Oh a chilli is surprise in the mouth and a good hot curry can be ear opening. They tingle and burn. They present a flavour that no other plant can.

Chillies Botanical Name: Capsicum frutescens

Growing Chillies

Chillies should be grown in seed trays, then transplanted into a pot and when it is about 20 cm tall, planted into the place where it will grow to maturity. (Remember, you can use old cans or plastic bottles cut in half as pots.) They need little care in good soil, but a good dressing of compost and lots of mulch will keep the chillies growing tall and strong Jalapino chillies are mild in comparison to some, Cayenne pepper are slightly up the scale. You get all strengths and sizes, to suit all tastes. They are biannual and will bear prolific amount of hot red fruits. You must just decide how hot you like them and grow chilli bushes that suit your palate. It is really easy to grow chillies right outside your door.
Companions and antagonists of Chillies Grow chillies in-between basil, kohlrabi, lovage, marjoram, nightshade and tarragon. Keep them away from apricot and brinjal.

Nutritional Value and Herbal Uses
Vitamin C, calcium and iron are the health giving properties of chillies. They are a stimulant and liven up food. Herbally, chillies are used to lower blood pressure and ease sciatica. Cayenne Peppers have a range of medicinal properties and are an excellent cleanser.

Harvesting and Processing Chillies When they start to bear fruit at the end of the season, you will have fun doing creative things with your chillies. You can string them up and decorate the kitchen with their blood red bodies. Chilli added to bread is a treat and of course no curry is the same without a fresh chilli or two added. A bit of chilli added to a salad dressing adds a surprising tang. Chilli sauces and chutneys are fun to make. Making chilli salt for your own use is simple, here is a recipe.

Chilli Salt

Well-dried chillies

Salt

Pepper

Mortar and pestle or liquidiser

When you harvest chillies, keep them in a warm, airy place to dry thoroughly. Add about 30-50 chillies (depending on size) to half a cup of salt and a pinch of pepper.
When using a mortar and pestle, add the salt slowly, grinding in between.
When using a liquidiser, be sure to let the salt stand for a few minutes before opening – the dust needs to settle.
When the salt turns a reddish colour, bottle it in dry, well sealed and labelled bottles. Be careful, they can become addictive.