DOCSLIB.ORG

2021 Hugo Feed Mill Pepper List Type Description

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
2021 Hugo Feed Mill Pepper List Type Description 2021 Hugo Feed Mill www.hugofeedmill.com Pepper List 651-429-3361 New Name Type Description 7 Pot B. Gum X Pimenta de Neyde Hot Fiery hot with a "bleeding stem". Salmon-red skin w/ 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 Katie Hot One of the hottest peppers from the UK. Naga Viper x Red Trinidad 7 Pot cross 7 Pot Lava Brown Hot Another Pepper in the Super Hots. Heat is remarkable Smoky 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 Aji Chombo Hot Robust rounded red scorcher from Panama. Scotch bonnet type fruit w/ sweet flavor then BAM! 2020 Aji Amarillo Hot 4-5" long pepper. Deep yellow/orange. Fruity flavor with intense heat. Aji Charapita Hot This small, yellow pepper has a distinct fruity flavor. With it's size and rarity, it's known as "Mother of all Chilis". Aji Cito Hot Awesome producer of beautiful torpedo shaped peppers. Peruvian pepper, with 100,000 SHU and a hint of citrus. Aji Cristal Hot A Chilean 3½" long pepper with citrus flavor. Matures green to yellow to scarlet. Aji Dulce Pimientinos Mild Very popular Venezuelan Pepper. Mild and smoky flavor. Newly available this year from Steve's private collection. 2020 Aji Guyana Hot 6-8" long 1" wide, citrus fruity flavor. From Guyanna, S. Am. Good for roasting, powders; Plant can grow to 4' tall Aji Jobito Sweet A thick walled pepper w/ intense habanero aroma. The fruits are also deliciously sweet. 2019 Aji Mango Hot Beautiful, Orange/Red elongated Pods, 2" in length. Mango fruit aroma & taste. Low/Moderate Heat Aji Margariteno Sweet A sweet Aji variety native to Venezuela. Intense flavor and tropical aroma that "WOWs" Aji Omnicolor Hot 2½ x ½" fruits; yellow/purple to orange to red. Characteristic citrus flavor. 2021 Aji Omnicolor Modified Hot Stunning ornamental varient of Aji Omnicolor. Made Steve's Pepper Christmas card! Aji Peruano Hot Large Aji type orange pepper from Peru. Similar to an Aji Amarillo, but smaller. 2019 Aji Pineapple Hot Moderately hot, rare chili pepper w/ yellow 2-3" fruit. Productive plant that brings a pop of color to salsa! 2019 Aji Rico Hot AAS Winner! Hybrid, Early Aji Pepper 3"-4" fruit w/Med Heat. Delicate citrus flavor. Great for spicy paprika. Aji Rosita Roja Hot Plump 4-6" chilis that ripen to a deep red/brown. Originally from Peru. Tolerates some cooler weather. Ajvarski Pepper Sweet Outstanding roasting pepper. 2 ft stocky plant 6-7 inch broadly wedged pods. Ripens green to rich red. Aleppo Hot A sharp, sweet chili of Syria w/ a fruity flavor. When dried, makes a popular seasoning. Alma Paprika Mild High yielding small bell pepper, apple shaped. Great for drying and grinding for paprika. Anaheim Chili Pepper Mild Elongated, curved lime-green pod. Mildly hot, sweet flavor Chili's skin is waxy, glossy and semi-thick Ancient Sweet Sweet Medium tall plant, 10-12" x 1½-2" fruit. Red fruits, white flowers and thin flesh. 2021 Antep Aci Dolma Hot Lg. sweet/spicy pepper w/jalapeno heat. Thick fleshed, bell pepper is great for stuffing. Apple Sweet Conical but rounded shape. Grow up to 4" long; juicy, sweet flavor. Armageddon Hot Super Hot unique shaped pepper. Matures Green to Brown. 7pot Dougla FH X Naga. Produces Heavy yields.Med Tall Plant Artis Sweet Sweet, bright red, candy flavored fruit. Horn shaped peppers up to 9" long. Aruba Sweet F1 elongated 4½" x 2", 65 days to harvest. Lime green to orange to red. Good yields. 