Capsicum annuum var. glabriusculum is a variety of Capsicum annuum that is native to southern North America and northern South America.[1] Common names include chiltepín, Indian pepper, chiltepe, and chile tepín, as well as turkey, bird’s eye, or simply bird peppers, due to their consumption and spread by wild birds, "unlike humans birds are impervious to the heat of peppers".[3]Tepín is derived from a Nahuatl word meaning "flea". This variety is the most likely progenitor of the domesticated C. annuum var. annuum.[4] Another similar-sized pepper, 'Pequin' (also called 'piquin') is often confused with tepin, although the tepin fruit is round to oval where as the pequin's fruit is oval with a point, and the leaves, stems and plant structures are very different on each plant.
Chiltepin is a perennial shrub that usually grows to a height of around 1 m (3 ft 3 in), but sometimes reaches 3 m (9 ft 10 in).[5] In areas without hard frost in winter, plants can live 35–50 years.
Fruit
Cluster of 18 intertwined plants
Capsicum annuum chiltepin dried
The tiny chili peppers of C. a. var. glabriusculum are red to orange-red, usually slightly ellipsoidal, and about 0.8 cm (1⁄3 in) in diameter.[6] Some strains of tepin peppers are much closer to perfectly round when fresh. A tried tepin pepper appears quite round even if it was slightly ellipsoidal when fresh. Tepin peppers are very hot, in Scoville Heat Units (SHU) measuring between 465,000–1,629,000, or 325,000–2,469,000 depending on the capsaicinoid ⇨ SHU conversion method.[2]
The tepin can be hotter than the habanero or red savina, with the highest levels seen in green fruit 40-50 days after fruit set.[7][2]
However and since this pepper is primarily harvested from wild stands in the Mexican desert,[2] the heat level of the fruit can vary greatly from year to year, depending on the amount of natural rainfall that occurs during the time the fruits are forming. Fruit heat levels can be weak during drought years, and normal rainfall years produce the highest heat levels. The heat levels also varies between the green fresh fruits (which are pickled in vinegar), red-ripe fresh fruits, dried whole fruit, and dried fruit with the seeds removed, with heat levels arranged from mildest to hottest in that order. Around 50 tons are estimated to be harvested commercially annually in Mexico, primarily in Sonora.[2]
In Mexico, the heat of the chiltepin is called arrebatado ("rapid" or "violent"), because, while the heat is intense, it is not very enduring. This stands in contrast to the domesticated 'Pequin' variety, which is the same size as the wild tepin, but is oval-shaped, and delivers a decidedly different experience.
The different drying methods used for the tepin and 'Pequin', can help tell these peppers apart. Tepins are always sun-dried, whereas the Pequins are commonly dried over wood smoke, and the smell of the smoke in the Pequins can help separate the two varieties. Pequins are not as hot as chiltepins (only about 30,000–50,000 Scoville units),[8] but they have a much slower and longer-lasting effect.
Chiltepin was named "the official native pepper of Texas" in 1997,[9] two years after the jalapeño became the official pepper of Texas.[10]
Conservation
In 1999, Native Seeds/SEARCH and the United States Forest Service established the 2,500-acre (1,000 ha)[11] Wild Chile Botanical Area in the Coronado National Forest. Located in the Rock Corral Canyon near Tumacacori, Arizona,[12] the preserve protects a large C. a. var. glabriusculum population for study[13] and as a genetic reserve.[12]
González-Zamora, Alberto; Sierra-Campos, Erick; Pérez-Morales, Rebeca; Vázquez-Vázquez, Cirilo; Gallegos-Robles, Miguel A.; López-Martínez, José D.; García-Hernández, José L. (2015). "Measurement of Capsaicinoids in Chiltepin Hot Pepper: A Comparison Study between Spectrophotometric Method and High Performance Liquid Chromatography Analysis". Journal of Chemistry. Hindawi. 2015: 1–10. doi:10.1155/2015/709150. ISSN 2090-9063. S2CID 95812252.
González-Zamora, Alberto; Sierra-Campos, Erick; Pérez-Morales, Rebeca; Vázquez-Vázquez, Cirilo; Gallegos-Robles, Miguel A.; López-Martínez, José D.; García-Hernández, José L. (2015). "Measurement of Capsaicinoids in Chiltepin Hot Pepper: A Comparison Study between Spectrophotometric Method and High Performance Liquid Chromatography Analysis". Journal of Chemistry. Hindawi. 2015: 1–10. doi:10.1155/2015/709150. ISSN 2090-9063. S2CID 95812252.
Sanatombi, K.; Sharma, G. J. (2008-12-30). "Capsaicin Content and Pungency of Different Capsicum spp. Cultivars". Notulae Botanicae Horti Agrobotanici Cluj-Napoca. University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca + Transylvania Horticulture and Forestry Society. 36 (2): 89–90. doi:10.15835/nbha362345. ISSN 1842-4309. S2CID 85653656.
^Seed Stories - Chiltepin Pepper: Wild Chile of the Borderlands. Rare Seeds (documentary). October 18, 2019. Event occurs at 1:13. Retrieved November 27, 2021.
