Legend for Peppers: Chili Base Info

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Name Type Name Type Bianca B Thai Red H Early Sunsation B Tobago H Emerald Giant B Tobasco H Gourmet F! Green-orange B Zunbabwe Bird H Kevin's Early Orange B Black Pearl O Keystone Resistant Giant B Bolivian Rainbow O King of the North B Garda Tri color O Mini Bell Red* B Medusa O Mini Bell Yellow B Pepper on a Stick O Orange Blaze B Snow White O Orange Sun B Trifetti Hot Pepper O Purple Beauty B Paprika, Feher Ozon* S Quadrato Giallo D'Asti (Yellow) B Aconcaqua Sweet* S Quadrato Rosso D'Asti (Red) B Ashe County S Sweet Chocolate B Carmen HY S Tequila (lavender) B Corno Di toro rosa S White zinfandel B Cubanelle S Yolo Wonder Bell B Gypsey S Anaheim College 64 H Jimmy Nardello S Anch0 /Pablono Giganta H Pimento L S Ancho/Papblano H Pimento,Sheepnose S Black Hungarian H Shishito S Cayenne Long Thin H Sweet Banana S Cayenne, Large red thick H Sweet Pickel S Fish Pepper H Habanero Orange H Tequila Sunrise S Habanero, Trinidad Perfume S Super Shepherd S Habanero, White* H Devil Toung Hot Chili SH Hungarian Hot Wax H Ecuadorian Devils Breath SH Indian Jwala Peppper H Habanero Red Savina SH Jalapeno H Habanero, Congo Black SH Jalapeno "fooled you" S Jalokia, Bhut Choclate SH Jalapeno, Early H Jalokia, Bhut Yellow SH jalapeno, mucho nacho H Jolokia, Bhut SH jalapeno, purple H Jolokia, dorset Naga SH Jalapeno, Tam Mild H Jolokia, Naga Morich SH Jalapeno-JalaFuego F1 H Trinidad, Scorpion Moruga SH Japones H Trinidad 7 pot Douglah SH Kung pao H Trinidad 7pot Brain Strain SH Mirasol H Trinidad Scorpion Black SH Orange Manzano H Trinidad Scorpion Butch T SH Pepperocini, Italian H Trinidad Scorpion Cardi SH Peter, Red H Red Cap Mushroom Pepper H Legend for Peppers: Chili Base Info: Rooster Spur Pepper H B-Bell , H-Hot, O-Ornamental, S-Sweet Serrano H SH- Supper Hot (limited supply) Serrano Tampiqueno H Pepper Info: http://chilibase.info/?Page=Sitemap Sonora Anaheim* H Thai Bangkok Upbright H Thai OrangePepper H .

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Name Description Type Culinary Uses Flavor Scoville Matures
Name Description Type Culinary Uses Flavor Scoville Matures Baby Chocolate Bell Gourmet miniature that are 2 1/2" tall and 1 Bell Stuffed, pickled, Sweet 0 - 100 85 1/2" wide, with all the flavor of full-sized bells. canned, salads or They will mature from green to the color of milk fresh eating chocolate. The mature peppers are the sweetest. These compact plants are amazingly productive. Beaver Dam Yields enormous amounts of horn shaped, Bell Fresh eating, roasting, Mild, Sweet 500-1,000 80 medium-hot peppers on compact plants. Great salsa, pickled or stuffing pepper that ripens from green to red. stuffed This pepper will have more heat when seeded, when cooked the heat mellows but it will retain its robust flavor. Better Belle IV Crisp, blocky, thick walled shiny fruit that are full Bell Great for stuffing, Sweet 0-100 75 of flavor. They ripen from green to shiny red. roasting, grilled, This one has a better production than the canning , drying or original. freezing. Big Bertha Produces thick, crisp peppers that are 7" long Bell Excellent for stuffing, Sweet, crisp 0 - 100 72 and extremely sweet, with few seeds. They roasting, salads or mature from dark green to shiny red. For best snacks flavor, eat them the same day that they are picked. Cajun Bell Produces small 2-3" long lobed peppers with the Bell Can be stuffed, also Spicy, hint of 100 - 1,000 60 flavor of a sweet pepper along with a mild, spicy adds color and flavor sweet heat. They ripen from green to orange to red.