2021 Hugo Feed Mill www.hugofeedmill.com Pepper List 651-429-3361 Aurora Hot 1½" x ¾"peppers. Decorative, compact plant. Good for making colorful vinegars and pickles. Backski Feher Mild Red-orange peppers grow on compact plants. Sweet, mild heat. Can be fried, roasted, stuffed. Bahamian Goat Pepper Hot Yellow/peach habanero w/ fruity, hot flavor. From the Bahamas. Great for BBQ sauces & rubs. Balloon Hot 1" x 3" bell peppers with square tip wings. Matures light green to orange to red. Basque Sheep Herders Hot Very rare, increasing heat, nice smoky flavor. 2-3" long, slim and curved. Beaver Dam Mild 4-6", green-orange-red, crunchy tangy flavor, mild-hot. Great raw or stuffed and roasted on the grill. Bell of Lebanon Mild Rare Lebanese pepper with thin walls. Strong bell flavor Ideal for stuffing, drying, or to make sweet chili powder. Bhut Jolokia Hot a.k.a. Ghost Pepper. Wrinkled scarlet red fruit Among the world's hottest; use with caution. Bhutlah BBG7 Hot EXTREMELY HOT! Burns more than any Reaper or Scorpion Produces many different shaped Peppers Bhutlah Scorpian Hot DEADLY HOT PEPPER! Fruity tones. Plant over 3 ft tall. Fruit ripens from green to a very bright red. Big Bertha Red Sweet 7" long by 4" wide sweet peppers. Turns green to red. Very large fruit! Big Fresno Mild Mild, larger variety of the Fresno. 3½"-1" fruit. Green to red, good yield. Big Jim Chili Mild Holds world record for largest chilis grown! Chilis used by chefs for roasting, smoking, etc. Big Red Pepper Sweet A large bell that grows up to 4" in diameter. Blocky shape with 3-4 lobes, high yielding. Biggie Chili Mild Huge 8", thick fleshed med hot green chili pepper. Ripens green to red, pungency of jalepeno, ideal roasted. 2019 Biquinho Yellow Hot 1" tear drop fruit, very sweet citrus, fruity flavor from Brazil. Eaten raw, cooked or generally pickled. 2021 Biquino White Hot Habanero smell and flavor w/ low heat. Stunning plant with lots of pearly white fruit. Bishop's Crown Hot A 3-sided pepper that resembles its name. Great fruity, sweet flavor raw or in salsa. Black Congo Hot Hot fruit with a smoky, rich taste and smell. Mature to chocolate color, 2" long pods. Black Hungarian Hot 3½" x 1¼", dark purple to orange red. Pretty plant. Good for salsa & pickling. Black Pearl Hot Shiny black ornamental fruit. Matures to red. A gorgeous, stunning, must-have plant. Black Scorpion Tongue Hot Black to bright red; plant has dark green leaves, looks good in a pot. Bleeding Borg 9 Hot 7 Pot Bubblegum X Bhut Jolokia X 7 Pot Douglah cross Chili has a bubblegum cap, fruitiness, and insane heat Blushing Beauty Sweet Large and blocky bell, very disease resistant. Good on the patio, matures ivory to red. Boldog Hungarian Spice Paprika Sweet From Hungary a prolific bearer of 4-6" fruits. Makes a rich, bold, sweet & spicy flavored paprika. Bolivian Rainbow Hot Very nice looking fruit. Tear dropped shaped. Matures purple to yellow to orange to red. Bolsa de Dulce Hot Sweet, crisp, fruity pepper about Jalapeno-hot. Tall plant with outrageously good peppers. Bondo Ma Jackque Hot Rare, aromatic Habanero chili variety. Very hot! Borg 9 Hot Insanely hot chili from Jon Harper of the UK Naglah x 7 Pot Bubble Gum Brazilian Rainbow Pepper Hot Great yields of 1"x½" triangular pods w/ hot flavor. Four colors of fruit make for a great potted plant. Brazilian Star Fish Mild Beautiful Pods. Tastes wonderful. Tall plant, up to 4'. High yielding plant Brazilian Starfish Yellow Mild Beautiful & unusual yellow pods. High yielding Very little heat until you get to the seeds. Brazillian Starfish Orange Mild An orange version of the Brazilian Starfish. Unique pod shape w/ sweet flavor & mild heat. 2020 Brown Jalepeno Hot Smoky, sweet flavor w/mild heat. Pepper is 4"-6" 1" wide Ideal for stuffing & roasting. Needs staking. 