N
ame: Chili (Capsicum frutescens)
Origin: Central and South America
Description: A very versatile species as regards its growth and the colour, shape and size of its pods. In Hungary, planted in a garden it may grow up to 50-80 cm in height. Pods are 2-15 cm long, round, conical or pointed, and white, yellow, green, orange or red. Has little aroma but its pungency varies from mild to hot due to its capsaicin content.
Culinary use: Pods may be used fresh, unripe green, ripe red, yellow or white, dried, crushed, ground or in whole. Chili goes well with all kinds of foods, be it cold or hot, but mainly with salads, sauces and pizzas.
Medicinal use: Chili stimulates blood circulation, improves digestion and has an antibacterial effect.
Cultivating and harvesting: Plant in fertile soil rich in nutrients. Continued harvesting of mature pods encourages formation of new flowers and pods.