The best varieties of hot peppers - our expert TOP!

Hot pepper has many names, some call it “chili”, others like the name “spicy”. Today, more than three thousand varieties of hot pepper are known, all of them have their own characteristics. There are red, green, yellow, orange, purple and even chocolate peppers. The shape of the peppers and their sizes also differ. But the main distinguishing feature is considered to be the heat or pungency of the fruit; its value is measured on the Scoville scale - the higher the SHU value indicated on the package with the seeds, the more “evil” the pepper will grow from them.

In this article, we will look at the most famous varieties of hot peppers, get acquainted with their characteristics and growing conditions.

Content

• 1. Secrets of choosing a variety of hot pepper
• 2. The best varieties of early ripening hot peppers
• 3. The best varieties of medium-ripening hot peppers
• 4. The best varieties of late-ripening hot peppers
• 5. New items for 2019–2020 - fiery, spicy, piquant

A popular seasoning in many national cuisines has several names: hot, hot, bitter, capsicum, chili. There are more than 3,000 varieties of this crop. Different varieties of capsicum differ in the level of pungency of taste: from unbearably hot to slightly spicy. How to choose the right one?

What types of hot peppers are there?

Many people mistakenly believe that hot peppers must be red. Chili peppers can be colored in absolutely any shade. The same applies to the shape and size of the fruit. There are fruits whose length reaches 30 cm, and there are very small peppers, the size of which does not exceed a couple of centimeters.

In the tropics or in India, peppers grow with a pronounced fruity or citrus aroma and a pleasant taste. These fruits are used to make wonderful sauces, seasonings, and prepare exotic dishes.

Advice! For fresh consumption, you can plant large-fruited hot peppers with fleshy pulp and thick walls. But for long-term storage in dried form, small, thin-walled peppers are more suitable.

The whole world classifies hot peppers into several main categories:

1. Chinese ones are considered the hottest.
2. Mexican habaneros are the most popular.
3. Trinidad is distinguished by its taste and is used for making sauces and adjika.
4. 7 Pot is grouped based on its unusual shape and distinct fruity flavor.
5. Jalapeño loves heat more than other species, so it is grown in greenhouses and greenhouses. These are the varieties that are grown on the windowsills of city apartments.
6. Cayenne peppers are easily recognized by their pungency and elongated shape; the bushes of these varieties are low and compact.
7. Bush varieties, which include the famous Tabasco, are less popular, but also have their fans.

Important! The alkaloid capsaicin, which is not found in any other vegetable or fruit, is responsible for the “hotness” of pepper. A microscopic dose of this substance is found only in sweet peppers.

"Double Abundance"

This variety can be planted in open ground, but in greenhouse conditions the yield will be higher - up to 40 fruits can be harvested from each bush. Peppers do not ripen right away; they can be harvested up to five times per season.

The shape of the fruit is trunk-shaped, elongated. The length of each is about 20 cm, the average weight is 70 grams. When ripe, the pepper is colored red.

The walls of the peppers are quite thick, so they are not suitable for drying, but “Double Abundance” makes excellent preparations in jars, and the fruits can also be frozen.

The plant withstands strong summer heat and is not afraid of diseases and viruses.

"Burning bouquet"

This pepper can be grown both in a greenhouse and in the garden. The bushes grow small - up to 50 cm in height, not spreading. The branches of the plants do not need to be tied up, since the fruits of this variety are quite light.

The weight of one pod is only 15-20 grams, and the length is up to 12 cm. The shape of the fruit is cone-shaped, highly elongated, the peppers have a small diameter. At the stage of biological maturity, the fruits acquire a scarlet color.

The walls of the fruit are thin, they are excellent for drying and other uses. The pepper tastes pleasant, with a special paprika aroma.

Advice! If the hot pepper pods are thoroughly dried and crushed, you can get a wonderful seasoning for any homemade dishes.

"Chinese fire"

This variety is one of the hottest peppers. The bushes reach a height of 65 cm, they can be grown both in greenhouses and in open areas.

The peppers themselves are not very large - each weighs only 70 grams, but they are long - about 25 cm. When the fruit ripens, it becomes a rich red color. The pepper is shaped like a cone, but with a slightly curved lower part.

The culture is early ripening - the fruits can be harvested 90 days after germination. Plants resist viruses and diseases that are characteristic of the nightshade family.

"Trinidad Small Cherry"

The culture is considered super early - peppers can be eaten 70 days after the seeds hatch. The bushes grow powerful and spreading, their height often exceeds 0.8 meters.

