A Chile Primer:
Getting to the "Heat" of the Matter
By Erica Renaud

With over twenty varieties offered in our catalogue, Seeds of Change is dedicated to sharing a diversity of chiles with our customers. In order to substantiate their value and provide you input on how to grow and use them, we have compiled a brief history and description of some of our favorite pod types for you to explore. Chiles are easy to grow and offer a diverse range of plant structures, pod colors and shapes, and culinary uses. You will be surprised to see the diversity in which they come, their rich historical context, and the fun foods that you can develop if you are adventurous in the garden and in your kitchen!

History
Along with beans, corn and squash, chiles were one of the earliest plants to be cultivated and domesticated in the New World, around 8,000 years ago (6,200 B.C.). The origin of the chile pepper is believed to have been the Amazon Region of South America. Christopher Columbus is attributed with the movement of the chile pepper from the Americas to Europe, Asia and Africa in 1493. The chile pepper from the Amazon gradually moved north from South America, into Central America, the Caribbean, and theninto the now South Western United States. The word "chile" comes from the Nahuatl Indians who inhabited southern Mexico and Central America around the 15th century.

While chiles did not reach China, Southeast Asia or the East Indies until 1550, Asia is now the largest chile producer and exporter in the world, producing 8,000,000 metric tons of the 15,000,000 global metric tons produced annually. Chile peppers were initially accepted by cultures around the world as an easier-to-grow spice alternative to black pepper (Piper nigrum).

Description
Capsicum species are members of the large, tropical Solanaceae family, which also includes the tomato, potato, tobacco and petunia. Seeds of Change offers 20 varieties of chiles (Capsicum spp.) While the majority of our offerings are Capsicum annuum, we also offer a small selection of Capsicum frutescens, Capsicum baccatum and Capsicum chinense; four of the five domesticated Capsicum spp. Within each of these Genus species, there is a variety of pod types. Our offerings represent a fraction of the total Capsicums known world wide (there are 150-200 different classified varieties), but they contribute toward the continued preservation of biodiversity and cultivation of this historically important crop.

The value of the chile pepper is driven by its heat units. Heat units are derived from the capsaicin content, a potent chemical that survives both cooking and freezing processes. Known to cause a burning sensation, capsaicin also triggers the brain to produce endorphins, a natural painkiller that promotes a sense of well-being and stimulation. Peppers have also been found to be high in vitamins A & C (2 ounces of chile provides twice the recommended daily requirement of vitamin A), as well as high in potassium, folic acid and vitamin E. In addition, with naturally decongestive properties, chile peppers are used medicinally, most notably in Africa and by indigenous peoples of Latin America.

Pod Type Description
Within our offerings, there is variation in fruit (pod) shape, size, and color, as well as in plant habit among pepper cultivars. Of the twenty pepper varieties sold by Seeds of Change, there are four species and eleven pod types.

I. Capsicum annuum
The most common of the pepper group is Capsicum annuum. The most common pod types that fall under this Genus species carried by Seeds of Change are the following:

    i. New Mexican (NuMex Types) also called long green chile or "Anaheim." Española Improved and Anaheim are cultivars within this pod type. The long green pods that turn red are the pepper of choice for Mexican-style cooked sauces in the U.S.

• Española Improved Chile plant grows up to 24 inches tall and produces five to seven inch fruits. Although originally from seed stock brought to New Mexico from Mexico, the seed was transferred to the Pueblo Indians in 1597. In 1917, Fabio Garcia from New Mexico State University released the improved variety selected from strains from the Pueblo Indians. The immature pods of the New Mexican type are referred to as chile verde, or green chile, and the mature ones are chile colorado, or red chile. The pungency of this pepper is fairly hot. The most famous dish derived from this cultivar is chile relleno, but they are also beautiful when dried and strung into "ristras."
• Relleno Chile plant grows up to 18 inches and produces six to nine inch fruits. This traditional, hard-to-find stuffing pepper is sweetly mild, only slightly spicy. A good producer, this is the most dependably mild, large stuffing pepper for growing in the North. Broad-shouldered fruit that tapers to a blunt, rounded tip.
• Anaheim Chile plant grows 24–30 inches tall and produces six to eight inch fruits. Mildly hot pepper, popular for roasting, frying and stuffing. Prolific bearers of long, thin, two-celled fruits. Makes a delicious and moderately spicy green chile stew.

