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LCTRONICLCTRONIC CATALOGCATALOG No Heat Hot Peppers ‐ 100 to 500 HP1223‐10 ‐ False Alarm Hot Peppers SP362‐10 ‐ Felicity Sweet Peppers 75 days. Capsicum annuum. (F1) Plant 85 days. Capsicum annuum. (F1) The plant produces good yields of 3" long hot peppers. produces high yields of sweet Jalapeno Peppers turn from green to red when peppers. These Jalapeno peppers are mature. Plant has green stems, green heatless and turn from green to bright red leaves, and white flowers. Enjoy Jalapeno when mature. It has the same flavor as a flavor without the fire! Excellent for salsa, Jalapeno without the heat. Great fresh, nachos, and pickling. Suitable for containers. pickling, and salsas. Suitable for containers. A variety from the USA. Scoville Heat Units: 250. HP290‐10 ‐ Fooled You Jalapeno Hot Peppers HP2323‐10 ‐ Habanada Hot Peppers 85 days. Capsicum annuum. (F1) The plant 90+ days. Capsicum chinense. Open Pollinated. The plant produces produces good yields of 3 ¼" long by 1" wide good yields of 2" long by 1 ¼" wide Habanero hot peppers. Peppers Jalapeno peppers. The peppers turn from have no pungent, are sweet, have medium‐thick flesh, and turn from green to red when mature. The plant has creamy white to orange when mature. The plant has green stems, green stems, green leaves, and white flowers. green leaves, and white flowers. Peppers have the Habanero flavor This is the first Jalapeno pepper with without the heat! Excellent pickling variety and for making hot sauce absolutely no heat. Excellent for salsa, hot and salsa. A rare variety from New York, USA. sauce, pickling, and stir fry. An excellent choice for home gardens and farmer’s markets. A variety from the USA. HP2265‐10 ‐ NuMex Garnet Hot Peppers HP942‐10 ‐ Trinidad Seasoning Hot Peppers 90 days. Capsicum annuum. Open 90+ days. Capsicum chinense. Open Pollinated. Plant produces high yields of Pollinated, The plant produces good yields Paprika peppers. Peppers have little to no of 3" long by 1" wide hot peppers. Peppers heat and turn from green to red when have no pungent, have medium‐thick flesh, mature. Great for making Paprika powder. and turn from light green, to orange, to red Excellent choice for home gardens, market when mature. The plant has green stems, growers, and open field production. light green leaves, and white leaves. Developed by the New Mexico State Peppers have a fruity flavor with no heat! University. A variety from New Mexico, USA. Excellent for making seasoning spice powder. A rare variety from Trinidad & Tobago. Scoville Heat Units: 324. HPLC Test Results: #13 HP2034‐10 ‐ Zavory Hot Peppers 90 days. Capsicum chinense. Open Pollinated. The plant produces high yields of 2 ¼" long by 1 ¾" wide elongated Habanero hot peppers. Peppers have no pungent, have medium‐thick flesh, and turn from green to red when mature. Peppers have loads of Habanero flavor but without the heat. Great in salsa, soups, and salads. Also great stuffed with cheese and baked. A variety from the USA. Scoville Heat Units: 100. Page 1 of 2 LCTRONICLCTRONIC CATALOGCATALOG Page 2 of 2 .

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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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Bioactive Extracts of Capsicum Chinense in the Northern Amazon, Chemical Engineering Transactions, 75, 433-438 DOI:10.3303/CET1975073 434
433 A publication of CHEMICAL ENGINEERING TRANSACTIONS VOL. 75, 2019 The Italian Association of Chemical Engineering Online at www.cetjournal.it Guest Editors: Sauro Pierucci, Laura Piazza Copyright © 2019, AIDIC Servizi S.r.l. ISBN 978-88-95608-72-3; ISSN 2283-9216 DOI: 10.3303/CET1975073 Bioactive Extracts of Capsicum chinense in the Northern Amazon a a b b Karla S. Morais , Bruna S. Morais , Lucianne B. O. Vilarinho , Poliana C. Chagas , Ana C. G. Reis Meloc, Jacqueline A. Takahashid, Antonio Alves de M. Filhob,e aDepartment of Health, IFRR, Boa Vista Campus, CEP 69.303-340, Boa Vista-RR-Brazil. bPost-Graduate in Biotechnology and Biodiversity Program, Federal University of Roraima, Paricarana Campus, CEP 69304-000, Boa Vista, Roraima. cPost graduate in Natural Resources Program, Federal University of Roraima, Boa Vista-RR-Brazil. dDepartament of Chemistry, Institute of Exact Sciences, Federal University of Minas Gerais, CEP 31270-901, Belo Horizonte, Minas Gerais, Brazil. eDepartament of Chemistry, UFRR, Paricarana Campus, CEP 69304-000, Boa Vista-RR-Brazil. [email protected] The objective of this work was to analyze the bioactive potential of hexane and methanol extracts of fruits of Capsicum spp., a kind of pepper collected in Roraima, Brazil, against the yeast Candida albicans, as well as antioxidant activity and antiacetylcholinesterase inhibition. The antioxidant activity of the methanol extract of the fruits was 82%. The antiacetylcholinesterase activity was high in the hexane extract reaching 71%. Hexane extract of the fruits did not present inhibition for Candida albicans. The present study demonstrated the efficacy of Capsicum spp. as a natural antioxidant and the presence of active chemical constituents that can aid in the treatment of neurodegenerative diseases such as Alzheimer's.