In appearance, the fruits resemble cherries - they have the same round shape and small diameter - about 2 cm. The taste of peppers is also rich in cherry notes. Each bush produces a multitude of bright orange or scarlet peppercorns.

"Indian elephant"

These peppers are mildly hot, have a rich paprika aroma and a pleasant taste. The bushes are considered tall - their height often exceeds 130 cm, and the branches are spreading. Plants need to be tied up and are best grown in a greenhouse.

The shape of the fruit is trunk-shaped, the peppers are slightly drooping. At the ripe stage, the fruits are bright red and are divided into two chambers with testes. The wall thickness is approximately 1.5 mm, the weight of each pepper is about 30 grams.

If you grow the Indian Elephant variety in a greenhouse, you can get up to two kilograms of yield from every meter of land.

The taste characteristics allow this variety to be used as a seasoning, ingredient for any dish or sauce.

"Miracle of the Moscow Region"

A very productive variety, producing up to four kilograms of peppers per square meter. The bushes grow tall, with powerful side shoots and a small number of leaves.

The fruits themselves are cone-shaped, arranged droopingly, their surface is smooth and shiny. The length of the fruit can be up to 25 cm, and the diameter is small - about 3 cm.

The weight of each pod rarely exceeds 50 grams. The walls are quite thick - up to 2 mm. This variety has an unusual specific taste and a little pungency.

With proper care and timely watering, up to 20 peppercorns can ripen on one bush.

"Jalapeño"

A representative of one of the main types of hot pepper is the Mexican variety “Jalapeño”. The bushes of this plant are very tall - reaching one meter. The shoots are powerful and spreading. Up to 40 fruits can ripen simultaneously on one plant.

The peppers themselves are small - their length is no more than 10 cm. The shape of the fruit is barrel-shaped, slightly elongated. Peppercorns are dark green at first, but as they ripen they turn bright red.

"Habanero"

There are several varieties of this variety: there are peppers in red, yellow, orange, pink and chocolate shades. A distinctive feature of the variety is bruised fruits. Their shape is a cone.

Peppers grow small - the weight of one is only 15 grams. But each plant can ripen up to hundreds of fruits at the same time.

The taste of the fruits of this variety is also very unusual - they have strongly pronounced fruity notes mixed with strong pungency and pungency.

"Astrakhansky 147"

This variety is considered mid-season and high-yielding. It is quite possible to grow it in open ground, but in the northern regions of the country it is better to use film or agrofibre.

The fruits do not ripen at the same time, which provides the farmer with a regular harvest of fresh peppers. The height of the bush is small (up to 50 cm), the plants are not spreading, semi-standard. With proper care, up to 3.5 kg of hot fruits can be collected from one meter of land planted with this variety.

The shape of peppercorns is cone. The arrangement is drooping, the color is initially green, gradually turning into scarlet.

The surface of the fruit is smooth and shiny, the walls are thin. The weight of each pod is only 10 grams, and the length is 6 cm. Therefore, the variety can be used for preparing hot peppers for future use - dried and ground into powder.

Attention! The alkaloid capsaicin, which gives peppers their heat, is not found in the pulp of the fruit, but in the peel, seeds and white veins. These are the parts of the vegetable that are the hottest.

"Cayenne Red"

Plants of this variety are very tall - more than 150 cm. They definitely need to be tied up, so it is better to grow them in a closed greenhouse.

Each bush is “decorated” with many pods - up to 40 peppercorns can ripen on one plant. The shape of the fruit is an elongated cone. Their length reaches 12 cm, but the diameter is very small - about 1.5 cm.

The surface of the fruit is glossy, initially green, and after biological ripening it becomes deep red. The taste of the fruit is moderately spicy.

Secrets of choosing a variety of hot pepper

When going to buy chili seeds, remember a few important nuances:

1. The spiciness of pepper depends on climatic conditions. Plants grown in cool, dry climates will produce less pungent fruit than members of the same variety growing in hotter, more humid conditions.
2. In the characteristics of varieties of foreign selection, the designation SHU (short for Scoville heat units - “Scoville heat measure”), or Scoville, . The higher the indicator, the sharper the variety.
3. If you do not plan to plant peppers in a greenhouse, you need to focus on varieties and hybrids with a growing season of no more than 90–105 days from germination to technical maturity.
4. Rare seeds of hot pepper varieties that deserve the attention of gardeners can be purchased from collectors and in specialized online stores.
5. Hot pepper seeds from retail outlets do not always correspond to the description stated on the bag. Before you make a purchase, go to forums and read customer reviews about them.

