Tabasco (varietas capsicorum)

Tabasco est cultivarietas capsicorum speciei Capsico frutescenti attributa. Fructus humore calidissimi sunt (Sco. 30,000-50,000). In Ludoviciana ad liquamen Tabasco conficiendum coluntur, etiam in America media et Brasilia.

Haec varietas nomen Anglicum habet aut e civitate Mexicana Tabasca aut e Pimenta dioica quae, ab ea civitate exportata, saeculo XVIII Anglice pepper of Tabasco nuncupata erat.^[1] A Maunsel White "in Civitates Foederatas introducta est" qui anno circiter 1849 in praedio suo Deer Range Plantation colebat.^[2] Varietatem aliis dono dedit ut usum diaeteticum huius capsici expanderet.^[3]

Liquamen Tabasco in Ludoviciana a societate McIlhenny producitur, litteris patentibus de methodo confectionis anno 1870 depositis. Ab aliis pulvis Tabasco e fructibus siccatis paratur. "Quintessentia capsicorum Tabasco" (Essence of tabasco peppers) olim ab ipso Maunsel White producta est.

Notae

↑ Il xocoxochitl, volgarmente conosciuto col nome di pepe di Tabasco: Francesco Saverio Clavigero, Storia antica del Messico vol. 1 (Cesena, 1780) (p. 55 apud Google Books); Malaguéta sf. Tabasco pepper: Mariano Velázquez de la Cadena, A Dictionary of the Spanish and English Languages, abridged (Novi Eboraci: Appleton, 1858) (p. 278 apud Google Books); Tabasco ... exports cocoa, coffee, Tabasco pepper, indigo, and vanilla: The English Cyclopaedia: Geography vol. 3 (Londinii, 1867) (col. 790 apud Google Books)
↑ I must not omit to notice the Colonel’s pepper patch, which is two acres in extent, all planted with a new species of red pepper, which Colonel White has introduced into our country, called Tobasco red pepper. The Colonel attributes the admirable health of his hands to the free use of this pepper.: Daily Delta (7 Decembris 1849) fide Mark Masker, "A History of Peppers in the United States Pt 1" apud Burn Blog et Grace (2004)
↑ Col. White has introduced the celebrated tobasco red pepper, the very strongest of all peppers, of which he has cultivated a large quantity with the view of supplying his neighbors, and diffusing it throughout the state. The tobasco pepper yields a small red pod less than an inch in length, and longitudinal [in] shape. It is exceedingly hot, and a small quantity of it is sufficient to season a large dish of any food ... Col. White has not had a single case of cholera among his large gang of negroes since the disease appeared in the south. He attributes this to the free use of this valuable agent: Daily Delta (26 Ianuarii 1850) apud Accessible Archives et Grace (2004)

Bibliographia

Fontes antiquiores

1849 : Daily Delta [Nova Aurelia] (7 Decembris 1849; 26 Ianuarii 1850) Situs venalis
1870 : Edmund McIlhenny, "Improvement in Pepper-sauce" (litterae patentes diei 27 Septembris 1870) Textus: "from the pepper known in the market as Tabasco pepper"
1898 : H. C. Irish^(es), "A revision of the genus Capsicum, with especial reference to garden varieties" in Missouri Botanical Garden Annual Report (1898) pp. 53-110, vide pp. 59, 62, 67

Eruditio

Jean Andrews, Peppers: the domesticated capsicums (2a ed. Austin: University of Texas Press, 1995) pp. 121-124, 132-133, tab. 25
Paul W. Bosland, Eric J. Votava, Peppers: Vegetable and Spice Capsicums (Oxoniae: CABI, 2012. ISBN 978-1-84593-825-3) p. 34
Kurt Michael Friese et al., Chasing Chiles: Hot Spots Along the Pepper Trail (White River Junction Viridimontis: Chelsea Green, 2011) cap. 4
Roger M. Grace, "Reminiscing: Was Col. Maunsel White the True Originator of Tabasco Sauce?" in Metropolitan News-Enterprise (15 Iulii 2004) p. 15
Amal Naj, Peppers: a story of hot pursuits (Novi Eboraci: Knopf, 1992) pp. 127-179 Exemplar mutuabile
Elizanilda Ramalho do Rêgo, Mailson Monteiro do Rêgo, Fernando Luiz Finger, edd., Production and Breeding of Chilli Peppers (Capsicum spp.) (Springer, 2016) p. 2 et alibi

Praecepta culinaria

2013 : Cinzia Trenchi, Enzo Monaco, Mario Dadomo, Peperoncino. Momenti di passione piccante (Mediolani: White Star, 2013. ISBN 9788854021280) pp. 36, 108 (pulvis Tabasco), 64 (fructus Tabasco), 80, 134 (liquamen Tabasco), 190 (fructus siccati)

[1] Il xocoxochitl, volgarmente conosciuto col nome di pepe di Tabasco: Francesco Saverio Clavigero, Storia antica del Messico vol. 1 (Cesena, 1780) (p. 55 apud Google Books); Malaguéta sf. Tabasco pepper: Mariano Velázquez de la Cadena, A Dictionary of the Spanish and English Languages, abridged (Novi Eboraci: Appleton, 1858) (p. 278 apud Google Books); Tabasco ... exports cocoa, coffee, Tabasco pepper, indigo, and vanilla: The English Cyclopaedia: Geography vol. 3 (Londinii, 1867) (col. 790 apud Google Books)

[2] I must not omit to notice the Colonel’s pepper patch, which is two acres in extent, all planted with a new species of red pepper, which Colonel White has introduced into our country, called Tobasco red pepper. The Colonel attributes the admirable health of his hands to the free use of this pepper.: Daily Delta (7 Decembris 1849) fide Mark Masker, "A History of Peppers in the United States Pt 1" apud Burn Blog et Grace (2004)

[3] Col. White has introduced the celebrated tobasco red pepper, the very strongest of all peppers, of which he has cultivated a large quantity with the view of supplying his neighbors, and diffusing it throughout the state. The tobasco pepper yields a small red pod less than an inch in length, and longitudinal [in] shape. It is exceedingly hot, and a small quantity of it is sufficient to season a large dish of any food ... Col. White has not had a single case of cholera among his large gang of negroes since the disease appeared in the south. He attributes this to the free use of this valuable agent: Daily Delta (26 Ianuarii 1850) apud Accessible Archives et Grace (2004)

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