This post "Varieties of Chillies" was originally uploaded by Tyra Hallsénius Lindhe in the blog Tyras Trädgård/ Tyra's Garden
Varieties of Chillies - Capsicum chinense
It’s time to plan what varieties of chillies to sow for growing season 2012. First out on my list what to sow are some really hot stuff - Three Habaneros and a (in taste sweeter) cousin from Trinidad a ‘Scotch Bonnet’. All these are from one of the five Capsicum cultivars - Capsicum chinense. Misleading name chinense “from China” when it is a matter of fact that they all (Capsica) originates from the New World.
Unripe the Habaneros as well as the Scotch Bonnet are all green but as they mature they change colours. Common colours are yellow, orange and red. But I also grow a brown. Typically a ripe habanero is about 2–6 centimeters (0.8–2.4 in) long. I grow most of my chillies in the greenhouse but still you seldom get bigger than 5 cm. I guess they wish for a more humid and hot heather like the climate of the Caribbean or Mexico.
Habanero chili peppers are rated 100,000–350,000 on the Scoville scale and the Scotch Bonnet is about the same, in other words VERY HOT!
1. Red Hot 'Scotch Bonnet'
2, Yellow 'Habanero'
3. Orange 'Congo', it turns more red later on.
4. Chocolate coloured Habanero
Tyra's Liquid Fire - Chili sauce
- Perfect to give your Bloody Mary an extra killer taste.
Or do as I do - spice up your morning tomato juice!
Take about a dozen of deseeded and chopped ‘Habanero’ or ‘Scotch Bonnet’ chili peppers from your garden and then you need:
1/2 cup (1.2 dl ) yellow mustard seeds
1/2 cup (1.2 dl ) molasses
1/2 cup (120g) light brown sugar
1 cup white vinegar
2 tablespoons salt
2 tablespoons paprika
1 tablespoon of grated horseradish
1 tablespoon ground black pepper, cumin, coriander
1/2 teaspoon fresh grated ginger or ground ginger
1 regular can of sliced peaches or apricots in heavy syrup*
* You can use dried fruit and add some extra light brown sugar
to give the sauce the sweetness you desire. (Soak fruit before use)
Put all ingredients above into a mixer - mix until smooth. Keep refrigerated.
The sauce taste best if you let it mature.
Hold on to your hat! This is HOT STUFF.
Handle with care
- Do use gloves, knife and fork and glasses when handling these extremely hot darlings.