Archive for November, 2010
One of the best ways to Grow Chilli is by starting from seeds. Seeds can be obtained from the chillies that you used in your kitchen (this is how our Bird’s eye chili plant got started) or you can buy seeds from local store, plant specialist, department store or right here on the internet. It is recommended you purchase chilli seeds from a store as you can then select the type that suits you best.
Each packet might suggest different things for how to germinate the seeds but here is a method we have been using to Grow Chilli.
Prepare a container that will be the seeds home for the next few weeks. Germination times vary between each chilli from 2 weeks onwards. The container can be something like a ice cream container or Chinese container. Something 2-3cm deep and big enough to hold one to two dozen seeds. The container should have light well mulched soil so that the young plants can grow easily in. Soil should be able to drain water well.
Preparing the chili seeds is a vital part. For best results we have been soaking our chilli seeds in some water for a few hours before planting them. This helps to soften the seeds and lets the small plant break out of the seed quicker. After the seeds are soaked the next step to growing chillies is to place the seeds in some paper toweling and sit them on a shallow plate. Water well and sit in a warm place. After a few days the seeds will have small shoots coming out of them. This is the beginning of the plants life.
Carefully remove all seeds from the paper toweling and place them into the soil filled container. We like to place them about 1cm into the soil. Make the hole with your finger and lightly cover the hole back up with soil. Ensure that the small plants are put into sunlight as they will need it to grow. Watering daily is essential to keep the soil moist. After a week or so you should notice the chillies emerging from the soil and sprouting. Continue watering daily until chillies are 4-5cm tall.
The next step is to re-pot the young plants. Come back and visit the Growing Chillies website for more tips, tricks and information about how to grow chilli.
Growing Chillies would like to finally announce that we are selling chili seeds!!!
Not only can we provide as much information as possible to you readers about the different chili plants and how to grow them but you can purchase the very seeds we are writing about.
Please head on over to the Chilli Seeds page and buy some today.
Not only are seeds for sale but some great chilli kits are available too.
Shopping is safe as it uses the well known and trusted amazon site.
The Habanero chili is one of the worlds hottest peppers!!! The chili’s name derived from the name of the Cuban city of La Habana, which is known as Havana in English. Although it is not the place of origin, it was frequently traded there. Mexico is the largest consumer of this spicy ingredient but its flavor and aroma have become increasingly popular all over the world.
The Habanero chili most likely originated in the Yucatán Peninsula of Mexico and even to this day the crop is most widely cultivated there. In fact about 1,500 tons of Habaneros are harvested each year in Mexico. Panama, Costa Rice and several states in the USA also grow and produce the chilly. It is often mistakenly referred to as the hottest pepper in the world and once upon a time it was until the mighty Bhut Jolokia came along! Habanero chili peppers are rated 200,000–350,000 on the Scoville scale.
A ripe habanero is 2–6 centimetres (0.8–2.4 in) long, 3-5cm (1 to 2 inches) in diameter and they are lantern-shaped, round or oblong. Habanero’s are green until maturity when they then turn to colours such as orange, red, white, brown, and pink.
Habaneros are similar to most other chilies and thrive in hot weather. Morning sun is ideal with slightly moist soil. In tropical regions the Habanero is one growing chilli that can produce all year round. Colder climates the plant will die off in the winter.
The Habanero’s heat, its fruity citrus-like flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods. In some cases, particularly in Mexico, Habaneros are placed in tequila bottles for a period ranging from several days, to several weeks, to make a spiced version of the drink.
Please view our article on the Scoville Scale to find out exactly how it works.
This page displays the Scoville Rankings for each chili and will be updated regularly.
If you would like us to put your favorite chili on the scale please contact us.
Scoville Scale Units
|15-16 Million||Pure Capsaicin|
|5 Million||Police Grade Pepper Spray|
|1 Million||Naga Jolokia (ghost chili)|
|300 000||Habanero, Piri Piri|
|100 000||Birds Eye Chili, Thai Pepper|
|50 000||Tabasco, Cayenne|
|20 000||Peter Pepper|
|5000 – 8000||Jalapeno, paprika|
|3000 – 5000||Pimento (cherry Pepper)|