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The Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking, Dave DeWitt and Paul W. Bosland, Timber Press, Google Books link, page 61, ISBN 0-88192-920-4 Peppers: the domesticated Capsicums , Jean Andrews, University of Texas Press , Google Books link , page 113, ISBN 0-292-70467-4
Plant peppers in rows about 12 to 18 inches apart. Bell peppers also do well in containers and grow bags on your deck, patio or balcony if you’re tight on space. “Stake them with bamboo canes ...
Nekemias arborea, commonly known as pepper vine, is native to the Southeastern United States, Texas, and New Mexico. It spreads rapidly, climbing up trees and bushes. [ 1 ] It prefers moist soils such as stream banks, and disturbed areas.
Capsicum annuum var. glabriusculum, a chili-pepper variety of Capsicum annuum, is native to southern North America and northern South America. [2] Common names include chiltepín, Indian pepper, grove pepper, chiltepe, and chile tepín, as well as turkey, bird’s eye, or simply bird peppers (due to their consumption and spread by wild birds; "unlike humans birds are impervious to the heat of ...
May 11—Hot peppers are a fun, spicy addition to any garden. But their long growing season and specific growing conditions make hot peppers difficult to grow in a chilly place like Maine.
Palo Alto firefighter Lee Taylor started growing chile peppers in his station’s backyard in 1994, and over the years he’s perfected his hot sauce recipe. ... Man shot dead by police after ...
In British English, the sweet varieties are called "peppers" [12] and the hot varieties "chillies", [13] whereas in Australian English and Indian English, the name "capsicum" is commonly used for bell peppers exclusively and "chilli" is often used to encompass the hotter varieties. The plant is a tender perennial subshrub, with a densely ...
Habanero peppers, brown (chocolate) variety. Several growers have attempted to selectively breed habanero plants to produce hotter, heavier, and larger peppers. Most habaneros rate between 200,000 and 300,000 on the Scoville scale. In 2004, researchers in Texas created a mild version of the habanero, but retained the traditional aroma and flavor.
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