Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:168
Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:16961264 - Herb and Spice Companion_146-256.indd 169 3/7/15 5:30 pm
(Text)COMMON KITCHEN SPICES- 169 –
Germination and flowering times vary
by type of pepper, so check the plant’s
growing instructions for its specific
requirements and schedule.
Size: Varies by species
Container: At least 4 inches in diame-
ter; larger depending on plant size
Light: Full sun
Soil: Moist, well drained. Add plenty
of compost to the soil and place mulch
around the plants to retain moisture.
Plant: Seeds, soaked overnight in warm
water. (Either slice open a pepper and
use its seeds, or buy seeds in any variety
you like.)
Water: Regularly, to keep the soil con-
sistently moist
Harvest: Snip off peppers with some
stem attached.
Care: If your plants grow tall and skinny,
consider staking them so they have upright
support and protection from winds.Drying Chili Peppers
Chili peppers are often dried for future use, because dried chili peppers offer delicious
flavors and can be even hotter than fresh ones. If drying indoors, make sure the room
is well ventilated: Open the windows and bring in a fan, as the pepper vapors can irri-
tate your eyes and nostrils. If air-drying, keep the peppers whole and either lay them
flat or hang them from a string. If using the oven, follow these tips:Oven-Drying
Protect your skin: Wear gloves to avoid contact with skin. Wash your hands if you
touch the peppers, and avoid touching your face and eyes.
Prepare the peppers: Slice off the stems, slice the peppers in half lengthwise, and
remove seeds and veins to reduce the spiciness. Spread over a baking sheet.
Bake at 110° to 140°F: Leave the oven door open. Drying time varies according to
size, so check on them often and turn every 60 minutes. Chili peppers are dried when
their skin is wrinkled and brittle.CHILI PEPPER PROTECTION
Chili peppers contain a chemical called
capsaicin, which gives them their
fiery heat. In super-hot varieties, it’s
so fiery that it can burn your skin. If
you’re using hot chili peppers, always
wear gloves for protection, avoid
touching your face and eyes, and wash
your hands after handling. Wash the
counter and any utensils thoroughly.
Treat any chili pepper burns on the
skin by submerging in ice-cold water.
Note: The next time a too-hot chili
pepper sets fire to your mouth, don’t
reach for that glass of water! Skip
the soda and beer, too, as all three of
these cold beverages will only fan the
flames. Instead, reach for yogurt, milk,
oil, peanut butter, sugar, rice, or bread.Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:168
Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:16961264 - Herb and Spice Companion_146-256.indd 169 3/7/15 5:23 pm