Cherry peppers
| Cherry peppers | ||||||||||||
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Unripe fruit of a cherry pepper |
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| Systematics | ||||||||||||
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| Scientific name | ||||||||||||
| Capsicum annuum var. Cerasiforme | ||||||||||||
| Mill. |
As a cherry peppers are Chili designated by cherry-like fruit. It is a special cultivated form of the species Capsicum annuum . The main growing areas are in Hungary and Mexico (called Cascabel there ). The Mexican name comes from the word rattle , as the seeds of the dried fruit produce a characteristic rattle when shaken.
Most cherry peppers ripen from green to red. Yellow or brown fruits are less common. The size of the fruits varies between 2 and 5 cm.
In the kitchen, fresh cherry peppers are often used for stuffing, sometimes pickled afterwards . Dried cherry peppers are used as a spice to spice up dishes, mostly of Mexican or Hungarian origin.
The spiciness is due to the capsaicin contained in the fruits . On the Scoville scale , which is commonly used for determining the heat , the fruits are between 1,000 and 5,000 units.
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- Harald Zoschke: The Chili Pepper Book. Cultivation, recipes, interesting facts. Suncoast Peppers GmbH, Kressbronn, 3rd unaltered edition 2004. ISBN 3-924685-05-3
- Henry Clay Irish: A revision of the genus Capsicum with a special reference to garden varieties. 9th Annual Report of the Missouri Botanical Garden, 1898. Pages 53-110.
Web links
- Cherry pepper profile 1 (mild) and 2 (hot) at www.pepperworld.com (German)