Spring - The Chile Pepper Institute

V O L U M E X, N U M B E R 2, S P R I N G 2000
The
Chile Pepper Institute
http://www.nmsu.edu/-hotchile/index.html
t
E-mail: hotchile@nmsu.edu
"NuMex Primavera" Jalapeiio
by
Paul Bosland and Eric J. Votava
New Mexico State University Agricultural Experiment Station announces the release of "NuMex
Primavera." a mild jalapeiio (Capsicum annuum L.) Jalapeiios are becoming increasingly popular in the
United States (DeWitt and Bosland, 1996). Although the precise value of the jalapeiio market in the United
States in not available, the New Mexico Agricultural Statistics reported that jalapeiios grown in New
Mexico in 1994 were worth >$7.0 million at the farm gate. Most jalapeiios are processed, adding further
value. During the past decade, several processing companies have expressed a need for a mild jalapeiio.
"NuMex Primavera" is such a cultivar. It provides excellent yields, good jalapeiio flavor, and mild pods,
and is well adapted to the southern New Mexico production area.
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Origin
"NuMex Primavera" is an open-pollinated
cultivar that was developed using a pedigree
breeding method that included several generations
of hybridizations, selfing, and repeated single
plant selection (Figure 1).During each generation,
selections were made for horticultural traits that
are considered to be important to commercial
jalapeiio growers and to the jalapeiio processing
industry. "NuMex Primavera" originated from a
single plant, New Mexico Breeding Line 93C29-6.
All succeeding generations of increased seed were
bulked from plants under an insect-proof cage
(Bosland, 1993). This line was tested for several
years in replicated field plot trials. w
Early Jalapeiio x Criollo de Morelos 334
a
a
Selfed
a
Single plant selected: 87C292-1
a
87C292-1 x TAM Jalapeiio
Fll x Early Jalapeiio
Q
F1lx TAM Jalapeiio
a
a
Selfing and selection at each of 4 generations
Single plant selected: 88C417-1
Q
Single plant selected: 92C29-6 (NuMex Primavera)
Figure 1. Pedigree for "NuMex Primavera" jalapeiio.
The fruit wall thickness of ~ 3 . 7mm was not
statistically different from that of the standard
jalapeiio cultivars. Plant height did not differ from
that of the other cultivars tested, while plant width
was similar to that of "Early Jalapeiio" and "TAM
Mild Jalapefio!' In multiple years of field testing,
"NuMex Primavera" has always ranked among the
top yielding cultivars for both field and market
yield.
One of the most striking characteristicsof "NuMex
Primavera" is its mild pungency as measured on a
dry-mass basis by high-performance liquid
chromatography (Collins et. al, 1995). An estimate
of the pungency for fresh pods would be about
onetenth of the repored dry-mass pungency. The
3-year aveage pungency of 8594 Scoville Heat Units
makes "NuMex Primavera" a mild jalapefio,
milder than "Jalapeiio M," "Early Jalapefio," and
"TAM Mild Jalapefio!'
The Chile Pepper Institute is enclosing a seed
sample with this Newsletter, additional seed
packets can be purchased fmm the Chile Pepper
Institute Contact Danise or Tanya at (505)646-3028
or e-mail at hotchile@nmsu.edu. w
Description
"NuMex Primavera" is well adapted for
commercial production in southern New Mexico,
and incorporates the pod characteristics desired by
processors of mild jalapefios. "NuMex Primavera"
was selected for easy calyx detachment, good green
color without purpling on the pods, little to no
corkiness, and multiple locules. The fruit has a
standard jalapeiio fruit- shape that includes a
semipointed tip and rounded shoulder (Figure 2).
Most importantly, it exhibits uniformly mild
pungency, milder than the standard cultivars
(Table 1). "NuMex Primavera" has green
cotyledons and green stems with anthocyanin at
the nodes.
