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Chillis originated in Bolivia spreading through Central and South America. Colombus found chilies in the West Indies on his way to the East Indies on his search for spices. He named the inhabitants ‘Indians’ and the chilies ‘peppers’. Both names are still used today. Chilies spread to the Philippines in the fifteen hundreds and then on to China where it was called the ‘foreign pepper’.There are several species of chili pepper.
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Capsicum annuum
These chilies have white flowers and one fruit emerging from each growing point. They are good for temperate regions.
Capsicum frutescens – formerly known as
Capsicum chinense
These are the most common type of peppers and have two or three fruits growing from each growing point. They include the birds eye chili, which puts the hot kick in Tabasco sauce. The squash chilies are also included in this species. These are commonly known as the Scotch bonnet pepper or Rocatillo in Jamaica. Capsicum frutescens will cross with Capsicum annuum.
Capsicum pubescens
This group has purple flowers and black wrinkled seeds. Their leaves are covered with light fuzz. They include the Monzano chili and grow well in Australia.
Capsicum baccatum
The Central American Escabeche pepper used in Mexican cooking is included in this species, as well as the Andean Aji, which has been in cultivation for four thousand years. They have large leaves and flowers and are extremely hot.
Chilies are cold tolerant but frost sensitive. They grow as a perennial in subtropical and tropical climates and as an annual in temperate regions. Sow the seed indoors in late winter and plant outside after all danger of frost has passed.
Peppers are self-pollinating but crossing by insects does occur. Chili pollen is dominant over sweet
Capsicum pollen. The best way to extract seed from peppers is to blend fresh chilies with water and pulp will rise to the top. Seeds will settle to the bottom. Wear rubber gloves and work in a well-ventilated room. Take care when working with chili seed. When kept in dry cool and dark conditions seed will remain viable for five years.
Research has shown that Capsaicin an active ingredient of peppers helps the metabolism and prevents obesity. They contain three percent protein and are very high in vitamins C and K.
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