Solanum abutiloides is a species of plant in the Solanaceae family. It is endemic to Argentina and Bolivia, and thrives as a weedy plant in rocky land, on stream banks, and scrub land between 900-3600 meters
Solanum abutiloides is a species of plant in the Solanaceae family. It is endemic to Argentina and Bolivia, and thrives as a weedy plant in rocky land, on stream banks, and scrub land between 900-3600 meters in elevation. It is also known as dwarf tamarillo, due to superficial similarities with Solanum betaceum. Both plants are noted for very rapid growth from seed, and very strongly fragrant foliage. Solanum abutiloides is also sometimes known by the archaic Cyphomandra sibundoyensis.
Solanum abutiloides quickly matures into a shrub or small tree up to 9 m tall, though usually far smaller. Small flowers form on branches throughout the plant, and individual clusters of flowers can contain as many as 60 blooms.
Blooms are followed by fruits - a small oblong berry that ripens to a yellow-orange color. The berries are around 1 cm (or slightly larger) in diameter. When unripe, the berries are mildly toxic (as are tamarillos), though they are edible upon ripening.
Uses
The fruits are edible, though Solanum abutiloides is rare in cultivation and plants have not been bred for quality of flavor. Therefore, the fruit can often have an unpredictable or unpleasant flavor, and Solanum abutiloides is most often cultivated as an ornamental plant, as the clusters of ripe fruit are very decorative.
As is common with solanaceae, pests like aphids, spider mites, and white flies are attracted to the trees.
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<h2><strong>Nasiona Cayenne Chili (mieszane kolory)</strong></h2>
<h2><span style="color: #ff0000;"><strong>Cena za opakowanie 10 lub 50 nasion.</strong></span></h2>
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<p>Mocne, wyprostowane rośliny wytwarzają duże, pomarszczone, zwężające się i zakrzywione owoce o długości od 15 do 20 cm i średnicy 3 cm, o średniej grubości miąższu.<br><br>Barwa owocu jest ciemnozielona, w dojrzałym kolorze przechodząca w żółtą, pomarańczową, czerwoną. 30 000 - 40 000 SHU.<br><br>Dojrzewa w 70-80 dni. </p>
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<h2><strong>Tomato Seeds BLACK FROM TULA</strong></h2>
<h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2>
<p>The Black from Tula is an excellent delicious Russian tomato. A dark high-yielding old tomato variety that came to from an old Russian city Tula from Russia. This old Russian variety produces tomatoes with a unique deep purple color with a rich sweet flavor.</p>
<p>The Black from Tula is widely known as one of the best flavored dark tomatoes and when mature, fruits grow up to 400 grams (14 ounces) and have a diameter of approx. 7-10 cm.</p>
<p>Fruits are medium to large ripening to a black-red with a deep colored pulp. The plant has vigorous growth and reaches a size of almost 2 meters. Even with less sun in summer, lots of ripe fruit. High yield.</p>
<p>Indeterminate.</p>
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<h2><strong>Carolina Reaper Powder World Record Hottest! HP22B</strong></h2>
<h2><span style="color: #ff0000;"><strong>5, 50, 500 grams of powder per package.</strong></span></h2>
<p><strong>Jak co roku, w tym roku 2021 znów będziemy mieli 1200 naszych roślin, z których oferujemy zarówno nasiona, jak i mieloną Carolina Reaper.</strong></p>
<p>Extremely spicy Carolina Reaper is great for meats, rubs, fish, soups, and much more! The small-sized packets are an excellent way to try out how spicy they are.</p>
<p>The Carolina Reaper, originally named the HP22BNH7, is a cultivar of chili pepper of the Capsicum chinense species. Bred in the Rock Hill, South Carolina greenhouse by Ed Currie, who runs the PuckerButt Pepper Company in Fort Mill, South Carolina, it has been rated as the world's hottest chili pepper by Guinness World Records since August 7, 2013. The original crossbreed was between a ghost pepper (a former world record holder) and a red habanero. The official Guinness World Record heat level is 1,569,300 Scoville Heat Units (SHU), according to tests conducted by Winthrop University in South Carolina.</p>
