Varietates capsicorum
Hae cultivarietates capsicorum maiore parte speciei Capsico annuo var. annuo attribuuntur; talibus verietatibus infra enumeratis nomen speciei non affigitur. Varietates aliarum specierum, videlicet C. baccatum, C. chinense, C. frutescens, C. pubescens, infra rubricantur.[1]
- Adjuma (C. chinense), in Brasilia culta, calidissima (Sco. 100,000-500,000)[2]
- Ají amarillo, ají cusqueño, ají escabeche, Kellu-uchu (C. baccatum var. pendulum), calidior (Sco. 40,000-50,000), in Peruvia culta[3]
- Ají ayucllo (C. baccatum var. baccatum), in Peruvia reperta[4]
- Ají cerezo, in Peruvia reperta[5]
- Ají charapita (C. chinense), calidissima et aromatica, in Peruvia culta[6]
- Ají colorado (C. baccatum var. pendulum), per Americam australem culta[7]
- Ají dulce(en), aliter ají cachucha, ají gustoso, ajicito (C. chinense); mitior (Sco. 500-1,400), in America australi mediaque et insulis Caribicis culta[2]
- Ají limo (C. chinense), calidissima (Sco. 50,000-100,000), in Peruvia septentrionali culta[8][2]
- Ají panca (C. chinense), calidissima, in Peruvia reperta[9]
- Ají pinguita de mono, pipí de mono, pinchito de mono, bravo (C. frutescens) in silvis Peruviae reperta[10]
- Alma, in Slovacia culta[11]
- Ammazzo, calida sed saepius in ornamentum hortorum in Italia alibique culta[2]
- Anaheim, mitior (Sco. 1,000-1,400), Anahemi in urbe Californiensi anno circiter 1900 ad condiendum evoluta[2]
- Ancho (immatura poblano, sicca mulato nuncupata), mitior (Sco. 1,000-3,000), ex agris civitatis Angelorum (Hispanice Puebla) prope Mexicopolim orta[12][2]
- Apache, hybrida F1, calidissima[2]
- Arnaucho (ambiguum: C. chinense sive et C. frutescens) in Peruvia culta[13]
- Bacio di Satana, in Italia culta, rotunda, calidior (Sco. 40,000-50,000)[2]
- Bangalore torpedo (C. frutescens), in India culta, calidior (Sco. 30,000-50,000)[2]
- Bhavnagri, mitis, in India circa Hyderabadum culta[14]
- Bhiwapur, ad tingendum (sed et comedendum) utilis, in India circa Nagpur culta, designatione geographica distincta[14]
- Bhut jolokia(en) vel Naga morich (C. chinense x frutescens), calidissima (Sco. 850,000-1,500,000), in India orientali culta.[15][14] Sunt qui Bhut jolokia et Naga morich distinguunt[2]
- Big Jim, in Novo Mexico evoluta, mitior (Sco. 500-1,000)
- Biquinho seu chupetinho (C. chinense), parva et mitissima, in Brasilia culta[16]
- Bird's eye(en) (C. frutescens), in Asia austro-orientali culta
- Bishop's crown(en) vel Chapéu-de-bispo (C. baccatum var. pendulum), mitis;[17]
- Bitxo de Girona(ca), mitis
- Black paprika[18]
- Bode vel Pimenta de bode (C. chinense), in Brasilia culta; videntur Bode vermelha, Bode amarelha[19]
- Bola, in Brasilia et Mexico culta;[20] siccata Cascabel appellata[2]
- Boldog, mitior, saporosa, in Hungaria culta ad papricam parandam[2]
- Bori, calida, in India culta[14]
- Bulgarian carrot, calida, in Hungaria culta[2]
- Byadagi chilli(en), mitior, in Carnatica Indiae culta[14]
- Cachucha (C. chinense), mitis, in Cuba culta[21]
- Cambuci, in Brasilia culta;[22] eadem atque Christmas bell vel Ubatuba Cambuci?[2]
- Candlelight[23]
- Caribe, in Mexico boreo-orientali culta[24][12]