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“Jalapeño” “Habanero”
https://www.seedsavers.org/search? keywords=wisconsin%20lakes https://www.seedsavers.org/jalapeno-traveler- strain-pepper https://www.seedsavers.org/red-habanero- pepper https://www.seedsavers.org/learn#growing- Only collect seed from isolated guides peppers when growing more than one DIY isolation bags: http://www.realseeds.co.uk/ variety. pepperseedsaving.html “Wisconsin Lakes” For ALL pepper varieties, harvest http://wlkr.org/2009/10/02/saving-seeds-from- peppers/ peppers that are fully ripe, red, and (Capsicum annuum) starting to soften before collecting seed. “Jalapeño” Slice open pepper and separate seeds (Capsicum annuum) from the core. “Habanero” If saving seed from a hot pepper, use gloves and do not touch your eyes or (Capsicum chinense) breathe in fumes. Rinse seeds well and spread on a coffee filter, screen or newsprint to dry. Fully dry pepper seeds will snap in half when ready for storage in airtight containers. Pepper seeds will last up to 3 years when stored in a cool, dry location. 101 Second Street SE, Rochester, MN 55904 02-2020 507.328.2309 | www.rplmn.org Cut peppers from the plant with scissors or Cross-pollination will result in seed knife to prevent breaking branches and that won’t produce the same type of damaging the plant. fruit as the parent plant. To avoid cross-pollination, grow only one variety in a species. Sweet peppers are eaten raw in salads Grow “Wisconsin Lakes” or Start seeds indoors, planting them ¼ and sandwiches. “Jalapeño” as they are both Capsicum inch deep in potting soil. annuum. Spicier peppers are used in salsas and can Keep soil warm and moist, in an area be preserved by pickling.
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Effect of Organic Fertilization on Capsaicin Content in Trinidad
253 A publication of CHEMICAL ENGINEERING TRANSACTIONS VOL. 58, 2017 The Italian Association of Chemical Engineering Online at www.aidic.it/cet Guest Editors: Remigio Berruto, Pietro Catania, Mariangela Vallone Copyright © 2017, AIDIC Servizi S.r.l. ISBN 978-88-95608-52-5; ISSN 2283-9216 DOI: 10.3303/CET1758043 Effect of Organic Fertilization on Capsaicin Content in Trinidad Scorpion (Capsicum Chinese) Peppers: Preliminary Results Niccolò Pampuroa*, Vincenzo Tebaldoa, Debora Fabbrib, Paola Calzab, Maria a a Giulia Faga , Eugenio Cavallo a Institute for Agricultural and Earth Moving Machines (IMAMOTER), Italian National Research Council (CNR) – Strada delle Cacce, 73 – 10135 Torino (TO), Italy b Department of Chemistry, University of Turin - Via P. Giuria, 5/7 - 10125 Torino (TO), Italy [email protected] Capsaicin is a pungent capsaicinoid responsible for the “hot and spicy” taste of chili peppers and pepper extracts. It is a valuable pharmacological agent with several therapeutic applications in controlling pain and inflammation. Emerging studies show that it displays patent anti-tumor activity in several human cancers. A mesocosm experiment was set for testing the influence of the organic fertilization on capsaicin content in Capsicum chinense cv Trinidad Scorpion. Pelletized organic fertilizer from the composted solid fraction of pig slurry (OF) was compared to a mineral fertilizer (MF) and a mixture of organic pellets and mineral fertilizer (OMF). The study investigated the effects of a single application of 2 different doses of nitrogen (38 kg ha-1 and 76 kg ha-1). Peppers were grown and fertilized according to the different treatments and after 500 days from the seeding fruits were collected and their capsaicin content was detected by means of the High Pressure Liquid Chromatography (HPLC) analysis.
