Thymely Information
“A pepper is an herb?”
Yes, the 2016 Herb of the Year is
Capsicum, the botanical name for
peppers. I must admit that until The
International Herb Association announced their pick, I had never
thought of peppers as herbs. A little background is necessary to
understand their choice. In order to be selected, a plant must qualify
in at least two of the three major herb categories: medicinal, culinary,
decorative. Turns out Capsicum qualifies in all three. Peppers have
been used medicinally for over a thousand years; cuisines around the
world use fresh, dried, or ground peppers to add heat and spice to
dishes; and no one can deny the beauty of a red, green, yellow, purple,
or brown pepper growing in the garden, displayed in a farmer’s market
stand, or strung together and hanging as a kitchen ornament.
~ Submitted by Fran Hedeman,
Herb Society of Dubuque
—a confused herbalist
the food may become too hot/spicy. Add it after thawing and while
reheating. In preparation, simmering results in a dish that is hot
overall; stir-frying adds flavor and a bit of spice. To reduce the heat
you can soak fresh or dried chilies in a solution of 3 parts mild wine
vinegar to 1 part salt for an hour. According to Elisabeth Lambert
Ortiz, contributing editor of The Encyclopedia of Herbs, Spices, &
Flavorings, most fresh chilies have a thick skin that needs to be
removed before cooking. There are several methods of skin removal
that can be used. Charring is the quickest method if only a couple
of chilies are needed. If you need a larger quantity, try roasting in a
400 degree oven or frying in hot oil. Do not allow them to burn as
inhaling the fumes can irritate the eyes and nose. Peel away the skin
of cooled peppers under running water, with gloves on.
The genus Capsicum is divided into two species—annuum (cayenne,
chilies, bell ) and frutescens (the pepper from which Tabasco sauce is
made). There are many varieties of peppers, 150 in Mexico alone, but
all, hot or sweet, fall into one of the two species. Peppers are members
of the Solanaceae or nightshade family so are kissing cousins to
tomatoes, potatoes, and eggplant. Peppers were first cultivated in
the Valley of Mexico about 9,000 years ago. In the language of this
region they were called chilli and today are often referred to as chili
peppers. In the late 1400s Columbus took peppers to Europe. The
Portuguese in turn took them to the East Indies, Asia and Africa.
In the 16th century the Ottoman invasions brought them back to
Europe. They then returned to the Americas with the European
immigrants, thus making a full circle.
Amazingly this fiery substance, that has to be handled with such care,
is greatly valued by herbalists as a wonderful medicine.
Medicinally, peppers have been used to treat everything from gas
and diarrhea to asthma and toothaches. Cayenne pepper can aid
in digestion by stimulating the production of saliva and gastric
juices. People have been known to take cayenne capsules to prevent
stomach trouble. However, consumption can be dangerous for
those with intestinal disorders. Consult a doctor before beginning
a regimen using cayenne. Poultices containing cayenne have been
used externally for chilled skin or painful joints. Again, consult a
qualified doctor before using a homemade solution. Herbalist R.C.
Wren recommends cayenne for a cold and other authorities highly
recommend cayenne as a gargle for sore throat.
Although cayenne peppers are native to the tropics, they can be
grown as successfully as tomatoes and potatoes in our northern
gardens. To grow peppers, fertilize average garden soil with compost,
rock phosphate, or wood ashes. Provide plenty of water in the early
growing stages and mulch thoroughly with straw to protect against
late season drought. Peppers require a long growing season so it is
better to purchase plants or start yours indoors rather than planting
seed. Set the plants out about 12 inches apart a week or two after
the last frost date or when the soil has warmed. Cayenne peppers are
ready to be harvested when the fruit turns bright red. Cut peppers
from the plant about half an inch from the cap rather than pulling
them off. If you want to dry the peppers, do so immediately after
cutting. String them up on a line and hang them to dry in a warm,
dry, well-ventilated place. When perfectly dry, grind the peppers into
a fine powder in a food processor being careful NOT to inhale the
powder.
After researching Capsicum, I now understand why the genus was
named the Herb of the Year and why the ginger cold cure tea recipe
I recommended in an earlier Thymely Information contained three
shakes of cayenne pepper. I will continue to use that recipe and may
even make another batch of hot pepper jelly, but this time I’ll wear
rubber gloves!
References:
The Encyclopedia of Herbs, Spices, & Flavorings
Rodale’s Illustrated Encyclopedia of Herbs
Peppers, especially the red variety, are a nutritional powerhouse.
Ounce for ounce they probably contain more vitamin C than any
other plant in your garden. They are also high in vitamin A, iron,
potassium and niacin. Sweet green peppers are healthful once they
turn red but are nutritionally inferior to hot peppers. The “bite or
heat” provided by the addition of peppers to a recipe comes from
capsaicin, an oily non-water-soluble substance found in the seeds
and ribs of the pepper. The heat is measured in Scoville units! The
ratings range from 0 for sweet banana chilies to 100,000 to 300,00 for
habanero chilies. When preparing fresh hot peppers you must wear
rubber gloves. After preparation keep those gloves on and carefully
clean all surfaces that have come in contact with the seeds and ribs. If
you get the capsaicin on your skin or in your eyes, you will experience
a lot of pain. Note that the longer peppers are cooked the hotter they
become. Do not add cayenne pepper to a dish you plan to freeze as
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