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ICTVdB Virus Description - 00.057.0.01.016. Chilli veinal mottle virus.
36023
ICTVdB Virus Description - 00.057.0.01.016. Chilli veinal mottle virus.
http://phene.cpmc.columbia.edu/ICTVdB/00.057.0.01.016.htm
Description of 00.057.0.01.016. Chilli veinal mottle virus, generated from ICTVdB, a DELTA database
Horticulture > Vegetables > Chili pepper > Science
capsicum annuum mottle virus nicotiana host species chenopodium quinoa datura stramonium cucumis sativus plant
Jan 1, 2006
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Other links at Horticulture > Vegetables > Chili pepper > Science
1. Peppers.
Peppers are high in vitamin C and range from sweet bells (left, top) to pungent jalapeno chiles (left, bottom above). The spiciness is due to the chemical capsaicin. The hottest chiles are habaneros (right, bottom above) and related scotch bonnets from the Caribbean basin.
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Fig. 3. Archaeological starch grains extracted from the surfaces and tissue of desiccated chili pepper specimens from Guilá Naquitz. (Left) Starch grain from Phaseolus sp. from square D12. (Right) Starch grain from Capsicum sp. from square E12. Table 2.
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Interest in hot and spicy food originates in my Louisiana heritage. Growing up in central LA, I never was in a café or restaurant that didn't have a bottle of Tabasco® or other hot sauce on every table.
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The Commercial Vegetable Production Guides are a source of information on producing vegetables crops in the Pacific Northwest, particulary in Oregon. They include information on varieties, fertilizer applications, harvesting, handling, storage, pest control, and other cultural practices, as well as
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Press Releases in the Pharmaceutical Industry. News, features, events, jobs, careers advice
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Hot red chili peppers, which belong to the plant genus Capsicum, are among the most heavily and frequently consumed spices throughout the world. Their principal pungent ingredient is the phenolic substance capsaicin (8-methyl-N-vanillyl-6-nonenamide).
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BIOLOGICAL SCIENCES / AGRICULTURAL SCIENCES Characterization of capsaicin synthase and identification of its gene (csy1) for pungency factor capsaicin in pepper (Capsicum sp.)
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Why do we call C. frutescens "pepper"? The answer goes all the way back to Columbus. He had set forth on his famous voyages to find a short route to India and the East Indies largely for trade.
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Forschungsprojekt: Development of Capsicum annuum L. (chili pepper) cultivars with increased carotinoid content using molecular tools (03/1999-02/2002), Universität Hohenheim
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definition of the term 'hot pepper': any of various pungent capsicum fruits
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