IN THE PHOTO: As a rule, the taste of Capsicum fruits with a red color is sharper than that of green-fruited varieties.

We bring to your attention the best varieties of hot peppers, which have proven themselves among gardeners and have earned positive reviews.

How to grow hot peppers

Peppers are grown in seedlings. Seeds are sown in February, after the appearance of the second true leaf they are planted in individual cups. Before planting, seedlings must be hardened off!

Some people plant bushes not in a greenhouse or in a greenhouse, but in large pots - some varieties in our climate only have time to bloom in the summer, so they have to be brought into the house until next year.

Rosvo

Habañero Red was only able to gain color over the summer; it will have to be replanted in pots for the winter.

Agronomists recommend growing in a greenhouse where high humidity and temperatures can be maintained. If the climate and the requirements of the variety for cultivation allow, then in the OG. Thus, FORUMHOUSE Rosvo participant even grows some cool hot varieties in OG in his Novosibirsk.

Rosvo

Jalapeno feels quite comfortable in exhaust gas in a good summer. And Habañero - you can get more or less something worthwhile in the second year, so in the summer - in a greenhouse, in winter - on a windowsill.

But in Siberia there are more sunny days in the summer than in central Russia, and even more so in the north - it’s definitely better to grow chili there in greenhouses.

Usually, sharp varieties bear fruit well and do not require any special shaping; the only thing is that you can pinch the top of varieties with tall bushes.

It is better to feed infrequently, and if the peppers are planted in fertile soil with pre-applied fertilizers, then you can do without feeding at all. We also don’t need to water very often, with the exception of plants that we grow in pots.

How to choose and where to buy

This spice can be easily found on the shelves of a regular supermarket or ordered from an online store. But to enjoy all the richness of taste, you need to buy the best product. To do this, you need to know the signs of high-quality Chinese coriander:

• It is better to buy whole peas instead of powder;
• if there are stems and thorns in a spice bag, they need to be removed;
• Huajiao should have a bright aroma, slightly sweet. If the pepper does not have it, it is better to refuse to buy it;
• the fruits should be red-brown in color.

Therefore, it is better to buy huajiao in a store rather than order it for delivery. The main selection criteria are the aroma and appearance of the spice.

What a smell and taste

Sichuan pepper has a spicy taste and a warm aroma with a slight hint of citrus. Heating in a dry frying pan enhances the pleasant peppery smell. Some varieties have an anise flavor.

It is not as hot as other peppers, but it leaves a peculiar aftertaste: a tingling sensation (mouth numbness), reminiscent of a light dose of painkiller.

Having tasted this spice, the tongue first feels a bitter taste, then a numbness, then a citrus taste.

Interesting Facts

1. From a biological point of view, hot red pepper pods are a berry that is used as a vegetable.
2. Hot poblano peppers have a hard shell that does not break down when used for cooking. To remove it, the peppers are burned, followed by rapid cooling - the skin is easily removed.
3. Unlike all nightshades, which have toxins in their leaves, red capsicums do not. The branches are used as greenery in the Philippines; for preparing the main dish kimchi in Korea; improving the taste of tsukudani in Japanese cuisine.
4. Eating red chillies can lead to a hallucinatory state due to the rush of endorphins.

Dried piri-piri fruits

Using Sichuan Pepper

Depending on whether it is stored whole, crushed, or ground after drying, Szechuan pepper can be used in many different recipes. Given its pungent flavor, it is often used to infuse oils with its mala essence mixed into the recipe for numerous sauces, such as a spicy fermented bean paste included in French fries, salads, stews, soups and stews. Ground pepper powder is also found in Chinese five spice . The classic hotspots of Sichuan and Chongqing will also use the whole pepper in large quantities, and sometimes a branch of it, so you have to be careful not to swallow a bunch of husks while eating!

It is very difficult to find high quality Sichuan pepper outside of China, and freshness matters a lot when it comes to preparation.

Benefit

Remember! Red chili pepper should be taken in very small quantities, only then it will not harm your body!

Due to the large amount of capsaicin, pepper fruits have a powerful antibacterial and antiviral effect - they kill up to 75% of harmful bacteria. Increases immunity, especially resistance to various colds. A small amount of chili stimulates the gastrointestinal tract and increases appetite. Reduces blood sugar levels. Improves vision. Stimulates the release of endorphins and helps cope with insomnia, anxiety and depression. Has a mild laxative effect. Useful in the fight against excess weight. Has a diaphoretic effect. Patches, tinctures and ointments based on red pepper relieve muscle and joint pain and are used against hair loss.

