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About: New Mexico chile     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:Whole100003553, within Data Space : dbpedia.demo.openlinksw.com associated with source document(s)

Type: ThingEukaryoteCultivarEmbryophyteeukaryotespeciesyago:WikicatChiliPeppersyago:WikicatLeafVegetablesyago:Capsicum112900462yago:Cayenne112900987yago:Food107555863yago:LivingThing100004258yago:Matter100020827yago:Object100002684yago:Organism100004475yago:Pepper113149506yago:PhysicalEntity100001930yago:Plant100017222yago:Produce107705711yago:WoodyPlant113103136Bandcultivar (cultivated variety)plantyago:Shrub113112664yago:Solid115046900yago:TruePepper113149296yago:VascularPlant113083586yago:Vegetable107707451yago:Vine113100677yago:Whole100003553 New Facet based on Instances of this Class

New Mexico chile or New Mexican chile (Scientific name: Capsicum annuum 'New Mexico Group'; Spanish: chile de Nuevo México, chile del norte) is a cultivar group of the chile pepper from the US state of New Mexico, first grown by Pueblo and Hispano communities throughout Santa Fe de Nuevo México. These landrace (a domesticated, local variety) chile plants were used to develop the modern New Mexico chile peppers by horticulturist Dr. Fabián García and his students, including Dr. Roy Nakayama, at what is now New Mexico State University in 1894. New Mexico chile, which typically grows from a green to a ripened red, is popular in the cuisines of the Southwestern United States, including Sonoran and Arizonan cuisine, and an integral staple of New Mexican cuisine. It is also sometimes featured in