Plant Description
The chilli plant has green elongated oval leaves that narrow to pointy ends. The chilli plant can be in a bush that grows upright to about a meter tall or some varieties are more bush like and flatter on the ground. Their taste is characterised by their “hot” taste that burns your mouth. The burn is caused by the chemical capsaicin that is produced in the chilli.Uses
Chilli is used in cooking to add flavour and heat to vegetable or meat dishes. They are used fresh or dried.Soil Requirements and Preparation
They prefer a sandy loam to loam soil that is well drained. The roots are concentrated in only the top 30 to 40 cm of soil so irrigation needs to be very well managed to prevent moisture stress in the soil, to which the plant is very sensitive.
The organic content must be high in the soil, otherwise organic material and compost must be mixed into the soil prior to planting. The ideal pH of the soil must be between 6.0 and 7.0.
Climate
Chilli is a warm climate crop that is sensitive to cold, frost and growth is severely hampered by temperatures below 15°C but also by temperatures over 35°C.
They do best when daytime temperatures fluctuate between 24°C and 30°C and night temperatures fluctuate between 15°C and 20°C.
Once the fruit is starting to ripen it prefers dry weather without rain, as rain creates disease and irrigation management problems. It also hampers the drying out of the chilli on the plant for those varieties that are stored dry for later sale or dry processing.
Cultivars
There are many chilli cultivars but to name a few: Anaheim, Inchanga, Long Red Cayenne, Trinidad, Long Slim Cayenne, Pendant, Scotch Bonnet, Serrano Spitfire, Habanero, Super Cayenne, Ristra, Super Chilli, Skyline.
There are constantly new hybrids being developed and released to capture unique attributes like hotness, production and to strengthen resistance against pests and diseases.
It is however best to consult your local seed specialist and the extension service or agronomist in your area to assist in identifying the best cultivars for your unique climatic and soil conditions.
By Louise Brodie