Storing Sichuan Pepper

At room temperature, in a tightly closed container or bag, the spice can be stored for up to six months. If you purchased whole pericarps, you do not need to chop everything at once. To ensure that the seasoning retains its aroma and all its properties, do this as needed.

In the refrigerator, in a hermetically sealed glass container, the spice can retain its unique aroma and taste longer, up to 18 months.

Classic Szechuan Recipes Using Szechuan Peppers

Many world famous Chinese dishes use Szechuan pepper as a main ingredient. It cannot be compared or replaced with another ingredient. If you want to replicate traditional Sichuan cuisine, try it in the following dishes!

Chili Oil Takes just five minutes to make the most delicious mala chili oil with extra aroma, nutty flavor and smokiness.

Szechuan Fried Green Beans – These fresh green beans are slowly roasted until bubbly and beautifully charred, then tossed with spices

Mapo Tofu - The most famous of all Sichuan dishes, Mapo Tofu would be nothing without Hua Jiao!

Dan Dan Noodles are a modern recipe that retains the Szechuan flavor, with the ability to adjust the spice levels for a good balance of heat.

In mainland China, Szechuan pepper has grown in popularity and can now be found in all types of regional cuisine. Here are some non-Sichuanese dishes that have used the magical properties of pepper to add a new flavor profile:

Roasted Cabbage – Pepper-seasoned butter adds flavor and a hint of heat to sweet cabbage.

Sesame Noodles - The secret ingredients in this recipe are chili oil and roasted pepper powder that will really wow your guests.

What it is

Sichuan pepper (huajiao) is a hot, very aromatic spice with a tart, slightly citrusy taste. It is an orange-red “pepper-like” dry shell of ripe berries of a prickly tree.

The aroma of this seasoning is suitable for any meat and fish, and goes well with ginger and star anise. Used in Chinese, Tibetan, Taiwanese, Korean, Japanese and Nepalese cuisine. It is one of the five ingredients in the famous Chinese five-spice blend (the others being anise, fennel, cloves and cinnamon).

The main feature of Sichuan pepper is the powerful numbing sensation it produces when consumed. It contains a substance that interacts with nerve cell receptors on the lips and mouth.

Interesting fact: despite the name, it is not a pepper at all, but a pinkish-red dried husk of the fruit of a thorny bush.

What does Sichuan pepper look like - photo

general description

This spice is mistakenly classified as a member of the Pepper family, although in fact it is the fruit of the prickly ash tree, a small flowering tree originally native to the mountainous Sichuan region of China and later throughout Asia.

Prickly ash belongs to the Citrus family. This plant has numerous short, thick thorns on its branches and stems, similar to a lemon tree.

It blooms in winter, and by late spring the yellow flowers turn into tiny reddish-brown berries (pods) 4 to 5 mm. When ripe they open to release round black seeds measuring about 3mm.

Mature capsules open like star anise, which is probably why it is sometimes called pepper anise. Other name: Chinese coriander, huajo.

Poseidon

This type of pepper is considered very early and quite high-yielding, and also absolutely not capricious in terms of growing conditions. It is well suited for canning and fresh use, as well as seasonings. The color of peppercorns changes as they ripen from light green to red.

The fruits of this hot pepper have a thin and oblong shape and can grow up to 12 cm in size.

For the pepper to fully ripen, about 90-110 days should pass from planting.

Indian elephant

Our next mid-season variety with a fairly piquant taste, medium spicy. Its fruits grow very similar to an elephant's trunk and have a glossy skin. Pepper grows up to 20-25 g, 15-17 cm long, and its color changes from light green to dark red.

Indian elephant pepper is perfect for fresh use, for example in salads, or for canning. It also makes an excellent spice and seasoning.

A plant of this variety grows quite tall and spreading, suitable for growing both in open ground and under cover. It takes 120-130 days to fully ripen.

Popular varieties

Let's consider only the most famous and popular ones, since it is difficult to describe all types of this culture - there are a lot of them. Below are varieties of chili peppers with photos and brief descriptions.

Ogonyok

Due to the fact that in our country this plant was grown almost everywhere in the post-Soviet space, the name “Ogonyok” became synonymous with “Chile”.

