Fall - The Chile Pepper Institute

[
r
.
t.
-
i
V O L U M E IX, NUMBER 1, FALL 1999
The
Chile Pepper Institute
I
'
I
,,,~://www.nmsu.edu/-hotchi lelindex.html
E-mail: [email protected]
Spanish Piquillo Chiles
by Dr. Paul Bosland
Recently, the New
York Times, Bon Appetite, Gourmet, and
other food magazines have published
stories about the
"Piquillo"
chile.
~
a of iour mem~
. bers have written asking about this chile. The
piquillo, also known as "Pimientos del Piquilli", is grown extensively in Spain. We contacted Dr. Julio Muro at the Public University of
Navarra in Pamplona to get the authoritativeinformation about this unique chile.
Dr. Muro described the piquillo as being
similar to the pimiento-pod type chile grown in
the United States. Young pods are green and
mature to a deep, bright red with a somewhat
slender triangular shape. They are about 4inches long with a curved point (tip); hence, the
name piquillo. They are very flavorful and
slightly pungent. Presently, only the fruits preserved in brine are available in the United
States.
The Piquillo is a landrace type chile, grown
around the area of Lodosa, Navarra. Its popularity has increased and it can now be found
growing in Portugal and Morocco, although the
major production area is still in the province of
Navarro. About 800 hectares (2000 acres) are
grown in the Navarro area.
'
Traditionally, the Navarrese farmers save
seeds from their plants, or canners provide
them with the seeds that are extracted from the
processed fruits. Therefore, there is a great
amount of genetic diversity among the landraces in the region. The University at Navarra
has begun a breeding and selection program to
improve uniformity and yields of the piquillo,
without losing the piquillo's subtle .and unique
flavors.
The pods of Piquillo are processed in the traditional way. They are roasted over beech or
oak to aid in removing the outer skin. After the
pods are roasted, they are skinned by hand; no
water is used to wash the skins off as is done in
the United States. The organoleptic (taste)
properties of the chile are'preserved by not using water. If the pods were steamed or gas
flamed roasted and then run through a water
bath, many of the subtle flavors associated with
the piquillo would be lost.
The processed piquillo pods are canned in
brine and have an aroma reminiscent of the
wood ovens in which they were roasted. They
retain their slightly pungent rich chile flavor,
with the wood smoked undertones.
They are best appreciated when stuffed with
meat, seafood, or cheese. Although they are delicious when stuffed, they have an excellent flavor when sauteed in olive oil and garlic. We
have included a recipe, "Piquillo chiles stuffed
with codfish", for your enjoyment*
Although the products are marketed nationally,
Newman's Own salsas sell the most in the northeastern part of the country, according to Lee, "because people there do not make their own salsa."
Their marketing research indicates that purchasers
of their products are college-educated, higherincome families with two or more children. Lee says
that at this time, Newman's Own does not have
plans to expand their hot foods line.
Celebrity products are nothing new. Highprofile celebrity names are on everything from perfume to clothing to motor oil to shoes. It was only a
matter of time before they would discover food, espeaally the "hot stuff." Salsas and hot sauces are
now marketed under the names of comedians and
movie stars (sometimes one and the same) and
sports stars. While celebrity marketing can be a
gimmick for a quick buck, the folks whose pictures
are on many hot food products are taking the whole
business quite seriously. How did this happen? 'Do
these people hide out in their kitchens, stirring up
the old family recipes? Do food producers look
around for a celebrity to match up with their product? Or is it the marketers who create these matches
made in heaven? The answer to each of these questions is yes, yes, and yes.
Paul Newman, for example, has Newman's Own
All-Natural Bandito Salsa. Here is one of the
highest-profile celebrities of modern time who
does, in fact, whip up recipes in his kitchen. Recipes
for the extensive line of Newman's Own products
come from either Newman himself, his family, or
from someone within the company. Newman's
Own Salsa has been on the market for six years and
comes in six versions: mild, medium and hot, and
peach, pineapple and garlic. Bill Lee, vice president
of Newman's Own, says the interesting flavors in
the latter three come from the contrast of the hot and
the sweet. Paul Newman's favorite? "The hot
salsa," says Lee. Newman's Own also markets All
Natural Diavolo Sauce for pasta, a very hot sauce
used with chicken or fish.
