Draft:Xcatic
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Last edited by Citation bot (talk | contribs) 4 months ago. (Update) |
The xcatic pepper (also spelled x'catic, xcat'ic or xcatik) is a variety of Capsicum annuum primarily grown in Mexico, in the Yucatan Peninsula.[1] It is a long, pale yellow-to-orange pepper of moderate sweetness, often used in local dishes but rarely found outside the area.
Xcatic peppers are often used to make soups and cream sauces; they are often also roasted for traditional recipes such as pollo pibil, pavo en escabeche, and pescado en tikin xi. [2] "Macum de mero", or grouper marinade, includes xcatic chile here. [3]
Cultivation
Xcatic chile has fruit of about 15.22 cm in length, diameter of 23.28 mm and with an elongated conical shape and thicker pericarp than comparable sweet chiles and related Bobo chili. Xcatic is also somewhat high in potassium, phosphorus and magnesium, as well as phenols. [4]
References
- ^ Servicio Nacional de Inspección y Certificación de Semillas (31 January 2017). "Carteles de diversidad de cultivos nativos de México". gob.mx. Gobierno de Mexico (Government of Mexico). Retrieved 3 January 2025.
- ^ "Xcatic pepper". WorldCrops. Retrieved 3 January 2026.
- ^ Barbachano, Teresa Ponce de. “LA TIERRA DEL ‘KAMBUL’ Y DE ‘CEH.’” Artes de México, no. 108 (1968): 38–41. http://www.jstor.org/stable/24314143.
- ^ Mis-Valdez, Y.A.; Hernández Pinto, M.J.; Garruña, R.; Medina Dzul, K.B.; Andueza-Noh, R.H. (4 April 2022). "Características fenotípicas, nutricionales y nutraceúticas de frutos de chile x´catik, dulce y su híbrido F1 (Capsicum annuum L.)". Polibotánica. 53 (53). doi:10.18387/polibotanica.53.12. Retrieved 7 January 2026.
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