“Chimayo pepper”的意思、由来-开放百科全书

The Chimayo pepper is a pepper landrace of the species Capsicum annuum.^[2]^[3] It is named after the town of Chimayo, New Mexico, where roughly {{convert|500|acre|km2}} of Chimayo peppers are harvested annually. It is considered one of the two best chilis in the state, the other being those grown in Hatch.^[4] The pepper is so prized that powdered chimayó pepper can cost as much as $45.^[5]

The arid climate of the town of Chimayo greatly influences the appearance of the Chimayo pepper, giving it a twisted shape when dried. Its color can be compared to that of the Jalapeño, transitioning from green to red as the fruit matures.^[2] Chimayo peppers are of medium pungency, and have a heat level ranging from 4,000 to 6,000 on the Scoville scale.^[6] Chimayo pepper plants typically grow to a height of roughly {{convert|18|to|24|in|cm}}, while the fruits reach {{convert|4|to|6|in|cm}} in length^[7]^[3] and {{convert|1-1.75|in|cm}} wide.^[2]

Chimayo peppers are commonly dried by being hung on ristras; once dried, they can be ground into chili powder or chili flakes.^[6]^[5] The flavor is described as sweet, earthy, and smoky, without being too hot,^[8]^[1] and the fruit is also fleshier and drier^[4] The pepper can also be used fresh for salsas, stir-frys, roasted, or stuffed.^[2]

See also

References

1. ^¹{{cite book |last1=Hieronymus |first1=Stan |title=Brewing Local: American-Grown Beer |date=2016 |publisher=Brewers Publications |isbn=9781938469374 |page=258 |url=https://books.google.com/?id=XObmDAAAQBAJ&pg=PA161&dq=%22Chimayo+pepper%22+-wikipedia#v=onepage&q=%22Chimayo%20pepper%22%20-wikipedia&f=false |accessdate=20 March 2019 |language=en |oclc=1023380994}}
2. ^¹²³{{cite book |last1=DeWitt |first1=Dave |last2=Lamson |first2=Janie |title=The Field Guide to Peppers |date=4 February 2016 |publisher=Timber Press |isbn=9781604697483 |pages=132, 137 |url=https://books.google.com/?id=h4GDCwAAQBAJ&pg=PA302&lpg=PA302&dq=%22Capsicum+annuum+Chimayo%22#v=onepage&q=Chimayo&f=false |accessdate=26 March 2019 |language=en |oclc=972175411}}
3. ^¹{{cite book |last1=DeWitt |first1=Dave |last2=Bosland |first2=Paul W. |title=The Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking |date=16 September 2009 |publisher=Timber Press |isbn=9780881929201 |pages=52–54 |url=https://books.google.com/?id=NcJFAAAAQBAJ&pg=PA54&lpg=PA54&dq=%22Capsicum+annuum+Chimayo%22#v=onepage&q=%22Capsicum%20annuum%20Chimayo%22&f=false |accessdate=26 March 2019 |language=en |oclc=876586461}}
4. ^¹{{cite book |last1=Arellano |first1=Gustavo |title=Taco USA: How Mexican Food Conquered America |date=April 2013 |publisher=Scribner |location=New York, NY |isbn=9781439148624 |oclc=893131821 |page=119 |url=https://books.google.com/books?id=mbUwNDfOBxQC&lpg=PA119&dq=%22Chimayo%20pepper%22%20-wikipedia&pg=PA119#v=onepage&q=%22Chimayo%20pepper%22&f=false |accessdate=20 March 2019 |language=en}}
5. ^¹{{cite web |title=Chimayó Chile Pepper |url=https://www.atlasobscura.com/foods/chimayo-chile-pepper |website=Atlas Obscura |accessdate=20 March 2019 |language=en |format=html}}
6. ^¹{{cite web|title=Chimayo Pepper: A New Mexican Local Luxury|url=https://www.pepperscale.com/chimayo-pepper/|website=PepperScale|accessdate=19 July 2017|date=10 December 2014}}
7. ^{{cite web|title=Hot Pepper 'Chimayo'|url=http://davesgarden.com/guides/pf/go/83792/|website=Dave's Garden|accessdate=19 July 2017}}
8. ^{{cite news |last1=Abraham |first1=Lisa |title=Hot-sauce expert shares tricks for making flavorful pepper condiment |url=https://www.dispatch.com/content/stories/food/2014/10/08/the-secret-to-his-sizzle.html |accessdate=20 March 2019 |work=Columbus Dispatch |publisher=GateHouse Media, LLC |date=7 October 2014 |location=62 E. Broad St. Columbus OH 43215 |language=en |format=html}}