Hot Chili Peppers

Chili peppers are fruits from a group of plants, all belonging to the genus Capsicum.

This genus includes several species (Capsicum annuum, Capsicum frutescens, Capsicum chinense, Capsicum pubescens, Capsicum baccatum), and some of these species include various quite different cultivars.

Some of these are hot peppers, while others are sweet peppers or bell peppers. The information on this page is about the hot chili peppers. There is another page about bell peppers.

Hot chili peppers are thus not a single species, but belong to different Capsicum species and different cultivars. What they have in common is that they are hot, which is caused by an irritant alkaloid called capsaicin. This substance is found mostly in the interior tissue of the fruit to which the seeds adhere.

Chili peppers are closely related (same family) as the tomato, eggplant, and the potato. All these crops were only known in the Americas until they were introduced in Europe by Christopher Columbus and other early explorers. From there they spread to Africa and Asia.

In many countries chili peppers have become so popular that you cannot imagine their kitchen without hot chili peppers. How did people in Thailand survive before they had the chili to spice up their delicious food? And how could Ethiopians prepare their food without berbere (or barbaré) which is a dried spice mixture containing plenty of (C. frutescens) chili powder?

This page provides some basic information about hot chili peppers, together with some photos, some recipes and some proverbs.

Scientific name:	Capsicum annuum and other Capsicum sp. The Capsicum genus includes several species (Capsicum annuum, Capsicum frutescens, Capsicum chinense, Capsicum pubescens, Capsicum baccatum), and some of these species include various quite different varieties. Cayenne and jalapeños = Capsicum annuum Tabasco = Capsicum frutescens Habanero chile = Capsicum chinense
Family:	Solanaceae (= nightshade family)
Order:	Solanales
Common names:	English: Chili pepper, Chilli pepper, Chili, Chile pepper,
	Dutch: Spaanse peper, Chilipeper, Rode peper, Cayennepeper
	German: Chili, Roter Pfeffer
	Spanish: Chile, Chile ají, Chile picante, Pimiento rojo
Origin:	Chili peppers originate in the Americas, probably Brazil or the Caribbean.
Distribution:	Now spread over the entire world in areas with suitable (tropical or warm) climate.
Annual, biennial, or perennial:	Capsicum annuum L. is a annual. Capsicum frutescens L. is a short-lived perennial.
Flowers:	Flowers develop about 3 months after planting. Flowers are either white (C.annuum) or greenish-white (C.frutescens).
Leaves:	The lanceolate leaves are either glabrous or pubescent.
Fruits:
Climate and weather:	Requires a warm (tropical) climate. Cannot tolerate frost. Chili peppers like hot and dry weather for fruit ripening.
Pollination:	Pollination by bees.
Height:	Capsicum annuum is a herbaceous plant that reaches a height of one meter. Capsicum frutescens has woody stems that reach a height of two meters.
Blooming period
Type of soil:	Prefers a well-drained, sandy or silt-loam soil.
Preferred pH:
Moisture:
Light:
Growth rate:
Spacing (close range)
Spacing (wide range)
Propagation:	Direct seeding or transplanting.
Insect pests:	Various aphids, Fruit fly, American bollworm (Helicoverpa armigera)
Diseases:	Phytophthora blight, Bacterial spot, Bacterial wilt, Various virus diseases
Fruit development:	Fruits are first green, when ripening they turn yellow, orange or red.
Harvesting:	Fruits are picked by hand when green or ripe. After that they are used fresh or dried in the sun.
Uses:	Capsicum peppers can be eaten raw or cooked. Most chili peppers used in cooking are cultivars of the  C. annuum and C. frutescens species, but few others are also used. Hot chilis are also used chopped and raw in salads. Chili peppers are cooked in stir-fried dishes. In many countries they are processed into spicy sauces or hot salsas. Chili peppers are preserved by drying and then they are often grounded to chili powders, either pure or mixed with other spices. Other ways of preservation include pickling and freezing. Capsicums are sometimes used as medicinal plants, but their use is also associated with certain health problems (stomach ulcers, kidney damage, etc.).
Things to know:	Chili peppers are not at all related to black pepper (Piper nigrum). But they got their name because of the hot taste which was already known from the black pepper. There is a famous rock band called the "Red Hot Chili Peppers". Chili peppers are less hot if you remove the seeds. Chili peppers are rich in vitamin C. Chili peppers can be considered vegetables (when eaten fresh) or could be classified with the spices (dried chili powder).

Photos

Proverbs and Quotes

• A small pepper is hotter than a large pepper.
• Whoever eats chilli gets burned (Malaysia)

Recipes

Sega Wot (Beef stew from Ethiopia)

Ingredients:
3 big onions (chopped), 3 table spoons oil, 2 entire garlic (sliced), 4 teaspoon fresh ginger (grated) or ground ginger, 1 teaspoon cardamom (ground), ½ teaspoon mustard seed (ground), ½ teaspoon fenugreek (ground), ½ teaspoon coriander (ground), 1 to 2 table spoons fresh hot red chili, 3 table spoons tomato paste (if desired), 1 teaspoon salt (to taste), water, 750 g beef (cut in small cubes of ± 1.5 cm size)

Instructions:
Use a dry pan over moderate heat. Fry the onions for a few minutes, while stirring constantly. Then add the oil (preferably corn oil) and stir fry for another minute. Mix the spices with some water into a smooth paste. Add this together (if desired with the tomato paste) to the onions and continue to fry. Add salt and a bit of water. Stir to mix everything thoroughly. Add the beef cubes and a 1 to 2 cups of water. Cover the pan and cook for about 45 minutes (until the beef is tender). There should be a moderate amount of sauce. Add a bit of water if required.

Sega Wot (spiced stew of beef) is in Ethiopia served together with Injera (large “pancakes” with a slightly sour taste, which are made of a local cereal called Tef). But you could also serve it with rice.