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Chilli Peppers
- the hottest
health food around
Getting
Started
Chillies are such rewarding plants to
grow. They are as hot on the eye as on the tongue, with glossy, multi-coloured
fruit that glows against the dark green leaves.
South Africans are great chilli eaters and
at the annual chilli-eating contest in Pretoria I am always amazed at
the cross section of contestants who are brave enough to munch their way
through a bowl of fiery Habanero peppers.
Interestingly, chilli peppers are not
actually related to pepper at all. They belong to the capsicum branch of
the plant family, which includes the potato, the aubergine and the
tomato. Their cultivation stretches back as far as 9 000 years to Mexico
where the first wild varieties were used. The Spaniards and Portuguese
introduced the chilli to the rest of the world in the mid-15th century.
Chillies proved easy to grow in most
climates and were readily assimilated into the varied regional cooking
styles. Since then chillies have become an essential part of the
culinary landscape throughout Latin America, Indonesia, South East Asia,
China, Japan, India, the Middle East and all parts of Africa.
These days, chillies are no longer
confined to curries. They add zing to fusion cuisine, are folded into
jellies and spooned over ice cream, whipped into chocolate sauces, added
to pizzas, and stirred into soups. The best way to enjoy chillies and
experiment with their different strengths is to grow your own.
Have you ever wondered why “heat” is
such an important factor in chillies?
The white fibrous membranes contain
capsaicin, which gives the chilli its ‘bite’ and also helps to clear the
lungs, improves circulation, acts as a painkiller for rheumatoid
arthritis sufferers, has anti-inflammatory properties, relieves
constipation and acts as an antioxidant.
When the capsaicin is eaten it
stimulates the brain to release endorphins into the bloodstream,
creating a natural high similar to that which athletes experience. The
hotter the chilli the “higher’ you feel.(No! Eating chillies won't increase your athletic performance.)
That makes it both addictive and a
powerful anti-depressant. Fresh chillies are also rich in vitamin C,
vitamin A and calcium. The red chillies contain lycopine, an effective
anti-oxidant while the yellow chillies are full of beta-carotene, also
an anti-oxidant that neutralizes harmful free radicals.
Getting started
Not all chillies are "suicidally" hot.
If you feel like a beginner start with milder varieties, like Anaheim or
Fresno, that produce a tangy, glowing sensation in the mouth.
The general rule is that the smaller,
narrower and darker the chilli, the greater its pungency.
But that’s not always so because
growing conditions can affect a chilli’s hotness. Even chillies from the
same bush can vary in intensity. The tip of the chilli is its mildest
point so if you want to test a chilli for hotness, cut the tip and taste
it cautiously.
Reduce the burn by removing the seeds
and membrane and just use the chopped flesh. Alternatively add a whole
chilli during cooking and remove it when ready to serve.
Never touch your eyes or mouth if you
have handled hot chillies. Wear gloves and if possible have a separate
chopping board for chillies because the juices stay in the board and can
affect other foods.
Here’s a rough heat guide (1 = very mild 10= atomic)
2 – 4: Anaheim and Fresno:
4 – 5: Hungarian Wax:
5 – 6: Jalapeno, Long Red Cayenne, Serenade,
7 – 8: Thai Chilli, Fiesta, Aquille,
9 - 10:Tabasco, Habanero
Growing tips
Chillies are easy to grow. All they need is a sunny, sheltered spot,
rich well-drained soil and lots of water. Watering is critical because
if chillies wilt they tend to drop their flowers and that means no
fruit.
Feed monthly with any plant food, and harvest the chillies when they
turn red or yellow.
If planted in pots use the normal
commercially available potting soil. Pots should not be smaller than
20cm in diameter and bigger is better. Water daily, especially those in
pots, and when it is very hot this can be increased to twice a day.
Chillies do not grow well indoors
because they need to be pollinated by bees and other insects. It’s
better to bring a pot indoors for a special occasion and then take it
out afterwards.
Compact varieties like Fiesta, Aquille
or Habanero make cheerful container plants or decorative borders. Larger
varieties like Jalapeno, Fresno, and Serenade, add colour to herb and
veggie gardens. |
