Abelmoschus esculentus (L - the University of Maine at Fort Kent

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Kermath, Bennett and Pulsipher - Food Plants in the Americs PORTUGUESE: bolsa-de-pastor SPANISH: paniquesilla USES/NOTES: Cultivated for its green pod, rich in vitamins A and C, used as a peppery spice or a salad green. Leaves are used like spinach (Spinacia oleracea), seeds are eaten ground into meal, and roots are edible. NATURAL RANGE: Eurasia, naturalized elsewhere REFERENCES: Facciola 1990, Harrington 1967, Harris 1972, Peterson 1977, Tomikel 1986, Tull 1978 Capsicum annuum L. var. annuum [syn. C. annuum var. grossum (L.) Sendtner, C. grossum L.] FAMILY: Solanaceae (nightshade or potato) ENGLISH: hot varieties- capsicum pepper, cayenne, chili pepper, chilli pepper, ginnie pepper, Hungarian wax pepper, jalapeño, little monkey dick pepper, monkey dick pepper, pepper, red pepper; sweet varieties- banana pepper, bell pepper, cherry pepper, cubanelle, Italian pepper, mango pepper, paprika, pepperoncini, pimento, squash pepper, sweet bell pepper, sweet pepper, sweet red pepper, tomato pepper PORTUGUESE: hot varieties- malagueta, malaguetão, pimenta, pimenta-de- Caiena, pimenta-de-cheiro, pimenta vermelha; sweet varieties- páprica, pimenta-americana, pimenta-doce, pimentão, pimentão-doce, pimentão-quadrado, pimienta gorda SPANISH: hot varieties- ají, ají boniato, ají largo, ají jalapeño, ají pingüita de mono, ancho (when dry), bombalón, cacho de cabra (cayenne cvr.), caloro, caribe, chamborote, chile cayena (cayenne cvr.), chile chocolate, chile de agua, chile de relleno, chile joto, chile max, chile para rellenar, chile piquín grande, chile poblano, chile verde (when unripe), chilhuacqui, chiltomo, chorro (when dry), guajillo, güero (yellow cultivars), jalapeño, pasilla, miahuateco (when dry), mirasol, mulato (when dry), pimienta, pimiento, pimiento de perro, pingüita de mono, poblano, quitonquillón (cayenne cultivar), Santa Fe Grande, serranito, serrano, uchu, uchú; sweet varieties- ají dulce, cerecilla, chile de relleno, chile dulce, chile morrón, morrón, pimienta roja, pimiento, pimientón, pimentón, pucunucho USES/NOTES: Fruits of the many cultivars come in different sizes, colors, shapes, and degrees of hotness. Chili cultivars are made into chili powder, added to sauces such as mole, or added with skins removed to cooked dishes such as chiles rellenos. Sweet varieties are eaten raw, pickled, or cooked, and (red varieties) are used for paprika to stuff olives, or as salad vegetables. Capsaicin, a complex of vanillyl amides from Capsicum peppers, is used in attack/defense sprays. Capsaicin, is said to produce euphoria when taken in large concentrations and may be mildly addictive. Fruit also contains oleoresin, an edible coloring agent. Taxonomy and nomenclature of the capsicums are extremely confusing, as common names frequently cross over taxa lines. DRAFT - DO NOT DUPLICATE OR DISTRIBUTE 152
Kermath, Bennett and Pulsipher - Food Plants in the Americs NATURAL RANGE: Capsicums probably originated in southeastern Bolivia into the Brazilian cerrado, C. annuum var. annuum probably was domesticated in Mesoamerica, though varieties have emerged throughout tropical and subtropical America and beyond — ancho/poblano from near Pueblo, Mexico; serrano from central Mexico, perhaps in the mountains north of Pueblo; jalapeño from Mexico; paprika from Mesoamerica; cayenne possibly from French Guiana REFERENCES: Alcorn 1984, Andrews 1992, Andrews 1995, Andrews 1998, D’Arcy 1987a, Dille and Belsinger 1994, Duke and Vásquez 1994, Eshbaugh 1980, Eshbaugh 1993, Eshbaugh et al. 1983, Guia Rural n.d., IBGE 1980, Kermath (notes), Loaiza-Figueroa et al. 1989, Nee 1986, Niembro Rocas 1992, OAS 1973, Pickersgill 1969, Pickersgill 1984, Pickersgill 1988, Purseglove 1972, Robbins 1992, von Reis Altschul and Lipp 1982 Capsicum annuum L. var. aviculare (Dierbach) D’Arcy & Eshbaugh [syn. C.a. var. glabriusculum (Dunal) Heiser & Pickersgill, C.a. var. minimum (Miller) Heiser, C. frutescens L. var. frutescens, C. hispidum var. glabriusculum Dunal, C. indicum var. aviculare Dierbach, C. minimum Miller] FAMILY: Solanaceae (nightshade or potato) ENGLISH: arbol chili (long cv.), bird chili, bird pepper, bird’s-eye pepper, Brazil pepper (long cv.), chilpiquín, chiltecpin, chiltepin (short cv.), fish-eye pepper, long bird-pepper, pinhead pepper, piquin, short bird-pepper, tepin (small round), tree chili (long cv.), tree pepper (long cv.) PORTUGUESE: malagueta (generally refers to C.a. var. frutescens), murupi (generally applied to cultivars of C. chinense), pimenta-demesa, quau-chile SPANISH: ají pajarito, amash, amomo, chicniqui, chile amomo, chile bravo, chile Chiapas, chile chiltepe, chile congo, chile de iguana, chile de árbol, chile de pájaro, chile de perro, chile del monte, chile enano, chile max, chile montero, chile mosquito, chile parado, chile pepe, chile piquín (short cv.), chile pulga, chile silvestre, chili piquín (short cv.), chilillo pequeño, chilipiquín (short cv.), chillipiliento, chilpaya, chilpiquín, chiltecpín, cola de rata, chiltepec, chiltepillo, chiltepín, chiltepiquín, chiltipiquín, diente de tlacuache, estiércol de pájaro, guindilla, huarahuao, imiá, kabur, korí sivre, max, max-ic, pájaro pequeño, parado, pico de pájaro, pico de paloma, piquén, piquín, sibili, sivuli, skapín, tecpintle, tempenchile, tepín, tlilchilli, totocuitlatl de pájaro, ululte USES/NOTES: Highly variable in size from small, ovoid or conical to long and thin, very hot red fruits are used as a piquant condiment. Leaves may be used as a potherb. Cultivation began before 3,500 B.C. Today, although some landraces are considered semidomesticated and others are cultivated, fruit from wild populations are harvested in the Sonoran Desert region and likely in other places as well. Two basic cultivars are recognized: the short bird- DRAFT - DO NOT DUPLICATE OR DISTRIBUTE 153
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Abelmoschus esculentus (L - the University of Maine at Fort Kent

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