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Cubanelle pepper Capsicum Annuum Solanaceae

http://en.wikipedia.org

Scoville heat units

 

15,000,000–16,000,000

Pure capsaicin

8,600,000–9,100,000

 

5,000,000–5,300,000

 

855,000–1,463,700

 

350,000–580,000

 

100,000–350,000

 

50,000–100,000

 

30,000–50,000

 

10,000–23,000

 

2,500–8,000

 

500–2,500

 Cubanelle 1-1000

100–500

 

0


 

Medium thickness, tapered fruit that is green when unripe but turns red when mature. Often fried in Italian cooking.

Cubanelle pepper

The Cubanelle is a variety of sweet pepper of the species Capsicum annuum. When unripe, it is light yellowish-green in color, but will turn bright red if allowed to ripen. Compared to bell peppers it has thinner flesh, is longer, and has a slightly more wrinkled appearance. It is used extensively in Puerto Rico's cuisine.

Cubanelle peppers are used[by whom?] in the U.S. to replace Poblano peppers.[citation needed] Most of the cubanelle pepper imports come from the Dominican Republic (where it's called ají cubanela), which has, of late, been the main exporter of this cultivar[

 

 

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