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Chillies are the most 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.
If you are living in South Africa make
sure that you obtain a copy of the November Issue of The Gardener
magazine. It contains a wonderful article about chillies. And don't
forget that now is the best time to visit your local garden center to
buy your Bouquet Garni chillie plants.
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.
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 neutralises 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 pot 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.
Chilli rub
A good rub brings out the soul of a rack of ribs, fish or chicken. “It’s
a flavour-full spice mixture of herbs and spices that can either be
sprinkled onto meat before grilling or massaged into the meat which then
marinades in the spices for a couple of hours.“
Di-Di’s Spicy Chilli Rub
1 tablespoon of ground black pepper
2 tablespoons of cayenne pepper
2 tablespoons ground chilli powder (any chilli)
2 tablespoons ground cumin
2 tablespoons brown sugar
1 tablespoon ground oregano
4 tablespoons paprika
2 tablespoons salt
1 tablespoon granulated sugar
1 tablespoon white pepper.
Frozen chilli mash
Place fresh chillies in a blender or food processor with a little water
and process to a medium thin puree. Pour the puree into plastic ice-cube
trays and freeze solid. When frozen pop the cubes into a plastic bag and
put back into the freezer.
Pickled chillies
Pickle your chilli peppers by boiling them in white vinegar for five
minutes. Allow the vinegar to cool and pour into bottles with the
chillies.
Chilli oil
Add whole chillies to a bottle of cold pressed sunflower oil and use to
dress salads.
Chilli sauce
Here's how to make you own chilli sauce (Salsa Cruda):
2 tbs skinned, seeded and chopped tomatoes
1-2 tbs finely chopped onions
1 tbs chopped fresh coriander
2 tsp chopped, seeded fresh chillies, or according to taste
Sea salt to taste
2 tbs olive oil
2 tbs wine vinegar
4 garlic cloves, peeled and crushed
For a rough textured salsa mixed all ingredients in a bowl. For a smooth
salsa put all ingredients together in a blender. Store in the
refrigerator if not used immediately. For added green chop in parsley. |