"NuMex Primavera" was compared with the three
standard jalapefio cultivars Early Jalapeiio, TAM
Mild Jalapeiio, and Jalapefio M in replicated field
tests. It produces a pod similar to that of the other
standard jalapeiio cultivars, and similar to
"Jalapeiio M" and "Early Jalapefio" in pod length.
"NuMex Primavera" has a small calyx like
"Jalapeiio M," allowing for faster destemming in
the field and less waste at the processing plant.
Cultiiar
.
Germplasm Releases
Table 1. Comparison of characteristics of "NuMex Primavera"jalapeiio with those of three standard jalapeiio cultivars
at Las Cruces, NM, over 3 years of replicated trials.
Yield
(kg*ha-I)
Cultivar
Pungency"
(SHU)
Fieldx
Fruit Characteristics
Wall
Calyx
Length Width thickness
diam
Marketw (cm)
(cm)
(mm)
(cm)
NuMex Primavera
8,594 av
18,600 a
14,341 ab
5.42 b
2.48 a
3.69 ab
TAMMildJalapefio
21,290b
10,906b
9,479b
6.52a
2.58a
Jalapefio M
45,370 c
20,750 c
19,070 a
5.79 ab
2.42 a
Plant
Characteristics
Heightv
(cm)
Width
(em)
17.2 c
16.30 a
38.62 bc
4.61 a
1.82 b
12.37 a
41.30 b
3.60 a
1.76 cb
15.50 a
50.28 a
5.23 b
2.76 a
4.28 ab
1.98 a
13.87 a
Z Measured in Scoville Heat Unifs (1 mgC kg-1 of capsaicinoid = 15 SHU)on a dry-mass basis (Collins et a1.,1995).
y Plant height at Ulird internode.
34.65 c
Early Jalapefio
54,093 d
12,065 d
9,748 b
X Field yield is total hamest of red, green, and misshapen hits.
wYield after red and misshapen f m t were discarded.
VMean separation within columns by Duncan's multiple range test at P# 0.05.
Literature Cited
Bosland, P. W. 1992. Chiles: A diverse crop. HortTechnology 26-10.
Bosland, P. W. 1993. An effective plant field cage to increase the production of genetically pure chile (Capsicumspp.) seed.
HorlScience 28:1053.
Collins, M. D., L. M. Wasmund, and P. W. Bosland. 1995. Improved method for quantifying capsaicinoids in Capsicum
using high-performance liquid chromatography. HorlScience 30:137-139.
DeWitt, D. and P. W. Bosland. 19%. Peppers of the world, and identification guide. TenSpeed Press, Berkeley, Calif.
New Mexico Agricultural Statistics. 1994. USDA-New Mexico Statistics Service. p. 69.
Seed Sample
The Chile Pepper Institute's seed sample for 1999 is the '?VuMememco
Primavera.."
Look for your packet in this issue of the newsletter.
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Chile Pepper Institute
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Chile Pepper Exploration in Paraguay
Paraguay is home to wild species
and landraces of chiles.
Preserving wild chile germplasm
is important to protecting our
cultivated chiles. The appearance
of new diseases or pests
jeopardizes chile plants, while
wild species and landraces of
chile can contribute the needed
genes to protect the chiles.
In 1998, the USDA carried out an
exploration for chile germplasm
in Parguay in partnership with
Paraguayan scientists.
USDA
scientist, Dr. Karen Williams,
along with fellow collectors Drs.
~ a v i hWilliams, FQtima Mereles,
and Pedro Juan Caballero, looked for wild and
cultivated chile species. They collected germplasm of
three species of Capsicum, including seeds of the rare
C.ffexusoum. A total of 21 collectionsweremade with
the majority being Capsicum baccatum. Within the C,
baccahrm populations, they found seven wild and
twelve domesticated accessions. They also found one
population each of C. chacoense and C.flexusoum. Dr.