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Ethylene and Carbon Dioxide Production in Detached Fruit of Selected Pepper Cultivars
J. AMER. SOC. HORT. SCI. 124(4):402–406. 1999. Ethylene and Carbon Dioxide Production in Detached Fruit of Selected Pepper Cultivars Lucia Villavicencio,1 Sylvia M. Blankenship,2 Douglas C. Sanders,2 William H. Swallow3 Department of Horticultural Science, North Carolina State University, Raleigh, NC 27695-7609 ADDITIONAL INDEX WORDS. respiration, maturation, climacteric, Capsicum annuum, Capsicum chinense, Capsicum frutescens, ripening ABSTRACT. Bell peppers (Capsicum annuum L.) are classified as nonclimacteric fruits while some hot peppers have been reported as climacteric. Responses of peppers to exogenously applied ethylene-releasing compounds suggest ethylene involvement in the ripening process. Ethylene production and respiration rates in 13 cultivars of pepper: ‘Camelot’, ‘Cherry Bomb’, ‘Chiltepin’, ‘Cubanelle’, ‘Banana Supreme’, ‘Habanero’, ‘Hungarian Wax’, ‘Mesilla’, ‘Mitla’, ‘Savory’, ‘Sure Fire’, ‘Tabasco’, and ‘King Arthur’ were studied under greenhouse and field conditions. Fruit from each cultivar were harvested at different maturity stages determined by color, ranging from mature-green to full red-ripe. Carbon dioxide and ethylene production were measured by gas chromatography. Both variables were significantly different among maturity stages for –1 –1 all cultivars. Respiration rates were between 16.5 and 440.3 mg·kg ·h CO2. Ethylene production ranged from 0.002 to 1.1 –1 –1 µL·kg ·h . Two patterns of CO2 production were identified: higher CO2 production for mature-green fruit with successive decreases for the rest of the maturity stages or lower respiration rates for mature-green fruit with an increase in CO2 production either when fruit were changing color or once fruit were almost totally red. A rise in CO2 production was present for most cultivars.
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Descrizione Specie Aci Sivri X Jalapeno C.Annuum Anaheim C
Descrizione Specie Aci Sivri x Jalapeno C.annuum Anaheim C.annuum Ancho Poblano C.annuum Arcobaleno C.annuum Arlecchino C.annuum Atarado C.annuum Black Namaqualand C.annuum Black Pearl C.annuum Bob's Pickling C.annuum Bolivian Rainbow C.annuum Cacho de cabra C.annuum CAP 1546 C.annuum CH1 indiano C.annuum Chilhuacle Negro C.annuum Duemila C.annuum Explosive Ember C.annuum Fish C.annuum Goat's Weed C.annuum Heatwave C.annuum Hot M&M's C.annuum Indian PC-1 C.annuum Indian Red C.annuum J4 C.annuum Jalapeno Coyame C.annuum Jalapeno Dark Red C.annuum Jalapeno Farmer's Market Potato C.annuum Jalapeno Felicity C.annuum Jalapeno Goliath C.annuum Jalapeño grosso C.annuum Jalapeño liscio C.annuum Jalapeno Mammouth C.annuum Joe's Long Cayenne C.annuum Kashmiri Mirch C.annuum Kroatina C.annuum Lanterna de Foc C.annuum Lazzaretto Abruzzese C.annuum Li Black C.annuum Little Elf C.annuum Masquerade C.annuum Maui Purple C.annuum Mauritius C.annuum Naga Jolokia Purple C.annuum Naga Khorika C.annuum Napoli C.annuum Naso di cane C.annuum Numex Bailey Pequin C.annuum Numex Big Jim C.annuum Numex Sandia C.annuum Numex Sunrise C.annuum Numex Sunset C.annuum Numex twilight C.annuum Peperone di Capriglio Giallo C.annuum Pimenta de Padron C.annuum Purple UFO C.annuum Satan's Kiss C.annuum SBS Purple C.annuum Scozzese C.annuum Serrano del Sol C.annuum Short Yellow Tabasco C.annuum Stefania C.annuum Thai Orange C.annuum Topepo Piccante C.annuum Corno Ungherese C.annuum Variegato C.annuum Vietato C.annuum Yalova Charleston C.annuum Yemen Nord Arancio C.annuum Yemen
