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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 fruit is only used when it is a particular red color measured with "le petit bâton rouge". [36] Xiao mi la pepper: China: 75,000 SHU: The name xiao mi la literally translates to little rice ...
Pequin (or piquín) pepper (/ p ɪ ˈ k iː n /) is a hot chili pepper cultivar commonly used as a spice. Pequin peppers are hot, often 5–8 times hotter than jalapeños on the Scoville scale (30,000 to 60,000 Units). Flavor is described as citrusy and nutty. [1] Taxonomically, it is classified within variety glabriusculum of the species ...
Chili peppers of varied colours and sizes: green bird's eye, yellow Madame Jeanette, red cayenne. Chili peppers, also spelled chile or chilli (from Classical Nahuatl chīlli [ˈt͡ʃiːlːi] ⓘ), are varieties of berry-fruit plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency.
[1] [2] The fruit starts out bright green changing to orange and red as fully matured. A mature Fresno pepper will be conical in shape, 50 mm (2 in) long, and about 25 mm (1 in) in diameter at the stem. [3] The plants do well in warm to hot temperatures and dry climates with long sunny summer days and cool nights.
Pages in category "Chili peppers" ... out of 103 total. ... This page was last edited on 10 July 2020, at 15:40 (UTC).
Capsicum annuum, commonly known as paprika, chili pepper, red pepper, sweet pepper, jalapeño, cayenne, or bell pepper, [5] is a fruiting plant from the family Solanaceae (nightshades), within the genus Capsicum which is native to the northern regions of South America and to southwestern North America.
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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]