- Caribbean red seu Piment antillais (C. chinense), calidissima, in insulis Caribicis culta
- Carolina Reaper (C. chinense), omnium fere calidissima (Sco. 1,569,300)[2]
- Carricillo, e Mexico orta, fortasse eadem atque tonalchilli Aztecorum[25][26]
- Casabella, varietas nana, calida (Sco. 2,000-4,000), in embammata adhibita[2]
- Cayennense mercatorum, varietas vetus, parva, calidior, origine ignoto, fortasse eadem atque milchilli Aztecorum
- Cayennense horticultorum, varietas novella, 15 cm longa, calidior (Sco. 30,000-50,000)
- Cereja, in Brasilia culta[27]
- Cháotiān(es) (zhitianjiao secundum Walton), in provincia Sichuan culta, calidior (Sco. 30,000-50,000)[2]
- Chapéu-de frade (C. baccatum var. pendulum), in Brasilia culta[28]
- Charleston hot, varietas morbum resistens, in Carolina Meridiana anno 1974 evoluta, calidissima (Sco. 70,000-100,000)[2]
- Cheongyang, in pagis Cheongsong et Yeongyang Coreae Meridianae culta, calida (Sco. 8,000-10,000)[2]
- Cherry, calida, e Mexico orta;[29]
- Chilaca (siccata Pasilla(en) nuncupata), mitior (Sco. 2,500), fructibus tenuibus fulvis[12][2]
- Chilchote, varietas viridis et calidior saepe saeculis XVI et XVII relata; hodie a nonnullis eadem esse dicitur atque capsicum Xalapense[30][26]
- Chile comapeño(es)[31]
- Chile costeño(es), fructu rarius flavo, in Mexico culta[32][2]
- Chile de agua(es)[26]
- Chile de árbol (C. frutescens?), calidior (Sco. 25,000), in Mexico culta[33][2]
- Chile mulato, fructu fusco, in Mexico culta[34]
- Chilhuacle(es): varietates flava, rubra, nigra, forma differentes, mitiores (Sco. 1,200-2,000), in Oaxaca Mexici cultae, in salsis mole adhibitae[2][35]
- Chiltecpin vel Chiltepin seu Chile piquin (C. annuum var. glabriusculum, varietas silvatica), calidissima (Sco. 70,000-75,000), in Mexico usitata
- Chimayo, calida (Sco. 4,000-6,000), in Novo Mexico culta et ab urbe Chimayo nominata, 16 cm longa[36][2]
- Chinchi-uchu (C. chinense), calidissima, in Peruvia culta[37]
- Choricero, in Hispania culta ad tomacula chorizo accommodanda, mitior (Sco. 200-1,000)[2]
- Congo (C. chinense), calidissima, in insula Trinitatis culta[38]
- Cora, in Mexico culta, calida[39]
- Criolla sella (C. baccatum), in Bolivia culta, calidior (Sco. 20,000-30,000)[2]
- Cumari vel Passarinho (C. baccatum var. praetermissum), in Brasilia culta; etiam Cumari vermelha vel bird pepper[40]
- Cumari do Pará (C. chinense), in Brasilia culta[41]
- Cyklon, in Polonia culta, mitior (Sco. 200-1,000)[2]
- Datil (C. chinense), calidissima (Sco. 150,000-300,000) et dulcis, prope Augustinopolim Floridae culta[42][43][2][44][45]
- Dede de moça, in Brasilia culta[46]
- Deggi mirch, in Casmiria culta, ad pulverem eiusdem nominis conficiendum adhibita
- Dulce seu Bell pepper, Doce vel Pimenta-doce, varietas vel grex varietatum mitium[47][12]
- Dundicut(en) vel Canica, in Pakistania culta[48]
- Edayur(en), mitissima, in Malabaria Indiae culta, fricta inter paropsides inlata, designatione geographica distincta[14]
- Ezpeleta(fr), mitior (Sco. 3,000-4,000), in Vasconia Francica culta[2]
- Fatalii (C. chinense), in Africa media et australi culta, calidissima (Sco. 100,000-325,000)[49]
