Did you know, birds when eat chillies, they do not feel its heat?
Chilli peppers, despite their fiery hotness, are one of very popular spices known for their medicinal and health benefiting properties.
Birds do not feel the heat from eating chilli, like all mammals do and thus can eat the fruit and disperse the chillies far and wide. Thus, birds are highly effective seed distributors of chillies.
Chilli is a small shrub with robust stems up to 1.5m tall. Leaves are alternately arranged or paired.
Flowers hang down (pendulous), dull-white or sometimes tinged green; anthers blue-pale-purple, occasionally yellow.
Fruits are two- or three-chambered, shiny, pungent berries; red-brown to cream in colour when ripe.
If you eat 100g of green chilli it would provides you with over 400% of your daily vitamin C requirements.
Eating hot peppers can increase your metabolic rate thus help you to loose weight.
Chillies have antibacterial properties and by gargling with them you can actually relieve symptoms of a sore throat.
The spicy heat of chilli peppers is measured in Scoville heat units (SHU), indicating the amount of capsaicin present in the fruit. Capsaicin is a chemical compound that stimulates nerve endings in the skin, especially in the mouth and eyes.
The hotter the chilli the higher the endorphin rush is produced by eating them. It produces a chemical reaction to your brain similar to the one you get from running or cycling.
In some chilli heads this has reached an almost near-euphoric effect hence why eating the chillies become addictive.
There are three groups of chilli:
- Habanero-type chillies:
Habaneros can range in heat from very mild to mega-hot. They have a wonderful fruity aroma that adds a distinctive flavour to salsas and chilli sauces.
- Vegetable-type chillies:
These are relatively large-fruited with thick flesh and tend to be milder than the other types. They play the same culinary role as sweet peppers and the great stuffed or chopped in salads, stews, stir-fries and omelettes.
- Spice-type chillies:
These are generally small-fruited and thin fleshed and hotter than vegetable type chillies. They are used to add heat dishes rather than bulk and are ideal for drying and milling into powdered spice. Many varieties make great edible ornamentals.
Recommended Pots - 11.1 - 14 inch Planters
You can also root prune them each year to maintain a convenient size. Alternatively, for mature plants, remove just the top layer of soil in the pot and replace this with fresh compost each spring.
Buy ready to use nutrient rich soil:
In general use a soil-based compost placed over a generous layer of drainage material such as earthenware crocks, pebbles or gravel. Water and feed regularly, especially while plants are bearing flowers and fruit, when a high-potash fertilizer is recommended.