New chilli variety makes its way to New Mexico
On that bottom shelf is the institutes newest star: NuMex Sandia Select, a new variety, previously used as red chile, that can now be used as green chile. "There's been a lot of buzz about this, so I think it will be very popular," said Danise Coon, an agricultural research scientist at the Chile Pepper Institute. "People have been wanting a new Sandia variety for a long time."
Word got out about the upcoming variety a few years back, and people have been calling about it, asking when the seed will be released, Coon said. "I get excited about it because I think it's an improvement," Biad said.
Traditional Sandia chile tends to be shorter, with thinner walls, so growers ripen the fruit into red chile's and process the pods for red chile powder and chile flakes, experts said. "Growers wanted a Sandia; they loved it, but it was not great for green chile," Coon said.
The NuMex Sandia Select has better flavour, a thicker fruit wall, a higher heat level and more uniformity among the plants and pods, meaning its easier to process and peel, Coon said. Those characteristics make it a great green chile, experts say.
Bags filled with chile seeds line the NMSU seed vault. The vault is cooled between 35 to 40 degrees and humidity levels are closely regulated to provide chile seeds with the best storage conditions.
About 10 new chile varieties are in the works, Coon said. Among them are vibrantly coloured jalapeño peppers, a break from the fruit's traditional green hue, likely to be released next year.
Source: lcsun-news.com
