Anaheim pepper

Anaheim pepper
Anaheim pepper

A variety of Anaheim chili peppers
Heat Low
Scoville rating 500 – 5,000

An Anaheim pepper is a mild variety of chili pepper. The name "Anaheim" derives from a farmer named Emilio Ortega who brought the seeds to the Anaheim, California, area in the early 1900s. They are also called California chili or Magdalena, and dried as chile seco del norte. Since Anaheim peppers originated from New Mexico, they are also sometimes known as New Mexico peppers. Additionally, in New Mexico they are often referred to simply as "chiles" because they are so ubiquitous.[citation needed] Varieties of the pepper grown in New Mexico tend to be hotter than those grown in California.

Dried Anaheim chili peppers

The chile "heat" of Anaheims typically ranges from 500 to 2,500 on the Scoville scale[1] however, many varieties grown in New Mexico can reach 4,500 to 5,000 Scoville units.[2]

New Mexican cultivars were developed in the state by Dr. Fabian Garcia about 100 years ago.[3] These cultivars are "hotter" than others in order to suit the tastes of New Mexicans in their traditional foods. Chiles grown around the town of Hatch are marketed under the name of the town and are often sold fresh-roasted in New Mexico and neighboring states in the early autumn.

This chile is used in many Mexican and New Mexican dishes.

See also

References

  1. ^ "Anaheim Pepper". Truestar Health Encyclopedia. 2007. http://www.truestarhealth.com/Notes/3577000.html. Retrieved 2007-10-17. 
  2. ^ "Chile Heat". Chile Pepper Institute at New Mexico State University. 2007. http://www.chilepepperinstitute.org/files/tiny_mce/file_manager/educ_info/ChileHeat.pdf. Retrieved 2007-10-22. 
  3. ^ "The Chile Cultivars of New Mexico State University, Released from 1913 - 2008". Chile Pepper Institute at New Mexico State University. 2008. http://aces.nmsu.edu/pubs/research/horticulture/RR-763.pdf. 

External links



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