|
New Mexico chile (or New Mexican chile) is a group of cultivars of the chile pepper, initially developed by pioneer horticulturist, Dr. Fabián Garcia, at New Mexico State University in 1894, then known as Las Cruces College and the New Mexico College of Agriculture and Mechanic Arts. These peppers were selected to have a "larger smoother, fleshier, more tapering and shoulderless pod for canning purposes"〔Fabian Garcia as quoted in 〕 The first cultivar of this group was released in 1913, called 'New Mexico No. 9'. Selective breeding began with 14 lineages of 'Pasilla', 'Colorado', and 'Negro' cultivars.〔 The New Mexico chile peppers are popular in the cuisine of the Southwestern United States and in the broader Mexican cuisine, and an integral staple of New Mexican cuisine.〔http://www.spicesinc.com/p-3700-a-spicy-guide-to-new-mexican-cuisine.aspx〕 Chile grown in the Hatch Valley, in and around Hatch, New Mexico, is called Hatch chile, but no one type of chile is specific to that area, which is smaller than the acreage used to produce chiles with the "Hatch" label.〔 The peppers grown in the valley, and along the entire Rio Grande, from northern Taos Pueblo to southern Isleta Pueblo, are a signature crop to New Mexico's economy and culture. The chile pepper is New Mexico's state vegetable, and the official New Mexico state question is "Red or Green?".〔(【引用サイトリンク】title=State Symbols )〕 The New Mexico green chile pepper flavor has been described as lightly pungent similar to an onion, or like garlic with a subtly sweet, spicy, crisp, and smoky taste. The ripened red retains the flavor, but adds an earthiness and bite while aging mellows the front-heat and delivers more of a back-heat.〔(【引用サイトリンク】title=Seed Catalog, Specializing in New Mexico Chile Seeds )〕〔(【引用サイトリンク】 website=Cook's Thesaurus )〕 The spiciness depends on the variety of New Mexico chile peppers.〔Anthony Bourdain: Parts Unknown, Season 2, Episode 4, "New Mexico". (2013)〕 ==History== Many types of peppers were first grown by the Pueblo, who continue to grow their own peppers each with a distinct pungency, sweetness, taste, and heat. For example, the Zia Pueblo pepper has a bitter-sweet flavor when it matures into its red color. When the Spanish arrived, they introduced European cultivation techniques to the chile pepper, and eventually created cultivars in their towns. The New Mexican type cultivars were developed by pioneer horticulturist, Dr. Fabián Garcia, whose major release was the 'New Mexico No. 9' in 1913. These cultivars are "hotter" than others to suit the tastes of New Mexicans in their traditional foods. Internationally renowned expert on chile genetics, breeding, and germplasm evaluation, Dr. Paul Bosland, founded the Chile Pepper Institute at New Mexico State University to study New Mexico's iconic state vegetable and peppers from around the world. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「New Mexico chile」の詳細全文を読む スポンサード リンク
|