As a horticulturist, I find myself compelled to try different plants in my garden. With peppers, I do a lot more growing and observing than actual eating. My mother grew up in Arizona and enjoys hot, spicy food. My father, by contrast, grew up in rural Utah, and I'm not sure if he has ever eaten a pepper or hot sauce in his life. My dilemma, when it comes to peppers, is whether to blame my lack of adventure on my heredity or my environment because many varieties soon become too hot for me to enjoy.
In 1493, Dr. Chauca, the physician on Columbus' voyage, wrote about the Indians using a spice called "agi" as a seasoning. This is the first European record of capsicum pepper. Columbus was searching for black pepper from the Far East. Although that spice was not found, the popularity of American peppers spread to all parts of the world, and as spice plants they are second only to true pepper trees from which black and white pepper are made. Peppers became so well established in India that some botanists erroneously regarded them as native plants.American Indians had many names for the plants, and in Mexico they were known as "chiles." Many people still use this name, which more closely reflects the origins and function of the plant. There are about 20 wild species and five cultivated ones. The peppers get their heat from cap-saicin, a compound found in the area where the seeds are attached.
Why people are attracted to extremely pungent peppers is not known, although several reasons are thought to play a part. The diet of the American Indian was rather bland, with corn, beans, squash and potatoes as the principle foods. Peppers added variety and spice to these dishes. Another claim was that they aided in digestion and perspiration or a cooling, which would be a benefit in hot climates. Another suggestion was that they control internal parasites so common in the tropics, but scientific evidence does not confirm this supposition.
The best and most widely known cultivated specie is Capsicum anum, which includes the sweet or bell peppers, red peppers, chile peppers, paprika and pimentos, as well as some ornamental peppers. The grouping also includes some of the very hottest peppers known to exist. Another cultivated pepper, Capsicum frutescens, usually bears two fruits on each node. The only variety, or cultivar, grown in the United States is Tabasco. An American returning from the Mexican War brought seeds and gave them to Edmund McIllhenny in Louisiana. These peppers are now grown and used to make the trademarked Tabasco sauce sold throughout the world. Three other cultivated species are all grown in Central and South America, from low coastal tropical rain forests to the Andean Mountains.
Peppers are a warm-season crop and do not grow well in the garden until soil temperatures are warm and night temperatures are above 50 degrees Fahrenheit. For the best results, plant them about two weeks after the last spring frost. Earlier planting into cool soils leads to slow-growing plants and disappointing results. Use plastic mulches to increase soil temperatures to get better production in our area. Add a complete fertilizer when planting and space them 18 inches apart.
Bell peppers are the most popular in our area, and varieties include Better Bell, Yellow Wonder, Valley Giant, Big Bertha, Bell Boy and Park's Whopper. Gypsy Hybrid and Sweet Banana are excellent sweet yellow peppers, while Anaheim, Cayenne and Jalapeno are the most popular hot peppers. Colored peppers are the newest garden rage, with yellow, orange, red, purple, brown and traditional green grown for many purposes.
Peppers have few insect problems, although occasionally flea beetles chew holes in the leaves. They are susceptible to several fungal diseases, including wilts and virus diseases. Rotate planting locations, use resistant varieties and plant a few extra plants in case those problems develop.
Looking for a really hot pepper? Chile potency is calculated in Scoville units. The measure was originally developed by pharmacologist Wilbur Scoville as a way to test the heat of peppers used in ointments. The accompanying chart shows the relative heat units of different peppers.
Due to my heredity or environment, I wimp out while eating the New Mexican long green peppers. I can't imagine willingly eating anything as hot as Habanero peppers. One devoted pepper grower claimed that he grew them inside his greenhouse during the wintertime so that he didn't need a furnace to keep the rest of the plants from freezing. Imagining how hot they are, I could almost believe his story.
Regardless of my lack of adventure and weak tastebuds, peppers are a fascinating and widely used crop throughout the world. They grow well along the Wasatch Front and are very productive. Use them to provide a little spice in your life and some color, beauty and food in your garden.
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Additional Information
Chile Potency
Heat units of various peppers
Calculated in Scoville units
Bell 0 MILD
New Mexican Long Green 500 to 1,000
Ancho 1,000 to 1,500
Jalapeno 2,500 to 5,000
Serrano 5,000 to 15,000
Piquin 30,000 to 50,000
Cayenne 30,000 to 50,000
Tepin 70,000 to 90,000
Thai 50,000 to 100,000
Habanero 100,000 to 300,000 HOT