Serrano (capsicum)
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 Mexicanis(es) 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 oryza rubra(es), 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.[1]
Notae[recensere | fontem recensere]
Bibliographia[recensere | fontem recensere]
- 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
- Jean Andrews, Peppers: the domesticated capsicums (2a ed. Austin: University of Texas Press, 1995) p. 116, tab. 21
- 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 (Paginae selectae apud Google Books)
- 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[recensere | fontem recensere]
- 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