Tabasco pepper
Tabasco pepper
Tabasco pepper (Capsicum frutescens) is a variety of chili pepper species Capsicum frutescens. It is best known through its use in Tabasco sauce, but it is also used in other spicy foods.
Pronunciation
- English: /təˈbæskoʊ ˈpɛpər/
Etymology
The name "Tabasco" is of Mexican origin, specifically from the Nahuatl language. It is derived from the word "Tabasco", which means "land where the soil is hot and humid". The pepper is named after the Mexican state of Tabasco where it is believed to have originated.
Description
Tabasco peppers are small, tapered fruits, around 4 cm long. They are initially pale yellowish-green and turn to red as they mature. The peppers are very hot, with a Scoville rating of 30,000 to 50,000 Scoville heat units.
Cultivation
Tabasco peppers are grown in many parts of the world, but they are most commonly associated with the U.S. state of Louisiana, where the McIlhenny Company has been producing Tabasco sauce since the mid-19th century.
Uses
Tabasco peppers are used in a variety of culinary applications. They are most commonly used in the production of hot sauces, but they can also be used fresh, dried, or pickled. They are a key ingredient in many Mexican and Cajun dishes.
Related terms
External links
- Medical encyclopedia article on Tabasco pepper
- Wikipedia's article - Tabasco pepper
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