Chilli
Heat and colour from South America
We have Christopher Columbus to thank for chilli in European cuisine. Like its relatives the tomato and the potato, chilli was brought here by expeditions to South America.
Popular tradition used to say that chilli protected against vampires and werewolves. More credible is the rumour that chilli increases blood flow and opens the airways. You can feel it after a spicy tomato sauce or a stew that has been simmered with sliced chilli fruit.
The heat in the flavour comes from the substance capsaicin and is measured in scoville units. Ordinary peppers are up to 100 scoville units. 3,000 units are considered hot and over 100,000 as very hot. There are crazy hot varieties that reach up to two million scoville units.
Chilli loves light and heat
Chilli is pre-cultivated early, from December to March depending on the variety. The seeds are light-growing. It is enough to sprinkle a thin layer of soil, or simply press the seeds down lightly on moist soil. Keep the soil moist. Cover the tray with a transparent lid or plastic film with air holes. Some chilli varieties need a really warm environment to germinate. The seed can be placed on an electric heating mat, on a radiator or above a refrigerator.
Once the sprout has emerged, a suitable growing temperature is around 18-20 degrees. Use a grow light for about 14 hours a day.
Caring for chillies
Replant when the plants have developed 4-6 leaves. Place the chilli plants a little deeper in the new pot, so that the lowest leaves are at the surface of the soil. This strengthens the root system and makes the plant plumper. Gradually move to a larger pot. The pot needs to be at least 5-10 litres for the plant to develop and produce a harvest.
Chilli thrives best in a sunny window, on the balcony, a glazed terrace, greenhouse or greenhouse. If the chilli is to be grown outdoors, gradually harden off the plants from when the night-time temperature is 10-12 degrees.
Fertilise when planting and add liquid nutrients during the growing season. Water regularly, especially when the sun is beating down.
The chilli plants need to be pollinated to form fruit. Shake them lightly occasionally, and the plant pollen will spread between the flowers. The very first fruit plants are good to cut away. This stimulates growth and increases the harvest.
You can take cuttings from chlli. Cut off a small branch, remove any buds and flowers and plant in moist soil. Replant after a month or two, when the cuttings have grown roots and new leaves.
For overwintering, bring the chilli plant inside in the autumn and prune it quite heavily. Ideally provide extra light during the winter. Replant at the beginning of the year to get the next chilli season off to a flying start.
Pests on chilli plants
Prevent aphids by spraying regularly with lukewarm water. Visits by spider mites show themselves in the form of light-coloured webs between the leaves. Rinse away these webs with a soft shower jet or spray bottle. If aphids or whiteflies appear, they can be discouraged by soap solution. Half a decilitre of soap to a litre of water is sufficient. You can also mix in 2 tsp. methylated spirit or 1 tbsp. neem oil. Spray the mixture on both the soil surface and the leaves.
Chilli makes food dance
Chilli is sweetest if it is allowed to ripen fully on the plant. But when the frost knocks on the door, there are always some fruits left in the greenhouse. We let them ripen indoors or eat them green.
Chillies are beautiful in the kitchen when they are strung up on a wire and hung to dry. We coarsely chop the dry fruits into flakes or grind them into powder.
Fresh or dried, chilli is suitable for all kinds of hot cooking. The fruits are also incredibly tasty grilled, as salsa and pickled in oil with garlic and a few sprigs of herbs.
The hottest part of the chilli is the seeds and white membranes, so remove these for a milder taste. Also remember to wash your hands when handling chilli in cultivation or cooking. It’s so easy to rub your eyes. If you have eaten too hot chilli, do not drink water. Instead, eat something in solid form, like bread or rice.
Author: Johanna Damm
Fact-checked by Erik Hoekstra
Last updated 2022-10-14