- Fish, in Africa culta (ut dicitur) et ab Africanis in America translata, caliditate varia (Sco. 5,000-30,000)[50]
- Florina(en), in Graecia culta
- Fresno, mitior, in urbe Californiensi Fresno anno circiter 1950 evoluta[51][2]
- Fushimi-amanaga, mitis, in Iaponia culta[52]
- Garam F1, in Slovacia culta[53]
- Georgia Flame, mitior (Sco. 1,500-2,000), in Georgia sub Caucaso culta[2]
- Goathorn, stricta et convoluta, in Taivania et Serica culta, mitior (Sco. 1,000-2,000)[2]
- Guajillo(es)[54]
- Güero(es), cf. Santa Fe grande
- Guindilla de Ibarra(es), in Vasconia Hispanica culta, in aceto condita, mitior (Sco. 1,000-2,000)[2]
- El Guique, calida, in Novo Mexico culta[55]
- Guntur sannam(en), calidissima (Sco. 35,000-40,000), in Telingana circa Guntur culta, designatione geographica distincta[14]
- Capsicum Halapense(en) sive Halep biberi, calida (Sco. 10,000), in Syria et Turcia cultum, e quo piper Halapiae (Aleppo pepper) paratur[2]
- Harmal, calida, Goae culta, designatione geographica distincta[14]
- Havanense (linguis vulgaribus habanero; C. chinense), calidissima (Sco. 200,000-300,000), fortasse e Cuba orta, in regione Iucatan culta[56][12][57][58]
- Hungarum sive Hungarian wax seu Banana pepper, mitior (secundum Long-Solís Banana mitis, Hungarian wax pungentior; secundum Walton Hungarian yellow wax mitior, Hungarian yellow wax hot calidior) (Sco. 5,000-15,000)[2]
- Japones, in Asia orientali culta, calidior (Sco. 25,000-40,000)[2]
- Joe's long, 30 cm longa, calida (Sco. 15,000-20,000)[2]
- Jwala, calida (Sco. 20,000-30,000), crebrius in India culta[2][14]
- Kambuzi(en) (C. chinense), in Malavia culta, calidissima sed caliditate variabili (Sco. 50,000-175,000)[2]
- Kanthari, calidissima, in Malabaria Coromandelaque et Meghalaya culta
- Kapiya, in Bulgaria culta[59]
- Kashmiri, mitior, in Casmiria culta[14]
- Khola, calida, Goae culta, designatione geographica distincta[14]
- Labuyo(es) (C. frutescens), in Philippinis culta
- Lemon drop(en) sive Aji limon (C. baccatum), in Peruvia culta, calidior (Sco. 15,000-30,000)[60]
- Longi, calidior, in Maharastra Indiae culta[14]
- Madame Jeanette(nl) seu Suriname red (C. chinense), calidissima (Sco. 100,000-350,000), in Surinamia culta[61][2]
- Mahaba(es) vel haba, in Philippinis culta
- Malagueta (C. frutescens), calidissima (Sco. 60,000-100,000), in Brasilia et Peruvia culta;[2] videntur et Malaguetinha, Malaguetão, Malagueta amarela
- Manzano (C. pubescens)[62][12]
- Mathania, calidissima, in Rajasthana culta[14]
- Mirasol ("solem spectans"), calidior (Sco. 5,000), grex varietatum qui cascabel, catarina, Guajillo(es) comprehendit, in Mexico crebrius usitata[2]
- Mizo, calidissima, in India boreorientali culta, designatione geographica distincta[14]
- Moruga scorpion (C. chinense), calidissima, in Trinitatis insula nota[63]
- Mundu, calidior, in India culta[64]
- Murupi (C. chinense), mitior, in Brasilia culta[65]
- Neomexicanum inter quae Big Jim (q.v.) et New Mexican no. 9, grex varietatum mitiorum apud universitatem Civicam Neomexicanam evolutarum[66]
- Padrón(en), caliditate variabili sed saepius mitis (Sco. 500-2,500), in Hispania culta[2]