2021 Hugo Feed Mill www.hugofeedmill.com Pepper List 651-429-3361 Brown Trinidad Morgua Scorpion Hot Brown colored variety of one of the world's hottest. Use with caution! Buran Sweet Very sweet and productive. 4" x 3" pepper. Almost as equally sweet when green or red. C. Mexibell Mild Good yields of mild to hot bell peppers. Green to red, good stuffing pepper. Cajun Belle Mild Sweet Cajun flavor, 2 x 3" fruit. AAS winner. A compact, 24" plant for a large pot. Calico Hybrid Ornamental Hot 10" tall plant w/purple and white foilage. Great container plant. Very hot fruit. California Wonder Sweet A large bell pepper with crisp and thick flesh. Perfect for salads, stuffing, or soup. Candy Cane Sweet Elongated fruits ripen from green with creamy white stripes to solid red. Unusual, varigated foliage. Cap 1546 Hot A beautiful 10" ornamental plant. Ripens from purple to white to orange to red. Caribbean Red Hot Super hot, thin wall, a redder Habanero. 400,000 scoville rating! Carmen Sweet A distinctive sweet horn-shaped pepper. Grows to 6" long , 2½" wide at the shoulders. Carolina Reaper Hot The current world's hottest pepper! Beautiful fruit has wrinkled flesh, stinger tip. Carolina Reaper Yellow Hot Yellow fruited variant of the Carolina Reaper Awesome producer but not quite as hot as its brother. 2021 Carranza Pepper Mild High-yielding, mild Poblano that's heat tolerant. Compact plant with large, heart-shaped fruits. Chablis Sweet Early hybrid, matures cream to orange to red. Great for salsa, stuffing, and in container gardens. Chervena Chushka Sweet 2" x 6" fruit, Bulgarian heirloom, very sweet.
Load more

Recommended publications
  • Zero Valent Silver Nanoparticles Capped with Capsaicinoids
    Microbial Pathogenesis 124 (2018) 291–300 Contents lists available at ScienceDirect Microbial Pathogenesis journal homepage: www.elsevier.com/locate/micpath Zero valent silver nanoparticles capped with capsaicinoids containing Capsicum annuum extract, exert potent anti-biofilm effect on food borne T pathogen Staphylococcus aureus and curtail planktonic growth on a zebrafish infection model Robert Lothaa, Bhanuvalli R. Shamprasada, Niranjana Sri Sundaramoorthyb, Ragavi Ganapathya, ∗∗ ∗ Saisubramanian Nagarajanb, , Aravind Sivasubramaniana, a Department of Chemistry, School of Chemical and Biotechnology, SASTRA Deemed to be University, Thanjavur, Tamil Nadu, India b Center for Research on Infectious Diseases, School of Chemical and Biotechnology, SASTRA Deemed to be University, Thanjavur, Tamil Nadu, India ARTICLE INFO ABSTRACT Keywords: Food plants Hungarian wax pepper (HWP) and Green Bell pepper (GBP), belonging to Capsicum annuum were Capsicum annuum L. utilized for biogenic fabrication of zero valent, nano-silver (AgNPs) through a photo-mediation procedure. In the Staphylococcus aureus bacterial strains evaluated, HWP/GBP AgNPs demonstrated effective bacteriostatic and bactericidal effect Silver nanoparticles against Staphylococcus aureus. Time kill results portrayed that HWP/GBP nano-silver exhibited comparable Anti-biofilm bactericidal potency on S. aureus. Anti-biofilm potential of HWP/GBP AgNPs displayed significant effects at sub Danio rerio MIC levels, by triggering 50% biofilm reduction of the food spoilage microbe S. aureus, inferring that the anti- biofilm outcome is not dependent on antibacterial result, and this was confirmed by SEM and fluorescence studies. Histopathological analyses of S. aureus infected zebrafish liver did not display any abnormality changes such as extensive cell death and degeneration, upon treatment with HWP/GBP AgNPs and the zero-valent silver nanoparticles were comparatively less toxic and more operative in restraining the bioburden in S.
