Plants such as Jalapeño or Cayenne peppers have been used in traditional food, especially in South America, since the first colonisers. Others, such as Scotch Bonnet, bring tasty and spicy nuances to various cuisines, such as the Jamaican Jerk.
The most common use of these peppers is in the production of hellish sauces and spicy seasonings. Normally, in the elaboration of the sauce, the pepper is baked or cooked, the skin is peeled off and it is incorporated together with other seasonings. For use as a seasoning, it is generally left to dry in a cool, dark, well-ventilated place.
These varieties are often very rewarding to cultivate. Alchimia, intrigued by genetic mutations, aims to present the greatest range of new hot chilli varieties as they are available.
In order to begin intensively in the hot chilli world, it is essential to know the Scoville scale, where chillies are classified according to their hotness, measured with Scoville Heat Units (SCU). These units reflect the water needed to dilute the spiciness with sugar water.
Examples are the Jalapeño, usually between 2,500-8,000 SHU, or the famous Habanero, which goes up to 100,000-350,000 SHU. These varieties are not comparable with mutations such as Bhut Jolokia peppers, with a scale of up to 1,001,304 SHU (125 times the Jalapeño), or the Carolina Reaper which can contain a dose similar to pepper gas used in the US.
Hot peppers are really easy to cultivate. They are highly resistant to humidity and pests as they are native to tropical areas. The frost risk must be taken into account (preferably temperatures should not drop below 10-12 degrees), and constant watering should be provided. The seeds are germinated in late February or early March indoors, to prevent frost. With an improvement in weather conditions, it is advisable to put them outside gradually a few hours a day to acclimatise. Once the outdoor temperature does not drop below 10-12ºC, it is the ideal time to transplant them.
Constant watering every two or three days is recommended, depending on factors such as type of pot, soil, exposure to sunlight, etc. Under these optimal conditions, you can expect a large quantity of hot peppers that will hit the consumers' palates.