The wrinkled, 2½ inch by 1 inch fruits turn 80-85 (GHOST PEPPER) red when mature. Handle with care! BIG JIM ANAHEIM Tapered long fruits ripen green to red. Compact yet prolific plants yield large peppers great for roasting.
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Trompo Lunes
TROMPO LUNES | MIÉRCOLES | SÁBADO TROMPO DE PASTOR TROMPO DE POLLO ENCHILADO MARTES | JUEVES | DOMINGO TROMPO DE PASTOR TROMPO DE SIRLOIN Español MENÚ TACOS TACOS DE CECINA ENCHILADA Originaria de Puebla, carne de cerdo marinada con adobo, deshidratada con sal de grano. Asada con cebolla y cilantro. TACOS DE PULPO A LAS BRASAS Originario de las costas del pacifico, pulpo cocido y marinado en una cocción lenta en brasas al carbón, con aguacate, cebolla morada fileteada desflemada y cilantro. TACOS DE PESCADO ESTILO ENSENADA Originario de Baja california, delgados filetes de pescado rebosado, acompañado con aderezo de mayonesa, salsa mexicana y aguacate. TACO CAMPECHANO Originario de Campeche, una mezcla de carnes de res y chorizo de cerdo con cebolla blanca y cilantro. TACOS GOBERNADOR Camarones salteados con ajo, cebolla blanca, chile serrano, chile poblano y queso asadero. TACOS DE LONGANIZA CON NOPAL Longaniza, cebolla blanca, nopal y pimiento. Cebolla, cilantro y chile serrano o habanero. TACOS DE CHICHARRON CON AGUACATE Chicharrón castacan con cebolla y tomate salteado, servido con aguacate. TACOS DE RAJAS POBLANAS Chile escalfado y salteado con cebolla cambray y queso panela. QUESO FUNDIDO GRINGAS DE PASTOR Tipo de tortilla a elegir Tortilla de maíz Tortilla de harina Tortilla de chipotle Tortilla de cilantro ENTRADAS TACOS DE PASTOR Tortilla de maíz con carne de cerdo y guarnición de piña asada, cebolla y cilantro fresco. TLAYUDAS OAXAQUEÑAS Tortilla de maíz con quesillo oaxaqueño y tasajo de res. CHILE XCATIC Relleno de camarón. CARPACCIO DE SANDIA Con lima asada y yuca frita. MOLOTES DE PLÁTANO Relleno de camarón ahumado, con salsa de epazote y crujiente de queso al chipotle.
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Of Hot Peppers
THE OF HOT PEPPERS COM . updated 03/2016 SUPER HOTS 800,000+ SHU Carolina Reaper 1,569,383 - 2,200,000 SHU As of August, 2013, Guinness World Records stated that Smokin’ Ed’s Carolina Reaper® is officially the world’s hottest chile pepper. The original cross was between two former world record holders, a ghost pepper and a Red Savina Habanero. Trinidad Moruga Scorpion 1,200,000 - 2,000,000 SHU The New Mexico State University’s Chile Pepper Institute identified the Trinidad Moruga Scorpion as the newest hottest chile pepper in the world as of February 2012. The Trinidad moruga scorpion has a tender fruit-like flavor, which makes it a deadly sweet-hot combination. 7 Pot/Pod Douglah (Trinidad Douglah) 923,000 - 1,853,396 SHU From Trinidad, it’s said that 1 pod will spice seven pots of stew. It is a rare and extremely hot chile. The Douglah is characterized by a dark brown/deep purple skin with many “pimples” over the surface. The pepper starts out green and matures to the dark color unique to the Douglah. 7 Pot Brown (Chocolate 7 Pot) 800,000 - 1,853,396 SHU There is still some debate as to whether the brown or chocolate 7 Pot is the same variety as the Douglah (above) while some contend that the 7 Pot Brown tastes much better than the Douglah. Ripe pods are brown in color, with the white internal membrane covering much of the inside of the pepper. 7 Pot Primo 1,473,480 SHU Created by Troy Primeaux, (nickname Primo), a horticulturist from Louisiana, the 7 Pot Primo can get very lumpy and distorted and even grow a skinny little tail.
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Capsicum Peppers
CLOSE ENCOUNTERS WITH THE ENVIRONMENT Botanical Briefs: Capsicum Peppers Debra D. Fett, MD Capsicum peppers are widespread, both in and lidocaine gel,1 immersion in 5% acetic acid,10 topical out of the kitchen, both nationally and interna- application of magnesium hydroxide aluminum tionally. They contribute to burning and stinging hydroxide–simethicone suspension,11 topical applica- of hands, mouth, and eyes in conjunction with tion of vegetable oil,12 and a small amount of chlorine food preparation and ingestion that is often unre- or ammonia in water.13 The burning mouth can be ported to the medical community. The literature ameliorated by casein in dairy products or alcohol is not abundant on the subject and often is con- (eg, beer, vodka).13 fusing. This article provides brief yet detailed information about this important plant. Plant Information Cutis. 2003;72:21-23. Capsicum peppers belong to the family Solanaceae, which also includes tomatoes, potatoes, tobacco, and the deadly nightshade.5 Nomenclature and classi- Clinical Information fication of peppers has been fraught with confusion Chili peppers are well known among amateur chefs and change over the years.13-15 Terms like pepper, and kitchen workers for causing painful red hands chile, chili, paprika, and capsicum are frequently used and lips. Cases of painful red hands have been interchangeably. Currently, the Capsicum genus described in association with handling wet chili encompasses 5 well-described domesticated species peppers for Asian cuisine (the so-called Hunan hand and at least 20 wild species, as well as many syndrome)1 and in individuals preparing Mexican hybrids and cultivars.
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