The Chile Pepper Institute Newsletter
Danise Coon, Production
Lilly Domingug Contributing Editor
Printed by TaCom Printing Services
The Chide Pepper Institute
NMSU, Box 30003, MSC 3Q, Las Cruces, NM 88003
(fOS) 646-3028 E-mail: [email protected]
World Wide Web site:
http://www.nmsu.cdd-ho~hile.html
A Non-Profit, International Organization Devoted to
the Study of Capsicums
- .
-
Cheech Marin, a powerhouse entertainer whose
credits include acting, directing, writing, music and
art collecting, is a celebrity who does not mix his
own hot sauces but who throws himself into the joy
of tasting and eating them. Some of us will recall his
hilarious run as part of the duo Cheech and Chong,
others as a star of the CBS show "Nash Bridges," and
anybody who goes to movies has seen him in numerous high-powered films. He also provides
voice-overs in blockbuster children's animated
films and has recorded bilingual children's albums.
The list goes on and on, and the question that comes
to mind is: "Why hot food? Don't you have enough
on your plate?" "Well," says the Cheech, "they
asked me." The "they" consists of his artist friend
Alan Aldridge, and the hot food manufacturer and
marketer Figueroa Brothers, Inc. They asked the
right person, as Marin is really into food. "I cooked
for hotels and restaurants during my youth," he
says. "I cook every day when I'm home. I love it!
From my Mexican heritage I know a lot about chiles,
and I wanted habanero, and I wanted it (my product) to have a whang." Taking into account some of
his requests, Figueroa Brothers experimented with
sauces and sent bottles to Marin to taste. "I'd gather
a bunch of friends and we'd go to a restaurant or my
house to taste. You can weed out some right away,
and after that it comes down to what your taste is as
well as making some allowances for the taste of the
general public. Through that process we came up
with the intensity and flavors that I like. My favorite is the Mojo Mango." Typically, people associate
hot sauces with Mexican food, says Marin, but hot
sauces cross over into many cuisines. He likes the
mango sauce with shrimp and chicken and with
Asian ingredients like beef with noodles, bean
sprouts, mint and cilantro.
Continued on page 3
...
Paul W. Bosland, Director
Danise Coon, Administrative Assistant
Ron Gurley, NMSU, Las Cruces, NM
Wendy Hamilton, NMSU, Las Cruces, NM
James Volk, President/Director & C.E.O. of
State National Bank
The Chile Pepper Institute
Board of Directors
Emma Jean Cervantes, Chair,
Cervantes Enterprises, Inc., Vado, NM
Louis Biad, Bind Chile Co., Las Cruces, NM
Paul W. Boaland, NMSU, Las Cruces, N M
Dave DeWitt, E IFood Magazine,
Albnquerque, NM
Javia Vargas, NMSU, Las Cruces, N M
-
New Mexico State University ex officio Directors
Dr. Jerry Schickedanz, Interim Dean, College
of Agriculture and Home Economics
Dr. James Fisher, Interim Department Head,
Agronomy and Horticulture
Dr. Gary Cunningham, Director, Agricultural
Experiment Station
There are three The Cheecha hot sauces:
Gnarly Garlic (habaneros, carrots, onions,
"much garlic and a splash of lime juice"),
Smokin' Chipotle (jalapenos, cayenne, tabasco
and habanero together with molasses, sugar
cane vinegar, and a little rum), and Mojo Mango
(mangoes and habaneros). Figueroa Brothers
president David 0.Figueroa feels that Marin,
the gourmand, has provided the company with
the opportunity "to do its best work!,
The
products have been available only on the internet at www.thecheech.com, but following food
show exposure in California this January, Marin hopes to see his products "everywhere!,
Their nationally targeted retail markets include
specialty gourmet stores, Latin American and
Mexican stores and grocery stores. A hot marketing campaign employs unforgettable Tshirts, posters, and counter displays. "I hope
that everyone has a lot of fun with these products," Marin says, "They taste good and are
good for your health. Later on we'll probably
do more foods. We're trying to take our time
and make sure that these are real quality product~!~
Jefl Foxworthy pursued another route to
product development. David Womick, CEO of
Redneck Foods, was approached by comedian
Jeff Foxworthy's agent about starting a restaurant with Foxworthy's name on it. "I thought it
was one of the greatest ideas I ever heard," he
says, "Everyone readily identifies with Jeff!'
