Anaheim pepper
Encyclopedia
An Anaheim pepper is a mild variety of chili pepper
. The name "Anaheim" derives from a farmer named Emilio Ortega who brought the seeds to the Anaheim, California
, area in the early 1900s. They are also called California chili or Magdalena, and dried as chile seco del norte. Since Anaheim peppers originated from New Mexico
, they are also sometimes known as New Mexico peppers. Additionally, in New Mexico they are often referred to simply as "chiles" because they are so ubiquitous. Varieties of the pepper grown in New Mexico tend to be hotter than those grown in California.
The chile "heat" of Anaheims typically ranges from 500 to 2,500 on the Scoville scale
however, many varieties grown in New Mexico
can reach 4,500 to 5,000 Scoville units.
New Mexican cultivar
s were developed in the state by Dr. Fabian Garcia about 100 years ago. These cultivars are "hotter" than others in order to suit the tastes of New Mexicans in their traditional foods. Chiles grown around the town of Hatch
are marketed under the name of the town and are often sold fresh-roasted in New Mexico and neighboring states in the early autumn.
This chile is used in many Mexican and New Mexican dishes.
Chili pepper
Chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India, Malaysia and other Asian countries is just chilli without pepper.Chili peppers originated in the Americas...
. The name "Anaheim" derives from a farmer named Emilio Ortega who brought the seeds to the Anaheim, California
Anaheim, California
Anaheim is a city in Orange County, California. As of the 2010 United States Census, the city population was about 365,463, making it the most populated city in Orange County, the 10th most-populated city in California, and ranked 54th in the United States...
, area in the early 1900s. They are also called California chili or Magdalena, and dried as chile seco del norte. Since Anaheim peppers originated from New Mexico
New Mexico
New Mexico is a state located in the southwest and western regions of the United States. New Mexico is also usually considered one of the Mountain States. With a population density of 16 per square mile, New Mexico is the sixth-most sparsely inhabited U.S...
, they are also sometimes known as New Mexico peppers. Additionally, in New Mexico they are often referred to simply as "chiles" because they are so ubiquitous. Varieties of the pepper grown in New Mexico tend to be hotter than those grown in California.
Scoville scale
The Scoville scale is a measurement of the spicy heat of a chili pepper. The number of Scoville heat units indicates the amount of capsaicin present. Capsaicin is a chemical compound that stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes.The scale is named after...
however, many varieties grown in New Mexico
New Mexico
New Mexico is a state located in the southwest and western regions of the United States. New Mexico is also usually considered one of the Mountain States. With a population density of 16 per square mile, New Mexico is the sixth-most sparsely inhabited U.S...
can reach 4,500 to 5,000 Scoville units.
New Mexican cultivar
Cultivar
A cultivar'Cultivar has two meanings as explained under Formal definition. When used in reference to a taxon, the word does not apply to an individual plant but to all those plants sharing the unique characteristics that define the cultivar. is a plant or group of plants selected for desirable...
s were developed in the state by Dr. Fabian Garcia about 100 years ago. These cultivars are "hotter" than others in order to suit the tastes of New Mexicans in their traditional foods. Chiles grown around the town of Hatch
Hatch
Hatch may refer to:* Hatching, also called "cross-hatching", an artistic technique used to create tonal or shading effects using closely spaced parallel lines* Hatching, the emergence of a young animal from an egg...
are marketed under the name of the town and are often sold fresh-roasted in New Mexico and neighboring states in the early autumn.
This chile is used in many Mexican and New Mexican dishes.