The Volume XIII, Number 2, Summer 2002 1 Chile Pepper Institute

E W S L E T T E R ilttp://www.chilepepperinstitwte.org E-mail : hotchile@nmsu.

points ofhterest Simple Invention has Benefits for Chile By : Chris Coon

Chile Pepper Institute Director Featured in Educational Textbook - pg 3

One man's simple invention has created an infinite number of benefits around the world, including a benefit for chiles.

Mohammed Bah Abba, a lecturer at the College of Business and Management Studies at Jigawa State Polytechnic in

Curv nSths -pg Dutse, ~ ig&ia , was selected as a Rolex Laureate Recipient for his Pot-in-Pot ~reserva t ion /~o&h~ system.' The - .

invention can preserve chile and other vegetables for up to three weeks in harsh climates without consuming any electricity. In fact, eggplants remain edible for 27 days inside the pot compared to three days under normal conditions.

The invention was created in 1995 and consists of two earthenware pots of different size, one placed inside the other. The space between the pots is filled with wet sand to keep the pots damp.

In Every Issue

Recipe

Capsicum News 6

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Vegetables andotheritems are placed in the smaller pot, which is covered with a damp cloth and left in a very dry, ventilated place. According to The Rolex Awards for Enterprise, the phenomena that occurs is based on a simple principle of physics: Water in the sand between the two pots evaporates towards the outer surface where the drier outside air is circulating. By virtue of the laws of thermodynamics, the evaporation process automatically causes a drop in temperature of several degrees, cooling the inner container, destroying harmful

microorganisms and preserving the perishable foods inside.

Aside fiom keeping produce and other perishables cool, Abba's invention has many socioeconomic benefits. For example, the invention is particularly beneficial to Abba's native land, northern Nigeria, which is an impoverished region with little or no electricity, making conventional refrigeration methods impossible. The region is mostly an agriculture-based population, the majority of whom live in poverty. Traditionally, farmers in this region are forced to sell produce before it spoils, whether or not there is any demand for the produce. Abba's invention provides flexibility in this endeavor by allowing the farmer more time to hold his product, thus increasing the chances for the farmer to sell his produce during a time of higher demand which will turn a higher profit.

Another benefit is the effect the

Pot in Pot Method invented by Abba. continued on pg 2

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PAGE 2 THE CHILE PEPPER INSTITUTE NEWSLETTER

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invention is having on education in Nigeria. Typically, young girls are forced to go out daily with produce and quickly sell it before it spoils in order to add to the family's meager income. As a

. result, the girls have no time to attend school. Abba's invention allows families more time to sell the produce, in turn allowing more time for young girls to go to school. According to, The Roiex Awards for Enterprise, the number of girls enrolling in village primary schools is rising.

Abba has supplied approximately 20 villages in Nigeria with a total of 12,000 pots, at his expense. Abba has recently begun to sell his pots at 40 US Abba demonstrating the usefilness of his invention

cents a pair, 10 cents higher than the original production cost. Abba will use the proceeds to *The Rolex Awardr for Enterprise are presented every two years to

provide visionary men and women worldwide who often do not help cover manufacturing and distribution costs have access to traditionalfinding sources with thefinancial sup- and estimates it will take five years to cover port and recognition needed to carry out innovative workingproj-

northern Nigeria with his pots. ects involving Science and Medicine, Technology and Innovation, Exploration and Discovery, Environment and Cultural Heritage.

Higher Planting Densities May Cause Higher Yields Vincent Russo, a plant physiologist working at Russo has uncovered a possible method to increase

the U.S. Department of Agriculture's Agricultural yields of chiles through an experiment that tested Research Service laboratory in Lane, OK., the results of higher planting densities and planting - conducted dates on the profitable yield.

research that According to an article in the May 2002 edition illustrates a of The Grower, Russo tested whether one or two positive seedlings planted in each planting site would correlation produce more yield. Russo tested greephouse- between planting grown seedlings of the non-pungent peppers 'Pace density and yield 103', 'Pace 105', 'Pace 106', 'TAM Sweet 2' and in mild varieties 'Dulce'. Russo planted the seedlings in mid-April of jalapefios. and mid-June of 2000 and 2001. Non-pungent According to the article, more fruit was

jalapefios are a produced and higher yield obtained with the two- relatively new seedlings per site in both years. Russo also noted development. the mid-June plantings produced approximately They retain the half the yield of those established during the jalapefio flavor earlier planting times. However, Russo suggested while eliminating that most cultivars still give producers profitable much of the heat. results regardless of when they were transplanted

. A Increasedplanting density can increase yields according to

during the growing season.

a stu& by the USDA 's Agricultural Research Service. From: ,The Grower; May 2002 - -

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CHILE PEPPER INSTITUTE NEWSLETTER PAGE 3

[ Chile Pepper Institute Director Featured in Educational Textbook - BY Chris coon

The Chile Pepper Institute's "Chileman" is regarded by many as the top expert in the chile industry and is featured in the most recent edition

developed the capsaicinoids (pungency) to repel mammals and at the same time to attract birds. Birds do not taste or sense the capsaicinoids,

of Explore Life, a biology textbook for secondary education programs.

