Herb & Spice Companion

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HERB & SPICE COMPANION

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CHILI PEPPERS

Capsicum

Flavors: range from mild and sweet

to fiery hot

Though they’re called “peppers,” chili peppers are not at all related to the true black

pepper (Piper nigrum), which is native to India. They’re actually fruits, cousins of the

mild and juicy common bell pepper.

With nearly two hundred types of chili peppers hailing from all corners of the

globe—including Thailand, Mexico, Africa, and California—their flavors, shapes, and

colors range wildly, from large and mild

to tiny and fiery. Convention says that the

smaller the pepper, the hotter the spice;

but there are plenty of big peppers pack-

ing lots of heat, too. Drying chili peppers

changes their chemistry and their flavor,

upping the heat and introducing hints of

smokiness or sweetness reminiscent of

dried fruit.

Chili peppers can be prepared for

cooking in many ways, whether as

straightforward and fresh, dried whole,

ground, chili flakes, powdered blends,

oils, sauces, and pastes.

In the Garden

Chili peppers grow best in hot climates

and won’t tolerate contact with frosts.

The ideal growing temperature is between 70° and 85°F. They’ll grow successfully

in containers indoors if positioned in a sun-filled windowsill. When you notice roots

growing out of the drainage holes, it’s time to re-pot into a larger container. When

transplanting, try to keep the soil around the roots intact for minimal disturbance.

HEALTH BENEFITS

All peppers are packed with vitamin

C and vitamin A, but it’s chili peppers

that boast the positive health effects

of capsaicin, the substance that

puts the “hot chili” in “hot chili

pepper.” Capsaicin helps boost the

metabolism, stimulating fat-burning

and improving appetite, and has

been shown to lower cholesterol and

triglycerides. It can also clear up sinus

and nasal congestion, making it an

easy and natural treatment for the

common cold.

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