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The Chile de árbol (lit. ' chili from tree ') is a small and potent Mexican chili pepper also known as bird's beak chile and rat's tail chile. These chilis are about 5 to 7.5 cm (2.0 to 3.0 in) long, and 0.65 to 1 cm (0.26 to 0.39 in) in diameter. Their heat index is between 15,000 and 30,000 Scoville units. The peppers start out green and ...
The base ingredient of merkén is the smoked pepper "cacho de cabra" (Capsicum annuum var. longum), a dried, smoked, red pepper that is sometimes ground with toasted coriander seed and salt. [1] The peppers are dried naturally in the sun and are then smoked over a wood fire. They are then stored by being hung to dry prior to grinding.
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.
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 ...
The more piquant varieties are called chili peppers, or simply chilis. The large, mild form is called bell pepper, or is named by color (green pepper, green bell pepper, red bell pepper, etc.) in North America and South Africa, sweet pepper. The name is simply pepper in the United Kingdom and Ireland. [11]
Capsicum frutescens is a wild chili pepper having genetic proximity to the cultivated pepper Capsicum chinense native to Central and South America. [2] Pepper cultivars of C. frutescens can be annual or short-lived perennial plants. Flowers are white with a greenish white or greenish yellow corolla, and are either insect- or self-pollinated.
New Mexico No. 9, also known as NuMex No. 9, Number 9 pepper or simply No. 9, was the first of the New Mexican chile pod types of chile peppers. It is an heirloom chile, grown today only in special quantities in New Mexico, United States. It was also the first New Mexico chile cultivar to be bred for commercial growth.
The piquillo pepper is a variety of chili, Capsicum annuum, having a sweet taste with little to no heat, fruits about 7 cm long, well suited for growing in pots, that is traditionally grown in Northern Spain near the town of Lodosa. Its name is derived from the Spanish for "little beak".