n.
A cultivar of the tropical pepper Capsicum annuum having long, sweet, pale green to red fruits used in cooking.
[Ultimately after CUBA.]
cubanelle
Dictionary:
cu·ba·nelle (kyū'bə-nĕl') 
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n.
A cultivar of the tropical pepper Capsicum annuum having long, sweet, pale green to red fruits used in cooking.
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| Wikipedia: Cubanelle |
The Cubanelle or Cuban pepper[citation needed] is a variety of sweet pepper of the species Capsicum annuum. When unripe, it is light yellowish-green in color, but will turn bright red if allowed to ripen. Compared to bell peppers it has thinner flesh, is longer, and has a slightly more wrinkled appearance. It is used extensively in Puerto Rico's cuisine.
Cubanelle peppers are used in the U.S. to replace Poblano peppers. Most of the cubanelle pepper imports come from the Dominican Republic (where it's called ají cubanela), which has been -of late- the main exporter of this cultivar.
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 | sweet peppers (culinary) |
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 | Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved. Read more |
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| Wikipedia. This article is licensed under the Creative Commons Attribution/Share-Alike License. It uses material from the Wikipedia article "Cubanelle". Read more |
