Chilli Peppers
- summary
Capsicum annuum.
Brandrissie.
For culinary firepower, there’s
nothing like the punch packed by home grown chillies.
Like all other vegetables, freshly harvested
chillies are the most flavourful and nutritious.
Chillies are easy to grow, they are readily
available from garden centres and they look good in the garden,
especially when covered with glossy red, yellow, green or purple
fruit.
Chillies are best grown as annuals. Varieties vary from very hot
to mild. Very attractive garden or container plants with glossy
fruit, usually red. Deep green leaves. Ornamental varieties grow
about 30 cm high while culinary varieties can grow up to 90cm
high.
Require full sun and rich well drained soil. Water frequently,
especially when in flower. Feed with a liquid fertiliser once a
week. Not frost hardy.
Parts used: fruit.
Medicinal uses: eases digestive problems, chronic pain and cluster
headaches. Rich source of vitamin C, A and mineral salts.
Culinary uses: add to relishes, chutneys and pickles; also to
Indian, Mexican and Thai dishes.
The following varieties are available: Aquille,
Fiesta, Fresno, Habanero, Hungarian Hot Wax, Jalapeno, Scotch
Bonnet, Serrano, Serenade, Tobasco.
Chili Pepper articles, tips, etc...
Chilli Peppers - the
hottest health food around. Getting Started
Chilli Peppers -
routine gardening care
Chilli Pepper Recipes |
