Grafted Gorria Pepper plants - Capsicum frutescens

Capsicum frutescens 'Gorria' is a variety with a deliciously spicy flavour. It is the famous Espelette pepper traditionally cultivated in the Basque Country. It bears slender fruits, 15cm (6in) long. They are a beautiful shade of red when ripe. It can be dried and stored for a long time. Its spicy flavour is used to enhance many dishes and sauces. They are not as strong as Cayenne peppers. Plant the grafted plugs in March-April for a harvest from late July to October.

Our plug plants are certified organic.

Chillis belong to the Solanaceae family. Archaeological evidence proves that chilli peppers were consumed by the Incas in 7500 BC and have been cultivated since 3000 BC. Chilli peppers are perennial in tropical climates, but are grown as annuals in our latitudes, unless they are grown in a pot that can be stored indoors during winter. It produces small white or mauve flowers with different coloured anthers or seeds depending on the species.

Discovered by the Spanish in the 16th century, their use quickly spread throughout the world. Chilli peppers are incorporated into many culinary traditions. All have been captivated by this bright red fruit that "bites when bitten", a characteristic that earned it the name capsicum. There are five major species, often recognisable by the colour of their flowers, among other things. Forming an upright bush with lanceolate leaves, they produce small flowers that become hollow fruits containing seeds, with the colour varying depending on the variety.

Chilli peppers are naturally rich in vitamin C, about twice as much as lemons or oranges. It is a very volatile substance whose content decreases considerably as the pepper dries. It becomes even scarcer when ground into powder. It is also very rich in vitamin A, a more stable substance whose content tends to increase as the fruit dries.

Chilli peppers are particularly known for containing a tasteless and odourless but extremely powerful alkaloid called capsaicin, whose strength is traditionally measured on the Scoville scale: neutral, mild, warm, hot, strong, burning, scorching, torrid, volcanic, and explosive. The flavour and strength of the chilli are two completely independent notions. The strength measured by the Scoville scale does not activate the taste buds, but the heat receptors of the skin or mucous membranes, causing a strong burning sensation. The content of capsaicin distinguishes chillis from bell peppers. Studies have shown that, when used in dishes, hot chilli peppers also act as bactericides. Naturally, chilli pepper plants without predators produce only a small amount of capsaicin in their fruits. On the other hand, plants subjected to numerous enemies of all kinds will produce fruits rich in this substance. It is thus an effective defence mechanism of the plant.

We are used to distinguishing between bell peppers and chilli peppers. Bell pepper is a term for a pepper without capsaicin. Both can be prepared as purées or confits, as accompaniments or main courses.

Harvesting: the time of harvest is determined by the colour of the variety when ripe, as well as by your preference for the chilli's strength or aroma. Some varieties develop a fruit with an enchanting aroma that disappears when ripe. Others can be enjoyed happily while still green, while some can only be tolerated when ripe. Pick them with a small knife or by hand as needed, taking care to leave one to two centimetres of the stem. It continues to ripen after being picked.

Storage: chillis can be stored for several days in the vegetable drawer of a refrigerator. Depending on the quantity of your production, you may want to keep your chillis a little longer. You can dry them in the sun by cutting the peppers in half lengthwise. Air drying indoors is only possible if the conditions are dry enough, otherwise the fruits will become soft. You can also dry whole fruits in an oven on a low temperature (about 50°C (122°F)) for several hours. When they are completely dry, you can either grind them into powder with a blender or leave them braided or in garlands in the house as a decorative element. You can choose to store the peppers while still fresh. In this case, you have the option of marinating them in oil with herbs, pickling them in vinegar, or reducing them to a puree. There are plenty of recipes for these methods. As a last resort, you can also freeze your chillis. In any case, wash and dry them carefully and wear gloves. Some chilli varieties are so hot that an intense burning sensation can occur when handling them. Do not touch your eyes after handling chillis without thoroughly washing your hands.

Gardener's tip: plant them with tomatoes, basil, or aubergines. Solanaceae plants appreciate each other's company. Plant radishes nearby to keep red spider mites away. Experiments have been conducted with pepper infusions in Vietnam with great success against pests. Indeed, the resulting tea becomes a powerful natural insecticide with a detrimental effect on the digestive system of pests. Simply boil a handful of chillis in 2 to 3 litres of water and let the mixture steep for a week. As a precaution, wear gloves and protective goggles when spraying.

When transplanting grafted plants, do not bury the graft point!