Dr. Paul Bosland, plant breeding and genetics professor and Director of The Chile Pepper Institute, at New Mexico State University (NMSU), is known as "Chileman" after being nicknamed by

so they eat the chiles and disperse the seeds. Thus, the chile and the bird each benefit from the other."

The textbook is used in introductory Biology classes for non-science majors throughout the nation giving Bosland and his associates great exposure.

a student several years ago. "Unfortunately, many times New Mexico is The textbook, published by BrooksICole, thought of as a foreign country, so anytime we can

discusses how Bosland began his research career show the world our scientific expertise and with cabbage, cauliflower and broccoli. While knowledge it is beneficial," said Bosland. The important, Bosland felt these lacked the pizzazz of Institute and NMSU are honored to be selected and chiles and he soon determined that the study of this puts our research on pare with the other land- peppers (Capsicum) was his niche in the ..

educational research realm. The book focuses on chile in its "Fungi and

universities such &cornell, UC Davis, and others. The text will also provide many students with their first exposure to chiles. They will come

Plants" chapter and discusses a wide array of to associate plant evolution and plant science with educational topics including symbiotic relationships chiles. Hopefully, they will become excited about between chile and fungi types and chile's the possibilities that chile research holds, and involvement in co-evolution with species such as birds.

Bosland was approached by the publisher as someone who could explain some of these complex scientific principles.

"They were looking for someone who could explain plant evolution," said Bosland. "As a scientist that has published a lot and done TV work, they approached me."

I One of the main principles in the chapter is how

consider coming to NMSU to study."

co-evolution is illustrated by chile. I "Chiles serve as an excellent example to illustrate me Explore L* Text comes with a n interactive CD ROm

co-evolution," explained Bosland. "Chiles with additional information andpictures. - -

The Chile Pepper Insiitute Newsletter Dr. Paul Bosland & Danise Coon - Production Chris Coon - EditorIWriter TACOM Printing

Tbe Chile Pepper Institute Box 30003, MSC 3 4 Las Cruces, NM 88003 (505)646-3028 http://www.chilepepperinstitute.org

Paul W. Bosland, Director Danise Coon, Asst. Director

The Chile Pepper Institute Board of Directors Emma Jean Cervantes - Centantes Enterprise Louis Biad - Biad Chile Dave De Witt - Fiery Focds Mag. Steve Moore - Border Foods

Wendy Hamilton, NMSU Extension James Vok, State Natl. Bank Ed Curry, Curry Seed Co.

New Mexico State University Ex-Officio Directors Dr. Jeny Schickedanz - Dean CAHE Dr. James Fisher - Head Dept. Agronomy & Hort iculture

PAGE 4 THE CHILE PEPPER INSTITUTE NEWSLETTER

Curry Myths - from, The Chile Cuisine of India Part I . - BY ~ a ~ e Dewitt

The word curry refers to both a spice mixture and a style of cooking. The spice mixture usually contains chile peppers in the form of a hot powder along with up to thirty other spices and herbs. The cooking style is essential stewing meats, seafood, poultry, andor vegetables in the spice mixture. A Brief History of Curry: One of the most intriguing theories about the ancestry of curry was advanced by Captain Basil Hall, a traveler in India, Ceylon, and Borneo. There is reason to believe that curries were first introduced into India by the Portuguese. Hall reasoned that since the Portuguese had introduced chile peppers into India, and since hot peppers are a primary ingredient of curry, ergo, they miist have . introduced curries as well. Hall was dead wrong, of course. Curry like spice mixtures date back to at least 4,000 B.C. In excavations of the ancient cities of Harpatta and Mohenjo Daro in the Indus Valley in what is now Pakistan, grinding stones were found that contained traces of mustard seed, cumin, saffron, fennel, and tamarind. Since all of these spices appear in curries, it is not unreasonable to assume that the ancient Indus Valley people were

cooking with curry spices 6,000 years ago, although no recipes survive. One of the first written mentions of curry style cookery is attributed to Athenaeus, a Greek miscellanist who lived about A.D. 200. "The Indian fashion," as mentioned by Athenaeus, has sparked most of the curry controversies because some writers and cooks believe that " The Indian fashion" of cuny has been stolen and ruined by the rest of the world, especially by the English. Other writers think that notion is nonsense, and they believe that cookery continues to evolve as the world shrinks. In fact, there are multitudinous definitions and beliefs about curry, and rarely do two writers agree on precisely what curry is.

