The aesthetics of Spicy
One of my husband's hobby is the care of the garden. He devotes much of his time. One of his main problems is that, where we live now, we do not have a garden! We live in an apartment on the second floor with spacious balconies and one of these, the largest and the sunniest, has become his garden. With the assistance of vessels from different dimensions, this balcony has reduced to a kind of "hanging garden". At first it started with small plants of spices (marjoram, sage, oregano, etc ...), then continued with more crops more demanding: giant parsley, basil leaf salad (with enormous leaves, which he uses to make his delicious pesto alla Genovese), carpets of chives, borage forests. But his pride is without doubt the chillies. He left with the classic quality, then gradually enriched its collection with the variety "Tondo Calabrese," "Kill" (small chillies large as peas, cluster, he said peppers), the 'Habanero Yellow "(yellow , beautiful), to the summit, reached this year with the cultivation of white pepper ("Habanero White"), we did not know existed. But in my opinion, the most beautiful is undoubtedly the Red Savina Habanero.
Originating in Central America, all varieties of chilli were unknown in Europe until the discovery of Christopher Columbus, but were soon imported into the continent along with other vegetables (tomatoes, potatoes, corn, etc ...). Initially used for ornamental purposes, were later used for storing food as a spice and cheap (under the name "Pepe of India") in place of the common pepper, then expensive. The substance that determines the "hotness" of chili peppers is capsaicin, and the grades of spiciness of many varieties are cataloged in a list called "Scoville scale", in the first place is pure capsaicin and the last common sweet pepper. The Habanero Red Savina, the family of "Solanaceae" species Capsicum chinense, "is a spicy Guinness Book of Records (577,000 Scoville units). The complete cycle lasts about 90 days, but often, with proper care, even beyond. The plant stems and large bright green leaves, can reach a height of 70 cm, has white flowers and a good production of about 30/40 to plant berries, the fruit has a rough surface and a color that changes from green bright to deep red and shiny when mature. The scent is unique, different from the classic chili, very intense.
I do not eat spicy, I immediately shared this passion. Then one day it happened that the strong wind that dropped to the ground a few pots, my husband thought of bringing home the plants of chilli which took more than the rarest varieties.
the evening had visitors who were amazed by the beauty of these gorgeous shrubs, with red peppers from a variety of shapes, sizes and colors. Red Savina Habanero especially attracted much attention of my friends who asked me to be able to cultivate the seeds of their own. Eventually he broke away some berries to the head, upon the recommendation of my husband to handle with some care when opening. In short, I had never considered the "aesthetics" of the pepper plant, which until then had given only succulent plants (my favorite), some classic evergreens and geraniums. From that day I always do make some nice vase to put on other balconies or on the stairs, visitors will always remain visibly affected. The only care: care for children, do not let them bring the berries!
For my husband is the main function of the food chili, which prefer to consume fresh (when available), but also retains in many ways to use it in the winter months. I leave you with some of his advice on methods of conservation, in case you like him to fans of spicy food. Hello!
CONSERVATION OF PEPPER:
Originating in Central America, all varieties of chilli were unknown in Europe until the discovery of Christopher Columbus, but were soon imported into the continent along with other vegetables (tomatoes, potatoes, corn, etc ...). Initially used for ornamental purposes, were later used for storing food as a spice and cheap (under the name "Pepe of India") in place of the common pepper, then expensive. The substance that determines the "hotness" of chili peppers is capsaicin, and the grades of spiciness of many varieties are cataloged in a list called "Scoville scale", in the first place is pure capsaicin and the last common sweet pepper. The Habanero Red Savina, the family of "Solanaceae" species Capsicum chinense, "is a spicy Guinness Book of Records (577,000 Scoville units). The complete cycle lasts about 90 days, but often, with proper care, even beyond. The plant stems and large bright green leaves, can reach a height of 70 cm, has white flowers and a good production of about 30/40 to plant berries, the fruit has a rough surface and a color that changes from green bright to deep red and shiny when mature. The scent is unique, different from the classic chili, very intense.
