Capsicum annuum var. glabriusculum

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Scientific classification Edit this classification
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Trinomial name
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Synonyms[1]

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Capsicum annuum var. glabriusculum
HeatFile:Chilli45.svg Very hot
Scoville scale20,000[2] – 140,000[3] SHU

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Look up chiltepin in Wiktionary, the free dictionary.

Capsicum annuum var. glabriusculum, a chili-pepper variety of Capsicum annuum, is native to southern North America and northern South America.[1] Common names include chiltepín, Indian pepper, grove pepper, chiltepe, and chile tepín, as well as turkey, bird’s eye, or simply bird peppers (due to their consumption and spread by wild birds; "unlike humans birds are impervious to the heat of peppers").[4] Tepín is derived from a Nahuatl word meaning "flea". This variety is the most likely progenitor of the domesticated C. annuum var. annuum.[5] Another similar-sized pepper, 'Pequin' (also called 'piquin') is often confused with tepin, although the tepin fruit is round to oval where as the pequin's fruit is oval with a point, and the leaves, stems and plant structures are very different on each plant.

Description

Chiltepin is a perennial shrub that usually grows to a height of around 1 m (3 ft 3 in), but sometimes reaches 3 m (9 ft 10 in).[6] In areas without hard frost in winter, plants can live 35 – 50 years.

Fruit

The tiny chili peppers of C. annuum var. glabriusculum are red to orange-red, usually slightly ellipsoidal, and about Page Template:Fraction/styles.css has no content.0.8 cm (1⁄3 in) in diameter.[7] Some strains of tepin peppers are much closer to perfectly round when fresh. A dried tepin pepper appears quite round even if it was slightly ellipsoidal when fresh. Tepin peppers are very hot, measuring between 20,000[2] – 140,000[3] SHU, with the highest levels seen in green fruit ~40 days after fruit set.[2] The tepin can be hotter than the habanero or red savina.[3]

However and since this pepper is primarily harvested from wild stands in the Mexican desert,[3] the heat level of the fruit can vary greatly from year to year, depending on the amount of natural rainfall that occurs during the time the fruits are forming. Fruit heat levels can be weak during drought years, and normal rainfall years produce the highest heat levels. The heat levels also varies between the green fresh fruits (which are pickled in vinegar), red-ripe fresh fruits, dried whole fruit, and dried fruit with the seeds removed, with heat levels arranged from hottest to mildest in that order. Around 50 tons are estimated to be harvested commercially annually in Mexico, primarily in Sonora.[3]

In Mexico, the heat of the chiltepin is called arrebatado ("rapid" or "violent"), because, while the heat is intense, it is not very enduring. This stands in contrast to the domesticated 'Pequin' variety, which is the same size as the wild tepin, but is oval-shaped, and delivers a decidedly different experience.

The different drying methods used for the tepin and 'Pequin', can help tell these peppers apart. Tepins are always sun-dried, whereas the Pequins are commonly dried over wood smoke, and the smell of the smoke in the Pequins can help separate the two varieties. Pequins are not as hot as chiltepins (only about 30,000 – 50,000 Scoville units),[8] but they have a much slower and longer-lasting effect.

Habitat and range

C. annuum var. glabriusculum is native to the Sonoran-Arizonan desert and can be found in Texas, Arizona, Louisiana and Florida in the Southern United States, the Bahamas, the Caribbean, Mexico, Central America, and Colombia.[1] It prefers well-drained soils, such as silty or sandy loams, and 800–2,000 mm (31–79 in) of annual precipitation in Puerto Rico. It may be found in areas with a broken forest canopy or disturbed areas that lack tree cover if moisture and soil are favorable. Elsewhere, such as in Arizona, it may require the partial shading of a nurse plant.[7]

Symbolism

Chiltepin was named "the official native pepper of Texas" in 1997,[9] two years after the jalapeño became the official pepper of Texas.[10]

