Serbajadi Capsicum annuum L. – group longum ( Solanaceae )
Red Chili or Hot pepper is a very variable branched perennial herb with a woody stem at its base and it contains a chemical known as capsaicin which is helpful for boosting immune function and protecting skin. Red Chili contain high levels of vitamin C and vitamin B6, which plays an important role in generating energy which is able to neutralize cancer-related cause and may help prevent stomach cancer. The height of the plant varies from 0.5 – 1.5 m. The fruit is small, narrow or rounded and can be grown in pots, in vegetable beds or in the ground. In its unripe stage, the fruit is green or purplish, ripening to red, orange, yellow, brown, cream or purplish. Red Chili can be eaten raw, pickled, cooked and added to stews, dried and ground and is used in a variety of dishes to add varying degrees of hotness, according to tasted.
Type of vegetable: Fleshy fruited
Edible parts: Fruits
DIRECTION OF USE
Best soil: Chilies need a very sunny, well-drained, open spot. They prefer organically enriched. Loose soil, not overly high in nitrogen. Soil should have a layer of good organic material.
How to plant: Sow seeds in trays indoors 6 to 8 weeks before setting out plants. Set out plants 18’ to 24” apart in rows spaced 30” to 36” apart. Alternatively, young plants can be kept in pots.
When to harvest: 60 to 100 days after setting out when they are full sized and either fully coloured or still green; they can be picked at either stage. A mature chili is heavy and firm to the touch.
How to harvest: Cut stems with a pair of scissors or sharp knife, ½ inch from the cap. Do not pull peppers from plants when they are full size and deep green or red in color. Frequent cutting encourages production.
Care: Water heavily when young; lightly for the rest of the growing season. Mulch or cultivate shallowly when young.
Keep away from children and pets.
Store in cool and dry place away from direct sunlight.