Chiltepin pepper

Chiltepin pepper

Taxobox
name = Chiltepin


image_width = 250px
regnum = Plantae
divisio = Magnoliophyta
classis = Magnoliopsida
subclassis = Asteridae
ordo = Solanales
familia = Solanaceae
genus = "Capsicum"
species = "C. annuum"
subspecies = "C. a. "var." glabriusculum"
trinomial = "Capsicum annuum "var." glabriusculum"
trinomial_authority = (Dunal) Heiser and Pickersgill
Pepper
boxwidth=262px


heat=Very Hot (SR: 50,000-100,000)

Chiltepin, also called chiltepe or chile tepin , is a wild chile pepper that grows primarily in Guatemala, Mexico, and the southwestern United States. It is sometimes called the "mother of all peppers" because it is thought to be the oldest of the Capsicum annuum species.

The Wild Chile Botanical Area [ [http://faculty.washington.edu/tewksjj/wild_chile.html The Wild Chile Botanical Area] , University of Washington Biology Department] in the Coronado National Forest near Tucson, Arizona, has the largest population of chiltepin chile peppers in the United States. In 1997, Texans named the Tepin "the official native pepper of Texas", two years after making the Jalapeño Texas' official pepper.

Tepin peppers, or “bird’s eye” peppers, are supposedly one of the hottest peppers in the world. Some chile enthusiasts argue that the Tepin is hotter than the habanero or Red Savina. These tiny peppers are about 3/8″ in diameter, round to slightly oval, and are found in Arizona, New Mexico, and Texas, as well as Mexico and Guatemala . The word “Tepin” comes from a Nahuatl word meaning “flea”.

Tepins are extremely hot, measuring between 50,000 and 100,000 Scoville Units. In Mexico, the heat of the Chiltepin is called arrebatado (”rapid” or “violent”), because, while the heat is intense, it is not very enduring. This stands in contrast to the Chili Piquin, which is somewhat similar in size and shape to the Chiltepin, but delivers a decidedly different experience. Piquins are not as hot as Chiltepins (only about 30,000-50,000 Scoville Units [ [http://homecooking.about.com/library/weekly/blhotchiles.htm Scoville Chile Heat Chart] , About.com: Home Cooking] ), but they have a much slower and longer-lasting effect.

Notes

External links

* [http://www.slowfoodusa.org/ark/chiltepin_chili.html Chiltepin Chili] at Slow Foods


Wikimedia Foundation. 2010.

Игры ⚽ Нужна курсовая?

Look at other dictionaries:

  • chiltepin — also chiltepine noun Etymology: Mexican Spanish chiltepín, from Nahuatl chīltecpin, from chīlli chili pepper + tecpin, tecpintli flea Date: 1985 a small red oblong wild chili pepper of marked pungency that is produced by a capsicum (Capsicum… …   New Collegiate Dictionary

  • chiltepin — noun A wild chile pepper, Capsicum annuum, found in Mexico and the southwestern US …   Wiktionary

  • Pequin pepper — Closeup of fruits, foliage, and flower Heat Very hot Scoville rating 100,000–140,000* Pequin …   Wikipedia

  • Chili pepper — For other uses, see Chili (disambiguation). A habanero chili pepper, one of the more piquant (hotter) chili peppers …   Wikipedia

  • Bell pepper — Green pepper redirects here. For green peppercorns, see Black pepper. Red, yellow and green pepper Bell pepper, also known as sweet pepper or a pepper (in the UK) and capsicum (in Australia and New Zealand), is a cultivar group of the species… …   Wikipedia

  • Bhut Jolokia chili pepper — Bhut Jolokia chili Fresh Bhut Jolokia Details Species C. chinense and C. frutesc …   Wikipedia

  • Cayenne pepper — A large red cayenne Heat Hot Scoville rating 30,000 – 50,000 The cayenne pepper also known as the Guinea spice …   Wikipedia

  • Malagueta pepper — Malagueta pepper, a kind of Capsicum frutescens, is a type of chilli used in Brazil, Portugal and Mozambique. It is heavily used in the Bahia state of Brazil . It apparently gets its name from the unrelated melegueta pepper from West Africa… …   Wikipedia

  • Red Savina pepper — Red Savina A Red Savina habanero, at near optimum ripeness. Note characteristic deep red color. Details Species …   Wikipedia

  • Anaheim pepper — A variety of Anaheim chili peppers Heat Low Scoville rating 500 – 5,000 An Anaheim pepper is a mild variety of …   Wikipedia

Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”