Winter - The Chile Pepper Institute
Transcription
Winter - The Chile Pepper Institute
.g+* * volff&' ': The ;Q.>.@$y::g ..:.,.: % -~ ~ > ~ ~ . &,?.,,F? .r N + E $:?2!.$; . p*-;D K S http://www.chilepepperinstitute.org Nematode Resistant Cayenne PE; 5 In Every Issue Burning Questions Capsicun~News E T T E R E-mail : hotchile @ nmsu.edu By Yayeh Zewdie Annual Seed Pkt 1% 4 Recipe L Pungency Test Results on "World'sHottest" Chiles Special Points of Interest Busir~ess Profile . k?T&?$+ 3 ' therefore heat levels of the same The Chile Breeding and Genetics Program of New Mexico State University genotype can vary. grows more than 100 cultivars of chiles Because this is a single year study, every year in the teaching and caution must be exercised with the heat levels recorded. However, this study demonstration garden at Fabian Garcia Science Center. The purpose is to educate the public about the many different shapes, sizes, colors, and heat levels of chiles as well as diseases, disorders and pest problems one can encounter when growing chiles. In 2001, 126 chile cultivars were grown in the garden. There are many reports on which chile is the hottest chile. Therefore the pungency level of 24 cultivars, which were assumed to be highly pungent, were measured by quantifying their capsaicinoid content using high performance liquid chromatography (HPLC). This is the standard method to test 'heat' levels of chiles. Table 1 lists the chiles that were tested in 2001 and includes the heat level, and the seed Chocolate Habanero - 301065 SHU source. The pungency levels ranged from 133 Scoville Heat Units (SHU) for the cultivar, Navajo, to 301,065 SHU for Chocolate Brown Habanero. For some of the cultivars, multiple seed sources were planted. The 'PC-1' and Orange ~ a b a n e r opungency levels varied greatly. This great difference could be due to the seed source or environmental factors. Pungency levels in chiles are affected by genotype (genes responsible for Orange Habanero - 174099 SHU pungency) and the environment, continued on pg 2 Name Pungency Level (SHU) Seed Source . Chocolate Brown Habanero Orange Habanero Red Savina Francisca Tabasco Ecuador Hot Orange Habanero Caribbean Red Habanero Assam Aji Cito Tepin PC- 1 Suryanki Cluster Scotch Bonnet Red Scotch Bonnet Red chili African Pequin Beni Highland Punjab Gambia Tear of Fire Aji Bento Chili Maya PC-1 Dhanraj Merah Hot pepper Navajo " ' 1 . PC- 1 .- photo by Eric vorava . - . :> - - zcm , ---bFf&3& Reimer Seed Ecoseeds Shepherds Reimer Seed Enchanted Reimer Seed NMSU Johnny's Ecoseeds Reimer Seed Ecoseeds Reirner Seed Reedwood City Reimer Seed Ecoseeds Ecoseeds Reimer Seed Reimer Seed Ecoseeds Reimer Seed Park seed Reimer Seed Reimer Seed Ecoseeds Ecoseeds Ecoseeds Ecoseeds . Red Savina Habanero ... 9 . ; 3, - photo by Danise Coon - -. - - PAGE 3 THE CHILE PEPPER INSTITUTE NEWSLETTER Business Profile -. . .;-c7. Cross -- Country Nursuries aF 3 - - bs - c* Cross Country Nurseries and Janie Lamson got involved with chiles in 1993 when her brother asked her to grow six varieties of chiles. At that time, Janie and her husband Fernando were growing over 750 varieties of perennials, ferns and ornamental grasses, selling them retail and to the landscape trade. Janie explained that chile plants are not only easy to grow, but growing them is a lot of fun. Janie started looking for other chiles and started her collection and love of raising chiles and sweet peppers. The chile plants were popular sellers at the nursery, and as word got out, she started receiving phone calls from across the country, asking if they would ship their plants. In 1997, Cross Country Nurseries staped shipping chile plants nationwide and things have been growing ever since. This year they will be offering 444 varieties of chile and sweet w p e r plants, including many unusual and heirloom types. Their plants are grown following organic methods and the shipping cartons that they use were designed by Fernando, and arrival success rates are very high. Not only do they sell transplants, that arrive in great condition, they pride themselves on providing old-fashioned customer service. Cross ~ o u n a y ~ * r s e r i is e sa small company, but Janie runs the office while Fernando keeps the nursery running smoothly. Everything is done by hand including sowing, transplanting