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Peppers, Tomatoes & Tomatillo (Not in the Catalog)
PEPPERS, TOMATOES & TOMATILLO (NOT IN THE CATALOG) Botanical Name Common Name PEPPERS Capsicum annuum 'Corno di Capra' Goat Horn Pepper Capsicum annuum 'Escamillo Hybrid' Capsicum annuum 'Fish' Fish Pepper Capsicum annuum 'Golden Greek' Peperoncini Pepper Capsicum annuum 'Horizon' Sweet Pepper Capsicum annuum 'Jimmy Nardello' Italian Pepper Capsicum annuum 'Lipstick'' Sweet Pepper Capsicum annuum 'Paradicsom Alaku Sarga Szentes' Sweet Pepper Capsicum annuum 'Pumpkin Spice' Jalapeno Pepper Capsicum annuum 'Purple Beauty' Sweet Pepper Capsicum annuum 'Purple UFO' Sweet/Hot Pepper Capsicum annuum 'Sandia' NuMex Pepper Capsicum annuum 'Shishito' Sweet/Hot Pepper Capsicum baccatum 'Aji Lemon Drop' Hot Pepper Capsicum chinense '7 Pot Brain Strain Yellow' 7 Pot Hot Pepper Capsicum chinense '7 Pot Bubblegum' 7 Pot Hot Pepper Capsicum chinense '7 Pot Douglah ×Butch T" 7 Pot Hot Pepper Capsicum chinense '7 Pot Katie' 7 Pot Hot Pepper Capsicum chinense '7 Pot Orange' 7 Pot Hot Pepper Capsicum chinense '7 Pot Yellow' 7 Pot Hot Pepper Capsicum chinense 'Aji Jobito' Hot Pepper Capsicum chinense 'Bhut Jolokia White ' Ghost Hot Pepper Capsicum chinense 'Carolina Reaper' Hot Pepper Capsicum chinense 'Chocolate Naga Viper' Hot Pepper Capsicum chinense 'Congo Yellow Trinidad' Habanero Hot Pepper Capsicum chinense 'Orange Tree' Habanero Hot Pepper Capsicum chinense 'Pink Tiger' Hot Pepper Capsicum chinense 'Red Savina' Habanero Hot Pepper Capsicum chinense 'Scorpion ×Reaper' Scorpion Hot Pepper Capsicum chinense 'Trinidad Moruga Scorpion Red' Scorpion Hot
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Genetic Structure and Phylogenetic Relationships of Capsicum Chinense
J. AMER.SOC.HORT.SCI. 137(4):250–262. 2012. Genetic Structure and Phylogenetic Relationships of Capsicum chinense Marissa Moses and Pathmanathan Umaharan1 Department of Life Sciences, Faculty of Science and Agriculture, University of the West Indies, St. Augustine, Trinidad and Tobago, West Indies ADDITIONAL INDEX WORDS. RAPD, Caribbean, Neotropics, diversity, hot pepper, domestication, dispersion ABSTRACT. Capsicum chinense is commercially the most important pepper species grown in the Caribbean. It is popularly used to impart pungency and flavor to Caribbean cuisine. However, unlike Capsicum annuum, which is the most commercially exploited domesticated species internationally, C. chinense has not been methodically collected or characterized for systematic improvement through plant breeding. The objectives of the study were to assess the diversity of C. chinense and its structure within the Caribbean basin and to determine its phylogenetic relationship to groups within South America. DNA isolated from 201 accessions of C. chinense, representing geographical regions where the species is found, were amplified using arbitrary primers to generate 138 polymorphic and reproducible random amplification of polymorphic DNA (RAPD) markers. Nei’s and Shannon’s diversity indices for C. chinense (0.28 and 0.419, respectively) were higher in South America compared with Central America or the Caribbean, corresponding to its putative center of diversity. The study showed the existence of three phylogenetic clusters within C. chinense. The largest cluster consisted of accessions from the Upper Amazon region, the Guianas including Venezuela, and the Lesser Antilles of the Caribbean. The other major cluster was represented by accessions principally from the Lower Amazon region. Another distinct but small cluster consisted of samples solely from the Greater Antilles of the Caribbean.
