[CH] =?iso-8859-1?Q?Habanero_misspelling-_was_Re:_=5BCH=5D_Haba=F1ero_spelling?=
John Caldwell (jcald@3wheel.net)
Fri, 10 Jan 2003 01:46:54 -0800
Apparently the cubans (los cubanos, not los cubaños) think it's spelled
without one. Searching for "habana habanero" on google turned up this online
newspaper- "El Habanero, edicion digital en español"
http://www.elhabanero.cubaweb.cu/ with no tilde.
Also, http://babelfish.altavista.com/ translates habanero to Havanan, and
lists no translation for habañero.
Also, from diccionarios.com, a spanish language dictionary:
habanero
http://www.diccionarios.com/index.phtml?diccionario=dgle&query=habanero
1. adj.-s. De La Habana, c. y prov. de Cuba.
habañero
http://www.diccionarios.com/index.phtml?query=haba%F1ero&diccionario=dgle
El término habañero no ha sido encontrado en el diccionario.
Translated- "The term habañero has not been found in the dictionary."
----- Original Message -----
From: "Craig Dremann" <craig@ecoseeds.com>
To: <Chile-Heads@globalgarden.com>
Sent: Friday, January 10, 2003 12:11 AM
Subject: [CH] Habañero spelling
> RE: Habañero spelling:
>
> Apparently the scientists writing for the Journal of Food Science think
> that Habañero is spelled with a tilde:
>
> http://www.confex2.com/store/items/ift/jfs67-0956.htm
>
> CITATION: J. of Food Sci., Vol. 67, No. 3, 2002
> HPLC Analysis of Capsaicinoids Extracted from Whole Orange Habañero
> Chili Peppers
>
> AUTHOR(S): A.L. Kurian and A.N. Starks
>
> ABSTRACT:
> A rapid, single-stage, quantitative extraction procedure is described
> for high-performance liquid chromatographic
> (HPLC) analysis of capsaicin and dihydrocapsaicin in whole chili
> peppers. Individual and multiple Capsicum chinense
> (orange habañero) pepper samples were analyzed in a 2 y study. Peppers,
> both undried and dried, contained average
> values of 1250 ppm capsaicin and 540 ppm dihydrocapsaicin relative to
> undried weight. Relative to dry weight, the
> orange habañero peppers contained 8840 ppm capsaicin and 3940 ppm
> dihydrocapsaicin.
>
> KEYWORDS: peppers, capsaicin, dihydrocapsaicin, extraction, analysis
>