Chili peppers originated in the Americas and were spread across the world after European exploration. They are used in both food and medicine and as non-lethal weapons (think pepper spray and the recent Chilli grenade using the Bhut Jalokia pepper).
Chilli peppers range from sweet and mild to extremely “hot” and sometimes bitter. They are used in various cuisines fresh, smoked/dried, dried whole, dried and ground, roasted, boiled, baked, stuffed; as sandwich toppings, as side dishes, snacks, dressing/garnish, etc.
Recent research into capsaicin (the component of chili peppers that makes them hot) suggests that chili peppers may be beneficial in reducing weight gain and may also have a positive effect in fighting cancer.
|Ancho Pepper (dried Poblano)|
|Bananna Pepper, raw|
|medium||4 1/2″ long||46g||1.62oz|
|Chili Pepper, green or red, raw|
|Chili Pepper, Sun dried|
|Jalapeño Pepper, raw|
|Serrano Pepper (raw)|
|Habenero Pepper (raw)|
|Hungarian Pepper (raw)|
|Sweet Pepper, Red, Raw|
|Sweet Pepper, Green, Raw|
Various spellings: Chili, Chilli, Chile are the three recognized spellings used around the world, also called capsicum in some areas. Other spellings: Chille, chilie, chillie.
Conversion from grams to ounce: 28.3495231g(rounded to 28.35)= 1 oz
Growing your own chili peppers has turned out to be pretty easy. I built several raised garden beds (very easy to make) and use one bed for assorted peppers. For the soil we used a mix of composted steer manure, some clean top soil, forest compost, and potting mix.
Conversion From Fresh to Dried and Ground
|Fresh Weight||Dried/Ground Weight|
|10 lbs||1 lb|
Drying your own chili peppers is a great way to have chili peppers available year round. Dried chilies are also a good way to create your own ground chili powder or pepper/spice blends. We usually sun dry an assortment, then freeze them, but there are times when the weather just doesn’t co-operate so we use an electric dehydrator.