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1.9 to 3.2 cm (0.75 to 1.25 in) Also known as piri piri, it is common in Portugal and former Portuguese colonies in southern Africa: Malagueta: The Caribbean: 60,000–100,000 SHU: 4.8 cm (1.9 in) A small, tapered chili widely used in the Caribbean, Brazil, and Portugal: Tabasco: Mexico: 30,000–50,000 SHU: 4 cm (1.6 in) Used in Tabasco sauce ...
The Naga Morich, with around 1 million SHU, [2] is primarily grown in India and Bangladesh. The Scoville scale is a measurement of pungency (spiciness or "heat") of chili peppers and other substances, recorded in Scoville heat units (SHU). It is based on the concentration of capsaicinoids, among which capsaicin is the predominant component. [3]
[1] It is also known simply as labuyo or labuyo chili. [3] Thai bird's eye chili are commonly confused with Labuyo in the Philippines, though they are cultivars of two different species, and much larger fruit. [4] Siling labuyo is one of two common kinds of local chili found in the Philippines, the other being siling haba (a Capsicum annuum ...
The tabasco pepper is a variety of the chili pepper species Capsicum frutescens originating in Mexico. It is best known through its use in Tabasco sauce, followed by peppered vinegar. [1] Like all C. frutescens cultivars, the tabasco plant has a typical bushy growth, which commercial cultivation makes stronger by trimming the plants. The ...
Chili peppers are eaten by birds living in the chili peppers' natural range, possibly contributing to seed dispersal and evolution of the protective capsaicin in chili peppers, as a bird in flight can spread the seeds further away from the parent plant after they pass through its digestive system than any land or tree dwelling mammal could do ...
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]
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The C. baccatum species, particularly the ají amarillo chili, has its origins in ancient Peru and across the Andean region of South America. [7] It is typically associated with Peruvian cuisine , and is considered part of its condiment trinity together with red onion and coriander.