I do not eat spicy, I immediately shared this passion. Then one day it happened that the strong wind that dropped to the ground a few pots, my husband thought of bringing home the plants of chilli which took more than the rarest varieties.
the evening had visitors who were amazed by the beauty of these gorgeous shrubs, with red peppers from a variety of shapes, sizes and colors. Red Savina Habanero especially attracted much attention of my friends who asked me to be able to cultivate the seeds of their own. Eventually he broke away some berries to the head, upon the recommendation of my husband to handle with some care when opening. In short, I had never considered the "aesthetics" of the pepper plant, which until then had given only succulent plants (my favorite), some classic evergreens and geraniums. From that day I always do make some nice vase to put on other balconies or on the stairs, visitors will always remain visibly affected. The only care: care for children, do not let them bring the berries! For my husband is the main function of the food chili, which prefer to consume fresh (when available), but also retains in many ways to use it in the winter months. I leave you with some of his advice on methods of conservation, in case you like him to fans of spicy food. Hello!
CONSERVATION OF PEPPER:
POWDER: The best way to keep and use the chili is dried in the sun and grind with all the seeds. We should add only the advice to keep the powder in glass jars sealed and placed in a dry place. In this way it has always on hand to flavor dishes.
NECKLACE OR BRAIDS: stems are threaded with a needle and thread and are dried in the sun. Furnish the kitchen with color and are always ready to use. It is the most widespread and more practical.
OIL: are preserved in olive oil is freshly picked, or dried, whole or chopped to taste. After a fortnight, the oil will turn red and can be used. A suggestion: eat it within three to four months of preparation and do not roll up as they consume. Contact with hot pepper, oil increases the acidity and can cause stomach upset.
SAVE: put in the pot together, peppers and tomatoes. The ratio is 4 to 1, four parts of hot peppers and some tomatoes. Boil together and remove from heat when tomatoes are cooked. We move everything in the mill and the lies kept in a big pot for half a day left to dry. Finally, we must place it in jars with a little oil over. Just a teaspoon of this preserve to flavor gravies, sauces and all kinds of food.
pickled peppers once collected, open them and let them dry in the sun for a day, then put them in jars and cover them with vinegar. The vinegar can be used insaporirà and leaving the peppers in jars. With vinegar can liven up dishes of potatoes or boiled vegetables, is also great to accompany boiled.
WATER: freshly picked, the peppers are placed in jars with a clove of garlic, mint leaves and covering everything with a lot of salt water. They're great as a dressing and combine well with meat dishes.
NECKLACE OR BRAIDS: stems are threaded with a needle and thread and are dried in the sun. Furnish the kitchen with color and are always ready to use. It is the most widespread and more practical.
OIL: are preserved in olive oil is freshly picked, or dried, whole or chopped to taste. After a fortnight, the oil will turn red and can be used. A suggestion: eat it within three to four months of preparation and do not roll up as they consume. Contact with hot pepper, oil increases the acidity and can cause stomach upset.
SAVE: put in the pot together, peppers and tomatoes. The ratio is 4 to 1, four parts of hot peppers and some tomatoes. Boil together and remove from heat when tomatoes are cooked. We move everything in the mill and the lies kept in a big pot for half a day left to dry. Finally, we must place it in jars with a little oil over. Just a teaspoon of this preserve to flavor gravies, sauces and all kinds of food.
pickled peppers once collected, open them and let them dry in the sun for a day, then put them in jars and cover them with vinegar. The vinegar can be used insaporirà and leaving the peppers in jars. With vinegar can liven up dishes of potatoes or boiled vegetables, is also great to accompany boiled.
WATER: freshly picked, the peppers are placed in jars with a clove of garlic, mint leaves and covering everything with a lot of salt water. They're great as a dressing and combine well with meat dishes.
Product: Red Savina Habanero
seed Cost: 2.00 € (Ebay)
