From Surf Wiki (app.surf) — the open knowledge base

Tabasco pepper

Variety of chili pepper

Field	Value
name	Tabasco pepper
image	Tabasco peppers.JPG
image_caption	Tabasco peppers (ripe and unripe)
genus	Capsicum
species	Capsicum frutescens
cultivar	'Tabasco'
module	{{Infobox pepper
embed	yes
heat	Hot
scoville	30,000–50,000

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.

Like all C. frutescens cultivars, the tabasco plant has a typical bushy growth, which commercial cultivation makes stronger by trimming the plants. The tapered fruits, around 4 cm long, are initially pale yellowish-green and turn yellow and orange before ripening to bright red. Tabascos rate from 30,000 to 50,000 on the Scoville scale. Tabasco fruits, like all other members of the C. frutescens species, remain erect when mature, rather than hanging down from their stems.

A large part of the tabasco pepper stock fell victim to the tobacco mosaic virus in the 1960s; the first resistant variety (Greenleaf tabasco) was not cultivated until around 1970.

Naming

The peppers are named after the Mexican state of Tabasco. The initial letter of tabasco is rendered in lowercase when referring to the botanical variety but capitalized when referring to the Mexican state or to the brand of hot sauce, Tabasco sauce.

Cultivation

Tabasco peppers start out green and ripen to orange and then red. It takes approximately 80 days after germination for them to fully mature. The tabasco plant can grow to 1.5 m tall, with a cream or light yellow flower that will develop into upward-oriented fruits later in the growing season. As they are native to the Mexican state of Tabasco, seeds require much warmth to germinate and grow best when the temperature is between 25 -. If grown outside their natural habitat, the peppers are planted two to three weeks after the last frost when soil temperatures exceed 10 C and the weather has settled. Peppers are temperamental when it comes to setting fruit; if temperatures are too hot or too cool, or if nighttime temperatures fall below 15 C, it can reduce fruit set. A location that receives plenty of light and heat, with soil that is fertile, lightweight, slightly acidic (pH 5.5–7.0), and well-drained, is ideal for growing the plants. Peppers need a steady supply of water for best performance. Growers are careful to make sure that fertilizers and soil are rich in phosphorus, potassium, and calcium and low in nitrogen, which can deter fruit growth.

References

[https://www.thespruceeats.com/tabasco-sauce-history-and-lore-3050514 Tabasco Sauce History and Lore] ''thespruceeats.com''. Retrieved 31 August 2021
"HOT PEPPER HEAT SCALE". Bonnie Plants.
McGee, Harold. (2004). "On Food and Cooking: The Science and Lore of the Kitchen". by Simon and Schuster.
Andrews, Jean. (1998). "The Pepper Lady's Pocket Pepper Primer". University of Texas Press.
"Growing tabasco peppers".
"Tips growing tabasco peppers".

Info: Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

chili-peppers cuisine-of-louisiana capsicum-cultivars

Want to explore this topic further?

Ask Mako anything about Tabasco pepper — get instant answers, deeper analysis, and related topics.

Research with Mako

Free with your Surf account

Content sourced from Wikipedia, available under CC BY-SA 4.0.

This content may have been generated or modified by AI. CloudSurf Software LLC is not responsible for the accuracy, completeness, or reliability of AI-generated content. Always verify important information from primary sources.

Report