Thus, Jeff Foxworthy's Backyard Bar-B-Q was
born, and with it the generation of five barbecue sauces including Redneck Hot and Extreme
Hot.
sauce. Also in the line are Tangy Mustard and
Carolina Bourbon. Extreme Hot, says Womick,
"came from knowing that we needed a very hot
sauce in our restaurants. It's papaya with habanero, and is great with catfish, pork, or
chicken!,
Womick notes that although the
sauce is hot, it enhances food rather than masks
it." He points out that barbecue is a very regional taste, so their line of sauces offers people
either what they want or the opportunity to try
something new. And yes, Jeff Foxworthy has
his hand deeply in the pot - - sauces are developed from his own recipes and he has been on
the promotion train, including national talk
shows. "He's committed to be out there," says
Womick.
This is only the beginning for Foxworthy, the
largest-selling comedy recording artist in
history, TV star, and writer of nine best-selling
books. Jeff Foxworthy's Backyard Bar-B-Q and
its full service partner Jeff Foxworthy's
Smokehouse Grill are "going to grow
explosively" in Florida, North Carolina, and
Georgia, according to Redneck Foods
marketing director Dave Bonyun ("The
Marketing Guy"). The sauces will also be
available in supermarkets within the next two
to three years and who knows, there might be
more hot sauces on the way.
Newman, Marin, and Foxworthy are but only
a few of the celebrities with their own special
commodity. These celebrities know what they
like, their personal taste stamps the product,
and they are out there telling everybody about
it. Perhaps your favorite superstar will be the
next! w
Prize-winning Redneck Hot is a spicy version of the original molasses-based barbecue
Really Chile Festival
The Really Chile Festival, honoring the New
Mexico chile as proclaimed by Governor Gary
Johnson, took place at Eaves Ranch (twenty
minutes from the Santa Fe plaza) on September
18, 1999. Eaves Ranch, a cowboy town with
eight stores, was filled with an assortment of
delicious food (tapas, fajitas, frito pies, goat
cheese and roasted green chile on grilled tortillas) and unusual chile products, i.e. chile golf
clubs, chile shrines, etc. The two Chileyille saloons served beer, including chile beer, from
four micro breweries. Entertainmenttook place
in the saloons from high noon till sundown and
included Sharon Wagner of Abiquiu, tejano
music, and recorded music: reggae and songs
by Willy Nelson as well as Stevie Wonder.
Reining over Chileville were King Nic Carson,
president of the chile growers association, and
Queen Josie Gallegos, owner of the famous
They were
Santa Fe Restaurant, "Josie's!'
crowned by Congressman Tom Udall, who also
gave the coveted Really Chile Humanitarian
Award to Darby McQuade of Jackalope for his
compassionate deeds over the years. The town
was dripping in chile ristras that were for sale
and a vendor who roasted green chile so that all
could fill their freezers with New Mexico green
for the millennium. Authors signed their chile
books at the Chile Bookstore while the sheriff
of Chilevilleperformed weddings and renewed
Page 3
vows in the Chile Chapel. A raffle for one-year of
chile supplies was held with a percentage of the profits from the raffle going towards Christmas gifts for
the children of those who lost their chile crops to the
rain. Also, a percentage from the sale of Really Chile
tee shirts was donated to The Chile Pepper Institute
for chile research. The event was produced by the
owner of Really Chile, Annette Adams, a New Mexico
resident for 24 years. If you would like to purchase a
Really Chile tee shirt ($16) or would like more information on Really Chile, call 505--820--1726 and ask for Annette "Chileo."
w
Oleoresin
into food products unless it is diluted. The dilution
is usually achieved by dissolving the oleoresin in
an appropriate solvent to make an essence. The
paprika oleoresin is usually diluted with soybean
oil.
Oleoresin, prepared from chiles, is popular
among food processors and other industries
needing a concentrated pungency or red color
additive. When pungent chiles are used in the
extracting process, the resulting product is called
"oleoresin capsicum." This product is used by
medicinal and food industries. The use of nonpungent (paprika) chile in the extracting process
results in a product called "oleoresin paprika."
Oleoresin is available in two basic forms: oil
soluble and water soluble.
