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Encyclopedia > Tabasco pepper
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Tabasco
Tabasco Peppers (ripe and unripe)
Tabasco Peppers (ripe and unripe)
Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Subclass: Asteridae
Order: Solanales
Family: Solanaceae
Genus: Capsicum
Species: C. frutescens
Subspecies: C. f. var. tabasco
Trinomial name
Capsicum frutescens var. 'tabasco'

Heat: Hot (SR: 30,000-50,000)

The tabasco pepper a variety of chile pepper species Capsicum frutescens. It is best known through its use in Tabasco sauce, followed by peppered vinegar. Image File history File links No higher resolution available. ... Scientific classification or biological classification is a method by which biologists group and categorize species of organisms. ... Divisions Green algae Chlorophyta Charophyta Land plants (embryophytes) Non-vascular plants (bryophytes) Marchantiophyta—liverworts Anthocerotophyta—hornworts Bryophyta—mosses Vascular plants (tracheophytes) †Rhyniophyta—rhyniophytes †Zosterophyllophyta—zosterophylls Lycopodiophyta—clubmosses †Trimerophytophyta—trimerophytes Pteridophyta—ferns and horsetails Seed plants (spermatophytes) †Pteridospermatophyta—seed ferns Pinophyta—conifers Cycadophyta—cycads Ginkgophyta—ginkgo Gnetophyta—gnetae Magnoliophyta—flowering plants... Classes Magnoliopsida - Dicots Liliopsida - Monocots The flowering plants (also angiosperms or Magnoliophyta) are one of the major groups of modern plants, comprising those that produce seeds in specialized reproductive organs called flowers, where the ovulary or carpel is enclosed. ... Magnoliopsida is the botanical name for a class: this name is formed by replacing the termination -aceae in the name Magnoliaceae by the termination -opsida (Art 16 of the ICBN). ... Asteridae is a botanical subclass of flowering plants in class Dicotyledon or Magnoliopsida. ... Families at least the following: Solanaceae Convolvulaceae and others, varying between classification systems; for details see text The Solanales are an order of flowering plants, included in the asterid group of dicotyledons. ... Genera Acnistus Atropa (deadly nightshade) Browallia Brugmansia (angels trumpet) Brunfelsia Calibrachoa Capsicum (sweet peppers) Cestrum Chamaesaracha Combera Crenidium Cuatresia Cyphanthera Cyphomandra Datura (jimsonweed) Hyoscyamus (henbane) Iochroma Juanulloa Lycium (boxthorn) Mandragora (mandrake) Nicandra Nicotiana (tobacco) Nierembergia or cupflower Nolana Petunia Physalis (tomatillo) Scopolia Solandra Solanum (tomato, potato, eggplant) Streptosolen Withania... Capsicum is a genus of plants from the nightshade family (Solanaceae), native to Mexico, and now cultivated worldwide. ... Capsicum frutescens is a species of chile peppers that includes the following cultivar and varieties: Naga Jolokia pepper African birdseye, or African devil Cayenne pepper Tabasco sauce uses the tabasco variety This is a disambiguation page, a list of pages that otherwise might share the same title. ... Trinomial nomenclature is a taxonomic naming system that extends the standard system of binomial nomenclature by adding a third taxon. ... Image File history File linksMetadata Chilli35. ... Naga Jolokia (naga morich, bhut jolokia), the Indian chili tested hottest in the world at 1,040,000 SHU. The Red Savina™ pepper, one of the hottest chilis, is rated at 580,000 SHU. Only Naga Jolokia and Dorset Naga are hotter. ... The chile pepper, chili pepper, or chilli pepper, or simply chile, is the fruit of the plant Capsicum from the nightshade family, Solanaceae. ... Capsicum frutescens is a species of chile peppers that includes the following cultivar and varieties: Naga Jolokia pepper African birdseye, or African devil Cayenne pepper Tabasco sauce uses the tabasco variety This is a disambiguation page, a list of pages that otherwise might share the same title. ... The classic Tabasco red pepper sauce Tabasco sauce is a brand of hot sauce made from tabasco peppers (Capsicum frutescens var. ...


Like all frutescens chilis, 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 of heat levels. Naga Jolokia (naga morich, bhut jolokia), the Indian chili tested hottest in the world at 1,040,000 SHU. The Red Savinaâ„¢ pepper, one of the hottest chilis, is rated at 580,000 SHU. Only Naga Jolokia and Dorset Naga are hotter. ...


A large part of the tabasco pepper stock fell victim to the tobacco mosaic virus in the 1960s, and the first resistant variety (Greenleaf tabasco) was not able to be cultured until around 1970. This article does not cite any references or sources. ... The 1960s decade refers to the years from January 1, 1960 to December 31, 1969, inclusive. ... 1970 (MCMLXX) was a common year starting on Thursday. ...


Naming

Even though the word "tabasco" is the name of a Mexican state, this variety of pepper was first grown in large quantities in Louisiana. The initial letter of "tabasco" is rendered in lowercase when referring to the botanical variety, but in uppercase ("Tabasco") when used as a brand name to refer to the pepper's namesake sauce product. Tabasco is a state in Mexico. ... A brand is a name, logo, slogan, and/or design scheme associated with a product or service. ...


References

  • The information in this article is based on a translation of its German equivalent.

  Results from FactBites:
 
Tabasco sauce - Wikipedia, the free encyclopedia (358 words)
Tabasco is the trademarked brand name for a hot pepper sauce that is a well-known table condiment.
The peppers were traditionally grown on Avery Island, but the bulk of them are now grown in the more temperate climates of Central and South America, where the weather and more farm area allow a more predictable and larger year-round supply of the peppers.
Tabasco sauce has a shelf life of five years when stored in a cool and dry place.
Tabasco, History of Tabasco Pepper Sauce (1547 words)
The hot peppers are picked by hand as soon as they ripen to the perfect shade of bright red.
The same day the peppers are picked, they are mashed, mixed with a small amount of Avery Island salt, placed in white oak wooden barrels, and allowed to ferment and then age for up to three years.
The bottle, the oldest style of Tabasco bottle known to exist, was reconstructed from 21 shards of glass excavated from beneath the site of the Boston Saloon, which was owned by an African-American from Massachusetts and catered to fls and whites from 1864-75, was among the first eateries to introduce the now-popular spicy sauce.
  More results at FactBites »

 
 

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