- Pasado, in Novo Mexico culta, etiam viridis siccari solet[2]
- Peperoncino, mitis (Sco. 100-500), in Italia ad acetariis temperandis adhibita[67][2]
- Peperone di Senise(it), mitis, in Italia culta (Sco. 500-2,500)
- Peppadew, in Africa australi culta, varietas rotunda, mitis (Sco. 1,000-1,200)[2]
- Pimenta de cheiro (C. chinense), in Brasilia culta[68]
- Piri-piri(es), sunt qui African bi (C. frutescens [?]), calidissima (Sco. 50,000-100,000), in Africa culta[2]
- Poseidon, in Slovacia culta[69]
- Puca-uchu (C. baccatum var. pendulum)[70]
- Pusa jwala, calidior, in Andhra Pradesa alibique in India culta[71]
- Puya[72]
- Ramnad mundu, calida, circa Ramnad Coromandelae culta[14]
- Rocotillo (C. chinense)[73]
- Rocoto (C. pubescens), calidissima (Sco. 30,000-50,000), in Peruvia et recentius in Mexico culta
- Sandia, varietas Neomexicana, etiam viridis venditari solet, calida (Sco. 5,000-7,000)
- Sankeshwari, calida, in Maharastra culta[14]
- Santa Fe Grande, mitior (Sco. 500-1,000), in Civitatibus Foederatis prope limitem Mexicanam culta[2]
- Santaka, calidior (Sco. 40,000-50,000), in Iaponia culta[2]
- Scotch bonnet (C. chinense), olim bonnet-pepper, calidissima (Sco. 100,000-400,000), ex insulis Caribaeis orta, Iamaicae culta[74][75]
- Sebes, mitior (Sco. 2,000-4,000), in Cechia culta[2]
- Serrano (i.e. "montanum"), calidior, in Mexico ad coquendum embammaque guacamole conficiendum adhibita[12][2]
- Shimatogarashi (C. frutescens), in Okinawa culta[76]
- Shishito, in Iaponia culta, mitior et caliditate variabili (Sco. 100-1,000)[2]
- Siling labuyo (C. frutescens), in Philippinis culta, calidissima (Sco. 80,000-100,000)
- Spur(th), aliter Red spur vel Rooster spur[77]
- Sukurre, in regione Iucatan culta[78]
- Szentesi Kosszarvú, in Hungaria culta, ad fartandum idonea, calida (Sco. 1,500-2,500)[2][79]
- Tabasco (C. frutescens), calidissima (Sco. 30,000-50,000), in Ludoviciana sed praesertim in America media necnon Brasilia culta ad liquamen Tabasco conficiendum
- Takanotsume, calidior (Sco. 20,000-30,000), in Iaponia culta[80]
- Thai Dragon F1[2]
- Tomato, mitior, in Hispania et Maroco necnon India culta; varietas aut eadem, aut eiusdem nominis, in Civitatibus Foederatis culta[81][82]
- Urfa(en) vel Isot, si vera varietas sit
- Xalapense (linguis vulgaribus jalapeño; fumatum chipotle nuncupatum), calidior (Sco. 3,500-10,000), ex urbe Mexicana Xalapa appellata, in Civitatibus Foederatis crebrius usitata[12][2]
- Xkatik(es), in regione Iucatan culta[83]
- Yellow lantern(en) seu Huang deng long jiao (C. chinense), calidissima (Sco. 250,000-300,000), Hainaniae culta[2]
Pinacotheca varietatum selectarum
recensere-
-
-
-
-
-
Anaheim immaturum -
Ancho immaturum (poblano) -
-
-
-
-
-
Caribbean red -
Cascabel siccatum -
-
-
Chile costeño siccatum (ad dextram appositum) -
-
Chiltecpin siccatum -
-
-
-
-
-
-
-
-
-
-
-
Mirasol siccatum (guajillo) -
Chile mulato siccatum -
-
-
-
-
-
-
-
-
Tomato -
-
Notae
recensere- ↑ Fontes enumerationis: Bosland et al. (1998); Bosland et Votava (2012) pp. 13-38; Andrews (1995); DeWitt et Bosland (2014); Davidson (1999); de unitatibus Scoville praesertim De, ed. (2003) p. 99.