A crop with elongated fruits weighing up to 45 g. A high-yielding variety: from one square you can get up to 3 kg of fruits, and this is only in open ground. Growing chili peppers indoors increases the yield by up to 5 kg.

The bush of the crop reaches half a meter. The plant is resistant to diseases and tolerates temperature changes.

Tonus 9908024

High-yielding, time-tested variety. The weight of the fruit reaches 15 grams, elongated in shape. The fruits are green when technically ripe and red when fully ripe. Both can be eaten. The peculiarity of this variety is that the fruits are directed downwards and the leaves have a slightly wrinkled texture. Resists viral infections.

Advice! Chilies are heat-loving plants, and many believe that in our country they can only be grown in greenhouses. For this reason, many do not plant crops in large quantities, sparing the greenhouse area. It’s in vain, because breeders have developed varieties that grow and bear fruit well even in the open ground of Siberia.

Astrakhansky 147

The variety has been quite famous since the Soviet Union, as it was bred in Volgograd in 1943. This is a chili pepper with small fruits weighing only 10 g. Up to 30 ovaries can form on a bush. It grows well and bears fruit on the windowsill, and is often kept in the apartment as an ornamental plant.

Astrakhansky 628

This pepper was created in Maykop and is very similar to the one described above, but there is a difference - the fruits of this crop are only 14 g. It grows both indoors and outdoors. The bushes are small and strewn with small red peppers.

Elephant trunk 304

This is a variety for the Trans-Urals, which was bred by Maikop breeders specifically for the Far East. Mid-season variety with purple internodes. The fruits are elongated, cone-shaped - length 19 cm, weight - 5 g. The pepper is medium hot and can produce up to 1.5 kg of fruit from one square meter.

Chemical composition and nutritional value

Sichuan pepper contains:

• antioxidant and anticarotene beta-carotene;
• potassium;
• calcium;
• magnesium;
• zinc;
• selenium;
• copper;
• manganese;
• iron;
• phosphorus;
• sodium;
• B vitamins: B1, B2, B5, B6, B9, B12;
• vitamins C, E, H, PP;
• tannins;
• essential oils.

100 grams of spice contains: 296 kcal; proteins 10.4 g; carbohydrates 42.4g; fat 2.1 g.

History and homeland of chili pepper

The history of the fiery chili pepper is interesting and mysterious. It is inextricably linked with the Aztec civilization, who cultivated it 6,000 years ago. Causholotl (Chantico) was considered the goddess of the plant. They say that the Aztecs presented Christopher Columbus with a chocolate drink with a scalding taste. When they explained to the navigator what ingredients it was made from, Columbus, who was looking for a way to the New World for the sake of pepper, named the pungent plant by the same name.

The Spanish missionary Bernardino de Sahagún, who arrived in Mexico in 1529, was amazed by the ruins of the Aztec capital Tenochtitlan. He directed all his efforts to studying the history of this civilization. The work “General History of the Affairs of New Spain,” which he wrote over 30 years (1547–1577), provides information about the use of fiery chili peppers. The monk notes that Indians eat it for breakfast, lunch, and dinner.

All capsicums are native to the tropics of both American continents. Peru is considered to be the birthplace of cultivated pepper - it was in this country that all cultivated varieties were bred.

The burning plant spread throughout the world with the first sailors. At the end of the 15th century it reached the shores of South East Asia. In India, peppers are used in rituals, and in Thailand they are considered the most useful product.

Currently, pungent capsicum is grown on all continents. The leader in world production is China, supplying half of the commercial spices to the market.

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  Habanero pepper

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  Habanero orange

Harm

Red pepper is very hot! A number of precautions must be taken when consuming it:

• When cutting and processing chili fruits, it is recommended to wear gloves, since some particularly hot varieties can burn the skin at the slightest contact;
• avoid contact of pepper with mucous membranes;
• after working with chili fruits, you must thoroughly wash all surfaces, hands and used utensils;
• If pepper particles get on the skin and mucous membranes, rinse them thoroughly with cold water and lubricate with vegetable oil;
• If you have eaten hot peppers and the burning sensation has become unbearable, you need to wash it down with milk, not water, eat a little yogurt or kill the heat with a sour taste (lemon or lime).

Chili is not recommended:

• for any diseases of the gastrointestinal tract (ulcers, colitis, gastritis, enterocolitis, etc.);
• for liver diseases (hepatitis, cholecystitis, etc.);
• for hypertension;
• for kidney diseases;
• children;
• people prone to allergic reactions;
• pregnant and breastfeeding women.

