Capsicum annuum var. glabriusculum
(Redirectum de Chiltecpin)
Chiltecpin est capsicorum varietas silvestris cui nomen botanicum Capsicum annuum var. glabriusculum attribuitur. Fructus parvi rotundi humore calidissimi sunt (Sco. 70 000-75 000). In Mexico, Novo Mexico, Texia usitantur. Vulgo interdum chiltepin seu chile piquin nuncupantur, in Texia etiam malagueta sive amomo.
Eudicotyledones
Asteridae
Ordo : Solanales
Familia : Solanaceae
Genus : Capsicum
Species : Capsicum annuum
Varietas : var. glabriusculum
(Dunal)[1] Heiser & Pickersgill[2]
Asteridae
Ordo : Solanales
Familia : Solanaceae
Genus : Capsicum
Species : Capsicum annuum
Varietas : var. glabriusculum
(Dunal)[1] Heiser & Pickersgill[2]
Varietas a Michaele Felice Dunal anno 1852 rite descripta est. Ille sub C. hispido ordinavit (specie a se primum nominata, hodie oblita).[1] Recentius Carolus Bixler Heiser cum discipula Barbara Pickersgill sub C. annuo posuerunt sicut varietas prisca speciei celebris quae in formis plurimis fere ubique colitur.[2]
Hanc varietatem, in Texia endemicam, Samuel Brown anno 1812 Thomae Ieffersonio misit,[3] qui eam anno insequenti apud villam suam Monticello coluit[4] amicisque Ioanni Shecut et Bernardo M'Mahon(en) transmisit.[5][6]
Samuel Brown fructus huius varietatis apud Hispanos indigenasque Texanos tantum usitatum esse "quantum sal apud Civitatum Foederatarum incolas".[3] Usum medicinalem contra morbum digestivum relatum est.[5] Saeculo XIX hi fructus in Texia et Novo Mexico ad capsicum e carne aliaque tamalium farcimina temperanda adhibebantur.[7]
Primae descriptiones
recensereBartholomeus Casaus primus omnium linguis Europaeis scribentium varietatem silvestrem Capsici anno circiter 1536 rettulit: "tertia species minutissima est sicut piper nobis cognitum: haec species omnino silvestris est ut quae in montibus a nemine sata nascatur" (La tercera es menudita como la pimienta que conoscemos, y ésta es toda silvestre que nasce sin sembralla en los montes).[8] Franciscus Hernandez, medicus Hispanus in Mexico versatus, talia inter varietatum enumerationes scripsit:
- Secundum genus chiltecpin dictum, a culicibus [sed re vera a pulicibus] quos parvitate et colore videntur imitari, ab aliis vocatur totocuitlatl, quod est passerinum stercus, ob parvitatem et colorem, ab Haitinis vero (ut audio) huarahuae. Quod licet aliquando videatur praedicto virentius, citius tamen colorem amittit. At tres videas huius generis differentias natali solum loco, et tempore quo leguntur, distinctas. Prior vulgaris est, altera priori similis, sed solis ratione in atrum inclinans colorem, atque ideo dicta tlalchilli, quod est chilli nigrum. Tertia demum minor est omnibus, et post praecedentem fructum media. Omnes enim huius plantae species triferae apud Indos [scil. Americanos] sunt. Primus fructus maior est, postremus minimus, et natu medius mediocris quoque est magnitudinis. Seritur Septembris mense, et à Decembri ad Kalendas usque Aprilis colligitur.[9]
Usus culinarius
recensereIgnatius Pfefferkorn primus recentiorum de hac varietate silvatica scripsit:
- Wilder Pfeffer. Auf vielen Bergen wächst eine Art von wildem Pfeffer, den die Einwohner Tschiltipin nennen. Er wächset an einem etwa Ehlen hohen und dichten Gesträuche; gleichet an Gestalt und Größe den dicken Wachholder-Beeren, ausgenommen, daß er, wenn er zeitig ist, nicht schwarz, sondern, wie der spanische Pfeffer, ganz roth ist. Er übertrift selben noch an beißender Schärfe: dannoch ist er den amerikanischen Zungen ein Manna; und wird bei allen Speisen gebraucht, womit er sich immer vertragen kann. Man sezt ihn ungestoßen in einem Salzfasse auf den Tisch; und jeder Liebhaber nimmt so viel davon, als er glaubet bestreiten zu können. Er zerreibet ihn mit den fingern, und mischt ihn unter die Speisen. In der Suppe, bei gekochten Erbsen, Linsen, Bohnen, und dergleichen, wo der spanische Pfeffer keinen Platz findet, ist der Tschiltipin die beste Spezerei. Die Amerikaner schwören darauf, daß er ungemein gesund, und zur Beförderung der Verdauung sehr dienlich sey. Wer ihnen glaubt, daß der spanische Pfeffer kühl und erfrischend sei, wird ihnen dieses noch weniger in Zweifel ziehen.[10]