and watering so plants receive individualized attention. They not only ship chile seedlings but also sell fresh chiles by mail order in the late summer. This all started when a customer jokingly complained about too many varieties to choose from. The customer wanted a taste test and the idea for a new chile venture was launched. The Chilc Pepper Znstitute NewsleUer Dr. Paul Bosland & Danise Coon - Production Chris Coon-EditorKVriter k r .A( Chile plants are available April through June, by mail order or at the nursery in Rosemont, N.J., while fresh chiles are available September through the first frost. Additional information can be found at their website, www.chileplants.com, and offers photos of over 400 varieties, along with descriptions and other useful growing information. A variety of fresh pods getting ready to be shipped Cross Country Nurseries 6pack containers of seedlings getting ready to be shipped - Photos by Janie Lamson Wendy Hamilton, NMSU Extension James V o k State Natl. Bank Paul W. Bosland, Director Danise Coon, Asst. Director ..- ~ lC rM P t e -'cU.7 +@%&Lk ,.- : oard dot-rn 6, , Emma Jean Cervantes - Cervantes Enterprise ', Louis Biad - Biad Chile Dave De Witt - Fiery Foods Mag. Steve Moore -Border Foods - - 7 7 , * N~GM& - - state university Ex-Offido Directors Dr. Jerry Schickedanz - Dean CAHE Dr. James Fisher - Head Dept AgRIor6 Dr. LeRoy Daugherty - Ag. Exp. Stat. THE CHILE PEPPER INSTITUTE NEWSLETTER PAGE 4 Chile Pepper Institute Annual Seed Packet Piqdo This year's Chile Pepper Institute Featured Seed originated in Spain and offers a unique, rich chile flavor that includes subtle wood smoked undertones. The Piquillo is a landrace heirloom chile, predominantly grown around Lodosa, Navarra. It is similar to the pimiento pod type chile grown in the United States and matures to a deep, bright red color with a slender triangular shape. Mature pods generally reach a length of about four inches. The Piquillo is sought after because of its unique flavor. Pods are roasted over beech or oak to aid in removing the outer skin. Traditionally, no water is used to wash the skins off as is often practiced with other cultivars, because taste properties of the Piquillo are so complex and subtle that us6g water . would reduce the chile's palatability. The processed Piquillo pods are canned in brine and retain a rich chile flavor with wood smoked undertones. The unique taste of this slightly pungent chile can best be appreciated when stuffed with your favorite meat, cheese or vegetable. They also have a great flavor when sauteed in olive oil and garlic. Recipe L PIQUILLO CHILES STUFFED WITH SHIITAKE MUSHROOMS AND SPINACH Makes 3 or 4 servings 114 cup extra-virgin olive oil 2 cloves garlic, sliced 1 dried hot chile (thai, piquin or other) 2 cups stemmed fresh shiitake mushrooms, thinly sliced or chopped 1 cup cooked spinach, squeezed dry and chopped Salt and freshly ground black pepper to taste 12 piquillo chiles Place the olive oil in a large skillet, turn the heat to medium, and add garlic and chile. Cook, stirring occasionally, until garlic browns lightly, about 5 minutes. Remove the chile from the skillet, and add the mushrooms. Cook, stirring occasionally, until shiitakes release their liquid and become tender, about 10 minutes. Stir in spinach, and season to taste. Stuff each chile with a portion of this mixture. Serve at room temperature, or warm gently in a 250°F oven for about 15 minutes. THE CHILE PEPPER INSTITUTE NEWSLETTER PAOB 5 'NuMex NeMatador': Southern Root-knot Nematode Resistant Cayenne Paul W. Bosland , Yayeh Zewdie, and Stephen H. Thomas New Mexico State University has recently announced the release of a new, open-pollinated, nematode resistant cayenne type chile pepper, designated 'NuMex NeMatador'. This name is a contraction of "nematode" and "matador," thus it is the "nematode killer." Cayennes are becoming an increasingly important chile. In 1997, for example, cayennes grown in New Mexico were valued in excess of $4.7 million at farm-gate. Most of New Mexico's cayenne crop is processed adding further to its value. During the past decade, processing companies have expanded their production facilities to meet the increased demand for cayenne mash, which is a key ingredient in the hot sauce industry. The southern root-knot nematode (Meloihgyne , incognita (Kofoid & White) Chitwood race 3) is a major pest of cayenne in New Mexico. The impending ban of methyl bromide, a principal chemical used to control nematodes, makes the development of nematode resistant cayennes more urgent. 