Peter pepper

Last updated
Peter red pepper
Mature peter red chili next to a dried pod.PNG
Mature Peter red chili next to a dried pod
Species Capsicum annuum var. annuum
Heat Chilli35.svg Hot
Scoville scale 10,000-23,000 [1] SHU

The peter pepper, Capsicum annuum var. annuum, is an heirloom chili pepper that is best known for its unusual shape. It is a type of Capsicum annuum , though it is not officially recognized as a cultivar of the species. It occurs in red and yellow varieties. [2] The pepper is considered very rare and its origin is unknown. [2] [3]

Contents

The pepper is most commonly grown in East Texas, Louisiana, [2] and in parts of Mexico. [4] It was first popularized in the United States by Texas journalist, historian, and chili enthusiast Frank X. Tolbert in his Dallas Morning News column about obscure local history, although he saw the pepper only once in his life. It has since been studied by horticulture experts at the University of Texas at Austin and Louisiana State University. [2] Though it is rare, its seeds are available from some private suppliers. [1] It is adaptable to a variety of growing conditions. [3] The seeds have also been exported to Asian countries, including South Korea. [4]

The pepper has often been noted for its phallic appearance when fully grown. The red variety has been described as a "miniature replica of the uncircumcised male organ". [2] The pod of the pepper is wrinkled and has a round tip with a cleft. [5] It is approximately 3 to 4 inches long, and 1 to 1.5 inches wide when fully mature. [1] The pod of the pepper has also been noted for its pungency. [3]

The pepper has a Scoville scale rating of 10,000-23,000 SHU [1] depending on cultivation and preparation, making it more spicy than the jalapeño. The peter pepper has both ornamental [2] and culinary use. Common uses include pickling, [3] salsa, and chili pepper. [6] It can be used like jalapeño or serrano peppers. [6]

Peter peppers Peter pepper,Capsicum annuum var. annuum.jpg
Peter peppers

Sexually suggestive appearance

Peter peppers Peter pepper,Capsicum annuum var. annuum 1.jpg
Peter peppers

The unusual appearance of the peter pepper inspires descriptive names such as "penis pepper" and "Chilly Willy/Willy Chilly." [7] According to the book Peppers: the domesticated Capsicums, the peppers naturally contort into "a miniature replica of the uncircumcised male organ." [8] The uniquely-shaped chilis were named "the most pornographic pepper" by Organic Gardening Magazine. [9] The peter pepper is a product of selective breeding. [10]

In the book Temptations: Igniting the Pleasure and Power of Aphrodisiacs, the pepper is called a "very hot Latin lover" who "likes to brag about his size and heat." [11]

Cultivation and use

In Backwoods Home Magazine , Alice Brantley Yeager describes the process of growing peter peppers: "The best growing conditions involve a sunny spot in the garden, moderately rich soil and the same amount of water you’d give any other pepper plant when drought threatens." It is recommended to use a seed starter for a better result, but if a seed starter is not available, the seeds could be planted "in a plastic or clay pot in a sunny window". [12]

See also

Related Research Articles

<span class="mw-page-title-main">Scoville scale</span> Scale for measuring spiciness of peppers

The Scoville scale is a measurement of pungency of chili peppers and other substances, recorded in Scoville heat units (SHU). It is based on the concentration of capsaicinoids, among which capsaicin is the predominant component.

<span class="mw-page-title-main">Bell pepper</span> Group of fruits of Capsicum annuum

The paprika or bell pepper is the fruit of plants in the Grossum Group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, chocolate, candy cane striped, and purple. Bell peppers are sometimes grouped with less pungent chili varieties as "sweet peppers". While they are botanically fruits—classified as berries—they are commonly used as a vegetable ingredient or side dish. Other varieties of the genus Capsicum are categorized as chili peppers when they are cultivated for their pungency, including some varieties of Capsicum annuum.

<span class="mw-page-title-main">Chili pepper</span> Varieties of peppers of Capsicum genus

Chili peppers, also spelled chile or chilli, are varieties of berry-fruit 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 the related capsaicinoids give chili peppers their intensity when ingested or applied topically. Chili peppers exhibit a range of heat and flavors. This diversity is the reason behind the availability of different types of chili powder, each offering its own taste and heat level.

<span class="mw-page-title-main">Scotch bonnet</span> Variety of chili pepper

Scotch bonnet is a variety of chili pepper named for its supposed resemblance to a Scottish tam o' shanter bonnet. It is ubiquitous in West Africa and the Caribbean.