    [Show full text]
  • Hodnocení a Změny Různých Odrůd Chilli Papriček a Výrobků Z Nich V Průběhu Úchovy
    Hodnocení a změny různých odrůd chilli papriček a výrobků z nich v průběhu úchovy Bc. Gabriela Gaubová Diplomová práce 2020 PROHLÁŠENÍ AUTORA DIPLOMOVÉ PRÁCE Beru na vědomí, ţe: diplomová práce bude uloţena v elektronické podobě v univerzitním informačním systému a dostupná k nahlédnutí; na moji diplomovou práci se plně vztahuje zákon č. 121/2000 Sb. o právu autorském, o právech souvisejících s právem autorským a o změně některých zákonů (autorský zákon) ve znění pozdějších právních předpisů, zejm. § 35 odst. 3; podle § 60 odst. 1 autorského zákona má Univerzita Tomáše Bati ve Zlíně právo na uzavření licenční smlouvy o uţití školního díla v rozsahu § 12 odst. 4 autorského zákona; podle § 60 odst. 2 a 3 autorského zákona mohu uţít své dílo – diplomovou práci nebo poskytnout licenci k jejímu vyuţití jen s předchozím písemným souhlasem Univerzity Tomáše Bati ve Zlíně, která je oprávněna v takovém případě ode mne poţadovat přiměřený příspěvek na úhradu nákladů, které byly Univerzitou Tomáše Bati ve Zlíně na vytvoření díla vynaloţeny (aţ do jejich skutečné výše); pokud bylo k vypracování diplomové práce vyuţito softwaru poskytnutého Univerzitou Tomáše Bati ve Zlíně nebo jinými subjekty pouze ke studijním a výzkumným účelům (tj. k nekomerčnímu vyuţití), nelze výsledky diplomové práce vyuţít ke komerčním účelům; pokud je výstupem diplomové práce jakýkoliv softwarový produkt, povaţují se za součást práce rovněţ i zdrojové kódy, popř. soubory, ze kterých se projekt skládá. Neodevzdání této součásti můţe být důvodem k neobhájení práce. Prohlašuji, ţe jsem diplomové práci pracoval samostatně a pouţitou literaturu jsem citoval. V případě publikace výsledků budu uveden jako spoluautor. ţe odevzdaná verze diplomové práce a verze elektronická nahraná do IS/STAG jsou obsahově totoţné.
    [Show full text]
  • Phytochemical Composition of Ground Paprika from the Eastern Danube Region
    Phytochemical composition of ground paprika from the eastern Danube region Fitokemijski sastav mljevene začinske paprike iz istočne Dunavske regije Vinković, T., Gluščić, V., Mendaš, G., Vinković Vrček, I., Parađiković, N., Tkalec, M., Štolfa Čamagajevac, I. Poljoprivreda/Agriculture ISSN: 1848-8080 (Online) ISSN: 1330-7142 (Print) http://dx.doi.org/10.18047/poljo.24.2.1 Fakultet agrobiotehničkih znanosti Osijek, Poljoprivredni institut Osijek Faculty of Agrobiotechnical Sciences Osijek, Agricultural Institute Osijek ISSN 1330-7142 UDK=633.842(497.5Istočna dunavska regija) DOI: 10.18047/poljo.24.2.1 PHYTOCHEMICAL COMPOSITION OF GROUND PAPRIKA FROM THE EASTERN DANUBE REGION Vinković, T.(1), Gluščić, V.(2), Mendaš, G.(2), Vinković Vrček, I.(2), Parađiković, N.(1), Tkalec, M.(1), Štolfa Čamagajevac, I.(3) Original scientific paper Izvorni znanstveni članak SUMMARY This study aimed to evaluate the phytochemical composition of sweet and hot ground paprika originating from different production sites in the Eastern Danube Region, i.e. in Croatia, Serbia and Hungary. Obtained results showed that compo- sition and level of metabolites as well as antioxidant activity in paprika samples varied greatly among different locations. For the first time, clear differences in the chemical composition of sweet and hot paprika obtained from two Hungarian wax pepper cultivars produced in three different states of the Eastern Danube region were determined. Averagely, paprika samples from Croatia had the highest carot- enoid content but the lowest levels of phenols and flavonoids. The hot paprika samples from Croatia had the highest content of capsaicin and dihydrocapsaicin. Thus, the results of this investigation indicate that bioactive compounds in paprika can vary greatly depending on their geographical origin.