Botanical description and features

The description of the plant is similar to the sweet capsicum, which we talked about here: Why is bell pepper "bell"

Red pepper or chili is an angiosperm plant from the Solanaceae family. Belongs to the genus Capsicum annuum. It is a plant with a branched stem, up to 60 cm in height. The leaves have a regular elliptical shape of green color of varying saturation.

• The flowers are white, large, with gray or purple inclusions.
• The fruit is a berry with a low-juiced pericarp of various shapes and colors.

Habanero chile flower

What to replace

There is no spice that has identical taste and aroma. But you can use combinations of other seasonings that will replace huajiao:

• You need to take ground black pepper and cloves in a ratio of 1 to 2. The second ingredient should be taken carefully, because it has a rich aroma.
• Another analogue is chopped coriander and black pepper.
• Add cloves and coriander to the mixture of black and allspice. This seasoning is added to the dish 3 times less than huajiao.
• The original replacement is made from finely grated ginger. It is squeezed out, but added in 10 times less quantity.
• Ground white pepper.
• A combination of one star anise and half a teaspoon of white pepper.

All of the above mixtures should be added to dishes in less quantity than real huajiao. These varieties have a distinct aroma, so they are used in small quantities to make it savory.

Sichuan pepper is most widely used in cooking. It has become a distinctive feature of Chinese cuisine, namely the province of the same name. But all the richness of taste and aroma is revealed if this spice is dominant. Huajiao is often added to other pepper blends, the most famous of which is Five Peppers. And because of its rich composition, it is widely used in cosmetology and folk medicine.

Recommendations for growing hot peppers

Just like sweet peppers, and in general other crops from southern countries, hot peppers love warmth and light. In terms of care, it is not as whimsical as its sweet brother; it is quite easy to grow. It can always give a good harvest, but if you want to get healthy bushes with a lot of red, burning pods, you need to intelligently approach the cultivation of this useful vegetable.

Basic growing rules:

• It is necessary to take into account the climatic conditions in which the pepper will be grown. Based on this, you need to select the right variety with the optimal ripening period, resistance to disease and bad weather conditions. This will determine both the timing of sowing seeds for seedlings and planting them in the garden. Please note that the age of the seedlings at the time of planting in the ground must be at least 60 days.
• Pay attention to the expiration date of seeds - younger ones, 1-2 years old, have better germination.
• Peppers have a rather weak root system, so the seedlings do not tolerate picking well. If possible, sow directly into separate containers (preferably peat).

• It is necessary to germinate seedlings in the right conditions - the room temperature should be +25-28 degrees. After germination, it is reduced to +18 so that the shoots do not stretch. And after a couple of weeks, a warm microclimate is established again.
• Peppers grow well in sandy, light soils. The soil should be moist and drained. To achieve good permeability, sand or peat can be added to the ground.
• Don't forget about nutrition. Feeding is carried out at least once during the seedling period and three times after the bushes are in the garden.
• Seedlings will grow healthy if they are provided with a constant influx of sunlight and heat. Avoid drafts.
• Seedlings take root better in open ground if you begin to harden them 10 days before planting - take the boxes with seedlings out onto the veranda.
• The first inflorescence that appears will need to be removed. This will provoke the rapid appearance of new ovaries.

• Do not plant hot peppers next to sweet varieties. Otherwise, the latter will acquire a spicy taste.
• Watering should be done regularly and moderately. If you water your pepper beds infrequently, they will be more pungent.
• To get more yield, harvest the peppers at the technical stage: new fruits will immediately begin to form in their place.
• Low-growing varieties can be transplanted into pots at the end of summer and continued to be grown at home during the winter.
• Thick-walled peppers are used in seasonings, pickles, marinades and preservation. Thin-skinned peppers are processed into seasoning.
• As you can see, growing a healthy spicy seasoning in your garden is not much of a hassle. How pleasant it will be to harvest hot peppers and enjoy the unusual taste of ordinary dishes all year round.

Use in cooking

Sichuan pepper is widely used in recipes of Chinese, Thai, and Korean cuisines. It adds a zesty tang with citrus notes. In order for the spice to fully reveal its flavor properties, you should use the following advice:

1. You need to wash the pods and dry them in a sieve.
2. Next, remove all leaves and branches.
3. Heat the peas in a dry frying pan over medium heat. They are removed after the pods begin to darken.
4. Peas and pods need to be cooled on a plate.
5. The fruits are crushed as needed so that they do not lose their taste and aroma.