<span class="mw-page-title-main">Jalapeño</span> Hot pepper

The jalapeño is a medium-sized chili pepper pod type cultivar of the species Capsicum annuum. A mature jalapeño chili is 5–10 cm (2–4 in) long and 25–38 mm wide, and hangs down from the plant. The pungency of jalapeño peppers varies, but is usually between 4,000 and 8,500 units on the Scoville scale. Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow. It is wider and generally milder than the similar Serrano pepper.

<i>Capsicum pubescens</i> Species of plant

Capsicum pubescens is a plant of the genus Capsicum (pepper). The species name, pubescens, refers to the hairy leaves of this pepper. The hairiness of the leaves, along with the black seeds, make Capsicum pubescens distinguishable from other Capsicum species. Capsicum pubescens has pungent yellow, orange, red, green or brown fruits.

<i>Capsicum annuum <span style="font-style:normal;">var.</span> glabriusculum</i> Variety of chili pepper

Capsicum annuum var. glabriusculum, a chili-pepper variety of Capsicum annuum, is native to southern North America and northern South America. Common names include chiltepín, Indian pepper, grove pepper, chiltepe, and chile tepín, as well as turkey, bird’s eye, or simply bird peppers. Tepín is derived from a Nahuatl word meaning "flea". This variety is the most likely progenitor of the domesticated C. annuum var. annuum. Another similar-sized pepper, 'Pequin' 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.

<i>Capsicum annuum</i> Species of flowering plant in the nightshade family

Capsicum annuum, commonly known as paprika, chili pepper, red pepper, sweet pepper, jalapeño, cayenne, or bell pepper, is a fruiting plant from the family Solanaceae (nightshades), within the genus Capsicum which is native to the northern regions of South America and to southwestern North America. The plant produces berries of many colors including red, green, and yellow, often with pungent taste. It is also one of the oldest cultivated crops, with domestication dating back to around 6,000 years ago in regions of Mexico. The genus Capsicum has over 30 species but Capsicum annuum is the primary species in its genus, as it has been widely cultivated for human consumption for a substantial amount of time and has spread across the world. This species has many uses in culinary applications, medicine, self defense, and can even be ornamental.

<span class="mw-page-title-main">Pasilla</span> Dried form of the chilaca chili pepper

The pasilla chile or chile negro is the dried form of the chilaca chili pepper, a long and narrow member of the species Capsicum annuum. Named for its dark, wrinkled skin, it is a mild to hot, rich-flavored chile. As dried, it is generally 6 to 8 inches long and 1 to 1+12 inches in diameter.

<i>Capsicum chinense</i> Species of flowering plant

Capsicum chinense, commonly known as a "habanero-type pepper", is a species of chili pepper native to the Americas. C. chinense varieties are well known for their unique flavors and, in many cases, exceptional heat. The hottest peppers in the world are members of this species, with a Scoville Heat Unit score of 2.69 million measured in the C. chinense cultivar, Pepper X in 2023.

<span class="mw-page-title-main">Pequin pepper</span> Chili pepper cultivar

Pequinpepper is a hot chili pepper cultivar commonly used as a spice. Pequin peppers are hot, often 5–8 times hotter than jalapeños on the Scoville scale. Flavor is described as citrusy and nutty.

<i>Capsicum baccatum</i> Species of plant

Capsicum baccatum is a member of the genus Capsicum, and is one of the five domesticated chili pepper species. The fruit tends to be very pungent, and registers 30,000 to 50,000 on the Scoville heat unit scale.

<span class="mw-page-title-main">Banana pepper</span> Type of chili pepper

The banana pepper is a medium-sized member of the chili pepper family that has a mild, tangy taste. While typically bright yellow, it is possible for them to change to green, red, or orange as they ripen. It is often pickled, stuffed or used as a raw ingredient in foods. It is a cultivar of the species Capsicum annuum. Its flavor is not very hot and, as is the case with most peppers, its heat depends on the maturity of the pepper, with the ripest being sweeter than younger ones.

<span class="mw-page-title-main">Guajillo chili</span> Mexican chili pepper

A guajillo chili or guajillo chile or chile guaco or mirasol chile is a landrace variety of the species Capsicum annuum with a mirasol chile fruit type. Mirasol is used to refer to the fresh pepper, and the term guajillo is used for the dry form, which is the second-most common dried chili in Mexican cuisine. The Mexican state of Zacatecas is one of the main producers of guajillo chilies. There are two main varieties that are distinguished by their size and heat factors. The guajillo puya is the smaller and hotter of the two. In contrast, the longer and wider guajillo has a more pronounced, richer flavor and is somewhat less spicy. With a rating of 2,500 to 5,000 on the Scoville scale, its heat is considered mild to medium.

