Capsicum Xalapense

Capsicum Xalapense, 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.;  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 

 Bibliographia 
 Fontes antiquiores
 ante 1595 : 

 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


 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")

 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

 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)

Categoria:Capsicum annuum
Categoria:Cultivarietates