Oleoresin is obtained from dried chile pricarp
by extraction with a volatile non-aqueous solvent
(often hexane), which is subsequently removed
from the oleoresin by evaporation at moderate
temperatures and under partial vacuum. Oleoresin
contains the aroma and flavor of the concentrated
form of paprika or other chile types and is usually
viscous liquid or semisolid material.
Oleoresin, because of its concentrated traits, is
used for standardizing the pungency, color, and
flavor of food products.
Due to its high
concentration, oleoresin cannot be incorporated
,
Oleoresin capsicum, made from the most
pungent pod types, is used for pharmaceutical
products, anti-mugger sprays, etc. Color content is
unimportant for these products, but they do require
a concentrated pungency. This product has limited
use in modifying the pungency level of food
products.
Oleoresin extractors are located in many
countries around the world.
Facilities for
producing high pungency oleoresin are located in
India, Africa, and China near the production areas
of low cost, very pungent pepper pods. Paprika
oleoresin is produced in several countries with
Spain, Ethiopia, Morocco, Israel, India, U.S.A.,
Mexico, and South Africa leading the list of top
producers of the product.
Health Benefits of Chile
For all of you who suffer from migraine
headaches, stomach discomfort or a variety of other
illnesses, relief may be on the way via the almighty
chile pepper. Dave DeWitt, Melissa Stock and
Kellye Hunter have compiled "chile pepper recipes
and folk remedies for better health and living in
their new book," The Healing Power of Peppers.
Peppered with personal testimonials from satisfied
users of this amazing medicinal wonder, the book
includes "a wealth of scientific and medical
information!'
Dr. Andrew T. Weil, M.D.,who
wrote the Foreword praises the authors as having
"done a monumental job of collecting that
information and making it available in a readable,
accessible form, complete with recipes."
The book takes you on a "pepper tour" detailing
chile cures," to "chile chemistrv!'
information from
=
Page 4
It talks about "hot healing- how the chile works"
and "cayenne as a curative." It offers advice on
"short circuiting the pain," pains such as "back
pain, rheumatism, arthritis," "healing the skin,"
and other afflictions. It even includes information
on "spicing up your life," by describing "the chile
effect," and providing "hot and healthy recipes."
The Healing Power of Peppers offers a little
something for everyone, whether it is healing an
ailment or "spicing up your life." The authors,
Dave DeWitt, Melissa Stock and Kellye Hunter
represent the editing staff of Fiery Foods Magazine.
Collectively, they have authored more than twentyfive cookbooks and resource books on chile
peppers.
Chile Pepper Institute
Piquillo Peppers Stuffed with Codfish
This is one of the most typical ~ ; s ~ udishes
e
on the menu at Manchu. Piquillo peppers-slightly sweet and spicy-are a delicacy grown
predominantly in the Basque province of Alava
and in Navarre. The peppers are handpicked
and roasted in brick ovens before being peeled
and preserved in brine, In the United States,
these bottled peppers are available at specialty
food stores or by mail order from Zingerman's
Delicatessen (422 Detroit St., Ann Arbor, MI
48104: 313-769-1625). You can substitute fresh
pimientos or small red bell peppers.
Dried salt cod is a staple of Basque cooking.
Before it is cooked, it must be soaked to
eliminate excess salt and to rehydrate. In this
recipe, allow 36 hours for soaking.
SERVINGS: 4
115 pound skinless, boneless salt cod, preferably a thick center-cut piece 4 M tablespoons olive oil 1M tablespoons all-purpose flour 2 cups
milk
16 roasted piquillo peppers (from two 6ounce jars),drained
I Spanish onion (about 8 ounces), coarsely
chopped 1 medium carrot, thinly sliced crosswise 1 fresh parsley sprig plus I tablespoon
finely chopped parsley
1 garlic clove, finely chopped 1 M tablespoons dry sherry Kosher salt
1.In a large bowl, soak the salt cod in plenty
of fresh water i n the refrigerator for 36 hours,
change the water at least 5 times. Drain. Cut the
cod crosswise into 114 -inch strips.
2. In a medium saucepan, warm 3 tablespoons
of the olive oil over moderate heat. Add the salt
cod a d cook, stirring gently, to heat through,
about 3 minutes. Stir in 1 tablespoon of the flour
until incorporated. Gradually mix i n the milk.
Reduce the heat to low and simmer, stirring often, until mixture has thickened, about 25 minutes. Cool to room temperature.