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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.
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Behavior of the Hottest Chili Peppers in the World Cultivated in Yucatan, Mexico
HORTSCIENCE 53(12):1772–1775. 2018. https://doi.org/10.21273/HORTSCI13574-18 Naga (Purkayastha et al., 2012). ‘Bhut Jolo- kia’ was considered one of the hottest in the world; in 2007, it was registered in the Guin- Behavior of the Hottest Chili Peppers ness Book of World Records with 1,001,304 SHU. Later, the ‘Trinidad Moruga Scorpion’ in the World Cultivated in variety, originally from Trinidad and Tobago, occupied that place in the Guinness Book of Yucatan, Mexico World Records with a pungency of 2,009,231 SHU (Bosland et al., 2012). Cur- Liliana S. Munõz-Ramírez, Laura P. Penã-Yam, Susana A. Aviles-Vinãs, rently, the ‘Carolina Reaper’ variety, de- Adriana Canto-Flick, Adolfo A. Guzman-Antonio, veloped by the U.S. company PuckerButt and Nancy Santana-Buzzy1 Pepper in South Carolina, is recognized as the Unidad de Bioquímica y Biología Molecular, Centro de Investigacion most pungent in the world, with 2.2 million í · SHU (PuckerButt Pepper Company, 2013), and Cient fica de Yucatan A.C., Calle 43 No. 130 32 y 34, Merida, Yucatan, is registered in the Guinness Book of World CP 97205, Mexico Records. Taking into account that the Peninsula of Yucatan is known to distinguish the Haba- Additional index words. Capsicum, HPLC, pungency, capsaicinoids, Scoville heat units nero pepper for its high level of pungency, our Abstract. The Yucatan Peninsula is recognized as the center of genetic diversity of proposal was to evaluate, under the conditions Habanero peppers (Capsicum chinense Jacq.), which can be distinguished from those of the region, the pungency behavior of three cultivated in other regions of the world by their aroma, taste, and—most of all—by their varieties internationally known for their high pungency.
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Peppers-A Photographic Guide
PEPPERSA Photographic Guide by Daniel Beim Introduction Peppers: Culinary proof that humans are a terrifying species that loves to defy natural selection and push the boundaries of their stomachs and of nature. A perfect example of this is the fact that someone saw the Carolina Reaper – the current hottest pepper in the world – and thought it would be a good idea to add some of it to a beer, ignoring the fact that anything but milk spreads the burn of capsaicin. It never ceases to amaze me, and though I don’t quite have the stomach for it, I can’t say that I blame people for eating them. For the unaccustomed it’s all about the thrill, and thanks to one too many days spent browsing YouTube, I can certainly say that watching people try to explain things after chomping a pepper is disturbingly entertaining. More important than the entertainment factor though is the fact that peppers are very aesthetically pleasing vegetables; Edward Weston’s Pepper No. 30 would not have been such a hit if they were boring, right? With this in mind, I set out to get my hands on a variety of peppers to see how each type looked both inside and out. Thanks to the wonderful vendors at the City of Rochester Public Market, I was able to gain samples ranging from sweet Bell Peppers, all the way up to the dreaded Bhut jolokia (or Ghost pepper) and give them a little studio time to take a look under their skins. How to Measure Pepper Heat Peppers and products with their derivatives typically have their heat measured in “Scoville Heat Units (SHU)” using the “Scoville scale,” developed by Wilber L.