- ↑ 2.00 2.01 2.02 2.03 2.04 2.05 2.06 2.07 2.08 2.09 2.10 2.11 2.12 2.13 2.14 2.15 2.16 2.17 2.18 2.19 2.20 2.21 2.22 2.23 2.24 2.25 2.26 2.27 2.28 2.29 2.30 2.31 2.32 2.33 2.34 2.35 2.36 2.37 2.38 2.39 2.40 2.41 2.42 2.43 2.44 2.45 2.46 2.47 2.48 2.49 2.50 2.51 2.52 2.53 2.54 2.55 Walton (2018)
- ↑ Greene (1997)
- ↑ Greene (1997)
- ↑ Greene (1997); Barboza et al. (2022); "aji cereza" Walton (2018)
- ↑ Bosland et Votava (2012) pp. 33-34; DeWitt et Bosland (2014); Libreros et al. (2013) pp. 26-28; "Nota de prensa: Perú es el único país que tiene toda la diversidad de ajíes cultivados"
- ↑ Cinzia Trenchi, Enzo Monaco, Mario Dadomo, Peperoncino. Momenti di passione piccante (Mediolani: White Star, 2013. ISBN 9788854021280) pp. 82, 188
- ↑ Bosland et Votava (2012) p. 34; DeWitt et Bosland (2014); Libreros et al. (2013) p. 25; Greene (1997)
- ↑ Greene (1997)
- ↑ "Nota de prensa: Perú es el único país que tiene toda la diversidad de ajíes cultivados"; Greene (1997); Walton (2018)
- ↑ Judita Lidiková et al., "Determination of bioactive components in selected varieties of pepper (Capsicum L.)" in International Journal of Food Properties vol. 24 (2021) pp. 1148-1163.
- ↑ 12.0 12.1 12.2 12.3 12.4 12.5 12.6 12.7 Ornelas-Paz et al. (2010)
- ↑ Carlos I. Arbizu et al., "Characterization of the complete chloroplast genome of a Peruvian landrace of Capsicum chinense Jacq. (Solanaceae), arnaucho chili pepper" in Mitochondrial DNA Part B vol. 7 (2022) pp. 156–158
- ↑ 14.00 14.01 14.02 14.03 14.04 14.05 14.06 14.07 14.08 14.09 14.10 14.11 14.12 14.13 14.14 14.15 Sen (2023)
- ↑ Joyashree Baruah, Mohan Lal, "Capsicum chinense Jacq.: Ethnobotany, Bioactivity and Future Prospects" in B. Singh, ed., Botanical Leads for Drug Discovery (Springer Nature Singapore, 2020) pp. 349-362; Santanu Malakar, Sudipto Sarkar, Nitin Kumar, "King chilli (Capsicum chinense Jacq.), "The India's hottest chilli": An Overview" in Journal of Applied Horticulture vol. 21 (2019) pp. 53-56; Judita Lidiková et al., "Determination of bioactive components in selected varieties of pepper (Capsicum L.)" in International Journal of Food Properties vol. 24 (2021) pp. 1148-1163; Cinzia Trenchi, Enzo Monaco, Mario Dadomo, Peperoncino. Momenti di passione piccante (Mediolani: White Star, 2013. ISBN 9788854021280) p. 122
- ↑ Ribeiro et al. (2008) p. 59 et alibi; Carvalho et al. (2014) p. 7449; Ramalho do Rêgo et al, edd. (2016) p. 58; Ana Gláucia Heinrich, Melhoramento genético do pimento biquinho salmão (dissertatio universitatis Brasiliopolitanae, 2013); Victor C. Castro Alves et al., "Aroma-Active Compounds of Capsicum Chinense Var. Biquinho" in Vicente Ferreira, Ricardo Lopez, edd., Flavour Science: proceedings from XIII Weurman Flavour Research Symposium (Amstelodami: Elsevier, 2014) pp. 567-571
- ↑ Luís Paulo Firmino Romão da Silva et al., "Optimization of the Production Process of Bishop’s Crown Pepper (Capsicum baccatum var.) Hydroalcoholic Extract" in Journal of Agricultural Science vol. 12 (2020); Ramalho do Rêgo et al, edd. (2016) pp. 21, 58