    [Show full text]
  • Pepper Weevil (Coleoptera: Curculionidae) Preferences for Specific Pepper Cultivars, Plant Parts, Fruit Colors, Fruit Sizes, and Timing
    insects Article Pepper Weevil (Coleoptera: Curculionidae) Preferences for Specific Pepper Cultivars, Plant Parts, Fruit Colors, Fruit Sizes, and Timing Dakshina R. Seal * and Cliff G. Martin Tropical Research and Education Center (TREC), University of Florida, 18905 SW 280th Street, Homestead, FL 33031, USA; cgm@ufl.edu * Correspondence: dseal3@ufl.edu; Tel.: +1-305-246-7001 (ext. 368); Fax: +1-305-246-7003 Academic Editors: Michael J. Stout, Jeff Davis, Rodrigo Diaz and Julien M. Beuzelin Received: 8 December 2015; Accepted: 25 February 2016; Published: 4 March 2016 Abstract: Peppers (Capsicum spp.) are an important crop in the USA, with about 32,000 ha cultivated in 2007, which resulted in $588 million in farm revenue. The pepper weevil, Anthonomus eugenii Cano (Coleoptera: Curculionidae), is the most troublesome insect pest of peppers in the southern United States. It is therefore urgent to find different vulnerabilities of pepper cultivars, fruit and plants parts, fruit colors and sizes, and timing to infestation by A. eugenii. Also relevant is testing whether fruit length and infestation state affect fruit numbers, weights, and proportions of fruit that are infested. Counts of A. eugenii adults and marks from oviposition and feeding suggested that C. chinense Jacquin “Habanero” was least susceptible, and C. annuum L. cultivars “SY” and “SR” were most susceptible. Comparison of plant parts and fruit sizes revealed that A. eugenii preferred the peduncle, calyx, and top of pepper fruits over the middle, bottom, leaves, or remainder of flowers. Anthonomus eugenii does not discriminate between green or yellow fruit color nor vary diurnally in numbers. Based on adult counts, medium to extra-large fruits (¥1.5 cm long) attracted more weevils than small fruits (<1.5 cm).
    [Show full text]
  • 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.
    [Show full text]
  • Pepper Production in Miami-Dade County, Florida1 Qingren Wang, Shouan Zhang, Yuncong Li, Dakshina Seal, Waldemar Klassen, and Teresa Olczyk2
    HS-859 Pepper Production in Miami-Dade County, Florida1 Qingren Wang, Shouan Zhang, Yuncong Li, Dakshina Seal, Waldemar Klassen, and Teresa Olczyk2 Pepper is an important vegetable crop in Miami-Dade Pepper Varieties, Origins and Their County, grown on about 2,000 acres each year and sold nationwide as a winter fresh market vegetable. Many Horticultural Traits pepper varieties are grown in this area, and the number is Most pepper varieties, except sweet bell pepper and increasing due to market demand by increasing populations Cubanelle pepper, are used as an important ingredient or of diverse cultures, food habits, and traditions. In general, seasoning for food. The degree of pungency varies among unlike other vegetable crops, peppers are relatively more varieties. To indicate how hot or pungent a pepper variety adaptable to the environment, especially the heat, and is, Wilbur Scoville (1912) invented a pungency scale to rank are relatively easier to grow. More importantly, some chili chili peppers from mild to hot, from zero to over 1,000,000 peppers can grow through the hot and humid summer in Scoville units based on the capsaicin concentration. Miami-Dade County, where summer is actually the fallow season for most vegetable crops. This is an advantage for Peppers also are excellent sources of vitamin C and vitamin local vegetable growers because only few vegetable crops, A due to the high concentration of carotenoids, such as such as okra, yucca, malanga, sweetpotato, and some Asian beta-carotene, and provide powerful antioxidants that vegetables including bitter melon, gourds, and luffa, can contribute to heart health.