<span class="mw-page-title-main">Bird's eye chili</span> Variety of chili pepper

Bird's eye chili or Thai chili is a chili pepper variety from the species Capsicum annuum that is native to Mexico. Cultivated across Southeast Asia, it is used extensively in many Asian cuisines. It may be mistaken for a similar-looking chili derived from the species Capsicum frutescens, the cultivar siling labuyo. Capsicum frutescens fruits are generally smaller and characteristically point upwards. In the Marianas and Guam these are often called boonie peppers or Doni Sali, which can be term for regional wild varieties. The variation between different varieties can be significant for regional dishes or visuals, such as the Thai ornamental varieties.

<i>Capsicum</i> Genus of flowering plants

Capsicum is a genus of flowering plants in the nightshade family Solanaceae, native to the Americas, cultivated worldwide for their edible fruit, which are generally known as "peppers" or "capsicum". Chili peppers grow on five species of Capsicum. Sweet or bell peppers and some chili peppers are Capsicum annuum, making it the most cultivated species in the genus.

<span class="mw-page-title-main">Paprika</span> Spice made from red peppers

Paprika is a spice made from dried and ground red peppers. It is traditionally made from Capsicum annuum varietals in the Longum group, including chili peppers. Paprika can have varying levels of heat, but the chili peppers used for hot paprika tend to be milder and have thinner flesh than those used to produce chili powder. In some languages, but not English, the word paprika also refers to the plant and the fruit from which the spice is made, as well as to peppers in the Grossum group.

<span class="mw-page-title-main">Cayenne pepper</span> Hot chili pepper used to flavor dishes

The cayenne pepper is a type of Capsicum annuum. It is usually a hot chili pepper used to flavor dishes. Cayenne peppers are a group of tapering, 10 to 25 cm long, generally skinny, mostly red-colored peppers, often with a curved tip and somewhat rippled skin, which hang from the bush as opposed to growing upright. Most varieties are generally rated at 30,000 to 50,000 Scoville units.

Jean Andrews also self titled the 'Pepper Lady,' was an American naturalist, author and educator. She was born in 1923 and graduated from when she was 16. She was best known for her work on the shells and shores of Texas, as well as her books on wildflowers and peppers. She died on 7 January, 2010 at the age of 86. Andrews signature phrase according to friends was, "Well, I can't stand to have anything if I don't know about it, and one thing led to another."

References

  1. 1 2 3 4 Miller, Mark Charles; Harrisson, John (1990-12-31). The Great Chile Book. Ten Speed Press, Inc. p. 58. ISBN   978-0-89815-428-3 . Retrieved 2010-10-23.
  2. 1 2 3 4 5 6 Andrews, Jean (1995). Peppers: the domesticated Capsicums. University of Texas Press. p. 113. ISBN   978-0-292-70467-1.
  3. 1 2 3 4 Hanson, Beth; Marinelli, Janet (1999). Chile peppers: hot tips and tasty picks for gardeners and gourmets . Brooklyn Botanic Garden. p.  90. ISBN   978-1-889538-13-6.
  4. 1 2 "'남근 고추' 보셨나요?". Korea Economic Daily. 13 February 2008. Retrieved 22 July 2011.
  5. Wayne Bethard (2004). Lotions, potions, and deadly elixirs: frontier medicine in America. Taylor Trade Publications. p. 138. ISBN   978-1-57098-432-7.
  6. 1 2 Bray, Matt (2014-11-26). "Peter Pepper Guide: Heat, Flavor, Uses". PepperScale. Retrieved 2021-12-29.
  7. Bray, Matt (2014-11-26). "Peter Pepper Guide: Heat, Flavor, Uses". PepperScale. Retrieved 2021-12-29.
  8. Jean Andrews (1995). Peppers: the domesticated Capsicums. University of Texas Press. p. 113. ISBN   0-292-70467-4.
  9. Jones, Jesse (2009-02-04). "CHILLI WILLY WARMS THE COCKLES OF FIND ME A GIFT" (Press release). London. Archived from the original on 2010-01-05. Retrieved 2010-04-28.{{cite press release}}: CS1 maint: unfit URL (link)
  10. Jean Andrews (1998). The Pepper Lady's pocket pepper primer. University of Texas Press. p. 53,54. ISBN   0-292-70483-6.
  11. Michael Albertson; Ellen Albertson (April 2002). Temptations: Igniting the Pleasure and Power of Aphrodisiacs. Fireside Books. p. 126. ISBN   0-7432-2980-0.
  12. Alice Brantley Yeager (1998). "Naughty peppers". Backwoods Home Magazine . Retrieved 2011-11-03.

Further reading