Chili peppers of the world: cultivars, species, and heat(notesfromtheroad.com)
notesfromtheroad.com
Chili peppers of the world: cultivars, species, and heat
https://www.notesfromtheroad.com/desertmexico/chili-peppers.html
12 コメント
Scotch Bonnet in a tropical hot sauce (carrot, papaya) like Melinda's is killer. It's kind of fun stocking up on peppers from Los Chileros, Booneville Farms, etc and making your own hot sauce or salsa using a Vitamix.
This is hot. The site, I mean. Spiced up my favorites.
What astoundingly beautiful drawings! Moreover I had no idea such variety existed in the world of Chilli Peppers.
Amazing site & drawings. Thank you for this.
shame they don't have information on Rush/Rush F1 variety pepper, which is the most common as cheap (230g/1.2-1.5EUR) spicy pepper in Czech supermarkets (besides pickled jalapeno peppers carried by Lidl for under euro for jar)
Why is prik kee noo listed listed twice, under different families.
Thank you for raising this, as my text did not explain the difference, and you made me realize I had them both in the wrong species, so I flipped them back and updated the text. There are actually two peppers called Thai Bird's Eye and/or Prik Kee Noo. The internationally marketed Thai Bird's Eye pepper is usually a Capsicum annuum, and the more traditional Thai bird peppers grouped under the name prik kee noo are more often Capsicum frutescens peppers. Outside Thailand the names are often used interchangeably, but within Thailand they refer different peppers. Now, I am not a pepper expert, and my project was sort of a constant battle between what is and what is not a legitimate cultivar to include in the project. For example, elsewhere, many asked why I had chiltepin and tepin...but I decided they were different enough, culturally and botanically, to keep both. Thanks for flagging and the text shoudl make it clear now.
The issue wasn't the illustrations themselves so much as the taxonomy and the text around them. I've updated both entries to explain the distinction more clearly. Thanks for catching it — it was a legitimate point.
The issue wasn't the illustrations themselves so much as the taxonomy and the text around them. I've updated both entries to explain the distinction more clearly. Thanks for catching it — it was a legitimate point.
Great site and drawings.
A interactive map with that info would be awesome!
A interactive map with that info would be awesome!
I was thinking about a map. It will probably be a watercolor map with the origin of the cultivar overlaid. But maybe I can try something interactive. This will be in fall this year. Thanks for the idea!
> Capsaicin, the compound that makes chili peppers hot is an evolutionary filter designed to punish mammals and reward birds.
This is an outdated assumption, with no data behind it. (Yes, birds are immune, but that's not enough to prove this is why peppers evolved capsaicin, and in high levels.)
Capsaicin is a fungicide, and a survey showed that Scoville Heat Units (SHU), a measure of how much capsaicin is in a pepper (or hot sauce), varied quite reliably with local levels of a wild fungus that plagues pepper plants.
Surviving infection is far more important than selecting for slightly better distributors of the seeds.