page_title: Tabasco pepper
hierarchical_section_title: Tabasco pepper
caption_attribution_description: English: Tabasco pepper on its bush in Bergianska botanical gardens, Stockholm, 2013
context_page_description: The tabasco pepper is a variety of the chili pepper species Capsicum frutescens originating in Mexico. It is best known through its use in Tabasco sauce, followed by peppered vinegar.
  Like all C. frutescens cultivars, 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, and are the only variety of chili pepper whose fruits are "juicy," i.e., not dry on the inside. Tabasco fruits, like all other members of the C. frutescens species, remain upright when mature, rather than hanging down from their stems.
  A large part of the tabasco pepper stock fell victim to the tobacco mosaic virus in the 1960s; the first resistant variety was not cultivated until around 1970.
context_section_description: The tabasco pepper is a variety of the chili pepper species Capsicum frutescens originating in Mexico. It is best known through its use in Tabasco sauce, followed by peppered vinegar. 
  Like all C. frutescens cultivars, 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, and are the only variety of chili pepper whose fruits are "juicy," i.e., not dry on the inside. Tabasco fruits, like all other members of the C. frutescens species, remain upright when mature, rather than hanging down from their stems.
  A large part of the tabasco pepper stock fell victim to the tobacco mosaic virus in the 1960s; the first resistant variety (Greenleaf tabasco) was not cultivated until around 1970.
caption: Tabasco pepper on its bush in the Bergianska botanical gardens, Stockholm, 2013
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