Curry Myth Number I : Curry is a spice. This fiction continues to spread despite numerous books on spices and Indian cooking. Curry leaf (Murraya koenigii) is a single herb used in some curries, but in reality, there are dozens and dozens of herbs, spices, fruits, rhizomes, bulbs, pulses, nuts, and other ingredients which are combined to make curries.

Curry Mjth Number 2: All curries are the same. Nothing could be further from the truth. "Contrary to popular belief," notes Sri Lankan food importer Anura Saparamadu, "there are about as

: many types of curries as there are spices." And given the total number of curry ingredients, the combinations and permutations of those

I ingredients provide a nearly infinite variety of flavors in curries. "Even the best Indian cooks will argue endlessly over the inclusion and exclusion of

1 particular spices and herbs," adds Santha Rama Rau.

Curry Myth Number 3: Authentic curries cannot be made outside their countries of origin. Purists often say that to enjoy genuine curries, one

THE CHILE PEPPER INSTITUTE NEWSLETTER PAGE 5

must travel to all the regions where curry disks that Indians do not use curry powder. This may are popular. Can authentic curries be made in have been true in the days when even the servants America? The answer is a resounding 'yes.' had servants and the masala of fresh ginger, garlic, Virtually every exotic curry ingredient (and every onion, coconut, green chile, and spices was ground one in this article) is available in the United States on the stone freshly for each dish. But today in Asian markets or by mail order. Besides, across [1980], a First World cost of servants has caught the Indian subcontinent, as well as in other curry up with Third World households, and ready- countries, cooks boldly experiment, and it is ground spice mixtures are no longer beyond the possible to get five or six variations for the same recipe. So, cooks should just use recipes as a rough I guide, and feel free to experiment. In all cases, even with a few substitutions, the recipes will be authentic--meaning, as in the dictionary, reliable and genuine.

Curry Myth Number 4: No self-respecting Indian cook would ever use commercial curry powder. Virtually every writer on the subject of curry or Indian food falls for this falsehood, or some variation on the theme, as if to say thatall commercial curry products are bogus. Expatiate Indians in other parts of the world, such as the United States and Canada, commonly use Peppercorns, the original heat in curries before chiles. commercial powders, pastes, oils, and sauces. And in India, as Tom Stobart, author of The Cook's Encyclopedia, observes: "Books commonly say

Recipe Quick Curry Powder (Bafat)

Contrary to popular belief, in India, curry 1 tablespoons fenugreek seeds powders have become an integral part of middle 2 tablespoons ground cardamom class family life. This quick curry powder, called 2 tablespoons ground cinnamon bafat, is from the southwestern region of India. It 2 tablespoons powdered turmeric can be used for meat, fish or vegetable dishes. 114 cup freshly ground, hot chile powder, such Traditionally, the spices are sun-dried for three as New Mexican days and then roasted. I

Dry the whole spices in the oven at 200 degrees 113 cup coriander seeds for 15 minutes, taking care they do not bum. 114 cup cumin seeds Remove them from the oven, cool, and grind them 2 tablespoons mustard seeds together with the ground spices in a spice mill. 2 tablespoons peppercorns Yield: About 2 cups - Heat Scale: Medium - For 2 tablespoons whole cloves additional curry recipes visit fiery-foods.com

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BURNING QUESTIONS

Q. I am a transplanted Northern New Mexican Spanish in the early 1600s, and that the Pueblo and am trying to figure out what mild chile I can natives learned about them in this way and began grow in our greenhouses. Does the 'NuMex Joe cultivating chiles themselves? E. Parker' do well in a greenhouse system? What would you suggest? A. Chiles from the annuum species were first

introduced into what is now the American A. Most chiles will grow well in a greenhouse; Southwest twice - first by birds and then by this is how the NMSU Chile Breeding and people. Botanists believe that the wild or Genetics Program continues its research chiltepins (C. annuurn) were spread northward throughout the winter season. Peppers : from Mexico by birds long before Native Vegetable and Spice Capsicums, by Bosland and Americans domesticated chiles and made them Votava has a chapter on Greenhouse growing and part of their trade goods. There is also a debate is available through the Chile Pepper Institute. about this second transfer; many sources state

that domesticated chiles were brought along with Juan de Oiiate in 1598, however there is lack of

