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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 ...
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. They are very cold-sensitive and disease resistant, reaching a height of 60–75 cm (24–30 in). [4]
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 ...
There are thousands of different types of peppers, so how do you choose the right one? To make it even more confusing, one pepper variety may have one name when it's fresh and another when it's ...
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. The plant produces berries of many colors ...
Cultivated baccatum (C. baccatum var. pendulum) is the domesticated pepper of choice of Bolivia, Colombia, Ecuador, Peru, and Chile. [3] The Moche culture often represented fruits and vegetables in their art, including ají amarillo peppers. [4] South American farmers also grow C. baccatum as ornamental plants for export. [5]
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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