|
 Hot
peppers’ spicy heat is measured in Scoville Heat Units named for
Wilbur Scoville. The level of heat was originally determined by a
panel of individual tasters. Chili peppers were ground and added to
a sugar-water solution. The solution was continually diluted until
the panelist found the solution no longer burned their mouth. Each
pepper was assigned a number based on the amount of sugar-water
solution needed to reach that point. Today a more accurate less
subjective high–performance liquid chromatography method can be used
for measuring the pungency of hot peppers.
Poblano and Siracha rate between 1,000 to 2,500, jalapenos up to
8,000, cayenne can peak at 50,000, habaneros up to 350,000 and one
of the hottest, the ghost pepper, at as much as 2,200,000 units. If
you like the citrusy flavor of habaneros but not the heat, try the
All-America Selections winner Roulette.
Ornamental peppers are edible as well as pretty. Most
rate anywhere from 10,000 to 50,000 Scoville units. Chilly Chili
ornamental pepper produces an abundance of attractive yellow, orange
and red upright fruit on 10 to 12” plants. As the name suggests,
they have almost no heat. Mix with flowers for decorative displays
in containers and garden beds.
Peppers grow and produce best when day temperatures are 70° to 80° F
and night temperatures are 60° to 70° F. Cold, heat and drought are
the most common cause of blossom drop, misshapen fruit, and a poor
harvest.
Use a hand pruner or garden snips to harvest peppers without
damaging the plants. Harvest most hot peppers when fully mature and
red for the strongest flavor. Green chili and jalapeno peppers are
harvested when green. And some like jalapeno, habanero and Anaheim,
are hot whether harvested when green or red. When your summer is
filled with long hot days hot peppers tend to be even hotter.
Avoid hot surprises when cooking by labeling hot peppers when
growing, harvesting and storing them. Many sweet and hot pepper
varieties look similar and confusing the two could be unpleasant.
Just keep a glass of milk handy in case you need to neutralize the
sting.
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Turn down the heat, if needed or desired, when
preparing your favorite recipes. Since most of the capsaicin, which
gives hot peppers their heat, is in the white membrane that houses
the seeds, just remove this and the seeds if you want the flavor
with less heat.
Wear rubber gloves and avoid touching your face and eyes when
working with hot peppers as they can burn. Wash your hands, utensils
and cutting boards when finished.
Turn a portion of your pepper harvest into pickled peppers for the
hot pickle fans in the family to enjoy throughout the winter. The
key to success and safety is using a tested recipe that contains the
right amount of ingredients and processing it properly. Check
University or other vetted sources for safe recipes and processing
guidelines.
Try some of these strategies and mention the many health benefits to
encourage reluctant eaters to try hot peppers. Although hot peppers
and spicy food can add to the pain and irritation of ulcers, they do
not cause them contrary to some of the hot pepper myths. They do,
however, provide gastric relief, kill cancer cells, prevent sinus
infection, reduce inflammation, and even burn fat. Over time you may
be able to turn up the heat on your favorite recipes for all to
enjoy.
Melinda Myers has written more than 20
gardening books, including the recently released Midwest Gardener’s
Handbook, 2nd Edition and Small Space Gardening. She hosts The Great
Courses “How to Grow Anything” instant video and DVD series and the
nationally syndicated Melinda’s Garden Moment TV & radio program.
Myers is a columnist and contributing editor for Birds & Blooms
magazine and her website is www.MelindaMyers.com.
[Photo courtesy of All-America
Selections] |
