Tabasco pepper on its bush in the Bergianska botanical gardens, Stockholm, 2013
The tabasco pepper is a variety of the chili pepper species Capsicum frutescens originating in Mexico. It is best known through its use in Tabasco sauce, followed by peppered vinegar.[1]
Like all C. frutescens cultivars, the tabasco plant has a typical bushy growth, which commercial cultivation makes stronger by trimming the plants. The tapered fruits, around 4 cm long, are initially pale yellowish-green and turn yellow and orange before ripening to bright red. Tabascos rate from 30,000 to 50,000[2] on the Scoville scale of heat levels,[3]. Tabasco fruits, like all other members of the C. frutescens species, remain erect when mature, rather than hanging down from their stems.
A large part of the tabasco pepper stock fell victim to the tobacco mosaic virus in the 1960s; the first resistant variety (Greenleaf tabasco) was not cultivated until around 1970.[4]
^Tabasco Sauce History and Lore thespruceeats.com. Retrieved 31 August 2021
^"HOT PEPPER HEAT SCALE". Bonnie Plants. Retrieved 17 November 2022.
^McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. by Simon and Schuster. p. 421. ISBN 0-684-80001-2.
^Andrews, Jean (1998). The Pepper Lady's Pocket Pepper Primer. University of Texas Press. p. 151. ISBN 0-292-70483-6.
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