K. Williams found that local people, who were
medicinal plant collectors or who spent time in the
forest, were most helpful in locating wild chiles. She
also found wild Capsicum populations to be rare. In
the marketplaces, wild Capsicum fruits were not
available, and the cultivated fruits were scarce.
Presently, Paraguay does not have its own genebank
nor is its native germplasm well represented in
genebanks outside the country. Since Paraguay
currently lacks modern facilities to maintain the
collected germplasm, Dr. K. Williams brought back
samples of the germplasm for long-term storage in the
United States. Half of the chile seed collected was
sent to the National Seed Storage Laboratory in Fort
The Chile Pepper Institute Newsletter
Danise Coon & Dr. Paul Boaland, Production
Lilly Dominguez, Contributing Editor
Printed by TaCom Printing Services
The Chile Pepper Institute
NMSU, Box 30003, MSC 3Q, Las Cruces, NM 88003
(505) 646-3028 Email: hotchile@nmsu.edu
World Wide Web site:
http:lEwww.ehilepeppcrinstitute.o%
A Non-Profit, International Oreaniution Devoted to
the Stndy of ~ a ~ s i c n m s
Volume X, Number 2, Spring 2000
Collins, Colorado, and the other
half to the Plant Introduction
Station in Griffin, Georgia.
Whenever samples of the
germplasm are requested, they
will be sent back to Paraguay,
ensuring that unique germplasm
will
remain
available to
Paraguayans.
Paraguay's limited ability to
conserve its genetic resources is
typical of the plight of Latin
American countries. It is a matter
of great concern because
Paraguay, like other countries, is
facing widespread deterioration
of itsnaturalacosystems and the
loss of native landraces on-farm.
The
Paraguay-USDA collaborative exploration
brought together Paraguayan scientists from
several institutions who had not had an
opportunity to work together in the past. In
addition to the immediate benefits of finding
the wild species, Dr. K. Williams stated that the
institutional linkages created as a result of the
collaboration will provide a good foundation
for the development of an effective national
program and strategy for the conservation and
use of native plant genetic resources.
The Paraguayan scientists, Dr. Mereles, and Dr.
Caballero, continue their search for wild chiles.
A follow-up project being developed with the
USDA and the International Plant Genetic
Resources Institute is an inventory of wild crop
relatives native to Paraguay. The inventory is
intended to provide the basis for managing wild
species in situ in some of the country's protected
areas. Paraguay hopes to conserve wild chiles in
their natural habitats.
Paul W. Bosland, Director
Danise Coon, Administrative Assistant
The Chile Pepper Institute
Board of Directors
Emma Jean Cervantes, Chair,
Cervantes Enterprises, Ine, Vado, NM
h u b Biad, Biad Chile Co, Las Cruces, NM
Paul W. Bosland, NMSU, Las Cruces, NM
Dave DeWitt, Fiery Foocir Magazine,
Albuquerque, NM
Javier Vargas, Lns Cruces, NM
Ron Gurley, NMSU, Las Cruces, NM
Wendy Hamilton, NMSU, Las Cruces, NM
James Volk. PresidentlDirector& C.E.O. of
State ~a(iona1Bank
New Mexico State Universitv ex ofilcio Directors
Dr. Jerry Schickedanz, lntehm Dean, College
of Agriculture and Home Economics
Dr. ~ a m e Fisher,
s
Interim Department Bead,
Agronomy and Horticnlture
Dr. Gary Cunningham, Director, Agricultural
Experiment Station
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Pickled JalapeiioPepper
2 lbs. jalapefio peppers, washed and dried
l/2 cup salad oil
6 small carrots, sliced
2 large onions, sliced
6 cloves garlic
2 Tbsp. oregano
1bay leaf per jar
1tsp. salt per pint
2-l/2 cups vinegar
2-l/2 cups water
In a large skillet, heat jalapefio peppers in oil until skins begin to blister. Remove from heat.
