The contrast in color and appearance makes chili plants interesting to some as a purely decorative garden plant. Chillies come in so many forms. Yes, in your local Western supermarket, you’ll probably only have access to generic red and green chillies but there are actually around 4,000 varieties. So, can they all be frozen? Red Chillies

The jwala plant itself is very prolific, providing dozens of these chilies at varying levels of maturation. What do jwala peppers taste like? Though pepper originally referred to the genus Piper, not Capsicum, the latter usage is included in English dictionaries, including the Oxford English Dictionary [55] and Merriam-Webster. [56] The word pepper is also commonly used in the botanical and culinary fields in the names of different types of pungent plants and their fruits. [55] Safety [ edit ] If you’re willing to put a little more effort in, then this is a great way to freeze chillies. It won’t take too long to achieve the best results: From here, things start becoming more specific. Capsicum is broken down into the particular species that the Chillies fall under. While there may be as many as thirty species, many of these grow only in the wild. Five species have been domesticated and are more well-known Domesticated Chilli species Capsicum annuum

Sign Up For Exclusive Special Offers

The Scoville rating for this species of Chilli tends to range between 30000 and 50000 SHU, with certain exceptions. One exception to this is the Sweet piquanté pepper from South Africawith a SHU of 1177. The Aji Amarillo falls in the 30000 to 50000 SHU category, as does the Aji Limone. The flowers petals (corollas) are coloured between white to cream. Their corollas have dark green, yellow or brown spots at the base. This species is probably the easiest to identify by this trait Pinch out the growing tip of the first flowering shoots to promote more branching and a better harvest. Place the bag into the freezer, and you’re all done. It’s a good idea to write a clear label on the bag, including the date they need to be used. Indian cuisine is often considered to be incomplete without the generous use of chillies. The flavour and spices that chillies bring to each dish is incomparable to any other cuisine in the world. But did you know that chillies did not originate in India? And India is one of the largest producers of chilli in the world today!

Though there are only a few commonly used species, there are many cultivars and methods of preparing chili peppers that have different names for culinary use. Green and red bell peppers, for example, are the same cultivar of C. annuum. Unripe peppers are green (although peppers that do not turn red on ripening have been bred). In the same species are the jalapeño, the poblano (which, when dried, is referred to as ancho), New Mexico, serrano, and other cultivars. [ citation needed] These are fat and bulbous in shape, they are extremely hot and usually orange or red in colour. I like to use these to make my Piri Piri sauce and because they have a slight fruitiness they are great for chutneys too. This chilli is similar to Scotch bonnet chillies. Prepare chillies in bulk - blend in grinder and then spoon into an ice cube tray and freeze. You can use a cube as an when needed. So, keep reading to get up to speed with which variety to use, how to prepare chilli peppers for cooking, and to answer age-old questions like ‘how many chillies should you use?’ and ‘are red or green chillies hotter?’

The Madras Puri contrary to its name is grown in the Nellore district of Andhra Pradesh and is a fiery red, hot and extremely pungent variety of chilli.

Another way to preserve chillies by freezing them is to put the whole chillies in a plastic container. Before freezing the chillies in whole, you need to make sure that the chillies are dry. If you grow your own plants and using no pesticides, there is no need to clean the chillies before storing. Place in a propagator at a temperature of 18-25C (64-77F). If you don't have a propagator, use polythene to cover your seed trays and pop them on a sunny windowsill or in a warm airing cupboard. Carrizo García, Carolina; Barfuss, Michael H. J.; Sehr, Eva M.; Barboza, Gloria E.; Samuel, Rosabelle; Moscone, Eduardo A.; Ehrendorfer, Friedrich (July 2016). "Phylogenetic relationships, diversification and expansion of chili peppers ( Capsicum , Solanaceae)". Annals of Botany. 118 (1): 35–51. doi: 10.1093/aob/mcw079. ISSN 0305-7364. PMC 4934398. PMID 27245634.Chili peppers, also spelled chile or chilli [3] (from Classical Nahuatl chīlli [ˈt͡ʃiːlːi] ⓘ), are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency. [4] Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances giving chili peppers their intensity when ingested or applied topically. Chili peppers exhibit a wide range of heat and flavor profiles. This diversity is the reason behind the availability of different types of paprika and chili powder, each offering its distinctive taste and heat level. [5]