Pākana mea kanu

ʻO nā kuhū a me nā conches liʻiliʻi ka maʻi ahulau maikaʻi loa aʻu i kēia manawa i ka māla. He pilikia nui ia no ka mea pepehi lākou i nā mea kanu.

Eia pū me ka ʻōnaehana hoe hou pono ʻoe e akahele no ka mea me he mea lā makemake nui lākou iā ia a ke hoʻohua nui nei.

Aia kekahi mau ʻano ʻokoʻa, nā huahana a me nā ʻenehana e hakakā iā lākou. I kēia lā ua hele mai wau e haʻi i hoʻokahi ʻenehana e pale aku ai i nā nīnī mai ka piʻi ʻana i nā kumulāʻau a i ʻole nā ​​mea kanu kiʻekiʻe a me nā manaʻo no ka hoʻomaikaʻi a me ka hoʻohana ʻana iā ia i nā ala hou aʻe. He kāhili ia e pale aku ai iā lākou mai ka piʻi ʻana i nā mea kanu.

E hoʻomau i ka heluhelu

I kēlā me kēia makahiki he pilikia like kaʻu me ka māla. Hoʻomākaukau mākou i ka ʻāina, kanu mākou ma hope o kekahi mau pule ua lawe ka mauʻu a i ʻole nā ​​mauʻu adventitious i nā mea āpau. Ma waho aʻe, ʻaʻohe oʻu kaʻa kauō a pono e hana ʻia nā mea āpau me ka hoe.

I kēia makahiki e hoʻāʻo ana wau e hoʻoponopono i kēia mau pilikia ʻelua. Ua hoʻāʻo wau e hoʻomākaukau i ka ʻāina ma ka uhi ʻana iā ia me ka mulch a waiho mākaukau e mahi me ka ʻole o ka palau ʻana. ʻO nā hopena mua, e like me kāu e ʻike ai, e hoʻohiki nei.

E hoʻomau i ka heluhelu

ʻO Cayenne, kekahi ʻano ʻē aʻe o Kāpena chinense ʻO ia kekahi o nā nīoi i ʻike nui ʻia a hoʻohana ʻia paha, no ka mea ʻoiai he wela nui kona, ʻoluʻolu ia no ka hapa nui o ka poʻe.

He nui kona mau inoa maʻamau: cayenne, cayenne pepper, ʻulaʻula, pepa chili.

He 30.000 a 50.000 SHU i loko o ka Pālākiō Scoville.

I kēia manawa ʻO ia ka nīnoi e kūpono i ka lepe a mākou i ka home. Hāʻawi ia i ka huhū ikaika akā me ka ʻole o ka hoʻonui ʻia. Makemake nā poʻe ʻē aʻe ka habanero ke hele nei lākou i ka pālākiō a wili nui a ʻāpana karolinaKūpono ʻole lākou no ka ʻai kanaka, hahaha.

I kēia makahiki makemake wau e hoʻāʻo i nā jalapenos.

E hoʻomau i ka heluhelu

El ʻO Carolina Reaper a ʻo Carolina Reaper ka pepa wela loa ma ka honua i ka 2013 me ka waiwai o 2 Scoville Units, ʻoiai ke ʻano o ka palena maʻamau ma waena o 220 a me 000 e hilinaʻi nei. ka pālākiō scoville. He huhū maoli e hoʻoinu ʻole ʻia. I kēia manawa aia kekahi mau ʻano spicier e like me Pepper X.

He ʻano like ʻole o Capsicum chinense kikoʻī i ka HP22BNH i loaʻa iā Ed Currie mai ka ʻoihana ʻO Pucker Butt Pepper Hui. He keʻa ma waena o ka Habanero chili a me ka Naga Bhut Jolokia (kahi aʻu e kūʻai ai i kēia makahiki i kahi kula hānau)

E hoʻomau i ka heluhelu

Ua hoʻolālā ʻia ka pālākiō Scoville e Willbur Scoville e ana i ka wela o nā pepa. Loiloi i ka nui o capsaicin, kahi mea i loaʻa i nā mea kanu o ka genus Capsicum. Ua hana ʻo ia ia mea ma o kahi hoʻokolohua Organoleptic kahi āna i hoʻāʻo ai e kaulike a loaʻa i kahi ala e kūʻai ai i nā huahana like ʻole. ʻOiai ʻo nā kaupalena ma ke ʻano he anamanaʻo organoleptic kahi kumuhana a ka poʻe a me ko lākou ʻano palate e hoʻohuli ai, he mua ia.

I kēia lā (mai ka 1980) hoʻohana ʻia nā ʻano hana e like me High Performance Liquid Chromatography (HPCL) e ana pono i ka nui o Capsaicin. Hoʻihoʻi kēia mau hana i nā waiwai i nā "unit of pungency or hotness", ʻo ia hoʻi, ma hoʻokahi ʻāpana o ka capsaicin no kēlā me kēia miliona o ka pauka pepa maloʻo. Hoʻonui ʻia ka helu hopena o nā anakuhi e x15 e hoʻololi i nā ʻāpana Scoville. ʻAʻole pono ia e hele i Scoville akā hana ʻia ia no ka makemake ʻole i ka mea nāna i ʻike a no ka mea he ʻōnaehana i ʻike nui ʻia.

Hiki i nā ʻano ʻokoʻa o kahi laha ke komo i ka Capsaicin ʻoi aku a liʻiliʻi paha, akā ʻo ke ʻano o ka mahi ʻana a me / a i ʻole nā ​​mea e pili ana i ke kaiapuni hiki ke hoʻoholo he ʻoi aku ka wela o ka chili a inā paha no ka ʻano like.

E hoʻomau i ka heluhelu

He ʻano like ʻole o Capsicum chinense.

Ma loko o nā habaneros aia kekahi ʻano nui o nā ʻano

Nā hua a me nā germination

Hiki i nā ʻanoʻano o nā pepa chili a me nā pepa ke hoʻolōʻihi i ka manawa lōʻihi, keu hoʻi inā ʻaʻole lawa ka mahana, akā inā mākou e kau ma luna o 30 kekelē e kiʻi mākou iā lākou e kupu ma waena o 7 a me 14 mau lā, e laha nā hua a kū nā cotyledons .

E hoʻomau i ka heluhelu