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Choricero peppers (Spanish: Pimiento choricero) are a variety of red pepper (themselves a variety of the American species, Capsicum annuum) that are dehydrated for preservation. They have become part of Spanish culture , so much so that their hydrated [ dubious – discuss ] pulps are simply kept in glass jars for aesthetic purposes.
This is called calcium ammonium nitrate and often the name calcium nitrate prill is used as it always comes in a prilled (granular) form. Formulations lacking ammonia are also known: Ca(NO 3) 2 ·4H 2 O (11.9-0-0 + 16.9 Ca) and the water-free 17-0-0 + 23.6 Ca. A liquid formulation (9-0-0 + 11 Ca) is also offered.
Like most peppers, immature pods are green and develop other colors as they reach maturity. [1] The flesh of the pimiento is sweet, succulent, and more aromatic than that of the red bell pepper. Some varieties of the pimiento type are hot, including the Floral Gem and Santa Fe Grande varieties. Peppers grow in hardiness zones 4 through 12. [2]
Direct reduction from nitrate to ammonium, a process known as dissimilatory nitrate reduction to ammonium or DNRA, [6] is also possible for organisms that have the nrf-gene. [ 7 ] [ 8 ] This is less common than denitrification in most ecosystems as a means of nitrate reduction.
The term "calcium ammonium nitrate" is applied to multiple different, but closely related formulations. One variety of calcium ammonium nitrate is made by adding powdered limestone to ammonium nitrate; [1] [2] another, fully water-soluble version, is a mixture of calcium nitrate and ammonium nitrate, which crystallizes as a hydrated double salt: [3] 5Ca(NO 3) 2 •NH 4 NO 3 •10H 2 O.
Pepper X resulted from several cross breedings that produced an exceptionally high content of capsaicin in the locules – the plant tissue holding the seeds. [2] The extensive curves and ridges of a Pepper X chili create more surface area for the plant placenta and locules to grow and retain capsaicin, adding to the intensity of heat experienced when a Pepper X is eaten. [2]
Tabasco peppers start out green and ripen to orange and then red. It takes approximately 80 days after germination for them to fully mature. The tabasco plant can grow to 1.5 m (60 in) tall, with a cream or light yellow flower that will develop into upward-oriented fruits later in the growing season. [5]
The fruit can be harvested while they are green or ripe. Unripe serrano peppers are green, but the color varies at maturity; common colors for the ripe fruit are green, red, brown, orange, and yellow. Serrano peppers do better in soils with a pH between 7.0 and 8.5 in warm temperatures above 24 °C (75 °F) and have a low tolerance for frost. [5]