Add carrot slices, onion slices, garlic, oregano, and bay leaves and mix well. Pack in hot pint
jars and add 1tsp. salt to each jar. Heat vinegar and water to boiling and pour over peppers to
within l/2 inch of top of jar. Seal and process 20 minutes in boiling water bath. (Start counting
time after water in canner returns to boiling). Store a month before using.
Task Force Strives to Save Chile Business
Last fall, chile growers, processors and
scientists met to begin long-term planning
to keep their $60 million industry from
moving out of state. They formed the new
Mexico Chile Pepper Task Force to work on
issues related to costs, productivity and
global competition.
"The task force has three major working
groups active now, focusing on mechanical
harvesting, drip irrigation and best
management practices," said Rich Phillips,
horticulturist and project coordinator with
New Mexico State University's Agricultural
Experiment Station.
The future of New Mexico's chile industry
was in doubt long before weather, diseases
and insects devastated the 1999 crop.
"A lot of people in the industry already thought we were
five to seven years away from losing the processing
industry altogether," said Phillips, the task force
coordinator.
"We've tried to structure the task force and its working
groups to encourage open participation from anyone with
knowledge and interest in the work," said Joel Diemer,
NMSU associate professor of agricultural economics and
agricultural business. "People will only participate if they
feel the industry's needs are being addressed!'
For more information about the Chile Pepper Task Force,
contact Mr. Phillips at (505) 646-2353 or
rphillip@nmsu.eduor Albina Armijo at (505) 646-7582. W
Source:N M S U University Communication News Release
Garden Story from A Reader
Gardens Were a Disaster this Year in Pennsylvania
Arthur C. Singer writes us that chile production
was pretty miserable in Pennsylvania this summer.
He writes that the red savina he transplanted never
really recovered from the transplanting. It did not
die, nor did it grow-it did nothing! The Peru
yellow plants produced about a dozen pods total
and had not ripened. The jalapenos, cayennes,
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Portugal hots, and hot cherry peppers produced
about a dozen pods per variety. The only chiles
that produced anything were the Super Chiles,
some Asian hots and ornamentals. (The latter two
grew in a clay pot about 10" in diameter.) Tomatoes
were a disaster as well. La NiHa was not kind to the
Northeast. U
Chile Pepper Institute
Capsicum News
Collecting Capsicum annuum 1. gennplasm in Rajastham, lndia
Sweet pepper (Capsicum annuum L.) germplasm
was collected in tribal-dominated areas in
northeast and south Rajasthan. 160 samples were
collected from a variety of soil types and
topography. A wide range of variability was noted
in all aspects of plant and fruit characteristics,
several of which will be useful in obtaining higher
fruit yield. High-yielding varieties are replacing
the more primitive cultivars in urban areas. The
traditional cultivars are still being grown in the
tribal-dominated districts. W
Source: Plant Genetic Resources Newsletter, 1999, No. 119:56-58
"Ig-Nobel" Award to CPI Director
Dr. Paul Bosland, director of The Chile Pepper
Institute, brought national attention to New
Mexico State University and his chile research
when he was awarded the "Ig Nobel" award in
Boston. The Ig Nobel award celebrates the
unusual, honors the imaginative, and spurs an
interest in science. Dr. Bosland, who won the prize
in biology for breeding a spiceless jalapeno chile
pepper, was one of ten winners to receive this
award. The "Ig Nobel" award is a Harvard-based
spoof of the real Nobels given to those whose
achievements "cannot or should not be
reproduced!, Dr. Bosland stated that making chile
mild is part of a plot. "There is some method
behind the madness -I want all of you to become
chileheads," he said in accepting the prize. "So my
dubious plan was to make them mild. Then you
begin eating them. Then I'll make them a little
hotter, you'll eat more. And before you know it,
you'll be able to eat the really hot ones." The work
on developing mild jalapenos is based on the chile
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industry's need to make hot sauces and salsas with
varying degrees of heat for various customers'
tastes, said Eric Votava, a senior research specialist
working with Dr. Bosland's pepper-breeding
program.