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Effect of Capsicum Chinense Fruit Suspension on Seed Germination of Some Capsicum Cultivars ( Pepper) Grown in Nigeria
Journal of Natural Sciences Research www.iiste.org ISSN 2224-3186 (Paper) ISSN 2225-0921 (Online) Vol.8, No.24, 2018 Effect of Capsicum chinense fruit suspension on seed germination of some Capsicum cultivars ( Pepper) grown in Nigeria. *Adeleke, Martina T. V . and Nnordee Precious Department of Plant Science and Biotechnology, Rivers State University, Nkpolu, Port Harcourt, Nigeria. *Corresponding Author: [email protected] Abstract The role of secondary metabolites like capsaicinoids appears to be more of adaptive and protective. Capsaicin, which is found only in the genus Capsicum, is responsible for the heat sensation in peppers. Pepper vary in capsaicin content with genotype, and also in seed germination rate. There is therefore the possibility that capsaicinoids could have some effect on seed germination. Germination studies were therefore carried out, in petri-dishes and in soil, on some Capsicum varieties in Nigeria to ascertain the effect of external application of freshly grinded suspension of Capsicum chinense (yellow Cameroon pepper - one of the hottest peppers) on germination. The generally slow rate of germination in Capsicum species (without any treatment application) was confirmed in this study; and Capsicum annum var. grossum (Bell pepper) had the lowest germination percentage. The treatments further lowered the germination percentage with increased concentration of the suspension of grinded Capsicum chinense . This effect was more remarkable in the germination studies carried out on filter paper, than those done in soil. Capsaicin could therefore be said to affect negatively the germination of Capsicum seeds. Keywords : Capsaicin, capsaicinoid, Capsicum varieties, germination rate Introduction Chile peppers are one of the ﬁrst crops domesticated in the Western Hemisphere about 10,000 BCE (Perry et al., 2007).
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Catalina Pueblo Chronicle April 2015
Catalina Pueblo Chronicle April 2015 State of the Pueblo Jean Paine, President Please join me in sending out a cheer for our great Pueblo. In the last month five homes have Pools Chairman been sold quickly, some in just days, and, if my John Trang Intel is correct, at respectable prices. This only On behalf of the HOA Board and Pool enforces what we already know, CP is a very Committee, I am writing to say thanks to desirable neighborhood. Welcome our new everyone for continuing to take great care of our neighbors when they arrive and help them get to pools and also for letting us know when anything know the Pueblo. needs attention. We have seen many of you at the Adelita Pool during our beautifully warm As I walk about it is wonderful to see how great winter months this year. the area looks. Spring clean up of yards and walkways is well underway. Eleven owners have Since it is reaching into the 90s - we will plan resurfaced their driveways and they really change to begin using the solar heating system at the the way a property looks – grand indeed. Caballo Pool in early April and begin heating the Minera Pool by May 1st. When you see the “This It is party time in the old Pueblo. Take note of the pool is not heated at this time” signs removed invitation in the newsletter regarding the Tapas Inside This Issue: from these pools you will know that the heating Party. Stroll with your neighbors on April 18th systems have been activated.
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Characterization of Capsicum Species Using Anatomical and Molecular Data
Characterization of Capsicum species using anatomical and molecular data G.B. Dias1, V.M. Gomes2, T.M.S. Moraes1, U.P. Zottich2, G.R. Rabelo1, A.O. Carvalho2, M. Moulin3, L.S.A. Gonçalves3, R. Rodrigues3 and M. Da Cunha1 1Setor de Biologia Vegetal, Laboratório de Biologia Celular e Tecidual, Centro de Biociências e Biotecnologia, Universidade Estadual do Norte Fluminense, Rio de Janeiro, RJ, Brasil 2Laboratório de Fisiologia e Bioquímica de Microrganismos, Universidade Estadual do Norte Fluminense, Rio de Janeiro, RJ, Brasil 3Laboratório de Melhoramento Genético Vegetal, Universidade Estadual do Norte Fluminense, Rio de Janeiro, RJ, Brasil Corresponding author: M. Da Cunha E-mail: [email protected] Genet. Mol. Res. 12 (4): 6488-6501 (2013) Received August 7, 2012 Accepted November 22, 2012 Published February 28, 2012 DOI http://dx.doi.org/10.4238/2013.February.28.29 ABSTRACT. Capsicum species are frequently described in terms of genetic divergence, considering morphological, agronomic, and molecular databases. However, descriptions of genetic differences based on anatomical characters are rare. We examined the anatomy and the micromorphology of vegetative and reproductive organs of several Capsicum species. Four Capsicum accessions representing the species C. annuum var. annuum, C. baccatum var. pendulum, C. chinense, and C. frutescens were cultivated in a greenhouse; leaves, fruits and seeds were sampled and their organ structure analyzed by light and scanning electronic microscopy. Molecular accession characterization was made using ISSR markers. Polymorphism was observed among tector trichomes and also in fruit color and shape. High variability among accessions was detected by ISSR markers. Although the species studied Genetics and Molecular Research 12 (4): 6488-6501 (2013) ©FUNPEC-RP www.funpecrp.com.br Characterization of Capsicum species 6489 present a wide morphological and molecular variability, this variability was not reflected in anatomical features.
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