- ↑ María Del Rocío Gómez-García, Neftalí Ochoa-Alejo, "Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)" in International Journal of Molecular Sciences vol. 14 (2013) pp. 19025-19053
- ↑ Ramalho do Rêgo et al, edd. (2016) p. 2
- ↑ Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 156; Ramalho do Rêgo et al, edd. (2016) p. 58
- ↑ Jorge Pino, Víctor Fuentes, Odalys Barrios, "Volatile constituents of Cachucha peppers (Capsicum chinense Jacq.) grown in Cuba" in Food Chemistry vol. 125 (2011) pp. 860-864
- ↑ Ramalho do Rêgo et al, edd. (2016) p. 21, 58
- ↑ Judita Lidiková et al., "Determination of bioactive components in selected varieties of pepper (Capsicum L.)" in International Journal of Food Properties vol. 24 (2021) pp. 1148-1163
- ↑ Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 156; José de Jesús Ornelas-Paz et al., "Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers" in Food Chemistry vol. 119 (2010) pp. 1619–1625
- ↑ Andrews (1995) p. 99, tab. 5; Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 156
- ↑ 26.0 26.1 26.2 Savary (1742)
- ↑ Ramalho do Rêgo et al, edd. (2016) p. 58
- ↑ Ramalho do Rêgo et al, edd. (2016) p. 58
- ↑ Andrews (1995) p. 103, tab. 9
- ↑ Antonio de Leon Pinelo, Question moral, si el chocolate quebranta el ayuno eclesiastico. Matriti: por la viuda de Juan Gonçalez, 1636 (f. 6 apud Google Books); Elena Mazzetto, "Ofrendas de chile verde (chilchotl) en el calendario mexica" in Araceli Aguilar-Meléndez et al., edd., Los chiles que dan sabor al mundo (Universidad Veracruzana, 2018)
- ↑ Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 157; Ricardo Muñoz Zurita, Diccionario Enciclopédico de la Gastronomía Mexicana (Mexicopoli: Larousse) s.v. Chile comapeño
- ↑ Pickersgill (2016) p. 426; "Costeño, Costeño amarillo" apud Chileman; Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 157; Ricardo Muñoz Zurita, Diccionario Enciclopédico de la Gastronomía Mexicana (Mexicopoli: Larousse) s.v. Chile costeño
- ↑ DeWitt et Bosland (2014); Andrews (1995) p. 102; González-Zamora et al. (2013); Consuelo Letechipía-de León et al., "Bioacumulación de plomo en chile de árbol (Capsicum frutescens L.) cultivado en Guadalupe, Zacatecas" in Biotecnología y sustentabilidad (2016 ii) pp. 110-114; Deisy Hervert-Harnández et al., "Bioactive Compounds of Four Hot Pepper Varieties (Capsicum annuum L.), Antioxidant Capacity, and Intestinal Bioaccessibility" in Journal of Agricultural and Food Chemistry vol. 58 (2010) pp. 3399-3406
- ↑ Pickersgill (2016) pp. 426, 433; "Ancho mulato, Mulato, Mulato costeño, Mulato isleño" apud Chileman; María Del Rocío Gómez-García, Neftalí Ochoa-Alejo, "Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)" in International Journal of Molecular Sciences vol. 14 (2013) pp. 19025-19053
