Capsicum baccatum

Capsicum baccatum cv. ' Aji Cristal '

Capsicum baccatum is a plant of the family Solanaceae, which is attributable to the peppers and chillies. Commercially it is grown mainly in South America, outside of this area it is drawn mainly from hobby gardeners. The species differs mainly by the flowers of other cultivated species. The white petals have the basic characteristic spots in green, yellow or brown.

Description

Plant

The plants of the species Capsicum baccatum are among the largest in the genus Capsicum. In the first year they can reach a size of about two meters, yet strong branch. Most plants grow upright mainly, but there are also varieties that grow as a diversified bush. The leaves are dark green, 5-30 cm long and up to 20 cm wide.

In culture, the plants have a relatively late flowering approach, so they should be sown a little earlier than, say, Capsicum annuum.

Flower

The flowers occur singly or in groups on the nodes of the stem axis. Characteristic are the whitish- greenish petals with scattered yellowish, greenish or brownish spots on the ground. The stamens are yellow to brown. The sepals are distinct.

Fruits

After fertilization, the fruits grow upright at first, but start to decline by the weight down while they mature. Most fruits ripen to orange - red or yellow, but there are also brown ripen varieties. The fruits are relatively sharp, with 30,000 to 50,000 units on the Scoville scale. The shapes of the fruits are very different. In addition to the small round berry -like fruit of the wild forms, there are oblong- pointed, but round and flattened fruit. The surface of the fruit can be both smooth and ridged.

History

The origin of C. baccatum is most likely in Bolivia and Peru and has been grown according to archaeological finds around 2500 BC in Peru. Through discoveries in Huaca Prieta, an important archaeological site in Peru was found that the type already cultivated before the Incas and was thus in their properties adapted to the needs of the people. The fruits were larger and fell at maturity not more of the plant, as it is still the case with the wild forms.

System

The species Capsicum baccatum was first described in 1753 by Carl Linnaeus in his " Species Plantarum ". But since he does not have the yellowish Corolla - spots mentioned in this specification, until the mid-20th century, other wild species of the genus Capsicum, mostly representatives of Capsicum annuum of this type were assigned often, the species is described by Linnaeus was as Capsicum microcarpum and the cultivated species described as Capsicum pendulum. 1964 this error by Charles B. Heiser, Jr. was first addressed, W. Hardy Eshbaugh suggested in 1968 a change in the nomenclature before, to match the original description of Linnaeus. This is still used today classification divides the species Capsicum baccatum in two varieties on:

  • Capsicum baccatum var baccatum (C. baccatum L., Linn. Mant. 1:46 )

The varieties differ mainly by the size of the flowers and fruits, C. baccatum var pendulum also shows a greater variability in the shape of the fruit.

The species Capsicum umbilicatum was also ordered in 1998 by Hunziker and Barboza as a variety of the species Capsicum baccatum:

  • Capsicum baccatum var umbilicatum ( Vell. ) Hunz. & Barboza (C. umbilicatum Fl. Flumin. 61st 1829)

Some sources also C. praetermissum this kind was praetermissum than C. baccatum var assigned, it can be termed as wrong according to recent findings, however.

Etymology

The scientific name baccatum derives from the shape of the fruit - berry-like - from. The wild forms, the fruits of which are barely larger than a pea, and also have their shape, can be appreciated that analogy.

Many varieties of this type are called Aji, but is actually wrong, as this South African expression means nothing else than " chili ", which is significantly broader than just C. baccatum. The term derives phonetically from " ah hee " from, a term that the Spanish conquerors introduced by the Arawak from the Caribbean.

In the language of the Incas - Quechua - the chiles are called " uchu " where the used for seasoning, smaller C. baccatum as " kellu uchu " called to be, the larger C. pubescens " ROCOT uchu " and now usually called Habanero C. chinense known " Chinchi uchu " hot.

The small fruity wild forms are also called " arivivi " or " cumbai " in local parlance the Andean regions.

Use

The fruits of the plant are used due to their sharpness for seasoning food. The sharpness is caused as with all hot peppers, by the ingredient capsaicin.

Through a taste very own, fruity, the fruits are used in various dishes typical of South America. They can be found among others in ceviche (raw fish marinated in lime juice ), in salsas, in Cuy ( roasted guinea pig) and with onions and herbs cooked in a sauce with cassava roots. The fruits are also dried and ground as chili powder offered, where they stand out mainly due to their bright colors.

Important varieties

  • Aji Amarillo
  • Criolla Sella
  • Lemon Drop
  • Peri Peri
  • Starfish

See also the list of peppers and chilies.

Swell

  • Hugh Popenoe et al.: Lost Crops of the Incas: Little -Known Plants of the Andes with Promise for Worldwide Cultivation, National Academy Press, Washington DC, USA, 1989, ISBN 0 - 309-04264 -X, (Online Version)
Asterids Solanales Capsicum chinense Digital Object Identifier
163465
de