Capsaicinoids and preference of use in different morphotypes of chili peppers (Capsicum annuum L.) of east-central Yucatan

Based on the structure of the morphological diversity of pepper Capsicum annuum populations from the east-central region of Yucatan, the content of capsaicin and dihydrocapsaicin with high performance liquid chromatograph (HPLC) was assessed in 19 populations of nine morpho-types belonging to C. annuum L., known as Xcat ik (3), Sukurre (1), Ya'x ik (4), Dulce (5), Picopaloma (1) and Chowak (2); the type Ma'x ik (1) of C. annuum var. aviculare (Dierb.); and Habanero (1) of the species C. chinense Jacq.; and one population of C. annuum L. named Bobo. The amount (mu g g(-1)) of both compounds varied among and within populations as follows: 42.42 of capsaicin and 58.85 of dihydrocapsaicin in Dulce; 204.72 and 372.24 in Bobo; 748.43 and 831.3 in Xcat ik; 1415.02 and 1317.43 in Chowak; 1777.61 and 1810.94 in Ya'x ik; 2438.86 and 1621.23 in Habanero; 2456.42 and 1928.00 in Picopaloma; 3584.27 and 1707.35 in Max ik; 2930.54 and 4355.55 in Sukurre. The hottest morphotypes were Max ik and Sukurre, and Bobo and Dulce were the least hot. The Habanero type showed a low amount of capsaicinoids. The morphotype Ya'x ik was medium hot and is the most widely used in Yaxcaba, Yucatan to prepare traditional dishes such as relleno negro, bean or pork chimole and different types of sauces. The hottest morphotypes (Habanero and Ma'x ik) are used mainly for preparing sauces based on the roasted fruit. The Dulce morphotype is used for seasoning some dishes such as the turkey escabeche or to prepare pepper pork meat stuffing. Xcat ik is used mostly as seasoning for dishes prepared with turkey broth, called turkey escabeche. The variation in both capsaicin and dihydrocapsaicin content in the morphotype under study was closely associated with specific cooking uses.