Ancho (capsicum)
Ancho est cultivarietas capsicorum speciei Capsico annuo attributa. Fructus immaturi poblano nuncupantur. Caliditate mitiores sunt (Sco. 1,000-3,000). Ex agris civitatis Angelorum (Hispanice Puebla) prope Mexicopolim ortae sunt.
Bibliographia
[recensere | fontem recensere]- Eruditio
- José Luís Aguilar-Acuña et al., "Eficiencia de fertilizantes aplicados con fertirriego en chile ancho (Capsicum annuum L.)" in Agricultura técnica en México vol. 31 (2005) pp. 177-189
- Jean Andrews, Peppers: the domesticated capsicums (2a ed. Austin: University of Texas Press, 1995) pp. 95-96, tab. 2
- Paul W. Bosland, Eric J. Votava, Peppers: Vegetable and Spice Capsicums (Oxoniae: CABI, 2012. ISBN 978-1-84593-825-3) pp. 27-28
- María Del Rocío Gómez-García, Neftalí Ochoa-Alejo, "Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)" in International Journal of Molecular Sciences vol. 14 (2013) pp. 19025-19053
- 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
- Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) pp. 39, 93, 98, 155
- 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
- Praecepta culinaria
- 2013 : Cinzia Trenchi, Enzo Monaco, Mario Dadomo, Peperoncino. Momenti di passione piccante (Mediolani: White Star, 2013. ISBN 9788854021280) p. 110 (poblano)