    [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]
  • Pepper Care J&L's Gardening Handouts
    J&L’s Gardening Handouts Tips and Suggestions for Year Round Gardening www.JLGardenCenter.com www.JLLandscapingUtah.com [email protected] 2016 Pepper Care Pepper plants make a wonderful addition to any backyard vegetable garden. They are prolific producers, come in all shapes, colors, sizes, and range in taste from mild bell peppers to flaming hot habaneros; and everything in between. Peppers are second in popularity, only to tomatoes. Although peppers are closely related to tomato plants, peppers are more demanding than tomatoes. Peppers require warm temperatures, need regular fertilization, and they need consistent moisture conditions to grow and produce an abundant harvest. Peppers don't just taste great; they look good too. Growing peppers in containers is easy, and most (if not all) peppers will thrive on a porch, deck or patio. Please read our Tomato Care Infor- mation Sheet and our Vegetable Gardening in Containers Information Sheet for more information. Temperature Water them again with either Root Starter or Fertilome Do not plant peppers too early in the Blooming and Rooting Fertilizer. spring. Wait until the average night tem- Once the pepper plants are rooted and growing, fertil- perature will stay above 55 degrees and the ize them regularly with a high phosphate fertilizer, such as soil temperature has reached 60 degrees 6-10-4 Vegetable and Tomato Fertilizer, every six to eight before trying to plant peppers. Peppers like weeks until mid-August. Do not apply too much fertilizer. the heat and they are very sensitive to the frost. Peppers Too much fertilizer may produce a lush plant, but it might cannot tolerate cold nights or cold soil conditions.
    [Show full text]
  • Innovations in Genetics and Breeding of Capsicum and Eggplant
    Innovations in Genetics and Breeding of Capsicum and Eggplant Proceedings of the 17th EUCARPIA Meeting on Genetics and Breeding of Capsicum and Eggplant, September 11-13, 2019 | Avignon - France Editors: Véronique Lefebvre & Marie-Christine Daunay 1 Editors Véronique Lefebvre & Marie-Christine Daunay Title Innovations in Genetics and Breeding of Capsicum and Eggplant Sub-title Proceedings of the 17th EUCARPIA Meeting on Genetics and Breeding of Capsicum and Eggplant September 11-13, 2019 | Avignon - France Publisher Institut National de la Recherche Agronomique (INRA) Centre de recherche Provence-Alpes-Côte d’Azur 228 route de l’aérodrome CS 40 509 - Domaine Saint Paul, Site Agroparc, 84914 Avignon Cedex 9 - France Visual identity Artistic director Layout design and editing © Armelle Favery © Lyonel Liger assisted by Sabine Laugier Salima Kherchache Printed by SUD LABO, 35 avenue Pierre Sémard, 84000 Avignon - France 2 Innovations in Genetics and Breeding of Capsicum and Eggplant Proceedings of the 17th EUCARPIA Meeting on Genetics and Breeding of Capsicum and Eggplant, September 11-13, 2019 | Avignon - France International Scientific Committee Local Organizing Committee Paul Bosland (USA) Bernard Caromel - INRA Bernard Caromel (France) Marie-Christine Daunay - INRA Marie-Christine Daunay (France) Carole Dirwimmer - GEVES Anne Frary (Turkey) Judith Hirsch - INRA Judith Hirsch (France) Salima Kherchache - INRA Byoung Cheorl Kang (South Korea) Véronique Lefebvre - INRA Sergio Lanteri (Italy) Sébastien Le Pioufle - INRA Véronique Lefebvre
    [Show full text]
  • 5 Tasting Ability in Humans
    5 Tasting ability in humans We must recognize that our mouth is very specific to tasting and interpreting the taste of specific foods items. Our mouth is full wit sensitive nerves which react and interpret very different even within an identical range of products, such as chilies As chilies have different “heats” or punchiness measured in the so called SCOVILLE SCALE our mouth nerves react in different places to establish the spiciness of such products Lips Left side Right side On the back top On the back bottom Tongue The 5 basic tasting senses are: Sweet, Salty, Sour, Bitter and Heat / Spiciness Scoville scale From Wikipedia, the free encyclopedia The Scoville scale is a measurement of the pungency (spicy heat) of chili peppers—such as the jalapeño, the bhut jolokia, and the world's current hottest pepper, the Carolina Reaper—or other spicy foods as reported in Scoville heat units (SHU),[1] a function of capsaicin concentration. Capsaicin is one of many related chemicals, collectively called capsaicinoids. The scale is named after its creator, American pharmacist Wilbur Scoville. His method, devised in 1912, is known as the Scoville Organoleptic Test.