'NuMex NeMatador' is well adapted to the southern New Mexico production area, where it can be expected to produce good yields. The high level of root-knot nematode resistance should save cayenne producers $100.00 per acre in commercial production costs and reduce environmental risks by eliminating the need for annual preplant fumigation with 1,3-dichloropropene. 'NuMex NeMatador' was developed from the cayenne cultivar, 'Large Red Thick', by a pedigree breeding method. The major attribute of the new cultivar is its high level of resistance to southern root-knot nematode. 'NuMex NeMatador' is as resistant as the highly resistant cultivar, 'Carolina Cayenne'. The oGgihal cultivar, 'Large Red Thick', 1 is a susceptible cultivar. The average egg count of 'Large ~ e Thick' d was statistically the same as the susceptible cultivar, 'NuMex Joe E. Parker.' ort tub at el^, 'Large Red Thick' segregates for resistant individuals. Single plants were selected from the original population based on low nematode egg count. Each selected plant was self-pollinated to d I .+ form the next population for selection. For three generations, single plants were selected based on low root-knot nematode egg production then selfpollinated, screened, and the cycle repeated. 'NuMex NeMatador' originated from a single plant, New Mexico Breeding Line 97C1721- 1. All succeeding generations of increased seed were bulked from plants grown under an insect-proof cage. This seed was used for replicated field plot trials. 'NuMex NeMatador' was evaluated for yield and other horticultural characteristics along with 'Large Red Thick' cayenne for two years at the Le~endeckerPlant Science Research Center and at the Fabian Garcia Science Center, Las Cruces, NM. The marketable yield for 'NuMex NeMatador' was 8119 lbslacre and statistically did not differ from 'Large Red Thick'. In addition, 'NuMex NeMatador' did not differ from 'Large Red Thick' in the fruit length and wall thickness. Plant width also did not differ between the two cultivars. However, pungency level and plant heights of 'NuMex NeMatador' were significantly higher than 'Large Red Thick'. 'NuMex Nematador' took on the average 99 days from transplanting until the first harvest, which was the same as 'Large Red Thick'. II I I I1 I t 1-6 , THE CHILE PEPPER INSTITUTE NEWSLETTER - - - - - BURNING QUESTIONS I Q. Can you tell me what is the correct pH for growing Habanero chile plants? Also how can I adjust it one way or the other organically? My current pH is currently at 11. Please help. Cindy Please could you tell me if chiles have a barbed appearance under very high magnification and if this is partly what causes the burning sensation, i.e. thousands of microscopic lacerations? Chez A. What causes pungency is a mixture of twenty or more homologous capsaicinoids. These alkaloids are colorless, odorless and flavorless. The chemical formula is Cl8HI7NO3,and are produced in glands on the placenta (the veins) inside the pod. A. We do not have the specifics for Capsicum chinense (Habanero), however we can give you a general idea for the Capsicum species. The pH needs to be between 6.0 and 8.0, a pH of 11 is very alkaline. To lower the soil's pH organically try using sulfur. - My friend and I have been pondering exactly what a chile pepper is, more specifically 6'' jalapefio. Is it a fruit or a vegetable? If it is only a spice, can it not be a fruit or a vegetable? We are so confused and the dictionary and encyclopedias have been of no help, only offering scientific names. We simply want to know where it falls in terms of fruit or vegetable and what those characteristics are that define it in such a way as to make it so. Hilary A. In a horticultural sense anything that is produced from a flower is a fruit, i.e. chile (jalapefio), tomato, cucumber, eggplant, etc. - anything produced from the root, tuber etc. of a plant is a vegetable, i.e. potato, carrot, turnip etc. Consumers are the culprits who gave produce their fruithegetable terms i.e. apples, strawberries, peaches etc. are fruits while cucumbers, potatoes, peppers, carrots are all vegetables: f . 