3. Keeping the roasted peppers intact, remove
any seeds and carefully stuff each pepper with a
heaping tablespoon of the cod mixture.
4. In a large nonreactive skillet, warm the remaining 1 % tablespoons olive oil over moderately low heat. Add the onion, carrot, parsley
sprig and garlic and cook, stirring occasionally,
until the onion is soft, about12 minutes, Blend i n
the remaining % tablespoon flour and then stir in
1 cup of water, Bring to a boil, cover and cook for
1 0 minutes to blend the flavors. Uncover, stir in
the s h m y and simmer for 3 minutes- Transfer the
mixture to a food processor and puree until completely smooth. Pour the sauce back into the
skillet. Season with kosher salt.
5. Carefully place the stufSed peppers i n the
sauce. Cover and simmer gently over low heat
until the peppers are heated through, about 3
minutes. Transfer the peppers to seruing plates
and spoon the sauce around them. Sprinkle the
chopped parsley on top and serve at once.
--Teresa Barrenechea
Food & Wine, July 1996, page 103
Capsicum News
Geaes for G q m a k h d Ibqmthesis fram Chlk
A study entitled Genes for Capsaicinoid Biosynthesisfrom Chile, by J. Curry, et al. Of the Department of Agronomy and Horticulture, Molecular
Biology Program, at New Mexico State University,
will show how capsaicinoids are synthesized in the
epidermal layer of the placenta. The goal of this
project is to isolate and characterize the genes responsible for capsaicinoid biosynthesis. To date,
the group has cloned, sequenced and characterized
eight structural genes and one regulatory gene
from habanero chile. These molecular tools will be
used to 1)understand the environmental effects on
capsaicinoid accumulation in chile, 2) engineer
capsaicinoid synthesis, and 3) understand the regulation of plant secondary metabolism. w
Source: Fiery Foods & Barbecue Business, No. 13,
May/ June 1999
Growers Overlooking Ethnic Markets
According to Irvin Widders, a vegetable
specialist at Michigan State University, Lansing,
growers traditionally have not produced much for
ethnic markets and may be missing an opportunity
to diversify their crops. There is a need for
Hispanic items, such as hot and sweet specialty
peppers, including serranos, jalapenos and
cubanels; Chinese vegetables; produce for Italian
dishes; such as white and painted eggplants; etc.
"Marketers and their suppliers need to be receptive
to their customer's needs for ethnic items," said
Brian Kloet, Controller for Superior Sales, Inc.,
Hudsonville, Michigan.
If somebody wants
serrano peppers, 'We'll get them for them,"' he
said. "We're selling more jalapenos than ever, said
Jerry Van Solkema, president of Van Solkema
Produce Inc., Byron Center, Michigan. Steve
Krampe, Sales Manager for Van Singe1 Farms
Produce Marketing LLC, Grant Michigan,
recommends that perhaps it would be worthwhile
for younger growers to explore new crops for new
markets, experimenting on a limited basis in the
hopes that large production could come later." w
Source: i%e Packer, June 29,1999
improvements of Cayenne Cultham for New Mexico
Improvements of Cayenne Cultivars
for New Mexico is the theme of a study
conducted by Mary K. Riley and Paul
Bosland, Department of Agronomy
and Horticulture at New Mexico State
University. New Mexico has become a
leading producer of cayenne chiles,
and meeting the demands of cayenne
growers in New Mexico requires high
yielding cultivars. In addition, cultivars with early maturing pods would expand the
harvest season, ultimately resulting in higher
yields. Unfortunately, there is no cayenne cultivar
that is both high yielding and early maturing, and
familiarity with existing cultivars is necessary for
developing one with both of these
characteristics. Evaluated in the study
are three low yielding but early maturing cultivars and three cultivars that
are late maturing but high yielding.
These cultivars are representative of
those grown in New Mexico. Yield
data was combined from both harvests.
Field yields and market yields were
much higher for the late maturing cultivars than for the early maturing cultivars. Mesilla
and Durkee Number 8 rated the highest yields. w
Source: Fiery Foods & Barbecue Business, No. 13,
May/ June 1999
Jalapeiio Revolutionizes Entire Salsa/PicanteIndustry
The TAM, mild jalapeno (TMJ-I), revolutionized the entire salsalpicante industry (with an estimated worth of $1billion in 1997), which outsold
tomato catsup in terms of dollar value in 1991.
