The Coronado Pepper is a species of the chili pepper. It originated in South America. At maturation, the pepper often reaches four inches in length and two inches in width. It has a brilliant red color and a flavor that resembles that of a pear mixed with berries. The skin is rather thin and waxy. The Coronado is cultivated in many locations throughout South America. It is mostly eaten fresh but can be dried or ground into powder.
Cultivating Peppers
Vast numbers of individuals have begun to raise their own rare chili peppers. Many times it is difficult to find certain members of the chili pepper family in supermarkets and grocery stores. Raising peppers has become a hobby for many. To raise the Coronado pepper, there a few tips that are suggested in order to harvest a quality yield. Some of these tips are as follows:
- Select vibrant plants with a nice green color.
- Inspect the stems for possible damage before purchase.
- Choose a gardening spot that is subject to full sunlight and evening shade.
- Place plants with at least two feet between each one in a row.
- Fertilize the plants once a month.
- Keep weeds cut or pulled from around the plants while growing.
- Water regularly. Never allow soil to dry out but do not overwater.
- Use non-chlorinated water for watering. Rain and well water are suggested.
- Coronado peppers usually take about 90 days to fully grow and mature.
- For a milder pepper, with little or no heat, harvest 10 days early and allow ripening indoors.
Individuals can find information by simply doing a little research on the pepper that they wish to raise. There are many books on growing peppers and loads of recommendations available online.
Pepper Pungency
Chili peppers get their heat or pungency from chemical compounds known as capsaicinoids. These capsaicinoids are located largely in the ribs and seeds. However, there are chemical compounds spread throughout the entire inside of a pepper pod. The main capsaicinoid is called Capsaicin. Capsaicin is measured in peppers to determine the level of heat. This is done through High Performance Liquid Chromatography. The first test for this purpose was developed in 1912, by Wilbur Scoville. However, his test utilized a group of individuals to taste a mixture of ground chili pepper and sugar water. He continued to dilute the mixture, by adding more sugar water, until the burning sensation on the tongue could no longer be felt by the individuals. The number of dilutions was used to calculate the pungency and range on the scale for each type of pepper.
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