Chillies, medium hot

Chillies, relatives of the paprika, are the berry fruits of a nightshade plant that grows up to 2 m high. Chilli fruits are small, only 1-5 cm long, pod-shaped, green when unripe, yellow, orange-red to brownish when ripe. In contrast to the pods of the spice paprika, chillies are not only much smaller, but also much hotter. The particularly high content of capsaicin makes the chilli pod so devilishly hot in taste.

CULTIVATION 

Rust im Tullnerfeld is located just a few kilometres from the Danube. A small town, but an oasis for vegetable cultivation. Vegetables have been grown here for many generations.

This is also the case on the farm of Michael Bauer.

The wind blows over the leaves of the cabbage vegetables, a speciality of the farm, but many other types of vegetables also thrive on the fertile and deep soils. Pumpkins in all colours, courgettes in green and yellow, various turnips, leeks and green beans..... and all imaginable types of cabbage vegetables.

The farm is managed as a "mixed farm". Arable farming, livestock farming and vegetable growing complement each other positively.

A natural cycle is created and forms the basis for near-natural agriculture.

We live with and from nature, every day.

Origin

Chillies are native to South America. Spanish explorers brought them to Europe. Today, they are grown in almost all tropical regions of Central and South America, Africa, India, Southeast Asia, China, and, to a lesser extent, in Southern and Eastern Europe. In our country, chillies are almost exclusively imported, with an estimated 250 t per year. Unfortunately, the statistics record chillies and spice paprika together, which is why no more precise information is possible.

Tips

The seeds of the chillies contain the main pungency. Please wash your fingers before touching your eyes.

Preparation

The fresh, ripe fruit is used as a spice in many dishes, especially in East Asian and South American cuisine. Chillies should only be added in the smallest quantities and should always be cooked with.

Storage recommendation

Paprika is best stored at a temperature of 5–10° C, preferably not in the refrigerator