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

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Kerm<strong>at</strong>h, Bennett and Pulsipher - Food Plants in <strong>the</strong> Americs<br />

PORTUGUESE: bode, cumari-do-Pará, murici, murupi, pimenta-de-cheiro,<br />

pimenta-bode, pimenta-habaneiro<br />

SPANISH: ají dátil, chaki-uchú (dried), charapillo (habanero), chile<br />

dátil, chinchi-uchú, común-uchú, habanero, habañero, rocotillo,<br />

uvilla grande<br />

USES/NOTES: Hot, generally squ<strong>at</strong> (though <strong>the</strong> d<strong>at</strong>il is elong<strong>at</strong>ed)<br />

fruits, among <strong>the</strong> hottest widely distributed peppers, are used<br />

primarily in sauces and cooked foods. The “red savina” cultivar is<br />

said to be <strong>the</strong> hottest pepper <strong>at</strong> 577,000 Scoville units, or 50<br />

times hotter than most jalapeños. Capsaicin, a complex <strong>of</strong> vanillyl<br />

amides from Capsicum peppers is used in <strong>at</strong>tack/defense sprays.<br />

Capsaicin is said to produce euphoria when ingested in high<br />

concentr<strong>at</strong>ions and may be mildly addictive. Popular among home<br />

gardeners in <strong>the</strong> U.S. Perhaps conspecific with C. annuum.<br />

NATURAL RANGE: probably nor<strong>the</strong>rn South America, or perhaps Peru,<br />

cultivars from diverse loc<strong>at</strong>ions: d<strong>at</strong>il from <strong>the</strong> West Indies (to<br />

St. Augustine, Florida some 200 years ago); habanero from Cuba or<br />

<strong>the</strong> Yuc<strong>at</strong>án Peninsula; scotch bonnet and West Indian hot from <strong>the</strong><br />

West Indies<br />

REFERENCES: Andrews 1995, Andrews 1998, D’Arcy 1987, Dille and<br />

Belsinger 1994, Eshbaugh 1980, Eshbaugh 1993, Eshbaugh et al. 1983,<br />

Guia Rural n.d., Kerm<strong>at</strong>h (notes), León 1987, Nee 1986, Pickersgill<br />

1966, Pickersgill 1984, Pickersgill 1988, Renner et al. 1990,<br />

Robbins 1992<br />

Capsicum eximium Hunz.<br />

FAMILY: Solanaceae (nightshade or pot<strong>at</strong>o)<br />

SPANISH: ulupica<br />

USES/NOTES: Small, fruits <strong>of</strong> this wild, though incipient domestic<strong>at</strong>e<br />

are marketed in Bolivia. Of <strong>the</strong> purple flowered group, closely<br />

rel<strong>at</strong>ed to C. cardenasii and C. pubescens.<br />

NATURAL RANGE: Nor<strong>the</strong>rn Argentina and adjacent Bolivia<br />

REFERENCES: Eshbaugh 1993, Onus and Pickersgill 2000<br />

Capsicum galapagoensis Hunz.<br />

FAMILY: Solanaceae (nightshade or pot<strong>at</strong>o)<br />

USES/NOTES: Small red fruits <strong>of</strong> this wild species are hot.<br />

NATURAL RANGE: Isabela and Santa Cruz Islands <strong>of</strong> <strong>the</strong> Galapagos<br />

Archipelago<br />

REFERENCES: Eshbaugh 1993<br />

Capsicum pubescens Ruiz & Pavón<br />

FAMILY: Solanaceae (nightshade or pot<strong>at</strong>o)<br />

ENGLISH: apple chili, rocoto pepper<br />

PORTUGUESE: pimento<br />

SPANISH: aguyi, ají picante, ají-rocoto, chile amarillo (yellow cv.),<br />

chile caballo, chile canario (yellow cv.), chile jutiapa, chile<br />

ll<strong>at</strong>a, chile manzano (red cv.), chile perón, chinchi-huaika,<br />

escabeche, g<strong>at</strong>lo uchu, locoto, lokoto, mar<strong>at</strong>i, misti uchu,<br />

panameño, pimienta, piris, piscu uchu, pluana uchu, puma quiru,<br />

DRAFT - DO NOT DUPLICATE OR DISTRIBUTE<br />

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