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http://www.chilepepperinstitute.org
Nematode
Resistant Cayenne
PE; 5
In Every Issue
Burning
Questions
Capsicun~News
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E-mail : hotchile @ nmsu.edu
By Yayeh Zewdie
Annual Seed Pkt
1% 4
Recipe
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Pungency Test Results on "World'sHottest" Chiles
Special Points of
Interest
Busir~ess
Profile
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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
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PC- 1
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photo by Eric vorava
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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
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Red Savina Habanero
...
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photo by Danise Coon
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PAGE 3
THE CHILE PEPPER INSTITUTE NEWSLETTER
Business Profile
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Cross
-- Country Nursuries
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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
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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
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Emma Jean Cervantes - Cervantes Enterprise
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Louis Biad - Biad Chile
Dave De Witt - Fiery Foods Mag.
Steve Moore -Border Foods
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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
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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
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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'.
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THE CHILE PEPPER INSTITUTE NEWSLETTER
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BURNING QUESTIONS
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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.
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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:
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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.
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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
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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, hotchile@nmsu.edu.