Die 13 Iunii 1813 Samuel Brown haec ad Ieffersonium de usu coquinario eiusdam varietatis talia scripsit:
- Americani, qui hoc fructu uti didicerunt, condituram de siliquis viridibus e sale acetoque faciunt atque cum lactuca, oryza, piscibus, bubulae frustis, aliis ferculis fere omnibus. Amplum cocleare unum harum siliquarum saporem capsici gustu meo idoneum communicabit ad eam quantitatem aceti qua sex menses uti potero (The Americans who have learned to use it make a pickle of the green pods with salt and vinegar which they use with lettuce, rice, fish, beefstake and almost every other dish. A single table spoonful will communicate, to as much vinegar as I can use in six months, as strong a taste of capsicum as I find agreeable).[11]
Recenter Iacobus Campbell praeceptum embammatis de fructubus huius varietatis e suco lumiarum confecti scripsit.[12]
Notae
recensere- ↑ 1.0 1.1 Dunal (1852)
- ↑ 2.0 2.1 Heiser et Pickersgill (1975)
- ↑ 3.0 3.1 Mr Poindexter has obligingly offered to carry you ... a species of Capsicum indigenous in the provence of Taxas ... It grows in very great abundance in the prairies west of the Sabine ... it is with the Spaniards and Savages an article in as great use as common salt is among the inhabitants of the U. S. ... The roots are perennial and in your climate would only require protection from the most severe frost: Ieffersonius ed. Betts p. 490, cf. p. 514. De Samuele Brown; item
- ↑ They were exactly in time for sowing ... I dibbled them however in a pot to give them their best chance. As being the production of a more northerly climate than those we cultivate I am in hopes they will be hardier, and, if so, more valuable: Ieffersonius ed. Betts p. 508, cf. p. 522
- ↑ 5.0 5.1 ... a little of the fruit of a Capsicum I have just received from the province of Texas, where it is indigenous and perennial, and is used as freely as salt by the inhabitants. It is new to me. It differs from your Capsicum Minimum in being perennial and probably hardier; perhaps, too, in it's size, which would claim the term of Minutissimum. This stimulant being found salutary in a visceral complaint known on the seacoast, the introduction of a hardier variety may be of value: Ieffersonius ed. Betts p. 516, cf. pp. 515, 518. De Ioanne Shecut
- ↑ The other kinds cultivated with us, coming from still warmer climates, are difficult of cultivation. My expectation is that this, being indigenous so much nearer our latitudes, may be easier raised ... I have sowed a few seeds in a pot, and reserve others for the spring; they will be more likely however to be preserved in your hands: Jefferson to ad McMahon, 15 Iunii 1813, in J. Jefferson Looney, ed., The Papers of Thomas Jefferson, Retirement Series vol. 6 (Princetoniae: Princeton University Press, 2009) pp. 195–196
- ↑ Tolbert (1972)
- ↑ Las Casas (c. 1536)
- ↑ Recchus (ante 1595)
- ↑ Pfefferkorn (1794); cf. Ignaz Pfefferkorn; Theodore E. Treutlein, interpr., Sonora: a description of the province (Tucson: University of Arizona Press, 1990) p. 50
- ↑ Ieffersonius ed. Betts; Dalby (2022) p. 102
- ↑ James D. Campbell, Mr Chilehead: adventures in the taste of pain (Toronti: ECW Press, 2003) p. 43
Bibliographia
recensere- Fontes antiquiores
- c. 1536 : Bartolomé de las Casas, Apologética historia sumaria cap. 10 (M. Serrano y Sanz, ed., Historiadores de Indias vol. 1 [Matriti: Bailly-Baillière, 1909] p. 27)