^Singh, Ram J. (2006). Genetic Resources, Chromosome Engineering, and Crop Improvement: Vegetable crops. CRC Press. p. 203. ISBN978-0-8493-9646-5.
^Richardson, Alfred (1995). Plants of the Rio Grande Delta. University of Texas Press. p. 232. ISBN978-0-292-77070-6.
^ ab"Capsicum annuum L. bird pepper" (PDF). International Institute of Tropical Forestry. United States Forest Service. Retrieved 2010-07-16.
^"Wild Desert TepÍn Pepper". Redwood City Seed Company. August 27, 2008. Retrieved 2009-01-18.
^"Chile Pepper Heat Scoville Scale". Home Cooking. About.com. Retrieved 2010-07-16.
^Smith-Rodgers, Sheryl (November 2011). "Flora Fact: Tiny Terror - Fiery chile pequín is the state's only native pepper". Texas Parks and Wildlife. Retrieved November 27, 2021.
^"Texas State Symbols". About Texas. Texas State Library and Archives Commission. Retrieved 2010-07-16.
^. Department of Biology, University of Washington. 2005. Archived from the original on 2009-05-31. Retrieved 2010-03-15.
^ abHorst, Todd (2001). (PDF). Cultural Resource Management. 24 (4): 23–26. Archived from the original (PDF) on 2010-05-27.
^Ball, Jackie; Denise Vega; Uechi Ng (2002). Plants. Gareth Stevens. p. 25. ISBN978-0-8368-3218-1.
External links
Wikimedia Commons has media related to Capsicum annuum var. glabriusculum.
Wikispecies has information related to Capsicum annuum.
Tepin, in What Am I Eating? A Food Dictionary
January 07, 2023
capsicum, annuum, glabriusculum, tepin, redirects, here, racehorse, tepin, horse, confused, with, turkish, pepper, variety, capsicum, annuum, that, native, southern, north, america, northern, south, america, common, names, include, chiltepín, indian, pepper, c. Tepin redirects here For the racehorse see Tepin horse Not to be confused with Turkish pepper Capsicum annuum var glabriusculum is a variety of Capsicum annuum that is native to southern North America and northern South America 1 Common names include chiltepin Indian pepper chiltepe and chile tepin as well as turkey bird s eye or simply bird peppers due to their consumption and spread by wild birds unlike humans birds are impervious to the heat of peppers 3 Tepin is derived from a Nahuatl word meaning flea This variety is the most likely progenitor of the domesticated C annuum var annuum 4 Another similar sized pepper Pequin also called piquin is often confused with tepin although the tepin fruit is round to oval where as the pequin s fruit is oval with a point and the leaves stems and plant structures are very different on each plant Capsicum annuum var glabriusculumScientific classificationKingdom PlantaeClade TracheophytesClade AngiospermsClade EudicotsClade AsteridsOrder SolanalesFamily SolanaceaeGenus CapsicumSpecies C annuumVariety C a var glabriusculumTrinomial nameCapsicum annuum var glabriusculum Dunal Heiser and PickersgillSynonyms 1 C annuum var minimum Mill Heiser C hispidum var glabriusculum Dunal C microphyllum DunalCapsicum annuum var glabriusculumHeatExceptionally hotScoville scale465 000 1 629 000 or 325 000 2 469 000 2 SHU Contents 1 Description 1 1 Fruit 2 Habitat and range 3 Symbolism 4 Conservation 5 See also 6 Notes 7 External linksDescription EditChiltepin is a perennial shrub that usually grows to a height of around 1 m 3 ft 3 in but sometimes reaches 3 m 9 ft 10 in 5 In areas without hard frost in winter plants can live 35 50 years Fruit Edit Cluster of 18 intertwined plants Capsicum annuum chiltepin driedThe tiny chili peppers of C a var glabriusculum are red to orange red usually slightly ellipsoidal and about 0 8 cm 1 3 in in diameter 6 Some strains of tepin peppers are much closer to perfectly round when fresh A tried tepin pepper appears quite round even if it was slightly ellipsoidal when fresh Tepin peppers are very hot in Scoville Heat Units SHU measuring between 465 000 1 629 000 or 325 000 2 469 000 depending on the capsaicinoid SHU conversion method 2 The tepin can be hotter than the habanero or red savina with the highest levels seen in green fruit 40 50 days after fruit set 7 2 However and since this pepper is primarily harvested from wild stands in the Mexican desert 2 the heat level of the fruit can vary greatly from year to year depending on the amount of natural rainfall that occurs during the time the fruits are forming Fruit heat levels can be weak during drought years and normal rainfall years produce the highest heat levels The heat levels also varies between the green fresh fruits which are pickled in vinegar red ripe fresh fruits dried whole fruit and dried fruit with the seeds removed with heat levels arranged from mildest to hottest in that order Around 50 tons are estimated to be harvested commercially annually in Mexico primarily in Sonora 2 In Mexico the heat of the chiltepin