Chilli Pepper Jalapeño

The Jalapeño chilli pepper is native to South America and is very popular in Mexican cuisine. It is rated 5/10 on the Scoville scale (2,500-8,000 SHU) and belongs to the Capsicum anuum species. In about 70 days, the large, bushy plants produce generous yields of oblong, thick-fleshed fruits (5-9 cm long) which ripen from dark green to red. This medium hot chilli develops a distinctive bright, slightly smoky flavour that really brings chilis and fajitas to life. It is often harvested green; when harvested red, it can be dried and smoked to make chipotles. Sow in trays on a heat mat from February to May and harvest from July to September.

Mild-flavoured bell peppers (also known as sweet peppers) and spicy chilli peppers are all members of the Solanaceae family. They belong to the genus Capsicum that is divided into five main species: C. annuum (the most common species), C. baccatum, C. chinense, C. frutescens, and C. pubescens. Peppers are native to the Americas and were cultivated by the Incas as early as 3000 BC. They were imported to Europe by Christopher Columbus in 1493 and later spread to Asia and Africa. Capsicum plants are tropical perennials grown as annuals in cooler climates (except when grown in pots that are overwintered indoors). They produce small white or purple flowers which have different coloured anthers or seeds depending on the species. Fruits come in a variety of shapes, sizes and colours: bell-shaped, cone-shaped, elongated, square or round with red, yellow, brown, orange or purple skin and flesh when ripe (immature fruits are green).

Spiciness also varies from one variety to the next depending on the amount of capsaicin they contain. It is commonly measured on the Scoville scale in Scoville Heat Units (SHU) ranging from 0 to 10 (0 being the bell pepper). All peppers are an excellent source of vitamins and antioxidants. Bell peppers are a wonderful summer fruit, perfect eaten raw in salads, grilled on the barbecue, stuffed or made into tasty ratatouilles. Chilli peppers are used all over the world, fresh or dried, to bring a spicy tang or fieriness to dishes.

Peppers are heat-loving, heavy feeding plants that require very rich, fertile soil and plenty of sunshine. In warmer climates, Capsicum plants can be grown outdoors. Elsewhere, best results will be achieved in a greenhouse or polytunnel. Compact varieties can be grown in pots or containers on a balcony, patio or sunny windowsill. Pepper plants have an upright growth habit and often benefit from staking.

Harvesting: Time of harvest is determined by the colour of the variety when ripe as well as personal preference when it comes to heat and aroma. Pick by hand or use scissors to remove the fruits, as and when required, making sure to leave 1-2 cm of stem attached. Bear in mind that peppers continue to ripen after being picked. Some varieties of chilli are tastiest when the fruits are picked green and immature as they have a unique aroma that disappears as the fruit ripens; others can only be harvested at full maturity.

Storage: Peppers and chillies will stay fresh for several days in the refrigerator. They can also be dried, pickled or frozen for later use. When handling hot chillies, make sure to wear protective gloves to prevent the capsaicin from burning your hands (and avoid touching your eyes!).

Good to know: Capsicum plants can be grown successfully alongside tomatoes, basil or aubergines. Growing them next to radishes is an effective way to prevent red spider mite infestations. Chilli pepper tea is a powerful natural insect repellent: just boil a handful of chilli peppers in 2 to 3 litres of water and leave to macerate for a week. Wear protective gloves and glasses when spraying.