“Chilli Plant” - fruit that adds flavour and little bite to food!

These fiery fruits are native to Mexico and the many different varieties range from mild to very, very hot. India is the world's largest producer, consumer and exporter of chili peppers.

What gives chillies their kick is capsaicin, the active component in the seeds and white fibrous membranes. There are some evidence to suggest that ingesting capsaicin releases our ‘feel good’ hormones, called endorphins, which might be why some think chillies are additive!

Chilli peppers in moderation are very good for us. Both sweet and hot chilli peppers contain vitamins A, C and E, and capsaicin stimulates the appetite, helps to clear the lungs, improves circulation and acts as a painkiller for rheumatoid arthritis suffers.

Growing Chilli Peppers

• Can be planted out in the garden or in pots

• Chilli peppers need at least full morning sun and a sheltered position so that the wind does not blow off the flowers – no flowers = no fruit!

• Plant in rich, well-drained soil and water regularly, especially in very hot weather.

• Mulch to keep the soil cool and feed once a week with a liquid plant food that does not have too much nitrogen.

*Note: If the plant gets whitefly or aphids (usually a sign of stress), spray with an organic insecticide.

Types of chilli peppers

Chilli peppers are not actually peppers. Most edible chilli peppers belong to the Capsicum annum species and range from…

Very hot: Habanero, Tabasco and Thai Dragon FI

Hot: Serrano, Cayenne, Cherry Bomb FI, Bird’s-eye (also called Zanzibar chillies), Super Chilli FI

Medium to mild: Jalapeno, Santé Fe Grande

Mild: Paprika

Ornamental: Fiesta, Red Missile, Medusa, Masquerade (ornamental chillies can be eaten, but they are tasteless).

In Britain, Australia, New Zealand, South Africa, India, and other Asian countries, the word "pepper" is usually omitted.

Sources:

www.herb.co.za, www.chillifarm.com

#ChilliPlant #Chilipeppers