4 k . , Q. The students in my analytical chemistry lab are going to measure capsaicin and dihydrocapsaicin in pepper sauces. Is there a mathematical relationship between the Scoville rating and capsaicin content? David D. Weis A. The Scoville Heat Unit (SHU) is a unit derived from diluting chile samples in the lab until no heat is organoleptically detected. A commonly used formula is that 15 parts per million (ppm) of capsaicinoids is equivalent to 1 SHU. I T H E CHILE PEPPER INSTITUTE NEWSLETTER PAGE 7 CAPSICUM NEWS Chiles Put the "Heat" on Pests The lk Annual Fiery Foods Show The USDA's Agricultural Research Service (ARS) scientists have found that cayenne's contain another Potent substance in the saponin ~hemical family that kills several noxious fungi and yeasts. This saponin called CAY-1, is not toxic to human cells at microbial-killing doses. Myco Logics. Inc., a Denver, Colorado firm has begun testing its potential as a candidate drug for treating patients with fungal infections. Chemists at Louisiana State University are doing research to identify plant compounds that could be tested as crop protectants against spoilage microorganisms such as Aspergillus fungi, which make aflatoxins. an list of organisms including Cecropia moths, tree frogs. and bacteria that produce other novel anti-fungal compounds. The 14th Annual National Fiery Foods & Barbecue Show (March 1-3,2002) will again be held at the Albuquerque Convention Center, and promises to deliver more business and pleasure than ever. This unique show attracts attendees from around the globe and more than 0,000 general public attendance. For more information visit www.fiery-foods.com or call (505)873-8680. .. Thank You Frieda's!! The Chile Pepper Institute would like to send out a very special thank you to Frieda and Karen Caplan. Frieda's Finest has been a long time supporter of the Chile Pepper Institute and all of our projects and activities. Frieda's Finest helps sponsor our annual Teaching and Demonstration Garden, continues to be an annual Industry Member, and donates items to our Silent Auctions. Frieda's Finest, is the nation's leading marketer and distributor of specialty produce. The company supplies grocery retailers, wholesalers and food service distributors with more than 500 different items through its branded product lines. Frieda's Finest is the first wholesale produce company in the U.S. to be founded, owned, and operated by a woman. To thank Frieda's Finest, The Chile Pepper Institute will be giving Frieda's Finest one of our Chile Decorated tiles that is displayed in the Chile Pepper Institutes Hall of Flame at The New Mexico Farm and Ranch Heritage Museum. You can find Frieda's Finest at : 4465 Corporate Center Dr., Los Alamitos, CA 90720,714-826-6100 or on the web at http:// www.friedas.com. I J 2002 Chile Pepper Institute International Chile Conference Every year you get one &ance to know where the entire chile industry is headed. Join us at the 1 9 ~ ~ Annual International Chile Conference, February 5, 2002 at the Las Cruces Hilton. Program highlights include The NMSU Chile Breeding and Genetics Program, The Chile Pepper Institute, The New Mexico Chile Commission and The NMSU Chile Task Force program's updates. There will also be presentations on Transplanting, Successful Marketing, Mechanical Harvesting & Chile Cropping Systems, Pest I.D. and Management, Worker Protection Standards, and Food Safety. Some of our speakers include Mark Bennett of the Department of Horticulture and Crop Science, Ohio State University, Frieda CapIan of Frieda's Finest Inc., and Richard Lee of NMSU's Exte'nsion Plant Sciences Dept. The Chile Pepper Institute is hosting a Silent Auction at the traditional welcome reception, sponsored by Fiery Foods and Barbecue Business Magazine, with proceeds going to ongoing Chile Pepper Institute educational programs. Other Conference sponsors include, The New Mexico Chile Commission, Sygenta Agricultural Products, Biad Chile, Border Foods, Farm Credit Services, Curry Seed, SW Spice and Bruce Foods Corporation. Members of the Chile Pepper Institute will receive a discount on entry fees to both events, for more information call Danise, (505) 646-3028 or e-mail, [email protected].
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