- ante 1595 : Franciscus Hernandez; Nardus Antonius Recchus, scriba, De materia medica Novae Hispaniae, Philippi Secundi Hispaniarum ac Indiarum regis invictissimi iussu (manuscriptum, ante 1595) f. 93v; pp. 135-136 editionis 1651 ("chiltecpin")
- 1636 : Antonio de Leon Pinelo, Question moral, si el chocolate quebranta el ayuno eclesiastico. Matriti: por la viuda de Juan Gonçalez (f. 6 apud Google Books) ("chiltecpin")
- 1742 : Savary des Bruslons, Dictionnaire universel de commerce, d'histoire naturelle et des arts et métiers. Nova ed. Genavae (vol. 2 col. 272 apud Google Books) ("Chiltecpin")
- 1794 : Ignaz Pfefferkorn, Beschreibung der Landschaft Sonora (Coloniae, 1794) vol. 1 pp. 62-63 ("Tschiltipin")
- 1812-1813 : Thomas Ieffersonius, epistola a Samuele Brown die 1 Octobris 1812, responsum die 17 Aprilis 1813, epistola ad Ioannem Shecut die 29 Iunii 1813 missa, etc. (Edwin Morris Betts, ed., Thomas Jefferson's Garden Book 1766-1824 [Philadelphiae: American Philosophical Society, 1944]) "Capsicum ... which would claim the term of minutissimum"
- 1829 : J. H. Dierbach, "Capsicum aviculare" in Archiv des Apothekervereins vol. 30 (1829) p. 30
- 1852 : M. F. Dunal, "Solanaceae" in A. de Candolle, Prodromus systematis naturalis regni vegetabilis vol. 13 fasc. 1 (Lutetiae: Masson, 1852) p. 420
- Eruditio
- Jean Andrews, Peppers: the domesticated capsicums (2a ed. Austin: University of Texas Press, 1995) pp. 119-120, tab. 24
- Noemí Bañuelos et al., "Etnobotánica del chiltepín: pequeño gran señor en la cultura de los sonorenses" in Estudios sociales [Hermosillo, Sonora] vol. 16 (2008) pp. 177–205
- Anaid Cano-Vazquez et al., "Variación en grados de latencia entre colectas de chile piquin (Capsicum annuum var. glabriusculum)" in Botanical Sciences vol. 93 (2015) pp. 1-10
- Andrew Dalby, "Biogastronomica III: De capsicis. The wild chillies of Texas; The name and nature of cayenne" in Petits propos culinaires no. 124 (2022) pp. 101-109
- Amit Krishna De, ed., Capsicum: The genus Capsicum (Londinii: Taylor & Francis, 2003) pp. 2-4 (Paginae selectae apud Google Books)
- David DeWitt, Paul W. Bosland, The Complete Chile Pepper Book: A Gardener’s Guide to Choosing, Growing, Preserving, and Cooking. Novi Eboraci, 2014
- 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
- Roberto Gutiérrez-Burón et al., "Diversidad fenotípica de chile Amashito de Tabasco y Chiapas, México" in Rev. Mex. Cienc. Agríc. vol. 11 (2020?)
- Corina Hayano-Kanashiro, Nohemí Gámez-Meza, Luis Ángel Medina-Juárez, "Wild Pepper Capsicum annuum L. var. glabriusculum: Taxonomy, Plant Morphology, Distribution, Genetic Diversity, Genome Sequencing, and Phytochemical Compounds" in Crop Science vol. 56 (2016) pp. 1–11.
- Charles B. Heiser, Barbara Pickersgill, "Names for the bird pepper [Capsicum-Solanaceae]" in Baileya vol. 19 (1975) pp. 151-156
- Bernardo Murillo-Amador et al., "Baseline study of morphometric traits of wild Capsicum annuum growing near two biosphere reserves in the Peninsula of Baja California for future conservation management" in BMC Plant Biology vol. 15 (2015) no. 118
- Eric Perramond, "The Politics of Ecology: Local Knowledge and Wild Chili Collection in Sonora, Mexico" in Journal of Latin American Geography vol. 4 (2005) pp. 59-75 JSTOR
- 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. 417-438, vide pp. 421-422 (Paginae selectae apud Google Books)
- Joshua Tewksbury et al., "In situ conservation of wild chilies and their biotic associates" in Conservation Biology vol. 13 (1999) pp. 98-107
- Frank X. Tolbert, A Bowl of Red: A Natural History of Chili con Carne (Garden City Novi Eboraci: Doubleday, 1972) pp. 22-23, 28-30 Exemplar mutuabile
Nexus externi
recensere- Barry Popik, "Chiltepin" (2006)