Chungyang Red Pepper
Chungyang Red Pepper | |
---|---|
![]() Unripe peppers in a basket | |
Hybrid parentage | C. chinense × C. frutescens |
Origin | South Korea |
Heat |
![]() |
Scoville scale | 10,000-23,000 SHU |
Korean name | |
Hangul | 청양고추 |
---|---|
Hanja | 靑陽-- |
Revised Romanization | Cheong-yang Gochu |
McCune–Reischauer | Ch'ŏng'yang Koch'u |
The Chungyang Red Pepper' is a small-sized chili pepper that has a strong burning sensation when eaten. It is a cultivar of the species Capsicum annuum originating in South Korea and developed by Dr. Il-ung Yoo (유일웅) by hybridizing Thai and Jeju-do cultivars.[1] Chungyang Red Peppers have 10,000 - 23,000 Scoville heat units.[2]
References
- ↑ Lee (이), Jin-u (진우) (2006-02-27). 고추품종개발 권위자 유일웅 홍초원 고추연구소 소장. 파이낸셜뉴스 (in Korean). Retrieved 2011-12-25.
- ↑ Pungency
External links
This article is issued from Wikipedia - version of the 6/28/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.