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chinense scorpion, 7 pot, and douglah origins

P

papadaca

I wonder if they all could have originated in Venenzuela? trinidad is right off the coast. maybe the natives who came from the mainland, brought different chilis with them. or even birds could have dropped off the seeds
and the developed in isolation.

what are some of your theories?
 
if any thing thats a difficult call

the scientist have i would say sort of narrowed down the original origin of all pepper to be Bolivia, they got spread all over the world so now its kinda hard to tell what came from where

sorry i wasnt a little more helpful
thanks your friend joe
 
Maybe they're actually from Alaska, and a tourist tossed sun-dried flakes and brought over for putting on food and the seeds germinated!
 
No you have it all wrong.

They are therefore they is. Or similar :lol:

Nature blessed us long before we were born, it will continue to present new species long after we die.
 
ajijoe said:
if any thing thats a difficult call

the scientist have i would say sort of narrowed down the original origin of all pepper to be Bolivia, they got spread all over the world so now its kinda hard to tell what came from where

sorry i wasnt a little more helpful
thanks your friend joe
Click to expand...

This is right on the mark, exactly what I have read thus far. It would be nice to find a descendent and or strain equivalent to the first hot pod!!
 
The first chiles were not hot at all, as they were not eaten by birds, but mammals (bats). there are similar species today, if not the same. many of the 26 chromosomes species share the same qualities.
 
I'm really not sure how or why all the hottest chiles migrated to Trinidad but they did not come from Venezuela. The landrace "devil chiles" have been grown for hundreds of years in Trinidad with no mention of Venezuela or other neighboring lands.
The Douglah is a recent cross and is not a Trinidad landrace variety and is not a true 7 pod, but a 7 pod cross
 
Origins

The Amazon basin was the center of origin for the chinense species, but the story of the spread of the wild varieties and their eventual domestication is still not clear. However, the oldest known chinense specimen ever found was a single intact pod (probably a wild form) that was discovered in Preceramic levels (6,500 B.C.) in Guitarrero Cave in coastal Peru.

Since both wild and domesticated forms of the Brazilian chinense exist today, it follows that the species was domesticated much in the same manner as the annuum species was in Mexico. First, it was a tolerated weed with erect fruits. Then, as early farmers planted the seeds and tended the plants, there was a gradual evolution by human selection to larger, more pendant pods.

The domestication of the chinense species occurred around 2000 B.C., and, according to ethnobotanist Barbara Pickersgill, "it was probably connected with the development of agriculture in tropical forests. It seems reasonable to assume that C. chinense was domesticated east of the Andes by these tropical forest agriculturists, who were probably responsible for the domestication of manioc." She added, wryly: "As a condiment, the chile pepper probably formed a welcome addition to any diet consisting largely of manioc starch." By about 1000 B.C., domesticated chinense varieties had spread to the Pacific coast of Peru.

The cultivation of the chinense species produced many pod types and varieties. Bernabe Cobo, a naturalist who traveled throughout South America during the early seventeenth century, probably was the first European to study the chinense species. He estimated that there were at least forty different pod types of the chiles, "some as large as limes or large plums; others, as small as pine nuts or even grains of wheat, and between the two extremes are many different sizes. No less variety is found in color...and the same difference is found in form and shape."

Chinense was and still is the most important cultivated pepper species east of the Andes in South America. Barbara Pickersgill notes that the fruit characteristics of the species are more variable around the mouth of the Amazon than further west because of human selection of the pods.

The dispersion of domesticated chinense types into the Caribbean and Central America occurred in two different directions. Some chinense varieties spread into the Isthmus from Colombia and eventually became common in Panama and Costa Rica. But apparently their spread north was halted before they reached the Yucatán Peninsula. Meanwhile, during their great migrations, the ancestors of the Arawaks and Caribs transferred the chinense from the Amazon Basin through Venezuela and into the Caribbean, where pod types developed on nearly every island. Pickersgill believes that the habanero was "a historic introduction from the West Indies" into Yucatán, completing the chinense's island-hopping encirclement of the Caribbean Sea.

http://www.fiery-foods.com/pepper-profiles/153-chinense-species/97-pepper-profile-habanero
 
Potawie pretty nailed it how C. chinense came to Trinidad.
BTW has there been an analysis on the genome oof the Trinidad Superhots?(Or is there one underway ?)
It would be interesting to know if they got some C. frutescens in thei genome, to.

Oh and @ Omri, there has been cast some doubt that the capsicum with 2n=26 are really ancestral to those with 2=24,
though they remain the most "primitive" capsicums.

BR

Jan
 
Your all wrong,
my theory is that for something with so much intense heat must have come from outa space
when a meteorite hit the earth......no other explanation is viable
 
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