NuMex

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NuMex refers to a series of cultivars of Capsicum annuum (chile peppers) that have been developed since 1913, when Fabian Garcia started breeding them at New Mexico State University (NMSU). The term "NuMex" is a portmanteau of "New Mexico" and "Mexico", indicating the geographic and cultural origins of these peppers. The breeding program aimed to develop more standardized, productive, and palatable varieties of chile peppers suitable for both the food industry and home gardens. Over the years, the NuMex program has introduced numerous varieties, including those that vary in size, color, and heat level, catering to a wide range of culinary uses and personal preferences.

History

The history of the NuMex chile pepper breeding program is deeply intertwined with the agricultural development of the Southwestern United States, particularly New Mexico. The program was initiated by Fabian Garcia, a horticulturist and the first director of the Agricultural Experiment Station at NMSU. Garcia's work focused on developing chile peppers that were more uniform in shape and heat, which would benefit both farmers and consumers. One of his most notable contributions was the release of the 'New Mexico No. 9' in 1921, which is considered the first NuMex variety. This cultivar laid the foundation for the modern New Mexico chile industry and has led to the development of many other NuMex varieties.

Varieties

Over the years, the NuMex program has released a wide range of chile pepper varieties. These include:

- NuMex Big Jim: Known for producing some of the world's largest chile pods, suitable for chile rellenos. - NuMex Twilight: An ornamental variety that produces colorful fruits that change from purple to yellow to orange to red. - NuMex Joe E. Parker: A versatile variety that can be harvested either green or red, known for its thick flesh and mild heat. - NuMex Sandia: Offers a moderate heat level and is often used in traditional New Mexican cuisine. - NuMex Heritage 6-4: A recent variety that is a reselection of the New Mexico 6-4, known for its improved flavor and higher capsaicin content.

Cultivation

NuMex chile peppers are typically grown in regions with hot, dry climates, similar to their native Southwestern United States. They require well-drained soil and full sun exposure. The cultivation practices for NuMex varieties do not significantly differ from those of other chile peppers, involving regular watering, occasional fertilization, and control of pests and diseases.

Culinary Uses

NuMex chile peppers are used in a wide range of culinary applications, from fresh salsas and salads to cooked dishes like stews, sauces, and chile rellenos. The heat level of NuMex varieties can vary significantly, from mild to very hot, making them suitable for a variety of taste preferences and dishes.

Impact

The development of NuMex chile peppers has had a significant impact on the culinary world, agriculture, and the economy of New Mexico. These varieties have contributed to the global popularity of Southwestern and Mexican cuisines, providing chefs and home cooks with a diverse palette of flavors and heat levels. Additionally, the NuMex program has supported the local agriculture industry by developing chile peppers that are well-adapted to the region's climate, improving yield and disease resistance.