[CH] Fwd: pepper sauces - a new pepper release
bill jernigan (billjernigan@iqonline.net)
Fri, 08 Mar 2002 18:21:18 -0500
hey, i'm just the messenger...this post from the foodwine list...
>As much as I love the fruity flavor of habanero peppers, I can't take the
>heat like I used to. So, I was happy to see a news release from New Mexico
>State University about two less pungent habenero/Scotch Bonnet type
>peppers. They are called 'Suave Red' and 'Suave Orange' and I'm hoping
>they'll send me a few seeds to trial in my demonstration garden on campus.
>Hopefully seed will be available to home gardeners next year.
>
>Here are some excerpts from the news release. The New Mexico Chile
>Breeding Program proposes the release of 'Suave Red' and 'Suave Orange'
>mild Capsicum chinense Jacq. chile cultivars.The species Capsicum chinense
>contains some of the most pungent pod types within domesticated chile
>(Capsicum spp.) Pungent cultivars within this species typically register
>250,000 to 300,000 Scoville Heat Units. No mild C. chinense cultivars are
>commercially available at this time. 'Suave Red' and 'Suave Orange' exhibit
>very low pungency levels and fill a unique niche in C. chinense germplasm.
>
>'Suave Red' and 'Suave Orange' belong to C. chinense and have pod shapes
>intermittent between habanero and scotch bonnet. One to three pendant fruit
>are set at each axil. Basal branching is highly pronounced. Both 'Suave
>Red' and 'Suave Orange' breed true to type. The approximate pungency of
>'Suave Red' is 580 Scoville Heat Units, which is based on a dry-weight
>measurement. 'Suave Orange' has fruits that mature from a medium green to a
>yellow- orange. The approximate pungency of 'Suave Orange' is 835 Scoville
>Heat Units, which is based on a dry-weight measurement (Collins et al.,
>1995).
[name removed to protect the original poster from the ire that is apt to
exist on this list]
bill
Please, won't somebody tell me what diddie-wa-diddie means?