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Peppers put the heat in summer meals
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Dubbed peppers by Columbus on his arrival to the New World, the chili pepper has been a part of man’s diet since 7500 BC. He called them that because of their similar taste to the Old World Black Pepper. Little did he know that the Chili was a true American original. A member of the nightshade family, genus Capsicum, the chili was domesticated some 6,000 years ago. It was the first self pollinating plant in the Americas. And while it originated close to home in central and South America, its cultivars are now grown all over the globe.
After Columbus’ discovery, peppers began to make their way around the world. Physician Diego Alvarez Chanca accompanied Columbus on his second voyage. He brought chilies back to Spain and wrote of their medicinal effects in 1494. Chilies made their way to Asia by way of Mexico, at the time a Spanish colony that traded with and controlled trade with Asia. Through her ports the fruits spread to the Philippine Islands, India, China, Korea and Japan. Once there, the chili pepper was readily assimilated into the local cuisine. Another proposed train of thought has the chili pepper migrating from Spain to Portugal and from there to India. It’s thought that from there in a Portuguese colony in the Goan region of India the chili further migrated to Central Asia, then Turkey and eventually to Hungary, where it became the national spice in the form of paprika. Through European settlement, the chili further ventured to the African continent where there, as in other countries, it was absorbed into local culture and put to use.
The active ingredient in chili peppers is capsaicin. It’s that which gives them their characteristic burning bite. And while chilies are primarily used for culinary purposes, the ingredient capsaicin is also used as an analgesic for the relief of some pains including headache and arthritis. Red chilies have high amounts of vitamin C and carotene. All others have high amounts of iron and potassium and are a good source of B vitamins and dietary fiber.
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Growing peppers is something of a slow process. Maybe slow isn’t the correct word but chilies are most at home in the heady heat of late summer so expect them to start to really jump during those times. If you’re starting from seed allow 8 to 12 weeks from sowing to first frost. Doing so at this late in the game is still possible but chancy since our regions first frost is scheduled to arrive somewhere towards mid October. If you’re an individual intent on turning up the heat in your garden and in your summer meals, you might want to plant your pepper crop in a container. Use containers at least 18” or greater for most and larger barrel types for larger varieties such as Anaheim. Start your seeds indoors even in the summer months to protect them from garden pests and the weather. Start them (several) in peat pots, 3” to 5” using a commercial germinating/seed starting mix. Keep mix lightly moist. Place pots either under a fluorescent light or in a sunny location that receives at least six hours of bright sun per day. Fertilize with a half strength nutrient solution. As seedlings grow, thin out the smaller ones leaving one plant per peat pot. Transplant them in your garden or container after a two week period. Whichever it is, ensure that the soil is full of organic matter such as compost. If planting more than one plant in your garden, space them 18” to 20” apart. As an alternative to starting from seed, check your local nurseries for late plants. There should still be some available. Choose plants that appear to be in good health with large, green leaves free of pests. The soil in the pot should be moist and not crusty. Chilies should be planted in a sunny location receiving a minimum of six hours of bright sun daily.
Chili pepper cultivars readily available locally include the Jalapeno, Hungarian Wax or Banana, Hot Cherry, Chili, Cayenne, Anaheim, Serrano, Habanero and Bell. These generally are easy to grow and maintain and produce a suitably sized crop. Other varieties, such as the Medusa are grown strictly for ornamental purposes. Plants such as this are unpalatable, being either too bitter or too hot. Still others varieties like the Tabasco or Black Pearl are grown as ornamentals but are also fit for human consumption. All ornamentals should be tasted carefully to determine if suitable for consumption.
Dedicated to the study of all things Capsicum is the Chili Pepper Institute of the College of Agricultural, Consumer and Environmental Sciences of New Mexico State University in Las Cruces, New Mexico. Started in 1992, the institute is an international non-profit organization dedicated to the research of Chilies. Since then they have become regarded as an authority on chili peppers both wild and cultivated and the diseases associated with them. On a less scientific note, The CPI Chili Shop sells everything from books to posters to tee shirts. But the real attraction is the seeds. If you’re looking for a particular variety or just want to grow something really, really hot to impress your friends, the CPI Chili Shop is the place to go. They have many varieties available, some cultivated exclusively at NMSU for a variety of palates.
To sum it all up, the Chili Pepper is a hardy plant that’s easy to grow and maintain in containers or in a garden bed. Depending on the variety you choose and your palate, it can serve as either an ornamental plant or a meal, or both. Plant Jalapeno and Bell peppers along with tomatoes and onions for fresh salsa anytime. Coat your fresh off the vine peppers with EVOO and roast them on a hot grill for a straight up summer smoky taste that you’ll want to revisit again and again. With a peck of peppers planted in your garden that won’t be a problem.
As always, contact your local Cooperative Extension Office with questions regarding diseases or pests relating to chili peppers.
Chili history source: Wikipedia, the free encyclopedia
Collingham, Elizabeth (2006). Curry. Oxford University Press
For more info: The Chili Pepper Institute
The CPI Chili Shop
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