Conservation

In 1999, Native Seeds/SEARCH and the United States Forest Service established the 2,500-acre (1,000 ha)[11] Wild Chile Botanical Area in the Coronado National Forest. Located in the Rock Corral Canyon near Tumacacori, Arizona,[12] the preserve protects a large C. annuum var. glabriusculum population for study[13] and as a genetic reserve.[12]

See also

Notes

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  1. ^ a b c Script error: No such module "template wrapper".
  2. ^ a b c Page Module:Citation/CS1/styles.css has no content.Fayos, Oreto; Ochoa-Alejo, Neftalí; de la Vega, Octavio Martínez; Savirón, María; Orduna, Jesús; Mallor, Cristina; Barbero, Gerardo F.; Garcés-Claver, Ana (2015). "Assessment of Capsaicinoid and Capsinoid Accumulation Patterns during Fruit Development in Three Chili Pepper Genotypes (Capsicum spp.) Carrying Pun1 and pAMT Alleles Related to Pungency". J. Agric. Food Chem. 67 (44): 12219–12227. doi:10.1021/acs.jafc.9b05332. PMID 31613626.
  3. ^ a b c d e Page Module:Citation/CS1/styles.css has no content.Sanatombi, K.; Sharma, G. J. (2008-12-30). "Capsaicin Content and Pungency of Different Capsicum spp. Cultivars". Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 36 (2): 89–90. ISSN 1842-4309. S2CID 85653656.
  4. ^ Page Module:Citation/CS1/styles.css has no content.Seed Stories - Chiltepin Pepper: Wild Chile of the Borderlands. Rare Seeds (documentary). October 18, 2019. Event occurs at 1:13. Retrieved November 27, 2021.
  5. ^ Page Module:Citation/CS1/styles.css has no content.Singh, Ram J. (2006). Genetic Resources, Chromosome Engineering, and Crop Improvement: Vegetable crops. CRC Press. p. 203. ISBN 978-0-8493-9646-5.
  6. ^ Page Module:Citation/CS1/styles.css has no content.Richardson, Alfred (1995). Plants of the Rio Grande Delta. University of Texas Press. p. 232. ISBN 978-0-292-77070-6.
  7. ^ a b Page Module:Citation/CS1/styles.css has no content."Capsicum annuum L. bird pepper" (PDF). International Institute of Tropical Forestry. United States Forest Service. Archived from the original (PDF) on Dec 29, 2009. Retrieved 2010-07-16.
  8. ^ Page Module:Citation/CS1/styles.css has no content."Chile Pepper Heat Scoville Scale". Home Cooking. About.com. Archived from the original on 2012-02-26. Retrieved 2010-07-16.
  9. ^ Page Module:Citation/CS1/styles.css has no content.Smith-Rodgers, Sheryl (November 2011). "Flora Fact: Tiny Terror - Fiery chile pequín is the state's only native pepper". Texas Parks and Wildlife. Archived from the original on April 16, 2023. Retrieved November 27, 2021.
  10. ^ Page Module:Citation/CS1/styles.css has no content."Texas State Symbols". About Texas. Texas State Library and Archives Commission. Archived from the original on 2018-12-24. Retrieved 2010-07-16.
  11. ^ Page Module:Citation/CS1/styles.css has no content."The Wild Chile Botanical Area". Department of Biology, University of Washington. 2005. Archived from the original on 2009-05-31. Retrieved 2010-03-15.
  12. ^ a b Page Module:Citation/CS1/styles.css has no content.Horst, Todd (2001). "Native Seeds/SEARCH Tradition and Conservation" (PDF). Cultural Resource Management. 24 (4): 23–26. Archived from the original (PDF) on 2010-05-27.
  13. ^ Page Module:Citation/CS1/styles.css has no content.Ball, Jackie; Denise Vega; Uechi Ng (2002). Plants. Gareth Stevens. p. 25. ISBN 978-0-8368-3218-1.

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Wikimedia Commons has media related to Capsicum annuum var. glabriusculum.Template:Preview warning
  • Tepin, in What Am I Eating? A Food Dictionary

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