The Chillie Plant: Growing, Cooking, and Preserving

Chilli peppers are celebrated for their ability to transform a dish, providing everything from a mild warmth to an intense heat that challenges the palate. Their versatility is remarkable, finding a home in cuisines from Mexico to Thailand and beyond. This guide covers the fundamental nature of chillies, the vast spectrum of their varieties, and practical guidance for their cultivation and use.

What Exactly Are Chillies?

Chillies are the fruits of plants belonging to the genus Capsicum, a member of the nightshade family (Solanaceae). Their origins are in Mesoamerica, with domesticated varieties traced back to Mexico. From this region, they were disseminated across the globe after Christopher Columbus introduced them to Europe in the 15th century.

The characteristic pungent sensation, or “heat,” of a chilli is caused by chemical compounds called capsaicinoids. The most well-known of these is capsaicin, an oil-like substance that produces a burning sensation when it comes into contact with bodily tissues. This compound is produced in the glands of the pepper’s placenta, the white tissue that holds the seeds, not in the seeds themselves as is commonly believed.

Birds, which are immune to the effects of capsaicin, played a significant role in their natural spread by consuming the fruits and dispersing the seeds. This evolutionary mechanism deterred mammals that would destroy the seeds while encouraging dispersal by avian species.

Exploring the Spectrum of Chilli Varieties and Heat

The Capsicum genus is diverse, with varieties differing in size, shape, color, and pungency. A chilli’s heat is measured using the Scoville Heat Units (SHU) scale, which quantifies the concentration of capsaicinoids to compare heat levels.

At the mild end of the spectrum are peppers like the bell pepper, which contains no capsaicin and has a SHU rating of zero. Slightly spicier varieties include the Poblano (1,000-1,500 SHU) and the Anaheim (500-2,500 SHU), which offer a gentle warmth.

In the medium-heat range are some of the most popular chillies worldwide. The Jalapeño (2,500-8,000 SHU) and the slightly hotter Serrano (10,000-23,000 SHU) are staples in Mexican cuisine. Cayenne pepper, often used in its dried and powdered form, provides a more significant kick, falling between 30,000 and 50,000 SHU.

The upper end of the scale includes intensely hot varieties. The Habanero and Scotch Bonnet peppers (100,000-350,000 SHU) are known for their fiery heat combined with fruity, aromatic undertones. Beyond these are “super-hots,” such as the Ghost Pepper (Bhut Jolokia) at over 1 million SHU and the Carolina Reaper, which can exceed 2 million SHU. A chilli’s heat is determined by its genetics but can also be influenced by environmental factors like temperature and sunlight during its growth.

Cultivating Your Own Chilli Plants

You can grow chillies from seeds started indoors several weeks before the last expected frost, or by purchasing young seedlings from a nursery. Chilli plants thrive in fertile, well-draining soil, as their roots are susceptible to rot if left in waterlogged conditions. A location that receives at least six to eight hours of direct sunlight per day is necessary for a healthy and productive plant.

Keep the soil moist but not saturated, allowing it to dry out slightly between waterings to encourage stronger root development. These plants prefer warm, humid conditions and will not tolerate frost. For gardeners in cooler climates, growing chillies in containers is an excellent option, as it allows the plants to be moved indoors when temperatures drop.

A balanced fertilizer can support vigorous growth, and you should be watchful for common pests like aphids and spider mites. Harvesting can begin once the fruits have reached their desired size and color, with heat intensity often increasing as the pepper fully ripens on the plant.

Chillies in the Kitchen

Chillies contribute complex flavors, not just heat, and are used in fresh, dried, powdered, or flake forms. Fresh chillies often provide a bright, sharp heat, while dried varieties like ancho or chipotle can introduce smoky, earthy, or fruity notes.

They are central to many Mexican dishes, from salsas to moles, and are fundamental to the layered flavors of Thai and Indian curries. In Korean cooking, gochugaru (chilli flakes) is a key ingredient in kimchi, providing its signature color and flavor.

To control the heat level, remove the pith and membranes inside the fruit where most of the capsaicin is concentrated. This technique tempers the pungency while retaining the pepper’s flavor. Pairing chillies with other ingredients can also balance their flavor. Acidity from citrus or vinegar, sweetness from sugar or fruit, and creaminess from dairy or coconut milk can all help to moderate the burn.

Health Aspects of Consuming Chillies

Chillies are excellent sources of several vitamins, most notably Vitamin C and Vitamin A. The capsaicin they contain is researched for its various physiological effects and potential health benefits. Some research suggests that capsaicin can temporarily increase metabolic rate and promote fat oxidation, although the effect is modest.

Capsaicin is also known for its pain-relieving properties. It is used in topical creams to alleviate pain from conditions like arthritis and nerve pain by desensitizing sensory receptors. Additionally, capsaicin exhibits anti-inflammatory and antioxidant properties, which can help combat oxidative stress in the body.

Despite these benefits, for some individuals, spicy foods can cause digestive discomfort, heartburn, or exacerbate symptoms of irritable bowel syndrome.

Proper Handling and Preservation of Chillies

Capsaicin can cause a painful burning sensation on the skin, so care is needed when handling hot peppers. The most effective prevention is to wear disposable gloves when cutting or handling them. If you don’t use gloves, wash your hands thoroughly with soap and water afterward, paying special attention to the area under the fingernails. It is especially important to avoid touching your eyes or other sensitive areas.

If skin comes into contact with capsaicin, washing with oil or full-fat milk is more effective than water, as capsaicin is fat-soluble. There are several ways to preserve chillies to enjoy them long after the growing season.

• Drying is a common method; they can be air-dried by stringing them into a “rista,” oven-dried on low heat, or placed in a dehydrator to be stored whole or ground into powder.
• Freezing whole or chopped chillies in airtight bags or containers retains much of their fresh flavor and heat for several months.
• Pickling chillies in a brine of vinegar, water, salt, and sugar provides a long shelf life and adds a tangy flavor.
• Infusing oil or vinegar with chillies captures their essence for use in dressings, marinades, and sauces.