<p>At the second annual New York City Hot Sauce Expo on 30 March 2014, Ed Currie was presented with his world record by Guinness World Records and an eating competition was held in which the fastest time to consume three Carolina Reapers was determined for a new Guinness World Records at 12.23 seconds by Russel Todd. This record was beaten in September 2014 by Jason McNabb, who finished three peppers in 10.95 seconds.</p>
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<h2 class=""><strong>Chickpea Seeds (Cicer arietinum)</strong></h2>
<h2><span style="color: #ff0000;" class=""><strong>Price for Package of 6g (20) seeds.</strong></span></h2>
<p>The chickpea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Formerly known as the gram,[1] it is also commonly known as garbanzo or garbanzo bean and sometimes known as ceci, cece, channa, or Bengal gram. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East.</p>
<p><strong>Description</strong></p>
<p>The plant grows to between 20–50 cm (8–20 inches) high and has small feathery leaves on either side of the stem. Chickpeas are a type of pulse, with one seedpod containing two or three peas. It has white flowers with blue, violet or pink veins.</p>
<p><strong>Etymology</strong></p>
<p>The name "chickpea" traces back through the French chiche to cicer, Latin for ‘chickpea’ (from which the Roman cognomen Cicero was taken). The Oxford English Dictionary lists a 1548 citation that reads, "Cicer may be named in English Cich, or ciche pease, after the Frenche tongue." The dictionary cites "Chick-pea" in the mid-18th century; the original word in English taken directly from French was chich, found in print in English in 1388.</p>
<p>The word garbanzo came first to English as garvance in the 17th century, from an alteration of the Old Spanish word arvanço (presumably influenced by garroba), being gradually anglicized to calavance, though it came to refer to a variety of other beans (cf. Calavance). The current form garbanzo comes directly from modern Spanish. This word is still used in Latin America and Spain to designate chickpeas.[3] Some have suggested that the origin of the word arvanço is in the Greek erebinthos. Another possible origin is the word garbantzu, from Basque — a non-Indo-European tongue, believed to be one of the oldest languages in Europe — in which it is a compound of garau, seed + antzu, dry.</p>
<p><strong>History</strong></p>
<p>Domesticated chickpeas have been found in the aceramic levels of Jericho (PPNB) along with Cayönü in Turkey and in Neolithic pottery at Hacilar, Turkey. They were found in the late Neolithic (about 3500 BCE) at Thessaly, Kastanas, Lerna and Dimini, Greece. In southern France Mesolithic layers in a cave at L'Abeurador, Aude have yielded wild chickpeas carbon dated to 6790±90 BCE.[4]</p>
<p>By the Bronze Age, chickpeas were known in Italy and Greece. In classical Greece, they were called erébinthos and eaten as a staple, a dessert, or consumed raw when young. The Romans knew several varieties such as venus, ram, and punic chickpeas. They were both cooked down into a broth and roasted as a snack. The Roman gourmet Apicius gives several recipes for chickpeas. Carbonized chickpeas have been found at the Roman legion fort at Neuss (Novaesium), Germany in layers from the first century CE, along with rice.</p>
<p>Chickpeas are mentioned in Charlemagne's Capitulare de villis (about 800 CE) as cicer italicum, as grown in each imperial demesne. Albertus Magnus mentions red, white and black varieties. Nicholas Culpeper noted "chick-pease or cicers" are less "windy" than peas and more nourishing. Ancient people also associated chickpeas with Venus because they were said to offer medical uses such as increasing sperm and milk, provoking menstruation and urine and helping to treat kidney stones.[5] "White cicers" were thought to be especially strong and helpful.</p>
<p>In 1793, ground-roast chickpeas were noted by a German writer as a substitute for coffee in Europe. In the First World War, they were grown for this use in some areas of Germany. They are still sometimes brewed instead of coffee.</p>
<p><strong>Sequencing the chickpea genome</strong></p>