is called arrebatado rapid or violent because while the heat is intense it is not very enduring This stands in contrast to the domesticated Pequin variety which is the same size as the wild tepin but is oval shaped and delivers a decidedly different experience The different drying methods used for the tepin and Pequin can help tell these peppers apart Tepins are always sun dried whereas the Pequins are commonly dried over wood smoke and the smell of the smoke in the Pequins can help separate the two varieties Pequins are not as hot as chiltepins only about 30 000 50 000 Scoville units 8 but they have a much slower and longer lasting effect Habitat and range EditC a var glabriusculum can be found in Texas Arizona and Florida in the Southern United States the Bahamas the Caribbean Mexico Central America and Colombia 1 It prefers well drained soils such as silty or sandy loams and 800 2 000 mm 31 79 in of annual precipitation in Puerto Rico It may be found in areas with a broken forest canopy or disturbed areas that lack tree cover if moisture and soil are favorable Elsewhere such as in Arizona it may require the partial shading of a nurse plant 6 Symbolism EditChiltepin was named the official native pepper of Texas in 1997 9 two years after the jalapeno became the official pepper of Texas 10 Conservation EditIn 1999 Native Seeds SEARCH and the United States Forest Service established the 2 500 acre 1 000 ha 11 Wild Chile Botanical Area in the Coronado National Forest Located in the Rock Corral Canyon near Tumacacori Arizona 12 the preserve protects a large C a var glabriusculum population for study 13 and as a genetic reserve 12 See also EditList of Capsicum cultivars Capsicum annuum CapsicumNotes Edit a b c Capsicum annuum var glabriusculum Germplasm Resources Information Network GRIN Agricultural Research Service ARS United States Department of Agriculture USDA Retrieved 2010 06 23 a b c d e Gonzalez Zamora Alberto Sierra Campos Erick Perez Morales Rebeca Vazquez Vazquez Cirilo Gallegos Robles Miguel A Lopez Martinez Jose D Garcia Hernandez Jose L 2015 Measurement of Capsaicinoids in Chiltepin Hot Pepper A Comparison Study between Spectrophotometric Method and High Performance Liquid Chromatography Analysis Journal of Chemistry Hindawi 2015 1 10 doi 10 1155 2015 709150 ISSN 2090 9063 S2CID 95812252 Gonzalez Zamora Alberto Sierra Campos Erick Perez Morales Rebeca Vazquez Vazquez Cirilo Gallegos Robles Miguel A Lopez Martinez Jose D Garcia Hernandez Jose L 2015 Measurement of Capsaicinoids in Chiltepin Hot Pepper A Comparison Study between Spectrophotometric Method and High Performance Liquid Chromatography Analysis Journal of Chemistry Hindawi 2015 1 10 doi 10 1155 2015 709150 ISSN 2090 9063 S2CID 95812252 Sanatombi K Sharma G J 2008 12 30 Capsaicin Content and Pungency of Different Capsicum spp Cultivars Notulae Botanicae Horti Agrobotanici Cluj Napoca University of Agricultural Sciences and Veterinary Medicine of Cluj Napoca Transylvania Horticulture and Forestry Society 36 2 89 90 doi 10 15835 nbha362345 ISSN 1842 4309 S2CID 85653656 Seed Stories Chiltepin Pepper Wild Chile of the Borderlands Rare Seeds documentary October 18 2019 Event occurs at 1 13 Retrieved November 27 2021 Singh Ram J 2006 Genetic Resources Chromosome Engineering and Crop Improvement Vegetable crops CRC Press p 203 ISBN 978 0 8493 9646 5 Richardson Alfred 1995 Plants of the Rio Grande Delta University of Texas Press p 232 ISBN 978 0 292 77070 6 a b Capsicum annuum L bird pepper PDF International Institute of Tropical Forestry United States Forest Service Retrieved 2010 07 16 Wild Desert TepIn Pepper Redwood City Seed Company August 27 2008 Retrieved 2009 01 18 Chile Pepper Heat Scoville Scale Home Cooking About com Retrieved 2010 07 16 Smith Rodgers Sheryl November 2011 Flora Fact Tiny Terror Fiery chile pequin is the state s only native pepper Texas Parks and Wildlife Retrieved November 27 2021 Texas State Symbols About Texas Texas State Library and Archives Commission Retrieved 2010 07 16 The Wild Chile Botanical Area Department of Biology University of Washington 2005 Archived from the original on 2009 05 31 Retrieved 2010 03 15 a b Horst Todd 2001 Native Seeds SEARCH Tradition and Conservation PDF Cultural Resource Management 24 4 23 26 Archived from the original PDF on 2010 05 27 Ball Jackie Denise Vega Uechi Ng 2002 Plants Gareth Stevens p 25 ISBN 978 0 8368 3218 1 External links Edit Wikimedia Commons has media related to Capsicum annuumvar glabriusculum Wikispecies has information related to Capsicum annuum Tepin in What Am I Eating A Food Dictionary Retrieved from https en wikipedia org w index php title Capsicum annuum var glabriusculum amp oldid 1110812166, wikipedia, wiki, book, books, library,
