Mexico is the center of origin, domestication and diversification of the Capsicum annuum
chile variety; these plants are woody-stalked and shrub-like. Their flowers are usually white, sometimes greenish. Fruits vary in size, color and flavor, depending on soil type, climate, etc.
is the name applied to several Mexican chiles, yellow or yellowish-green in color, that belonging to the Capsicum annuum
their fruits are long and slender, can be crooked, and vary in size, color, flavor and piquancy.
regional cuisine puts them to a specific use. When roasted, with the skin and seeds removed, they can be stuffed or cut into slices as a garnish for stews and rice; whole, they are pickled in brine or escabeche
for commercial or home canning to preserve their use life. Some bear regional names, such as cristal, cristalino, carricillo, caribe
, or x-cat-ik
—in the Yucatán—or chile de agua
in the Southern Highlands (Oaxaca).