<p>Sequencing of the chickpea genome has been completed for 90 chickpea genotypes, including several wild species. A collaboration of 20 research organizations, led by the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) identified more than 28,000 genes and several million genetic markers. Scientists expect this work will lead to the development of superior varieties. The new research will benefit the millions of developing country farmers who grow chickpea as a source of much needed income, as well as for its ability to add nitrogen to the soil in which it grows. Production is growing rapidly across the developing world, especially in West Asia where production has grown four-fold over the past 30 years. India is by far the world largest producer but is also the largest importer.</p>
<p><strong><em>Uses</em></strong></p>
<p><strong>Human consumption</strong></p>
<p>Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into a flour called gram flour (also known as chickpea flour and besan and used frequently in Indian cuisine), ground and shaped in balls and fried as falafel, stirred into a batter and baked to make farinata or panelle.</p>
<p>In the Iberian Peninsula, chickpeas are very popular: In Portugal it is one of the main ingredients in Rancho, consumed with pasta, and meat, including Portuguese sausages, or with rice. they are also often used in other hot dishes with bacalhau and in soup. In Spain they are often used cold in different tapas and salads, as well as in cocido madrileño. In Egypt, chickpeas are used as a topping for Kushari.</p>
<p>Hummus is the Arabic word for chickpeas, which are often cooked and ground into a paste and mixed with tahini, sesame seed paste, the blend called hummus bi tahini, or chickpeas are roasted, spiced, and eaten as a snack, such as leblebi. By the end of the 20th century, hummus had emerged as part of the American culinary fabric. By 2010, 5% of Americans consumed hummus on a regular basis, and it was present in 17% of American households.</p>
<p>Some varieties of chickpeas can be popped and eaten like popcorn.</p>
<p>Chickpeas and Bengal grams are used to make curries and are one of the most popular vegetarian foods in the Indian Subcontinent and in diaspora communities of many other countries. Popular dishes in Indian cuisine are made with chickpea flour, such as Mirchi Bajji and Mirapakaya bajji Telugu. In India, as well as in the Levant, unripe chickpeas are often picked out of the pod and eaten as a raw snack and the leaves are eaten as a green vegetable in salads.</p>
<p>Chickpea flour is used to make "Burmese tofu" which was first known among the Shan people of Burma. The flour is used as a batter to coat various vegetables and meats before frying, such as with panelle, a chickpea fritter from Sicily.[14] Chickpea flour is used to make the Mediterranean flatbread socca and a patty called panisse in Provence, southern France, made of cooked chickpea flour, poured into saucers, allowed to set, cut in strips, and fried in olive oil, often eaten during Lent.</p>
<p>In the Philippines, garbanzo beans preserved in syrup are eaten as sweets and in desserts such as halo-halo. Ashkenazi Jews traditionally serve whole chickpeas at a Shalom Zachar celebration for baby boys.</p>
<p>Guasanas is a Mexican chickpea recipe in which the beans are cooked in water and salt.</p>
<p>Dried chickpeas need a long cooking time (1–2 hours) but will easily fall apart when cooked longer. If soaked for 12–24 hours before use, cooking time can be shortened by around 30 minutes. To make smooth hummus the cooked chickpeas must be processed while quite hot, since the skins disintegrate only when hot.</p>
<p>Chickpeas (Cicer arietinum) do not cause lathyrism. Similarly named "chickling peas" (Lathyrus sativus) and other plants of the genus Lathyrus contain the toxins associated with lathyrism.</p>
<p><strong>Nutrition</strong></p>
<p>Chickpeas are an excellent source of the essential nutrients iron, folate, phosphorus, protein and dietary fiber (USDA nutrient table). Chickpeas are low in fat and most of this is polyunsaturated. The nutrient profile of the smaller variety appears to be different, especially for fiber content which is higher than in the larger light colored variety.</p>
<p>Preliminary research has shown that chickpea consumption may lower blood cholesterol.</p>
Solanum abutiloides is a species of plant in the Solanaceae family. It is endemic to Argentina and Bolivia, and thrives as a weedy plant in rocky land, on stream banks, and scrub land between 900-3600 meters
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