Talk:Capsicum pubescens

message: Hello fellow Wikipedians,
I have just modified  on Capsicum pubescens. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
*Added archive https://web.archive.org/web/20101009213335/http://www.turismo.usmp.edu.pe:80/paginas/publicaciones_b.php?display=inline to http://www.turismo.usmp.edu.pe/paginas/publicaciones_b.php?display=inline
*Added  tag to http://www.kosmix.com/topic/rocoto_pepper
*Added archive https://web.archive.org/web/20060901155009/http://newton.nap.edu/books/030904264X/html/R1.html to http://newton.nap.edu/books/030904264X/html/R1.html
*Added archive https://web.archive.org/web/20140516235243/http://ajiconmoto.com/ to http://www.ajiconmoto.com
When you have finished reviewing my changes, please set the checked parameter below to true or failed to let others know (documentation at ).
Cheers.—InternetArchiveBot (Report bug) 19:40, 14 November 2016 (UTC)
thread_title:  External links modified 

message: Capsicum pubescens is a plant of the family Capsicum (pepper). It differs from other Capsicum species in its ability to reach an advanced age and in its distinctive morphological traits. The species name, pubescens, refers to the hairy leaves of this pepper. The hairiness of the leaves, along with the black seeds, make Capsicum pubescens distinguishable from other Capsicum species. As roots lignify quickly, they are sometimes called tree chili. Capsicum pubescens can reach heights of up to 12 m and produces pungent fruits with yellow, orange, red or brown colour. This species is found primarily in Central and South America, and is known only in cultivation. It is consumed fresh, paste, dried, or ground. It is known in Peru and Ecuador as rocoto (Quechua, rukutu, ruqutu'), locoto in Bolivia and Argentina (Aymara, luqutu) and as the manzano pepper in Mexico which means 'apple' for its apple-shaped fruit. Of all the domesticated species in the family Capsicum, this is the least widespread and genetically furthest away from all others. It is reproductively isolated from other species of the genus Capsicum. A notable feature of this species is its ability to withstand cooler temperatures than other cultivated pepper plants, although it cannot withstand frost.
=== Origin and Distribution ===
Capsicum pubescens is native to Bolivia, Peru and Ecuador and dates back to pre-Incan times. Traces of its presence have been found in the Guitarrero Caves. The existence of Capsicum pubescens was documented by ancient Peruvians of the Paracas, Nazca, Moche, and Chimu cultures, through textiles, ceramics, and domestic remains. Capsicum pubescens is likely to belong to the oldest domesticated plants in the Americas, its domestication dating back to 6000 BC. Capsicum pubescens is believed to have evolved from other, more primitive wild Capsicum species occurring in the same area. Of all the domesticated species of peppers, this is the least widespread and genetically furthest away from all others. It is reproductively isolated from other species of the genus Capsicum and forms a distinct genetic lineage. In the early 1900's Capsicum pubescens was introduced to Indonesia where it is now grown along other Capsicum species. The routes of introductions remain unclear, as Capsicum pubescens is found on multiple Indonesian islands. A white flower mutant of Capsicum pubescens is widely distributed in West and Central Java, which differentiates it from the normally purple flowering plants. 
Capsicum pubescens is only found on very limited acreage outside of Central America. It is found in cultivation primarily in Bolivia and Peru where it likely originated. Nowadays, it is found from Mexico to Peru as well as in Indonesia. The plants are usually grown at small scale in courtyards and family gardens and only surpluses reach markets. 
Given its cold tolerance, Capsicum pubescens grows at higher elevations than other species, and cannot survive the tropical heat in the lowlands. However, Capsicum pubescens is not frost-tolerant and requires a long vegetation period of about 9 months. These climate requirements are the main challanges for introducing it to other locations. Alongside the climatic difficulties, the European cuisine lacks in uses for Capsicum pubescens fruits, why the plant has not established in Europe. Nevertheless, the interest in Capsicum pubescens is rising among hobby-breeders.
--Schmanue (talk) 14:13, 3 December 2021 (UTC)
thread_title:  New/modified paragraph 

message: Capsicum pubescens is native to Bolivia, Peru and Ecuador and dates back to pre-Incan times. Traces of its presence have been found in the Guitarrero Caves. The existence of Capsicum pubescens was documented by ancient Peruvians of the Paracas, Nazca, Moche, and Chimu cultures, through textiles, ceramics, and domestic remains. Capsicum pubescens is likely to belong to the oldest domesticated plants in the Americas, its domestication dating back to 6000 BC. Capsicum pubescens is believed to have evolved from other, more primitive wild Capsicum species occurring in the same area. Of all the domesticated species of peppers, this is the least widespread and genetically furthest away from all others. It is reproductively isolated from other species of the genus Capsicum and forms a distinct genetic lineage. In the early 1900's Capsicum pubescens was introduced to Indonesia where it is now grown along other Capsicum species. The routes of introductions remain unclear, as Capsicum pubescens is found on multiple Indonesian islands. A white flower mutant of Capsicum pubescens is widely distributed in West and Central Java, which differentiates it from the normally purple flowering plants. 
Capsicum pubescens is only found on very limited acreage outside of Central America. It is found in cultivation primarily in Bolivia and Peru where it likely originated. Nowadays, it is found from Mexico to Peru as well as in Indonesia. The plants are usually grown at small scale in courtyards and family gardens and only surpluses reach markets. 
Given its cold tolerance, Capsicum pubescens grows at higher elevations than other species, and cannot survive the tropical heat in the lowlands. However, Capsicum pubescens is not frost-tolerant and requires a long vegetation period of about 9 months. These climate requirements are the main challanges for introducing it to other locations. Alongside the climatic difficulties, the European cuisine lacks in uses for Capsicum pubescens fruits, why the plant has not established in Europe. Nevertheless, the interest in Capsicum pubescens is rising among hobby-breeders.
--Schmanue (talk) 14:13, 3 December 2021 (UTC)
thread_title:  Origin and Distribution 