- ↑ Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 158
- ↑ Friese et al. 2011 cap. 5
- ↑ Garcias Lasus (1609); Andrews (1995) p. 126, tab. 28; Libreros et al. (2013) pp. 29-43
- ↑ Dave DeWitt, Mary Jane Wilan, "Down de Islands: a Trinidad and Tobago travel retrospective, 1992" apud Fiery Foods & Barbecue Central
- ↑ Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 157; Ricardo Muñoz Zurita, Diccionario Enciclopédico de la Gastronomía Mexicana (Mexicopoli: Larousse) s.v. chile cora
- ↑ Ramalho do Rêgo et al, edd. (2016) pp. 2, 21
- ↑ Ramalho do Rêgo et al, edd. (2016) p. 58
- ↑ E. W. Lawson, "Interesting information on the arrival of datil pepper in St. Augustine, its growth and uses, is given" in St. Augustine Record (13 Iunii 1937) p. 4
- ↑ DeWitt et Bosland (2014); Andrews (1995) pp. 127-128, tab. 29
- ↑ Friese et al. 2011 cap. 2
- ↑ Jean Andrews, "A botanical mystery: the elusive trail of the datil pepper to St. Augustine" in Florida Historical Quarterly (autumno 1995) pp. 132–147
- ↑ Ramalho do Rêgo et al, edd. (2016) pp. 9, 21
- ↑ Ramalho do Rêgo et al, edd. (2016) p. 58
- ↑ Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 156
- ↑ Cinzia Trenchi, Enzo Monaco, Mario Dadomo, Peperoncino. Momenti di passione piccante (Mediolani: White Star, 2013. ISBN 9788854021280) pp. 168, 262
- ↑ Nabhan et al. (2008) pp. 164-165; Friese et al. 2011 cap. 6; Harry Franklyn Hall, 300 Ways to Cook and Serve Shell Fish, Terrapin, and Green Turtle. Philadelphiae, 1901 Textus
- ↑ Andrews (1995) p. 107, tab. 13
- ↑ Yoshiyuki Tanaka et al., "Difference in capsaicinoid biosynthesis gene expression in the pericarp reveals elevation of capsaicinoid contents in chili peppers (Capsicum chinense)" in Plant Cell Reports vol. 36 (2017) pp. 267–279
- ↑ Judita Lidiková et al., "Determination of bioactive components in selected varieties of pepper (Capsicum L.)" in International Journal of Food Properties vol. 24 (2021) pp. 1148-1163
- ↑ Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) pp. 97, 160; González-Zamora et al. (2013); María Del Rocío Gómez-García, Neftalí Ochoa-Alejo, "Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)" in International Journal of Molecular Sciences vol. 14 (2013) pp. 19025-19053; Cinzia Trenchi, Enzo Monaco, Mario Dadomo, Peperoncino. Momenti di passione piccante (Mediolani: White Star, 2013. ISBN 9788854021280) p. 88
- ↑ Nabhan et al. (2008) pp. 82-83
- ↑ Yoshiyuki Tanaka et al., "Difference in capsaicinoid biosynthesis gene expression in the pericarp reveals elevation of capsaicinoid contents in chili peppers (Capsicum chinense)" in Plant Cell Reports vol. 36 (2017) pp. 267–279
- ↑ Friese et al. 2011 cap. 3
- ↑ James D. Campbell, Mr Chilehead: adventures in the taste of pain (Toronti: ECW Press, 2003) pp. 40-47
- ↑ V. Todorova, "Fruit Characterization and Influence of Variation Factors in Pepper Kapiya Type Varieties and Breeding Lines (Capsicum annuum L.)" in Bulgarian Journal of Agricultural Science vol. 13 (2007) pp. 309-315
