Chillies, ripe and green
Chillies, ripe and green

We didn’t set out to grow chillies but we do it anyway. The bush just appeared in the garden, perhaps a year ago, weaving its way up through a hibiscus bush. It must have grown from seed, either from our compost like the tomatoes or from bird droppings. We didn’t even notice it until the first fruit began to ripen but when they did, we thought we might as well leave the bush alone for the odd occasion we want one in our evening meal.

When we tried them, we found they were pretty powerful, at least by our standards: one chilli makes a dish for six people hot enough that at least one of them will think it is too hot to enjoy.

If you want to know about really hot chillies, try this article from Australian Geographic. Ours are not in their league. If they were, we would have ripped the plant out long ago as a menace to gardeners and small children.

There’s more about chillies and their relations¬†here, on wikipedia. I knew they were originally South American but I had never thought about how and when they became so central to Asian cuisine.