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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:

Etymology[edit]

Ají is the Caribbean word for chili or peppers. The Spanish colonizers spread the term to much of South America.

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. Ají amarillo literally means yellow chili; however, the yellow color appears when cooked, as the mature pods are bright orange.

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

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 ají "amarillo" are the Peruvian stew Ají de Gallina ("Hen Chili"), Huancaina sauce and the Bolivian Fricase Paceno, among others. In Ecuadorian cuisine, Ají 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.

57 news items

San Francisco Chronicle

San Francisco Chronicle
Fri, 05 Feb 2016 10:00:40 -0800

Peridot pepper is in the species Capsicum baccatum, which originated in Peru. It is the high-country origin that gives C. baccatum peppers their ability to set fruit in cooler conditions. Another C. baccatum variety that is sometimes available is the ...
 
Deccan Herald
Wed, 23 Dec 2015 09:04:55 -0800

Prime examples include the hot rocoto pepper and capsicum baccatum, better known as ají amarillo,” he says. Chef Bruno, who has a strong base in Peruvian food, has over the years become an expert. Having had the opportunity to travel and adapt himself ...

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

OregonLive.com
Fri, 24 May 2013 13:40:19 -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 ...

FOCUS Online

FOCUS Online
Mon, 20 Jul 2015 09:55:28 -0700

So kommt Capsicum chinense nicht aus China, Capsicum annuum ist keine einjährige Pflanze und die Vertreter der Capsicum baccatum sind nicht zwingend beerenförmig. Vielleicht hat auch der Großvater den Jungen zumindest diese kleine Einführung ...

lajornadanet

lajornadanet
Wed, 27 May 2009 07:26:15 -0700

El ají chirel, ají escabeche, ají amarillo, ají cristal…, en términos generales se les denomina ajíes o chiles, es una especie de las Solanáceas, endémica del Perú. Es una hierba silvestre, anual, de hasta 1,5 metros de altura. Presenta hojas ...

Primorske Novice

Primorske Novice
Sat, 26 Sep 2015 01:37:30 -0700

Še najbolj “blaga” vrsta pekoče paprike je Capsicum annuum, sledijo čiliji iz skupine Capsicum frutescens, iz katerih delajo tabasco; še hujši so čiliji Capsicum baccatum, nato Capsicum pubescens in Capsicum chinense. Med zadnjo skupino sodijo čiliji ...

Informe21.com

Informe21.com
Mon, 02 Nov 2015 12:48:45 -0800

Capsicum annuum, que incluye al jalapeño y el morrón, entre otros; Capsicum baccatum que incluye al ají que vemos en la verdulería para hacer en vinagre; Capsicum chinense, que describe los chiles más picantes, como el bonete escocés, el dátil, ...
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