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Capsicum baccatum
Pimiento campanilla.jpg
Bishop's crown fruits
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Solanales
Family: Solanaceae
Genus: Capsicum
Species: C. baccatum
Binomial name
Capsicum baccatum
L.
Synonyms[1][2]
  • Capsicum cerasiflorum Link
  • Capsicum chamaecerasus Nees
  • Capsicum ciliare Willd.
  • Capsicum conicum Vell.
  • Capsicum microcarpum Cav.
  • Capsicum pendulum Willd.
  • Capsicum praetermissum Heiser & P.G.Sm.
  • Capsicum pulchellum Salisb.
  • Capsicum umbilicatum Vell.

Capsicum baccatum is a species of chili pepper that includes the following cultivars:

Origins and distribution[edit]

The C. baccatum species, particularly the Ají amarillo chili, has its origins in ancient Peru. It is typically associated with Peruvian cuisine, and is considered part of its condiment trinity together with red onion and cilantro. Aji amarillo literally means yellow chili; however, the yellow color appears when cooked, as the mature pods are bright orange.

The wild baccatum species (C. baccatum var. pendulum) is the domesticated pepper of choice of Bolivia, Ecuador, Peru and Chile[4]

Etymology: Aji is the Caribbean word for chili and/or peppers. The Spanish colonizers spread the term to much of South America.

Description[edit]

Pepper varieties in the C. baccatum species have white or cream colored flowers, and typically have a green or gold corolla. The flowers are either insect or self-pollinated. The fruit pods of the baccatum species have been cultivated into a wide variety of shapes and sizes, unlike other capsicum species, which tend to have a characteristic shape. The pods typically hang down, unlike a Capsicum frutescens plant, and can have a citrus or fruity flavor.

Culinary usage[edit]

Ají amarillo

Yellow ají is one of the ingredients of Peruvian cuisine and Bolivian cuisine. It is used as a condiment, especially in many dishes and sauces. In Peru the chilis are mostly used fresh, and in Bolivia dried and ground. Common dishes with aji "amarillo" are the Peruvian stew Aji de Gallina ("Hen Chili"), Huancaina sauce and the Bolivian Fricase Paceno, among others. In Ecuadorian cuisine, Aji amarillo, onion, and lemon juice (amongst others) are served in a separate bowl with many meals as an optional additive.

In Colombian cuisine and Ecuadorian cuisine, ají (sauce) is also a common condiment.

Use by Moche[edit]

Ají Amarillo Pepper. Moche Culture. Larco Museum Collection.

The Moche culture often represented fruits and vegetables in their art, including Ají amarillo peppers.[5]

See also[edit]

References[edit]

  1. ^ "The Plant List". 
  2. ^ "USDA GRIN Taxonomy". 
  3. ^ a b Dave DeWitt and Paul W. Bosland (2009). The Complete Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking. Timber Press. ISBN 978-0881929201. 
  4. ^ "Genetic diversity in Capsicum baccatum is significantly influenced by its ecogeographical distribution". BMC Genetics 13 (68). 2012. doi:10.1186/1471-2156-13-68. 
  5. ^ Berrin, Katherine & Larco Museum. The Spirit of Ancient Peru:Treasures from the Museo Arqueológico Rafael Larco Herrera. New York: Thames and Hudson, 1997.

External links[edit]


Original courtesy of Wikipedia: http://en.wikipedia.org/wiki/Capsicum_baccatum — Please support Wikipedia.
This page uses Creative Commons Licensed content from Wikipedia. A portion of the proceeds from advertising on Digplanet goes to supporting Wikipedia.
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64 news items

ElTiempo.com

ElTiempo.com
Fri, 31 Oct 2014 19:04:59 -0700

“Más de 8.000 variedades se conocen y están divididas principalmente en cinco especies: el Capsicum Annuum encierra la mayoría conocidos como pimientos; Capsicum Baccatum es el amarillo peruano; Capsicum Chinense es el 'panca' en el Perú y el ...

Haaretz

Haaretz
Thu, 21 Aug 2014 03:06:49 -0700

“Chili, or chilli fruit – capsules of Capsicum baccatum frutescens, L., is grown in both Indies, and sold dried or preserved in vinegar. Placed in substance upon the tongue, it has an indescribably terrible effect, comparable to a mixture of the ...
 
OregonLive.com
Fri, 24 May 2013 13:37:30 -0700

I grow several kinds of citrus for their exquisite fragrances and flavors. The most useful is the lemon. I back it up with herbs that have a lemon scent and/or flavor. Lemony herbs have the advantage of being smaller than a citrus tree and don't ...

Dire (Abbonamento)

Dire (Abbonamento)
Thu, 23 Oct 2014 06:27:56 -0700

ROMA - E' bello, è gustoso, fa bene e stuzzica: è il peperoncino, o meglio i peperoncini, le bacche delle piante della famiglia delle solanacee usate nella tradizione culinaria italiana ma originarie del Sudamerica e diffuse in molte paesi del mondo.
 
Press-Register - al.com (blog)
Fri, 01 Jul 2011 02:29:50 -0700

We're just beginning to discover South American and Caribbean peppers — not the Mexican annuum peppers that most folks grow, but the peppers that have Capsicum baccatum or Capsicum chinense in their background. These peppers from WAY south of ...
 
Paginemediche
Tue, 08 Jul 2014 07:26:15 -0700

La pianta, o per meglio dire l'intero gruppo di varietà botanica dei peperoni, appartiene alla famiglia delle Solanacee, la stessa delle melanzane, dei pomodori, i quali, singolarmente o anche tutti insieme, sono gli alimenti principali dell ...

Lavorincasa.it

Lavorincasa.it
Tue, 18 Mar 2014 16:44:01 -0700

Poi abbiamo il Capsicum baccatum, che include il cosiddetto cappello del vescovo, e gli ají. Il Capsicum chinense, che include l'habanero, che è considerato come il peperoncino più piccante del mondo. Poi c'è il Capsicum frutescens, che include tra gli ...
 
AgoraVox Italia
Sat, 01 Mar 2014 01:14:29 -0800

Capsicum baccatum: coltivato in Bolivia e Perù, possiede una piccantezza media. Capsicum chinense:comprende uno delle varietà di peperoncini più piccanti al mondo gli Habanero dalla forma rotonda e dal colore arancione, proveniente dal Sudamerica.
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