On Food and Cooking

serrano,    poblano... annuum

Tabasco C.  frutescens

Scotch  bonnet, habanero C. chinense

Aji C.  baccatum

Manzano C.  pubescens

Tomatillo Physalis  ixocarpa,   P.

philadelphica

Tree    tomato Cyphomandra  betacea

Tomato Anatomy and Flavor Aside from the
relatively dry paste varieties, most tomatoes
have four different kinds of tissue: a thin,
tough cuticle, or skin, which is sometimes
removed; the outer fruit wall; the central pith;
and a semiliquid jelly and juice surrounding
the seeds. The wall tissue contains most of the
sugars and amino acids, while the
concentration of acid in the jelly and juice is
double that of the wall. And most of the
aroma compounds are found in the cuticle and
wall. The flavor of a tomato slice thus