Capsicum Xalapense
Capsicum Xalapense,[1] linguis vulgaribus Jalapeño, est grex cultivarietatum capsicorum speciei Capsico annuo attributarum. Fructus fumati chipotle nuncupantur. Capsicum Xalapense humore calidior est (Sco. 3,500-10,000). Ex urbe Mexicana Jalapa appellatur, sed sunt qui eandem esse atque varietas cuius Azteci Navatlace fructus maturos milchilli, fructus siccatos pocchilli appellabant.[2] In Mexico Civitatibusque Foederatis crebrius usitata est. Inter subvarietates videntur mora et morita.
Liquamina et salsae e capsicis Jalapeño tam crudis quam fumatis venundantur.
Notae
[recensere | fontem recensere]- ↑ Haec appellatio a Vicipaediano e lingua indigena in sermonem Latinum conversa est. Extra Vicipaediam huius locutionis testificatio vix inveniri potest.
- ↑ Hernandez (ante 1595); Long-Solís (1998)
Bibliographia
[recensere | fontem recensere]
- Fontes antiquiores
- ante 1595 : Franciscus Hernandez; Nardus Antonius Recchus, scriba, De materia medica Novae Hispaniae, Philippi Secundi Hispaniarum ac Indiarum regis invictissimi iussu (manuscriptum, ante 1595) ff. 92v-94r; Francisco Ximenez, interpr., Quatro libros de la naturaleza y virtudes de las plantas y animales que estan recevidos en el uso de medicina en la Nueva Espana (1615) lib. 2 cap. 3 ff. 72r-74r, Rerum medicarum Novae Hispaniae thesaurus (1628) lib. 5 cap. 3
- Eruditio
- Emilio Alvarez-Parilla et al., "Antioxidant Activity of Fresh and Processed Jalapeño and Serrano Peppers" in Journal of Agricultural and Food Chemistry vol. 59 (2011) pp. 163–173
- Jean Andrews, Peppers: the domesticated capsicums (2a ed. Austin: University of Texas Press, 1995) pp. 108-109, tab. 14
- Alberto González-Zamora et al., "Characterization of Different Capsicum Varieties by Evaluation of Their Capsaicinoids Content by High Performance Liquid Chromatography, Determination of Pungency and Effect of High Temperature" in Molecules vol. 18 (2013) pp. 13471–13486
- Deisy Hervert-Harnández et al., "Bioactive Compounds of Four Hot Pepper Varieties (Capsicum annuum L.), Antioxidant Capacity, and Intestinal Bioaccessibility" in Journal of Agricultural and Food Chemistry vol. 58 (2010) pp. 3399-3406 ("chipotle, morita")
- Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) pp. 39, 90-91, 160-161
- Alejandro Morón Ríos, José Armando Alayón Gamboa, "Productividad del cultivo de chile jalapeño (Capsicum anuum L.) con manejo orgánico o convencional en Calakmul, Campeche, México" in Avances en investigación agropecyaria vol. 18 (2014) pp. 35-40
- José de Jesús Ornelas-Paz et al., "Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers" in Food Chemistry vol. 119 (2010) pp. 1619–1625
- Barbara Pickersgill, "Chile Peppers" in Rafael Lira, Alejandro Casas, José Blancas, edd., Ethnobotany of Mexico: Interactions of People and Plants in Mesoamerica (Novi Eboraci: Springer, 2016) pp. 417-438, vide pp. 424, 426, 432 (Paginae selectae apud Google Books)
- Francisco Higinio Ruiz-Espinoza et al., "Growth of four types of Capsicum spp. in substrates under a protected environment" in Revista de la Facultad de Agronomia vol. 38 (2021) pp. 902-912
- Praecepta culinaria
- 2013 : Cinzia Trenchi, Enzo Monaco, Mario Dadomo, Peperoncino. Momenti di passione piccante (Mediolani: White Star, 2013. ISBN 9788854021280) pp. 88, 110, 154, 206 (fructus), 222 (fructus fumati)