| Adobo Sauce |
Tomato based sauce used to can chipotles |
| aji |
South American term for chile |
| Anaheim |
a cultivar of the New Mexican pod type |
| Ancho |
a pre-Columbian pod type from Mexico maturing to red (dried form) |
| campanulate |
shaped like a bell |
| Capsicum |
genus name for chiles |
| Capsaicin |
one of the alkaloids in chile that makes it hot |
| Capsaicinoids |
one of the groups of alkaloids in chiles that make them hot |
| Chile |
anything consisting of the Capsicum plant or the fruit from the plant |
| Chili |
a culinary dish consisting of chile powder, beans, tomato and ground beef |
| Chile Pasado |
dehydrated green chiles that can be reconstituted for cooking |
| Chile Wilt |
often refers to Phytophthora wilt caused by a fungus, can also refer to the fungal disease Verticillium |
| Rellenos |
Culinary dish of stuffed fresh New Mexican chiles |
| Chiltepin |
A wild variety of piquins also called bird peppers, wild bird peppers and birdseye peppers, usually round in shape |
| Chile piquin |
wild red pepper that normally has a "bullet" shape |
| chipotle |
A smoke-dried red jalapeno |
| compost |
a mixture consisting of decomposed organic material used to fertilize and condition soil |
| cultivar |
a cultivated plant variety |
| HPLC |
High Performance Liquid Chromatography used to machine analyze pungency |
| Hybrid |
the offspring of two genetically different plants |
| Long Green |
the New Mexican pod type also called Anaheim, cultivars include NuMex Big Jim, NuMex Joe E Parker and Sandia |
| New Mexican |
a pod type developed by Fabian Garcia of NMSU in the 1880's, sometimes mislabeled as ‘Anaheim' |
| mole |
a spicy sauce made of chiles and unsweetened chocolate |
| Mulato |
similar to the ancho but brown at maturity |
| N-P-K |
the amount of Nitrogen - Potassium - Phosphorous in a particular fertilizer |
| Paprika |
any non pungent, red at maturity chile that is used as a spice or for color |
| Poblano |
in U.S. produce markets, an green ancho or mulato (fresh form) |
| Pod type |
a horticultural division of a species, i.e. jalapeno, bell, yellow wax, New Mexican etc. |
| Pungency |
the heat of chiles |
| Ristra |
a long "string" of New Mexican chiles used for storage and decoration |
| Scoville Heat Unit (SHU) |
A measure of chile pungency named after Wilbur Scoville based on the dilution of chile samples until heat is no longer detected by a "taster." |
| Variety |
a subdivision of a species consisting of naturally occurring or selectively breed populations or individuals. |
