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.

History

The Tabasco pepper was first introduced to the United States in 1848 by a New Orleans banker and food lover named Edmund McIlhenny. He began growing the peppers on Avery Island, Louisiana, and in 1868, he patented his recipe for Tabasco sauce, which has remained a popular condiment ever since.

Characteristics

The Tabasco plant has a typical growth height of 1.2 to 1.5 meters. The peppers are tapered and under ripe peppers are yellowish-green, but the color at maturity varies. Most common colors are red, orange, and yellow. The size of the pepper varies from 3.7 to 7.6 cm long and from 0.64 to 1.27 cm wide.

Cultivation

Tabasco peppers are grown in many different regions, but the most famous cultivation takes place on Avery Island. The peppers are grown from seeds that have been carefully selected for quality and heat level. The growing process takes approximately 120 days. Once the peppers have ripened, they are picked by hand. The peppers are then mashed, mixed with a small amount of salt, and aged in oak barrels for up to three years.

Uses

The primary use of the Tabasco pepper is in the production of Tabasco sauce. However, the peppers are also used in a variety of other dishes. They can be used fresh or dried, and they are often used in the preparation of spicy foods, such as chili, stews, and marinades. The peppers are also used in the production of hot sauces other than Tabasco.

See also

• Capsicum
• Chili pepper
• Tabasco sauce

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