Below you'll find a list of all posts that have been tagged as “chile”
By Dave DeWitt A great deal of discussion and controversy has erupted over the terminology of the Capsicum genus in English. There are hundreds if not thousands of common terms for the pods in languages from all over the world, so it is curious that the following ones have been debated with such passion. Ají. This word, from the Arawaks …
By Rick Hendricks [Editor’s Note: This essay is excerpted with permission from Sunshine and Shadows in New Mexico’s Past: The Statehood Period 1912-Present, published by Rio Grande Books (www.RioGrandeBooks.com) in collaboration with the Historical Society of New Mexico.] New Mexico is the only state in the United States that boasts a state question: “red or green?” While such a question …
We bring you the story of the hottest pepper on earth, the ‘Carolina Reaper’. This is a Canadian Broadcasting Company interview with Ed Currie, developer of the Reaper, Dr. Paul Bosland of New Mexico State University, and Dave DeWitt, chile expert. All three discuss various aspects of superhot chiles. {enclose http://fiery-foods.com/mp3/cbcradio-current-12-17-14.mp3}
NMSU Research Report 763, November, 2008 By Danise Coon, Eric Votava, and Paul W. Bosland Photos by Paul W. Bosland, Dave DeWitt, and Harald Zoschke The New Mexican-type chile is an important ingredient in the Southwestern food industry. Chiles have grown from a regional food for tourists to an important international export. Improvement of New Mexican chile cultivars through breeding …
By Tom Clevenger and David G. Kraenzel Chile has been produced in the Rio Grande Valley for almost 400 years. The following excerpt from the Rio Abajo Press, February 2, 1863, indicates the importance of the crop more than 100 years ago: “Congress takes fifty thousand dollars out of the pockets of the people of the United States to …