Just like the real Nobels, the anti-Nobels are
awarded in categories ranging from physics,
biology and medicine to literature and peace. The
prizes are handed out by genuine Nobel winners of
years past.
Bears are not Deterred by Pepper Spray
Tom R. Smith reported in the Spring 1998'issue of
Wildlife Society Bulletin about the attraction of
brown bears to red pepper spray. The reaction of
brown bears to chile pepper spray residues were
investigated
by
conducting
systematic
observations of bear responses to spray discharge.
Nine test sites were selected along the Kulik River
in Katmai National Park in Alaska. He sprayed a
one meter square area of beach gavel with a
four-second burst of commercially available bear
deterrent spray. The bears exhibited considerable
interest in the chile pepper spray residue and
responded positively to it! In light of these results,
Smith suggests that a cautious approach should be
taken in the use and storage of chile pepper spray
products in bear country. W
rCI
Volume X, Number 2, Spring 2000
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The Chile Pepper Institute Newsletter
The Chile Pepper Institute Newsletter, which has been published quarterly, will be published biannually in
2000. The two issues of the Newsletter will increase in content and will be published MarchJApril and
October/November. Don't miss out on future issues of the newsletter. Please check your mailing label for
your membership expiration date. Renew by mailing the form on the back page.
Chile Humor
This is one tale ail chileheads will appreciate-it's hilarious!
24th Annual Texas Chile Cookoff -Judges' Notes
(Notes from an inexperienced chile taster named Frank)
Recently I was honored by being selected as an Outstanding Famous Celebrity in Texas, and to be a judge at a chile
cookoff because no one else wanted to do it. Also, the original person called in sick at the last moment and I happened to
be standing there at the judge's table asking directions to the beer wagon when the call came. I was assured by the other
two judges that the chile wouldn't be all that spicy. Besides they told me I could have free beer during the tasting, so I
accepted this as being one of those burdens you endure when you're an Internet writer and therefore known and adored
by all.
Here are the scorecards from the event:
Chile # 1:
JUDGE ONE:
JUDGE TWO:
FRANK:
Mike's Maniac Mobster Monsterchile
A little too heavy on tomato. Amusing kick.
Nice, smooth tomato flavor. Very mild.
Holy smokes, what is this stuff? You could.remove dried paint from your driveway with it. Took me
two beers to put the flames out. Hope that's the worst one. These people are crazy.
Arthur's Afterburner Chile
Chile # 2:
JWGE ONE: Smokey (barbecue?)with a hint of pork. Slight Jalapeno tang.
JUDGE TWO. Exciting BBQ flavor, needs more peppers to be taken seriously.
FRANK:
Keep this out of the reach of children, I'm not sure what I am supposed to taste besides pain. I have to
wave off two people who wanted to give me the Heimlich maneuver. Shoved my way to the front of the
beer line.
Fred's Famous Bum Down the Barn Chile
Chile # 3:
JWGE ONE: Excellent firehouse chile. Great kick. Needs more beans.
JUDGE TWO: A beanless chile, a bit salty, good use of red peppers.
FRANK:
This has got be a joke. Call the EPA, I've located a Uranium spill. My nose feels like I have been sneezing
Drano. Everyone knows the routine by now and got out of my way so I could make it to the beer wagon.
Barmaid pounded me on the back; now my backbone is in the front part of my chest.
Chile #4:
JUDGE ONE:
JUDGE TWO:
FRANK:
Bubba's Black Magic
Black bean chile with almost no spice. Disappointing.
Hint of lime in the black beans. Good side dish for fish or other mild food, not much of a chde.
I felt something scraping across my tongue, but was unable to taste it. Sally, the bar maid, was standing
behind me with fresh refills so I wouldn't have to dash over to see her.