message: === Uses ===
==== Food properties ====
The fruit of Capsicum pubescens are a versatile food of the south american cuisine. The flesh is thicker than that of other chilis and is closer to the consistency of bell peppers. Additionally, the fruit can reach the sizes of bell peppers. However, the level of spice is comparable to other common known chilis. 50'000 to 250'000 Scoville Heat Units (SHU) on the Scoville scale have been recorded.
==== Fresh uses ====
The seeds and the white membranes, which contain most of the spice, are cut out. It is advised to wear gloves when handling Capsicum pubescens. To reduce the spiciness the fruit can be boiled. 
Rocoto relleno is a popular dish in Arequipa, a city in the Andes of Peru. The hollowed out and boiled rocotos are filled up with a mixture of ground beef, onions, garlic and spices. It is topped off with a piece of cheese and baked in the oven.
The fruit of the Capsicum pubescens are also used as additions to other meals. Chili paste is made by mixing the chilis with oil. Chili cream is made by mixing rocoto chili with fresh cheese. Aji de Huacatay is a green sauce which contains green rocoto chilis and is served typically with potatoes. Additionally, rocoto are used for fresh salsas.
==== Processed uses ====
Drying rocotos is a possible way of conservation. Due to the thick flesh and the high moisture content drying just with sunlight is not as effective as with other species of Capsicum. To tackle this problem, a project in Peru has worked with a drying tunnel invented by the University of Hohenheim. The drying tunnel has a closed ventilation system powered by solar energy. This allows for a better temperature regulation and decreases risk of contamination compared to drying in the open. In this closed drying tunnel 80 kilogram of fresh rocoto result in 6.4 kilogram of dried rocoto. 
Hot Sauce is another way of conservation. They are a common product in online hot sauce selling websites. Tabasco sauce had a limited edition of Tabasco Rocoto Pepper Sauce in 2019.
--JenxTheStudent (talk) 15:13, 5 December 2021 (UTC)
thread_title: New Paragraph

message: ==== Food properties ====
The fruit of Capsicum pubescens are a versatile food of the south american cuisine. The flesh is thicker than that of other chilis and is closer to the consistency of bell peppers. Additionally, the fruit can reach the sizes of bell peppers. However, the level of spice is comparable to other common known chilis. 50'000 to 250'000 Scoville Heat Units (SHU) on the Scoville scale have been recorded.
==== Fresh uses ====
The seeds and the white membranes, which contain most of the spice, are cut out. It is advised to wear gloves when handling Capsicum pubescens. To reduce the spiciness the fruit can be boiled. 
Rocoto relleno is a popular dish in Arequipa, a city in the Andes of Peru. The hollowed out and boiled rocotos are filled up with a mixture of ground beef, onions, garlic and spices. It is topped off with a piece of cheese and baked in the oven.
The fruit of the Capsicum pubescens are also used as additions to other meals. Chili paste is made by mixing the chilis with oil. Chili cream is made by mixing rocoto chili with fresh cheese. Aji de Huacatay is a green sauce which contains green rocoto chilis and is served typically with potatoes. Additionally, rocoto are used for fresh salsas.
==== Processed uses ====
Drying rocotos is a possible way of conservation. Due to the thick flesh and the high moisture content drying just with sunlight is not as effective as with other species of Capsicum. To tackle this problem, a project in Peru has worked with a drying tunnel invented by the University of Hohenheim. The drying tunnel has a closed ventilation system powered by solar energy. This allows for a better temperature regulation and decreases risk of contamination compared to drying in the open. In this closed drying tunnel 80 kilogram of fresh rocoto result in 6.4 kilogram of dried rocoto. 
Hot Sauce is another way of conservation. They are a common product in online hot sauce selling websites. Tabasco sauce had a limited edition of Tabasco Rocoto Pepper Sauce in 2019.
--JenxTheStudent (talk) 15:13, 5 December 2021 (UTC)
thread_title:  Uses 

message: Drying rocotos is a possible way of conservation. Due to the thick flesh and the high moisture content drying just with sunlight is not as effective as with other species of Capsicum. To tackle this problem, a project in Peru has worked with a drying tunnel invented by the University of Hohenheim. The drying tunnel has a closed ventilation system powered by solar energy. This allows for a better temperature regulation and decreases risk of contamination compared to drying in the open. In this closed drying tunnel 80 kilogram of fresh rocoto result in 6.4 kilogram of dried rocoto. 
Hot Sauce is another way of conservation. They are a common product in online hot sauce selling websites. Tabasco sauce had a limited edition of Tabasco Rocoto Pepper Sauce in 2019.
--JenxTheStudent (talk) 15:13, 5 December 2021 (UTC)
thread_title:  Processed uses