For people who don't understand the passion of hot pepper lovers I share my cherished love of beautiful hot peppers: an addiction without a cure.
I have been an addict for many years! I have never hidden it from my parents, children, friends, colleagues at work or anyone for that matter. In fact, I love to talk about it. Yes, I have an addiction to very, very, hot peppers!
No surprise here as I was born in the Caribbean; Trinidad to be exact, where hot peppers flourish in home gardens and hot sauces are a must-have condiment. At a young impressionable age I earned my (raw) pepper eating stripes by showing off my ability to endure the burning capsaicin pain from my tender orifices to my juvenile friends.
Then and still today I take pleasure in eating raw hot pepper and processed sauces with breakfast, lunch, or dinner daily, particularly with delicious Trinidadian rotis and curries. The onset of acid reflux disease has done nothing to diminish my addiction.
My Canadian Pepper "Grow-op"
After I moved to Canada in 1980 I (and my fellow Trini junkies) found it difficult to get "good hot pepper sauce". We found little satisfaction with the weak cornstarch-infused commercial imports available in Canada. Securing supplies of homemade pepper sauces from the Caribbean was a priority on visits back to the islands. Never mind the rum! Bring back pepper sauce!
Years later my addiction and the scarcity of "good pepper" led me to research the cultivation of some of the world's hottest varieties in Canada's short growing season. Bhut Jolokia, Caribbean "seven pot" Habanero, and the beautiful and scorching Chocolate Habanero were my favourites.
My research led me to Pepper Joe's, a prominent hot pepper seed supplier from Myrtle Beach, SC. His seeds are excellent quality, reasonably priced, and Joe's service is excellent. I also found chocolate habanero pepper seeds from an open air market in south Trinidad.
Through experimentation I discovered that the young plants I seeded and carefully grew from Pepper Joe seeds in my basement "grow-op" would do best in large black pots. This way I could shelter them from the unpredictable spring weather if necessary. I was able to easily control the soil moisture and effectively apply root fertilizers in the black pots which kept the heat in. Strong root systems are needed to support healthy, productive plants.
I started off with 6-10 plants and now plant approximately 20 plants annually. I place them on low shelves 2 feet above the ground in my backyard facing south. The soil requires constant monitoring and adjustment of the moisture levels. They grow best in direct, longer hours of sunshine so it is best to avoid putting them under large trees. They provide wonderful enjoyment as I care for (and talk to) them daily from mid-May in the upper mid-west of Canada through to late August to early September.
My great reward comes when the fruit begin to turn red, yellow, or chocolate brown, depending on the variety. Some plants produce 6-10 fruit while some, notably the Bhut Jolokia, produce up to 20 fruit per plant.
My Hot Pepper Sauce "Lab"
Any regular visitor to the Caribbean will know that islanders are fiercely competitive with each other. The strongest expression of this is the annual regional cricket matches played passionately under the hot equatorial sun. These exciting events are closely followed by the making of hot pepper sauces as another popular competitive pursuit. The Caribbean folk love to boast of the levels of potency and richness of flavour of their different habanero pepper sauce concoctions. Mainly, Guyanese (Guyana), Bajan (Barbados), Jamaican, and Trini (Trinidadian) blends abound with colourful claims of superiority. I am no different.
In the late fall I spend countless hours in my kitchen experimenting with, and tasting, several hot sauce recipes. Yes, I did say tasting! With my special, old blender going and with jars of vinegar, lemon juice, salt, pepper and vegetables littering the countertop, I keep the kitchen fan running on high to exhaust the potent fumes outside the house. I exchange ideas with some of my fellow addicts and end up with 4 to 5 sauces, each with their own flavor and consistency. I take great pleasure in giving small bottles of my hot sauces away to friends. With my good harvest there is always much left to last me through our harsh Canadian winter; about five litres.
Benefits of Hot Peppers
"They look lovely on the plate and add spice to your meal, but hot peppers can do more for you than just increase your culinary pleasure." says William McCoy, in his article "Hot Pepper Benefits". He explains, "Hot peppers contain a chemical called capsaicin, which has a number of applications for your health and well-being. The hot pepper fruits themselves also provide benefits beyond their distinctive taste.
Hot peppers are a good source of beta-carotene, and vitamin A. Vitamin A and beta-carotene are powerful antioxidants, which may help prevent cellular free-radical damage as well as protect against heart disease. Chili peppers are a good source of vitamin C, with as much as 300 percent of the daily value of vitamin C in a one-half cup serving. What he does not mention is that hot peppers have also been characterized as natural weight loss foods. Go figure!
My Incurable Addiction
My great love of hot peppers is an addiction without a cure. It is a part of my heritage, seeded in my youth in the Trinidadian melting pot of cultures and culinary delights from around the world. Without exception, accessible to all but the very young, "serious pepper sauce" has a place at each Caribbean family table, at every meal. Addicts abound!
Sources:
Oureverydaylife.com: "Hot Pepper Benefits" by William McCoy: https://oureverydaylife.com/253391-health-benefits-of-hot-peppers.html