Capsicum Havanense

Capsicum Havanense, linguis vulgaribus habanero, est cultivarietas capsicorum speciei Capsico chinensi attributa. Fructus humore calidissimus est (Sco. 200,000-300,000. Nomen ex urbe Havana insulae Cubae trahitur, sed an varietas in eadem insula orta sit incertum est.

Fructus fere maturus capsici Havanensis

Liquamen sive et salsa e capsicis Havanensibus in pantopoliis venundatur; rarius et pulvis e fructibus siccis parata.

Bibliographia

Eruditio

• Jean Andrews, Peppers: the domesticated capsicums (2a ed. Austin: University of Texas Press, 1995) p. 129, tab. 30
• Paul W. Bosland, Eric J. Votava, Peppers: Vegetable and Spice Capsicums (Oxoniae: CABI, 2012. ISBN 978-1-84593-825-3) p. 33
• Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) pp. 96, 160
• Amal Naj, Peppers: a story of hot pursuits (Novi Eboraci: Knopf, 1992) pp. 181-206 Exemplar mutuabile
• 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
• Ana Flávia P. Teodoro et al., "Vitamin C content in Habanero pepper accessions (Capsicum chinense)" in Horticultura Brasileira vol. 31 (2013) pp. 59-62

De gastronomia

• E. N. Anderson, "Food and Feasting in the Zona Maya of Quintana Roo" in J. E. Staller, M. D. Carrasco, edd., Pre-Columbian Foodways: interdisciplinary approaches to food, culture, and markets in ancient Mesoamerica (Springer, 2010) pp. 441-465, vide pp. 445-449
• "Ixta Belfrage’s secret ingredient: dried habanero chillies" in The Guardian (17 Iulii 2022)

Praecepta culinaria

• 2013 : Cinzia Trenchi, Enzo Monaco, Mario Dadomo, Peperoncino. Momenti di passione piccante (Mediolani: White Star, 2013. ISBN 9788854021280) pp. 86, 134, 144, 184, 194 (fructus), 236 (fructus crudi et siccati), 238, 246, 250, 258 (pulvis)