Propagation
To propagate chiles, sow seeds in shallow flats at ¼" depth, 8 weeks prior to transplanting outdoors. Deep cell trays will allow for deeper root development. Maintain 80–90°F soil temperature for good germination as peppers germinate slowly or not at all in cooler soil. Fertilize seedlings with Maxi Crop or fish or seaweed emulsion to encourage seedling health. Harden seedlings off by exposing them to exterior elements for a week prior to planting. Reduce moisture slightly when hardening off. Transplant to the field when soil is 70°F. Space plants 12–18" apart in rows 24-36" apart.

Cultivation
Chiles cross-pollinate freely, primarily by bees, so different types should be isolated from each other to reduce crossing. Close planting could result in hotter chiles increasing the potency of adjacent milder chiles or vice versa. The chile pods on any one plant can vary in hotness.

Peppers require a warm, long, frost-free season to produce high yields of quality fruits. Peppers require high phosphorous for flower and fruit development. Plant in well-drained sandy loam or loam soils with a pH range of 6.5–8.5. Peppers can be moderately sensitive to soil salinity.

Peppers can be sensitive to bacterial spot and phytopthora. Using drip irrigation will help reduce the incidence of these diseases. Blossom end rot can also be a problem in peppers, but can be mitigated with a regular watering regime. Yearly crop rotation is an effective way of reducing disease and weed problems in pepper production.

Harvesting
Time of harvest for peppers depends on ultimate use. Most peppers should be picked either early when green or when they are more mature and red. If you pick the first peppers promptly when they reach full size, it will encourage further fruit set. Wear rubber gloves when harvesting chiles. Store fresh fruits at 45°F and 95% humidity for longer shelf life.

Processing
Peppers can be consumed fresh, canned, brined/pickled, frozen, fermented, and dehydrated. Peppers can also be hung to dry in low humidity climates. This way, you can enjoy their bounty all year round to spice up your food!

Green Chile Recipes

Green Chile Paste

    4 ounces fresh green chile or red chiles (Jalapeños, serranos,      Anaheims, and ancho/poblanos)
    1 teaspoon black peppercorn
    1 teaspoon cumin seeds
    1 teaspoon caraway seeds
    ½ teaspoon ground cardamon
    ½ cup coarsely chopped parsley
    ½ cup coarsely chopped cilantro
    4 garlic cloves, peeled and chopped
    olive oil to moisten
    pinch of sea salt

Directions:

1. Crush all ingredients in a mortar and pestle.
2. This delectable mixture can be used as a spread for tortillas or in any cuisine that could use a little heat.

1. Set oven to broil and roast peppers on upper oven rack, turning every few minutes until the skins are crisp and starting to puff away from the "meat." This can also be accomplished by rotating the pepper over the burner of a gas oven or on an outdoor grill. Be careful not to burn yourself! Place the peppers inside a paper bag and let them cool 15 minutes. You should smell the unique aroma that heralds fall in New Mexico when chile roasters can be found set up in shopping center parking lots and farmers markets across the state.
2. Peel the chiles, using gloves to protect your hands from the pepper's oils. Be careful not to touch your eyes or other sensitive areas after handling the chiles! (Rubbing alcohol will help to remove these oils from your hands.)
3. Heat your tortilla and spread it with goat cheese, laying the chiles on top of the cheese and sprinkling the cilantro on top.
4. Fold up your tortilla and enjoy the fabulous flavors!