Chile #5:
Linda's Legal Lip Remover
JUDGE ONE: Meaty, strong chile. Cayenne peppers freshly ground adding considerable kick. Very impressive.
JUDGE TWO: Chile using shredded beef; could use more tomato. I admit the cayenne peppers make a strong
statement.
FRANK:
My ears are ringing and I can no longer focus my eyes. I belched and four people in front of me needed
paramedics. The contestant seemed hurt when I told her that her chile had given me brain damage. Sally
saved my tongue by putting beer directly on it from a pitcher. Sort of irritates me that one of the other
judges asked me to stop screaming.
Chile #6:
Vera's Vey Vegetarian Variety
JUDGE ONE: Thin yet bold vegetarian variety chile. Good balance of spice and peppers.
JUDGE TWO: The best yet. Aggressive use of peppers, onions, and garlic.
FRANK:
My intestines are now a straight pipe filled with gaseous flames. No one is inclined to stand behind me
except Sally.
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Chile Pepper Institute
Susan's Screaming Sensation Chile
JUDGE ONE: A mediocre chile with too much reliance on canned peppers.
JUDGE TWO: Ho Hum, tastes as if the chef threw in canned chile peppers at the last moment. I should note that I
am worried about Judge Number 3, he appears to be in a bit of distress.
FRANK:
You could put a hand grenade in my mouth and pull the pin and I wouldn't feel it. I've lost the sight in
one eye and the world sounds like it is made of rushing water. My clothes are covered with chile which
slid unnoticed out of my mouth at some point. Good, at autopsy they'll know what killed me. I've
decided to stop breathing, it's too painful and I'm not getting any oxygen anyway. If I need air I'll just let
it in through the hole in my stomach. I love you, Sally.
5'
Helen's Mount Saint Chile
Chile #8:
JUDGE ONE: This final entry is a good, balanced chile, neither mild nor hot. Sorry to see that most of it was lost when
Judge Number 3 fell and pulled the chile pot on himself.
JUDGE TWO: A perfect ending, this is a nice blend chile, safe for all, not too bold but spicy enough to declare its
existence.
FRANK:
Question: Iplanted several chile plants from a seed packet containing a variety of seeds. One plant seems t o be
long red cayenne peppers; however, the chiles are green. I have picked several chiles, and they are turning red as
they d y. Is this how they get the red color, or should I wait until they turn red before Ipick them? I would like t o
dry them and use them as a dry spice.
- Gail, Montana
Answer: Most chiles are red when mature. If you want the red chiles, it is best to leave them on the plant until
they have completely matured. Cayenne's are best picked red; the only exception is if you want green chile.
The New Mexican pod types and Anaheims are picked green (before they turn red) for the green chile
industry.
Question: 1 obtained some seeds from a Manzano (Roccoto) chile. My plants have beautifil purple blooms;
however, none of the blooms seem to set fruit. I have NuMex and chiltepins in the same plot and they are doing
fine. While soil analysis was not done this year, I used a fertilizer that had a low nitrogen analysis and higher
phosphorus content. Do you know why this may be happening?
-B. Duncan - VA
Answer: There are two possible explanations why your manzano chiles are not setting fruit. One, they do not
like hot weather and will drop flowers until cooler weather occurs. This is our problem in New Mexico, the
manzanos planted outside will not set until Fall. Two, some manzano chiles are self-incompatible; thus, they
can only set fruit when cross pollinated. At least two plants are needed for the cross-pollination to occur.
Question: W h y does milk interfere with the spiciness of capsicum? What chemical in milk causes the
breakdown?
Answer:. The substance in milk that interferes with the spicinesslheat of capsicum is caisen, a lipophyllic
phosphoprotein that acts like a detergent and literally wipes or strips capsaicin from its receptor binding site.
Casein is found in the form of calcium caseinate and constitutes 3% of milk.
Volume X, Number 2, Spring 2000
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