Serrano (capsicum)

thumb|Frutex capsicorum *Serrano*, fructibus maturis viridibusque
**Serrano** est grex varietatum calidiorum (Sco. 7,000-25,000) capsicorum, speciei *capsico annuo* attributus, in Mexico ad coquendum embammaque guacamole conficiendum adhibitus.

Fructus cylindricus ad apicem constrictus, inter 3 cm et 5 cm longus, diametro fere 1 cm, inter calidiores aestimatus, cortice tenui nitido, carne duriore, venis interioribus calidissimis gustu. Lentius rubescit: viridis autem et immaturus comedi solet (unde nomen vulgare Mexicanum *chile verde*). Varietas in montibus civitatum Angelorum, Hidalgi, Mexici a principio culta est (unde nomen commune *serrano* "montanum").

Fructus virides aut secti aut contusi in guacamole et salsis  immittuntur; saepe autem in familiis Mexicanis fructus crudi in mensam apponuntur ut convivae gradatim inter buccellas ciborum comedant. Modo haud dissimili, si fructus integri cum ferculo concoquuntur (per exemplum cum , iuscello pullino, carnibus assatis) in fine extrahuntur et separatim convivis offeruntur. Fructus plurimi conduntur et per Mexicum venditantur sub nominibus *serranos en escabeche*, *serranos encurtidos*, *serranos en rajas* aliisque: fructus conditi in pastillis et acetariis immitti solent. Rarius siccantur: fructus sicci in civitate Verae Crucis *chile pico de pájaro* vel *chile santa María* nuncupantur.

## Notae 
## Bibliographia 
thumb|Fructus *serrano* (quorum unus tantum subrubescit)
* 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
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* Paul W. Bosland, Eric J. Votava, *Peppers: Vegetable and Spice Capsicums* (Oxoniae: CABI, 2012. ISBN 978-1-84593-825-3) p. 31
* Alberto González-Zamora et al., "Characterization of Different Capsicum Varieties by Evaluation of Their Capsaicinoids Content by High Performance Liquid Chromatography, Determination of Pungency and Effect of High Temperature" in *Molecules* vol. 18 (2013) pp. 13471–13486
* Judita Lidiková et al., "Determination of bioactive components in selected varieties of pepper (Capsicum L.)" in *International Journal of Food Properties* vol. 24 (2021) pp. 1148-1163
* Janet Long-Solís, *Capsicum y cultura: la historia del chilli*. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) pp. 91-93, 163
* Ricardo Muñoz Zurita, *Diccionario Enciclopédico de la Gastronomía Mexicana* (Mexicopoli: Larousse, 2012) s.v. Chile serrano
* 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
* Barbara Pickersgill, "Chile Peppers" in Rafael Lira, Alejandro Casas, José Blancas, edd., *Ethnobotany of Mexico: Interactions of People and Plants in Mesoamerica* (Novi Eboraci: Springer, 2016) pp. 426, 432 
* 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
* Y. M. Valadez Sánchez et al., "Calidad y concentración de capsaicinoides en genotipos de chile Serrano (Capsicum annuum) L.) producidos bajo fertilización orgánica" in *Φυτόν* vol. 85 (2016) pp. 21-26
* Miguel-Ángel Velázquez-Carmona et al., "Greenhouse cultivation of Serrano pepper (Capsicum annuum var. Acuminatum): dry hydroponics" in *Agro Productividad* (26 Novembris 2021)

## Nexus externi 
* Jetzahel Lucas Jacobo et al., "Evaluación de tres fuentes orgánicas en chile Serrano (*Capsicum annuum* L.) mediante las ollas de barro para el uso eficiente del agua" (2015)
* Kurt Nolte, "Serrano Peppers" (2014?)
* "Red Serrano Chile Peppers" apud *Specialty Produce*

Categoria:Capsicum annuum
Categoria:Cultivarietates