More TMJ-1 seed is sold than any other jalapeno
variety, and the hot TAM-Veracruz jalapeno is now
Page 6
a leading hot variety.
Subsistence farmers
throughout the world will now be able to grow
these peppers with more security and at less loss.
Increased food production is accomplished utilizing fewer chemicals and less acreage, making it
easier to maintain environmental quality. This has
Chile Pepper Institute
important implications for more efficient production of other food crops in a sustainable agricultural system. w
Source: Fiery Foods & Barbecue Business, No.
13, May/June 1999
BURNING ~UEEiTION3
ANSWERED
Question: I have read that the hot taste of
peppers comes from a substance called capsanthin
,r capsaicin which can vary in strength. There are
people who advertise their ability to eat the hottest
peppers, and I would like to know whether it is possible to mix the capsanthin in such concentrated
amounts that it could be harmful to the palate,
throat, or stomach of even the most daring and experienced hot food lover?
-John
Answer: The compounds that cause heat are
called capsaicinoids with capsaicin being one of
them. Capsanthin is one of the red pigments in
chiles. Yes, it is possible to take pure capsaicin
and make a solution so hot that it can blister the
tissue of any body part. People that can eat hot
foods are called "non--tastersNbecause they have
few taste buds or receptors for tasting and,
therefore, do not feel the same heat as a "taster!'
Each individual is different and will build up a
tolerance to a certain level of heat. Capsaicin is
used in animal repellents and "pepper sprays!"
Question: I am interested in preserving the
fruit of chiles as dry artifacts. I have seen pictures
of dried peppers strung up and I am aware that they
have different names. Are they air dried or smoked?
-Andrew,
Comwall
Answer: Stringing chiles and hanging them
to dry originates from a very old tradition here in
New Mexico. From the middle of September until
the first frost, chile matures and turns red;
traditionally, these chiles are strung up to dry and
Chiles (usually jalapeiios or
are called "ristras!'
any other thick meated chiles) smoked with wood
chips in an oven or outside smoker are called
"chipotle."
Question: r am from Las Cruces but I am
currently living in Australia. I am growing some
NuMex Big Jim chiles from New Mexico in m y back
yard. Hopefully they will grow and ripen before the
weather turns cold here. A few are getting pretty
big; however, I don't want them to turn red on the
plant. How do I know when to pick them?
-Mike Edwards
Question: Do most chiles self-pollinate?
-David, TX
+
Answer: Chiles are usually considered a self-pollinated crop and their ability to cross-pollinate
is tremendously greater than expected. A study at
New Mexico State University in 1984 showed
cross--pollination rates up to 42% with bees as the
main pollenator.
Answer: As chiles ripen, the pods become
more firm. A gentle squeeze on the fruit is the best
method. With a little practice, you will become a
professional chile picker. Pick chiles before any
redness appears, this helps when trying to remove
the skins after being roasted or blistered. Red
skins seem to stick to the pod.
Page 7
directing their efforts toward developing their ;
ability to extract other products, and are
.
"currently working to develop mechanical
means to compliment their solvent extraction
capabilities!'
Rezolex, Ltd. Co. is an oleoresin paprika and
custom extract processing plant owned and operated by the Biad family of New Mexico. Located in Radium Springs, deep in Southern
New Mexico, Rezolex was constructed in 1992
and supplies paprika oleoresin to users internationally. The plant's ideal location, "in the heart
of a major @owing region," facilitates solvent
extraction within hours of harvest.
Rezolex "prides itself on 'accessibility' to the
customer," and is able "to provide immediate
support to specific requests." Their technical and management personnel are "just a call
away." Along with paprika oleoresin, Rezolex
provides custom processing, They are also
*.
"The key to Rezolex's continued success lies
with the company's access to the raw product!'
Along with Rekolex, the Biad family owns and
operates extensive farming opepations and
three major chile de-hydrating plants,
strategically placed within the major growing
&eas of the southwest. For information
regarding Rezolex, send correspondence to 3200
Southwind Road, Las Cruces, NM 88005, call
them at (505)527-1730, or fax them at 527-0221.
The Chile Pepper Institute
NMSU, Box 30003, MSC 3 4
Las Cruces, NM 88003
(505) 646-3028
A ~ o n i ~ r o f iInternational
t,
Organization Devoted to the Study of Capsicums
w
i
,