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Chili peppers originated in Central or South America and were first cultivated in Mexico. European explorers brought chili peppers back to the Old World in the late 16th century as part of the Columbian Exchange , which led to the cultivation of multiple varieties across the world for food and traditional medicine.
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 weather conditions over Texas at the time were highly conducive to the spread of fires, with unusually warm temperatures and gusty conditions prevailing over the region. [8] [9] The area scorched by the fire grew rapidly to 500,000 acres (780 sq mi; 200,000 ha) within 24 hours of ignition as strong winds fanned the flames eastward. [10]
The largest of the fires—which spans nearly 1.1 million acres—began at Smokehouse Creek and was 15% contained as of Sunday, according to the Texas A&M Forest Service.
If you can't see the map above, click on this link. This article originally appeared on Austin American-Statesman: Track Texas fires: Map traces wildfires burning in real-time Show comments
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.
New Mexico chile or New Mexican chile (Scientific name: Capsicum annuum 'New Mexico Group'; Spanish: chile de Nuevo México, [3] chile del norte) [4] is a cultivar group [5] of the chile pepper from the US state of New Mexico, first grown by Pueblo and Hispano communities throughout Santa Fe de Nuevo México. [6]
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