| Beaver Dam pepper | |
|---|---|
 | |
| Species | Capsicum annuum [1] |
| Origin | Wisconsin |
| Heat |  Mild |
| Scoville scale | 500-1000 SHU |
The Beaver Dam pepper is a Capsicum annuum cultivar derived from seeds brought to Beaver Dam, Wisconsin, by Hungarian immigrant Joe Hussli in 1912. [2] It is listed in the Slow Food Foundation's "Ark of Taste", [3] and is the subject of an annual festival held in Beaver Dam each September. [4]
Beaver Dam pepper plants are sensitive to moisture and produce more fruits in dry conditions. [5] The fruits are horn-shaped, thick-walled and red or orange when ripe, reaching 6 to 9 inches in length. [1] Because of the size of the fruits, the plant may require a trellis or cage for support. [5] They are eaten raw, stuffed, or in soups and stews. [6]
Beavers are large, semiaquatic rodents in the genus Castor native to the temperate Northern Hemisphere. There are two extant species: the North American beaver and the Eurasian beaver. Beavers are the second-largest living rodents after the capybaras. They have stout bodies with large heads, long chisel-like incisors, brown or gray fur, hand-like front feet, webbed back feet and flat, scaly tails. The two species differ in the shape of the skull and tail and fur color. Beavers can be found in a number of freshwater habitats, such as rivers, streams, lakes and ponds. They are herbivorous, consuming tree bark, aquatic plants, grasses and sedges.
In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.
Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is an active component of chili peppers, which are plants belonging to the genus Capsicum. It is a chemical irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related alkaloids are called capsaicinoids and are produced as secondary metabolites by chili peppers, probably as deterrents against certain mammals and fungi. Pure capsaicin is a hydrophobic, colorless, highly pungent, crystalline to waxy solid compound.
Chili peppers, from Nahuatl chīlli, are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances giving chili peppers their intensity when ingested or applied topically. While chili peppers are pungent or "spicy", there are other varieties of capsicum such as bell peppers which generally provide additional sweetness and flavor to a meal rather than “heat.”
Piperine, along with its isomer chavicine, is the alkaloid responsible for the pungency of black pepper and long pepper. It has been used in some forms of traditional medicine.
The North American beaver is one of two extant beaver species, along with the Eurasian beaver. It is native to North America and introduced in South America (Patagonia) and Europe. In Canada and the United States, the species is often referred to simply as "beaver", though this causes some confusion because another distantly related rodent, Aplodontia rufa, is often called the "mountain beaver". Other vernacular names, including American beaver and Canadian beaver, distinguish this species from the other extant beaver species, Castor fiber, which is native to Eurasia. The North American beaver is one of the official national wildlife of Canada symbols and is the official state mammal of Oregon and New York.
Capsicum annuum is a species of the plant genus Capsicum native to southern North America, the Caribbean, and northern South America. This species is the most common and extensively cultivated of the five domesticated capsicums. The species encompasses a wide variety of shapes and sizes of peppers, including sweet bell peppers and some chili pepper varieties such as jalapeños, New Mexico chile, and cayenne peppers. Cultivars descended from the wild American bird pepper are still found in warmer regions of the Americas. In the past, some woody forms of this species have been called C. frutescens, but the features that were used to distinguish those forms appear in many populations of C. annuum and are not consistently recognizable features in C. frutescens species.
Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas. Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings. Foods like cornbread, turkey, cranberry, blueberry, hominy and mush have been adopted into the cuisine of the broader United States population from Native American cultures.
Long pepper, sometimes called Indian long pepper or thippali, is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. Long pepper has a taste similar to, but hotter than, that of its close relative Piper nigrum – from which black, green and white pepper are obtained.
The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho ("wide"). Stuffed fresh and roasted it is popular in chiles rellenos poblanos.
In botany, a berry is a fleshy fruit without a stone (pit) produced from a single flower containing one ovary. Berries so defined include grapes, currants, and tomatoes, as well as cucumbers, eggplants (aubergines) and bananas, but exclude certain fruits that meet the culinary definition of berries, such as strawberries and raspberries. The berry is the most common type of fleshy fruit in which the entire outer layer of the ovary wall ripens into a potentially edible "pericarp". Berries may be formed from one or more carpels from the same flower. The seeds are usually embedded in the fleshy interior of the ovary, but there are some non-fleshy exceptions, such as peppers, with air rather than pulp around their seeds.
The tabasco pepper is a variety of the chili pepper species Capsicum frutescens originating in Mexico. It is best known through its use in Tabasco sauce, followed by peppered vinegar.
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. An alternative definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains, but include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as pulses.
Siling labuyo is a small chili pepper cultivar that developed in the Philippines after the Columbian Exchange. It belongs to the species Capsicum frutescens and is characterized by triangular fruits which grow pointing upwards. The fruits and leaves are used in traditional Philippine cuisine. The fruit is pungent, ranking at 80,000 to 100,000 heat units in the Scoville Scale.
A beaver dam or beaver impoundment is a dam built by beavers to create a pond which protects against predators such as coyotes, wolves and bears, and holds their food during winter. These structures modify the natural environment in such a way that the overall ecosystem builds upon the change, making beavers a keystone species and ecosystem engineers. They build prolifically at night, carrying mud and stones with their forepaws and timber between their teeth.
Mizrahi Jewish cuisine is an assortment of cooking traditions that developed among the Jews of the Middle East, North Africa, Asia, and Arab countries. Mizrahi Jews have also been known as Oriental Jews.
New Mexico chile or New Mexican chile is a cultivar group of the chile pepper from the US state of New Mexico, first grown by Pueblo and Hispano communities throughout Santa Fe de Nuevo México. These landrace chile plants were used to develop the modern New Mexico chile peppers by horticulturist Dr. Fabián García and his students, including Dr. Roy Nakayama, at what is now New Mexico State University in 1894. New Mexico chile, which typically grows from a green to a ripened red, is popular in the cuisines of the Southwestern United States, including Sonoran and Arizonan cuisine, and an integral staple of New Mexican cuisine. It is also sometimes featured in the broader Mexican cuisine. Chile is one of New Mexico's state vegetables, and is referenced in the New Mexico state question "Red or Green?".
Capsicum is a genus of flowering plants in the nightshade family Solanaceae, native to the Americas, cultivated worldwide for their chili pepper or bell pepper fruit.
The habanero is a hot variety of chili. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple. Typically, a ripe habanero is 2–6 centimetres long. Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale. The habanero's heat, flavor and floral aroma make it a popular ingredient in hot sauces and other spicy foods.
Kadyos, baboy, kag lanka, commonly shortened to KBL, is a Filipino pork soup or stew originating from the Hiligaynon people of the Western Visayas islands. The name of the dish means "pigeon peas, pork, and jackfruit"; the three main ingredients. The soup is also traditionally soured with batuan fruits. Other souring agents like tamarind can also be used. Other ingredients include leafy greens, lemongrass, fish sauce, onions, and siling haba peppers. The pork cut used is typically the hock (pata). The dish is characteristically purple in color due to the use of pigeon peas. It is similar to another Hiligaynon dish known as kadyos, manok, kag ubad which uses chicken and banana pith instead.
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