Chiles
Capsicumfrutescens
M
y wife, Treena, is known for her almost
asbestos palate that can withstand a vin
daloo (Indian curry) of equal heat to that en
joyed by the late king of Norway, who, like
us, frequented Veeraswamy in Swallow Street
just off Piccadilly Circus in London.
It’s because of the difference between my
pallid palate and her robust one that I’m grate
ful to good old Wilbur Scoville, who recruited
a gallant band of volunteers to rub cut chiles
on the soft inside of their lips and use numbers
to describe what can only be called pain.
Recent research suggests that nerve endings
gradually adjust to this P Factor (the initial
used to denote pain), allowing the consumer
to slowly ascend the Scoville Scale as their
nerve endings become deadened—or should I
say killed off?
Curiously, there are more recorded benefi ts
to human health than ills. Chiles actually seem
to assist digestion in some people, but not all.
It is best to seek advice on its use before you
endure the cure!
Hot peppers will need an indoor start, usu
ally 2 months before the last frost. Th ey grow
well in fiber-constructed egg cartons set in a
shallow tray, which allows the bottoms to stay
wet.
It’s important to transfer the young seed
lings to 2-inch square pots, where their roots
have the space to develop. I left mine indoors
until about 5 inches tall. I then set them out
next to my tomatoes and gave them 15 inches
of clear space around. I was given a couple of
apparently good tips. Since peppers love mag
nesium, just sprinkle 1 teaspoonful around the
base of each plant. And, before harvesting, stop
the water, because dry conditions will boost
the spiciness.
The soil temperature needs to be above 60ºF
before you transplant. It’s a great idea to invest
a few dollars in a garden probe thermometer to
ensure that you don’t jump the gun!
Yo u ’ l l find that the plants will thrive at day
time temperatures above 70ºF and nights at
60ºF. Should it get any lower, you may need to
use a lightweight fabric row cover held above
the plants by wire hoops, as cold weather causes
the blooms to drop off. No bloom, no peppers!
When harvesting, use disposable gloves,
as the capsaicin can get in your eyes, and it’s
painful!
The Numbers
For each 100 g raw (3.5 oz ; ½ cup): 40 calories, 0 g
fat, 0 g saturated fat, 9 g carbohydrate, 2 g protein,
2 g dietary fiber, 7 mg sodium
124 • GROWING AT THE SPEED OF LIFE
