Central-east Mexico gave birth to the domesticated chili pepper—now the world's most widely grown spice crop—reports an international team of researchers, led by a plant scientist at the University of California, Davis.
Biotechnology
Apr 18, 2014
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Suddenly there was a word for chili peppers. Information about archaeological remains of ancient chili peppers in Mexico along with a study of the appearance of words for chili peppers in ancient dialects helped researchers ...
Biotechnology
Apr 17, 2014
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Researchers have released a new Capsicum annuum pepper germplasm that contains high concentrations of capsinoids. The release was announced in the January 2014 issue of HortScience by researchers Robert L. Jarret from the ...
Biotechnology
Mar 26, 2014
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(Phys.org) —Cheng Qin of Sichuan Agricultural University in China and his colleagues have sequenced the genomes of wild and domesticated peppers and found that a large percentage of the pepper genome consists of transposons, ...
The chemistry of Sriracha or "rooster" sauce joins the list of topics of interest for the American Chemical Society, which recently delivered a "Reactions" video on the sauce. Huy Fong Foods' Sriracha sauce has attracted ...
Biologists working in the Andes mountains of Ecuador have described a new plant species, a wild relative of black pepper, that is in itself a mini biodiversity hotspot. The new species, Piper kelleyi, is the sole home of ...
Plants & Animals
Feb 7, 2014
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(Phys.org) —The genome of the hot pepper, the world's most widely grown spice crop, has been sequenced by a large international team of researchers, including scientists at the University of California, Davis.
Biotechnology
Jan 22, 2014
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Chili peppers may have been used to make spicy beverages thousands of years ago in Mexico, according to new research published November 13 in the open-access journal PLOS ONE by Terry Powis at Kennesaw State University and ...
Archaeology
Nov 13, 2013
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Researchers investigating the relationship between biogeography and endemism in the Pilbara have uncovered two surprising discoveries.
Plants & Animals
Aug 9, 2013
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Chili peppers contain an activator of heat-sensitive pain receptors. An LMU team has now converted an antagonist to the compound into a light-sensitive regulator of such receptors that can differentially modulate the effects ...
Biochemistry
Jul 25, 2013
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