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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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Golden Russet Farm Vegetable Plant List 2015
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2021 Plant Orders
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Pepper Joes Seeds 2017.Pdf
Maynard, MA 01754 300. Suite St., Parker 141 16 NEW HOT NEW HOT 16 THIS YEAR THIS Reapers Festival PEPPERS Wow! Not just the legendary Carolina Reaper, but now we have more in the family! If you are a Reaper fan, get ready! Carolina Reaper Grow the legendary Guinness Book of World Records hottest pepper on the planet. This is the REAL deal, from the original strain of award-winning peppers. 1,569,000 Scoville Heat Units. $9.99 (10+ seeds) Chocolate Reaper Mmmm… smoky! This delicious hot pepper tastes as good as the classic, but with the hint of a smoky taste up front. It is still being bred out for stabil- ity, but worth the taste! $9.99 (10+ seeds) of 7342companies reviewed and 30 “Top a out Company” Joe’s #1 in Pepper Seeds Dave’s Garden Ranks Pepper Yellow Reaper Try this beauty with grilled seafood! It has a fruity flavor paired with loads of heat. We are still growing this pepper out, but wanted to bring it to you without delay! US POSTAGE Sudbury, MA Sudbury, Permit No 3 $9.99 (10+ seeds) STD PRSRT PAID About Pepper Joe’s Butch “T” Trinidad ScorpionOUR W e a#3re the expWe’reerts in thrilledHot Pe topp haveer Se thiseds .# 3 “WORLD’S HOTTEST PEPPER. It set a Guinness Book PLEDGEof World Record N THS EAR - 1 SCREAMING Since 1989, Pepperearly Joe’s in 2011has found, at 1,450,000 grown, Scoville Units. WOW! NEHOT oetos EPPS and enjoyed superThat’s hot peppersa lot of fromheat. all This over is a very exclusive pepper the world.
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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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Ex-Pharmaceutical Employees Speak out Against the Industry,Four
Besieged by Guilt: Ex- Pharmaceutical Employees Speak Out Against the Industry It turns out, that old adage is true – money does not buy everything. For some, money does not buy a clear conscience. Despite earning high incomes, these former pharmaceutical employees left their jobs and are now sharing the truth of what goes on behind the curtain. Many of them have written books, participated in documentaries, and shared their stories through online videos. Here are a few. Dr. Peter Rost, Former Vice President of Pfizer Dr. Rost, a former anesthesiologist and pharmaceutical VP, is the author ofThe Whistleblower, Confessions of a Healthcare Hitman. Dr. Rost is an expert witness on Big Pharma in the areas of patent infringement, pharmaceutical marketing, drug product liability, drug marketing and promotion, and drug sales. Universities, health organizations, everybody that I’ve encountered in my former career as a pharmaceutical executive, are out there with their hands out. You know everybody’s begging for money, nobody has any money. The government doesn’t have any money. The universities don’t have money. Nobody has money. The only ones that have money are these big multinational corporations, and they have lots of money. And they use that money to basically buy influence. And the way it’s done is – number one, you give these organizations and institutions grants, grants for various kinds of research. You develop research together with them. You establish friends. You make sure that they become beholden to you. And you also pay individual professors and doctors – researchers – directly. You may pay them as speakers to travel around the country, a thousand, two thousand dollars per day, sometimes more.