Q. I am afraid I have tobacco mosaic virus or evidence to support this theory. However there is cucumber mosaic virus in my chile plants, is archaeological documentation to support the there anything to stop the virus in living phnts, . theory that trade between the southwest Indians any techniques for the beginning of the season? and the Toltec Indians of Mexico in pre-

Columbian times is what transferred the chiles. A. Once the plant has been infected with the virus it has to be destroyed. There is no way to Q. It is the opinion of one of my colleagues that kill the virus once it is in the plant. To disinfect the green, red, or yellow bell pepper are the same seeds for viruses, soak seeds in a 10% solution of thing and are just picked at different times in the trisodium phosphate for 2 hours. Be sure to rinse ripening phase of the fruit. Other colleagues seeds with tap water to remove any excess believe the greedredlyellow peppers are different trisodium phosphate. varieties of plant.

A. Green and red bells are quite possibly the Q. Please advise where we can get some peppers same fruit because many green peppers turn red checked for Scoville level. I have heard there is when they mature. However yellow bells are a lab here in Colorado. Please advise if you have more than likely a different variety. Yellow, a list of labs that can do this test.

A. Two member companies are:

Hauser Chemical Research - 1-800-24 1-2322 Industrial Labs - 1-800-456-5288

Q. Is it true that chile peppers were introduced to the Southwestern United States region by the

CAPSICUM NEWS Garlic for Ridding Chiles of Aphids studies. The book covers topics like Body

Chemistry and Dieting, the actual Chile Pepper Recently a fellow chile gardener wrote the Chile Diet, and Recipes. The book is available through

Pepper Institute commenting on an organic Arnazon.com. method of aphid management. Chile plants were being over wintered indoors and had developed an overwhelming infestation of aphids, which is The 2002 Chile and Wine War Festival common for many plants that are grown outdoors in the warm months then returned to the indoors This year's festival was celebrated on Memorial for the cold months. He found a book in his local Day weekend at the Southern New Mexico State library entitled "Common-Sense Pest Control" by Fair Grounds. The festival entertained with music, Olkowski and Daar. They suggested an aqueous wine, and food. For wine aficionados, there were solution of garlic powder. A solution of one the best local wines, and for chile experts, a salsa . teaspoon to 3 cups of water was prepared then competition. Attendees went from booth to booth poured into the soil of each pot, not on the foliage. trying what New Mexicots f iest wineries and chile The aphid problem was cured in 2 days, however experts had to offer. The festival is used as a this solution kills beneficial insects like ladybugs marketing tool for New Mexico's wine and chile as well, so care must be given. -. industries.

High School Student Launches a Hot Sauce

Jaz It Up Foods is the brainchild of 16-year-old The 2002 Chile Pepper Institute Teaching

Garden Growing Nicely John Anthony Zevitas, who is known as the "Hot Sauce King" by his classmates at Penndale Middle The last of the garden was transplanted and School in Lansdale,-Pennsylvania. His first varieties are growing very well. This year's garden product is Survivor Tropical Hot Sauce, made contains over 150 different varieties of chiles with from kiwi fruit, mango, jalapeiios, lime juice, representatives from the annuum, chinense, pineapple juice, and ginger. Contact Steve baccatum, and frutescens species. New to the Zevitas, szevitas@,vahoo.com or 6 10-222-76 14 garden this year are rows dedicated to our sponsor

Frieda's Inc. with varieties being grown that you can find at Frieda's. In addition, past C ~ l e Pepper

New Book - The Chili Pepper Diet Institute annual seed packet varieties are being grown as well, Ornnicolor from 97/98, Black Cuban

i A new book with chiles as the main character from 98/99, Christmas Bell from 94/95, and C. has hit bookstore shelves. The Chili Pepper Diet, chacoense from 95/96 to name just a few. For a tour by Heidi Allison, who is a former senior medical call Danise at 505-646-3028 or give yourself a tour, representative and hospital specialist for an the garden is available to members at no cost from international pharmaceutical company wrote the 8:00 am to 5:00 pm. Booklets that include a map book about her weight problem after having and sources for seed is available at the garden. We children. The Chili Pepper Diet chronicles a recommend touring the garden in the morning or period of ten years with much research from late afternoon, mid-day can be very hot, in Las Allison. The UCLA School of Medicine Cruces in the summer. Statistical/Biomathematical Consulting Clinic analyzed the results from some of Allison's

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