[2] Unlike methods based on high-performance liquid chromatography, the Scoville scale is a subjective measurement dependent on the capsaicin sensitivity of testers and so is not a precise or accurate method to measure capsaicinoid concentration.[citation needed] Considerations[edit] Since Scoville ratings are defined per unit of dry mass, comparison of ratings between products
    [Show full text]
  • Pepper Name Trinidad Moruga Scorpion 7 Pot Jonah
    Pepper Name High SHU Rating 16,000,000,000 Resiniferatoxin 5,300,000,000 Tinyatoxin 16,000,000 Pure Capsaicin 15,000,000 Dihydrocapsaicin 9,200,000 Nonivamide 9,100,000 Nordihydrocapsaicin 8,600,000 Homodihydrocapsaicin 5,300,000 Police Grade Pepper Spray 2,200,000 Carolina Reaper 2,000,000 Common Pepper Spray Trinidad Moruga 2,009,231 Scorpion 1,853,396 7 Pot Douglah 1,463,700 Trinidad Scorpion Butch T 1,382,118 Naga Viper Pepper 1,300,000 7 Pot Barrackpore 7 Pot Jonah 1,200,000 1,200,000 7 Pot Primo 1,191,595 New Mexico Scorpion 1,176,182 Infinity Chili 1,120,000 Bedfordshire Super Naga Chili 1,100,000 Dorset Naga Pepper 1,100,000 Naga Jolokia 1,100,000 Naga Morich 1,086,844 Spanish Naga Chili 1,066,882 7 Pot Madballz 1,041,427 Bhut Jolokia Pepper 1,001,304 Chocolate Bhut Jolokia 1,000,000 7 Pot Brain Strain 1,000,000 Bhut Jolokia Indian Carbon 1,000,000 Trinidad Scorpion Raja Mirch 900,000 800,000 Habanaga Pepper 800,000 Nagabon Jolokia 580,000 Red Savina Habanero 500,000 Fatalii Aji Chombo 500,000 Pingo de Ouro 500,000 Aribibi Gusano 470,000 400,000 Caribbean Red Habanero 350,000 Chocolate Habanero 350,000 Datil Pepper 350,000 Habanero Jamaican Hot Pepper 350,000 350,000 Madame Jeanette chili 350,000 Rocoto Pepper 350,000 Scotch Bonnet 350,000 Zimbabwe Bird Chili 350,000 Adjuma 350,000 Guyana Wiri Wiri 348,634 Tiger Paw 325,000 Big Sun Habanero 300,000 Mustard Habanero 300,000 Devil’s Tongue 300,000 Orange Rocoto Pepper Paper Lantern 300,000 Habanero Piri Piri 300,000 Red Cheese 300,000 Red Rocoto 300,000 300,000 Tepin Pepper Thai
    [Show full text]
  • Chile Peppers
    CHILE PEPPERS Hot Tips and Tasty Picks for Gardeners and Gourmets Beth Hanson Guest Editor BROOKLYN BOTANIC Janet Marinelli SERIES EDITOR Jane Ludlam MANAGING EDITOR Bekka Lindstrom ART DIRECTOR Mark Tebbitt SCIENCE EDITOR Handbook #161 Copyright ©Winter 1999 by the Brooklyn Botanic Garden, Inc. Handbooks in the 21st-century Gardening Series, formerly Plants & Gardens, are published quarterly al 1000 Washinston Ave., Brooklyn, NY 11225. Subscription included in Brooklyn Botanic Garden subscriber membership dues ($35.00 per year). ISSN » 0362-5850 ISBN # 1-889538-13-2 Printed by Science Press, a division of the Mack Printing Group. Printed on recycled paper. • TABLE OF CONTENTS • Introduction: Of People and Peppers Beth Hanson 4 The History of the Chile Pepper Paul Bosland 7 What Makes Chile Peppers Hot? Paul Bosland 17 Growing Chile Peppers Doug Dudgeon 22 Growing Chile Peppers Indoors .. Susan Belsinger 38 Disorders, Pests, and Diseases of Chiles Paul Bosland 41 Preserving Chiles Susan Belsinger 56 Encyclopedia of Chiles Paul Bosland 68 Seed Sources 98 Resources 101 Contributors .. 104 USDA Hardiness Zone Map 106 Index 107 C H A P T E R O N E INTRODUCTION BETH HANSON HE PARTNERSHIP BETWEEN people and the chile pepper is thousands of years old. In the latest phase of this partner- ship, electronic correspondence and commerce and modern T marketing techniques all play parts. For years, a group of chile pepper devotees who called themselves "chile-heads" exchanged e-mail with recipes, tips for growing the hottest chiles, and help in finding the spiciest salsas. The number of aficionados grew, and, simultaneously, ethnic foods have become part of the American mainstream.
    [Show full text]