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Warm Weather Vegetables and Fruits Availability ($3.95/4” Pot, Unless Otherwise Specified)
Warm Weather Vegetables and Fruits Availability ($3.95/4” Pot, unless otherwise specified). Please call to order. PEPPERS: Sweet: Altino Sweet Paprika (heirloom pepper) Banana Supreme (early-fruiting, banana-shaped sweet pepper) Bell – California Wonder (green bell pepper) Bell – Valencia (orange bell pepper) Bell – Glow (orange mini-bell, lunchbox pepper) Bell – Golden Summer (yellow bell pepper) Bell – Lilac (purple bell pepper) Bell – Red Knight (red, hybrid, disease-resistant bell pepper) Carmen (red corno di toro Italian frying pepper) Cubanelle (sweet Italian frying pepper) Escamillo (yellow corno di toro Italian frying pepper) Shishito (Japanese frying pepper; end resembles a lion’s head) Hot: Altino (a long, cayenne-type of hot pepper used for chili flakes) Anaheim (mild-heat chili pepper) Ancho-Poblano (ancho is a mild chili pepper; dried it is known as a poblano pepper) Apocalypse Scorpion (oily, red super-hot chili pepper) Apocalypse Scorpion Chocolate (appealing brown super-hot chili pepper) Basket of Fire (small multi-colored pepper that is both edible and ornamental) Bhut Jolokia – Chocolate (very hot dark brown chili pepper; 125x hotter than a jalapeno) Bhut Jolokia – Neyde Black (dark purple to black super-hot variation of the Bhut Jolokia pepper) Bhut Jolokia – Red (extremely hot red pepper; once certified as the hottest pepper in the world) Buena Mulata (pepper that starts out as violet and very hot, ripening to red with less heat) Caribbean Red Hot (extremely hot
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Genus Cultivar Common Name Height Bloom Color Light Description Allium Cepa Candy Candy Onion Sun 85 Days
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Spring Is Coming
Spring is coming E' ora di prendere in mano guanti e rastrello, inizia il periodo dell'orto! I nostri splendidi peperoncini da coltivare in giardino o in terrazzo PEPERONCINI IN VARIETA' € 6,00 Aji Amarillo Origine: Perù Piccantezza: 15.000 gradi Shu Uso: retrogusto fruttato, ottimi da consumare crudi o da saltare in padella ma anche per preparare salse piccanti e marmellate. Sono particolarmente gustosi, croccanti e poco piccanti. Ottimi sul pesce. Topik Origine: Italia Piccantezza: 20.000 gradi Shu Uso: peperoncino non molto piccante assai impiegato nella cucina italiana adatto al riempimento con tonno e acciuga e per la conservazione ed il consumo sott’olio. Tabasco Origine: Messico Piccantezza: 50.000 gradi Shu Uso: è l’ingrediente principale della famosa salsa “Tabasco”. La salsa si ottiene macerando sotto sale i peperoncini tritati, posti in botti di quercia per circa 3 anni. Pancho naso del diavolo Origine: Cile Piccantezza: 30.000 gradi Shu Uso: peperoncino non molto piccante. Adatto al riempimento con tonno e acciuga. Molto gustoso aggiunto crudo a pezzetti sulla pasta o il riso in bianco. Calabrese (diavolicchio) Origine: Italia Piccantezza: 150.000 gradi Shu Uso: molto utilizzato per il consumo fresco. Si usa per salse piccanti e sui piatti di pasta della tradizione mediterranea. Cedrino Origine: Panama Piccantezza: 50.000 gradi Shu Uso: peperoncino molto piccante adatto in abbinamento a piatti di pesce in bianco come spaghetti alle vongole o seppie. Si distingue da tutti gli altri peperoncini per il suo deciso retrogusto di limone. Rocoto Red Origine: Perù Piccantezza: 50.000 gradi Shu Uso: Viene usato in salse, tipici piatti boliviani, sminuzzato, tritato, in piatti di carne arrosto e lessa.
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