- ↑ "Aji lemon drop" apud Chileman
- ↑ Chilibase
- ↑ Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) pp. 96, 161; Francisco Higinio Ruiz-Espinoza et al., "Growth of four types of Capsicum spp. in substrates under a protected environment" in Revista de la Facultad de Agronomia vol. 38 (2021) pp. 902-912
- ↑ Yoshiyuki Tanaka et al., "Difference in capsaicinoid biosynthesis gene expression in the pericarp reveals elevation of capsaicinoid contents in chili peppers (Capsicum chinense)" in Plant Cell Reports vol. 36 (2017) pp. 267–279
- ↑ De, ed. (2003) p. 205 et alibi; vide imaginem
- ↑ Ramalho do Rêgo et al, edd. (2016) p. 2; Cecilia M. M. Araújo et al., "Morphoagronomic characteristics display high genetic diversity in murupi chili pepper landraces" in Horticultura Brasileira vol. 36 (2018) pp. 83–87
- ↑ Amal Naj, Peppers: a story of hot pursuits (Novi Eboraci: Knopf, 1992) pp. 45-66 Exemplar mutuabile
- ↑ Andrews (1995) p. 112, tab. 17
- ↑ Ramalho do Rêgo et al, edd. (2016) p. 2 et alibi
- ↑ Judita Lidiková et al., "Determination of bioactive components in selected varieties of pepper (Capsicum L.)" in International Journal of Food Properties vol. 24 (2021) pp. 1148-1163
- ↑ Andrews (1995) p. 125, tab. 27
- ↑ DeWitt et Bosland (2014); De, ed. (2003) p. 135
- ↑ González-Zamora et al. (2013)
- ↑ DeWitt et Bosland (2014); Andrews (1995) p. 130, tab. 31
- ↑ Hans Sloane, A Voyage to the Islands Madera, Barbadoes, Nieves, S. Christophers and Jamaica (2 voll. Londinii) vol. 1 p. 421
- ↑ DeWitt et Bosland (2014); Andrews (1995) p. 131, tab. 32
- ↑ Manikharda et al., "Physical Properties, Flavor Characteristics and Antioxidant Capacity of Shimatogarashi (Capsicum frutescens)" in J-STAGE vol. 23 (2017) no. 3
- ↑ Speciality Produce
- ↑ Friese et al. 2011 cap. 3
- ↑ María Del Rocío Gómez-García, Neftalí Ochoa-Alejo, "Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)" in International Journal of Molecular Sciences vol. 14 (2013) pp. 19025-19053
- ↑ Manikharda et al., "Physical Properties, Flavor Characteristics and Antioxidant Capacity of Shimatogarashi (Capsicum frutescens)" in J-STAGE vol. 23 (2017) no. 3; Yoshiyuki Tanaka et al., "Difference in capsaicinoid biosynthesis gene expression in the pericarp reveals elevation of capsaicinoid contents in chili peppers (Capsicum chinense)" in Plant Cell Reports vol. 36 (2017) pp. 267–279
- ↑ Andrews (1995) p. 118, tab. 23; María Del Rocío Gómez-García, Neftalí Ochoa-Alejo, "Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)" in International Journal of Molecular Sciences vol. 14 (2013) pp. 19025-19053 ("var. lycopersicoforme")
- ↑ Friese et al. 2011 cap. 6
- ↑ Friese et al. 2011 cap. 3
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- De gastronomia
- James D. Campbell, Mr Chilehead: adventures in the taste of pain. Toronti, 2003
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