Species: Capsicun annuum L.
Annual herbaceous plant native to South America. In Italy it is cultivated in all regions. In addition to the Capsicum annuum species, we remember: Capsicum baccatum, Capsicum chinense, Capsicum galapagoense, Capsicum baccatum pendulum. Many varieties for each individual species (www.peperoncino.org).
Chili pepper var. Acrata and var. Prussian blue (www.peperoncino.org)
It has erect and branched stems, up to 100 cm tall. The leaves are alternate elongated, sharp in the apex. Axillary flowers have a five-lobed corolla and are yellowish-white in color. The fruits are berries, usually red when ripe, of different shape according to the variety.
Chillies come in many varieties, all edible and more or less spicy.
Sow in protected seedbed and transplant outdoors when temperatures are stable above 15 ° C. It needs loose soils, free of water stagnation and in a sunny position. Tucking up and keeping the soil clean from weeds; tie to tutors if necessary. Chili peppers can also be grown in large pots.
Collection and conservation
Collect the fruits when ripe and let them dry in a shady and airy place. They can also be stored frozen, in oil or pickle.
Use in the kitchen and therapeutic properties
Due to its anti-fermentative power it is suitable with all meats especially in the warm months. The fruits, whole, in pieces or in powder, are used to give flavor to many dishes.
Therapeutic properties: aperitifs, digestives, vitaminizers.