Hot peppers merely differentiate themselves from sweet peppers by their pungency or hotness of taste. There are thousands of kinds of chili pepper worldwide. (This is the case because peppers quickly cross-pollinate to produce different types.) The hotness of a pepper is measured by the number of blisters on the inner surface of the pepper or capsaicinoid sacs. Capsaicinoids are biochemical compounds. The hotter the pepper is, the more capsaicinoid sacs it has.
Hot peppers have many names. In the United States, the most widely used spicy peppers are called chili peppers. ‘Chile’ is the Spanish word for pepper. Chili dulce is a sweeter pepper in Mexico. Chili jalapeño is a jalapeño pepper. Since the phrase, chile first appeared in the United States. It was used in various parts of the world to describe different kinds of peppers. Finally, the word “chile” was changed to “chili” over time, and the term came to be widely used to describe any hot-flavored pepper.
Chili Pepper
Perennials grown as an Annual
Full Sun
60 to 95 days
Capsicum annuum
1½ to 2 feet
Rich, well draining
Does Not Apply To Annuals
With what ever method of planting is followed, care must be taken not to bury the seed too deeply. As a general matter, the seed should be no deeper than three-fourths of an inch to one inch and a half. Shallower planting will give faster and better germination if the moisture is kept normal.
Chili peppers favor soil rich in organic matter, moisture-retentive but well-draining. Peppers prefer a soil pH of between 6.0 and 6.8. If the pH is lower than 6.0, add limestone to the soil; if the pH is higher than 8.0, apply peat moss to increase the pH. A good option is to always work aged garden compost in beds before planting. The ideal soil temperature for peppers is 65 ° F (18 ° C) or colder. Select a safe wind site. Consider growing in beds in which other members of the Solanaceae species (peppers, eggplant, tomatoes, and potatoes) have recently grown. Many peppers, such as Jalapeño, Cayenne, and Blickol, favor arid regions; some, such as Habanero, Scotch bonnet, and Datil, prefer hot areas.
Keeping the peppers fairly moist but not wet, particularly when the flowers emerge and the fruit begins to grow. The soil that becomes too dry will lead to a drop in flowers. Hold the soil evenly moist only after the peppers have been transplanted into the garden; stop watering the peppers early. Apply the aged compost to the garden beds before garden and at mid-season again.
Chili Peppers can also be grown in large containers. An 8-inch (20 cm) pot will contain a single plant. Place the plants on 12 inches (30 cm) centers in larger containers. Chili Peppers can also be grown indoors. Peppers started indoors before the last freeze in the spring. They’re going to get a head start to the season. Extend the season in the fall by bringing plants indoors when frost is at risk or when temperatures are higher than 90 ° F (32 ° C). Bring outside peppers indoors for a few hours a day at first, before they get used to the indoor sun.
Chili peppers are ready for harvesting 60 to 95 days after sowing, depending on the variety. Most spicy peppers grow from green to red as the seeds develop inside. Yellow hot peppers are not mature, but some people enjoy the flavor of yellow chili peppers. Red chili peppers are fully ripe and have a fruitier taste. The best chili peppers are usually orange. Split the peppers out of the vine. Pulling a pepper off the plant can cause the plant to fall out of the soil. Cut the peppers off the plant regularly to prolong the harvest; the chili pepper harvest can last from one to three months.
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