Chilli

Chilli are a type of Capsicum and they are ripening in gardens now. Although they originated in the Americas (Mexico, Central & South), India is now the largest producer, consumer & exporter. Chilli heat comes from chemicals called capsaicinoids. One of these chemicals – capsaicin – is the primary component in pepper spray. The heat is measured in Scolville heat units (SHU). For example a Bell pepper (aka Capsicum) has an SHU of 0, whereas a Habanero chilli has an SHU of up to 350,000. If you like them hot you could try a Bhut jolkia chilli which is our featured image. Available from Kings Seeds with an SHU of more than one million! Plant seed in punnets in spring – keep them moist and warm – then pot up or plant out when they are showing their first true leaves. They need minimum of half a day sun. I let some of my Thai chilli plants seed drop on the ground, and got new self seeded plants for the next 2 years. After that fewer plants grew and had less fruit so I started again with some fresh seed saved from best plants. Thanks to Carol Laloli for the following recipe. Carol is a very talented florist based in Pukekohe – check out her facebook page www.facebook.com/Carol.Laloli.Floral.Design, and if you scroll back to October 2014 you’ll see how she uses chilli in a floral display.

SWEET HOT CHILLI SAUCE

250g red chillies roughly chopped (use some seeds)

3 Cups white vinegar

250g sultanas

2 Tbsp finely grated ginger

6-8 tsp crushed garlic

3 tsp salt

2 1/2 – 3 Cups sugar

Bring all ingredients expect sugar to the boil until sultanas are soft.

Add the sugar and stir until dissolved.

Cook a further 15 minutes.

Whizz in a food processor and bottle.

It pays to wear gloves when chopping the chillies and you do not want to have chilli on your fingers and touch your face – ouchy!

The more seeds you include the hotter the sauce.