Anaheim pepper: Difference between revisions
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An '''Anaheim pepper''' is a mild variety of [[chili pepper]]. The name "Anaheim" derives from a farmer named Emilio Ortega who brought the seeds to the [[Anaheim, California]] area in the early 1900s. They are also called '''California chili''' or '''Magdalena''', and dried as '''chile seco del norte'''. |
An '''Anaheim pepper''' is a mild variety of [[chili pepper]]. The name "Anaheim" derives from a farmer named Emilio Ortega who brought the seeds to the [[Anaheim, California]], area in the early 1900s. They are also called '''California chili''' or '''Magdalena''', and dried as '''chile seco del norte'''. |
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The chile "heat" of Anaheims typically ranges from 500 to 2,500 on the [[Scoville scale]]<ref>{{cite web|url=http://www.truestarhealth.com/Notes/3577000.html |title=Anaheim Pepper |accessdate=2007-10-17 |date=2007 |work=Truestar Health Encyclopedia }}</ref> however, many varieties grown in [[New Mexico]] can reach 4,500 to 5,000 Scoville units.<ref>{{cite web|url=http://www.chilepepperinstitute.org/files/tiny_mce/file_manager/educ_info/ChileHeat.pdf |title=Chile Heat |accessdate=2007-10-22 |date=2007 |work=Chile Pepper Institute at New Mexico State University}}</ref> |
The chile "heat" of Anaheims typically ranges from 500 to 2,500 on the [[Scoville scale]]<ref>{{cite web|url=http://www.truestarhealth.com/Notes/3577000.html |title=Anaheim Pepper |accessdate=2007-10-17 |date=2007 |work=Truestar Health Encyclopedia }}</ref> however, many varieties grown in [[New Mexico]] can reach 4,500 to 5,000 Scoville units.<ref>{{cite web|url=http://www.chilepepperinstitute.org/files/tiny_mce/file_manager/educ_info/ChileHeat.pdf |title=Chile Heat |accessdate=2007-10-22 |date=2007 |work=Chile Pepper Institute at New Mexico State University}}</ref> |
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Revision as of 22:40, 2 February 2011
| Anaheim pepper | |
|---|---|
 Dried red California (Anaheim) chili peppers | |
| Heat |  Low |
| Scoville scale | 500 – 5,000 SHU |
An Anaheim pepper is a mild variety of chili pepper. The name "Anaheim" derives from a farmer named Emilio Ortega who brought the seeds to the Anaheim, California, area in the early 1900s. They are also called California chili or Magdalena, and dried as chile seco del norte.
The chile "heat" of Anaheims typically ranges from 500 to 2,500 on the Scoville scale[1] however, many varieties grown in New Mexico can reach 4,500 to 5,000 Scoville units.[2]
New Mexican cultivars were developed in the state by Dr. Fabian Garcia about 100 years ago.[3] These cultivars are "hotter" than others in order to suit the tastes of New Mexicans in their traditional foods.
This chile is used in many Mexican and New Mexican dishes.
See also
References
- ^ "Anaheim Pepper". Truestar Health Encyclopedia. 2007. Retrieved 2007-10-17.
- ^ "Chile Heat" (PDF). Chile Pepper Institute at New Mexico State University. 2007. Retrieved 2007-10-22.
- ^ "The Chile Cultivars of New Mexico State University, Released from 1913 - 1993" (PDF). Chile Pepper Institute at New Mexico State University. 1997.
External links
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