Pepper Provence Lollipop - Capsicum annuum

The Piment Sucette De Provence is a high annual vegetable and condiment plant, reaching a height of 60 cm (24in). It is a variety with a burning flavour. Cultivated for its slender 10 cm (4in) long fruits that turn red when ripe, with firm and sweet flesh, it is consumed grilled, stuffed, or enjoyed as tapas. It can be eaten raw or cooked. Sowing period is from February to May for a harvest from July to November.        

The Piment is a condiment that, like its close relative the bell pepper, belongs to the Solanaceae family. Archaeological evidence proves that chili peppers were already consumed by the Incas in 7500 BC and cultivated since 3000 BC. Chilli peppers are perennial plants in tropical climates and are cultivated as annuals in our latitudes, unless they are placed in pots so they can be stored indoors during the winter. They produce small flowers, white or mauve, with different-colored anthers or seeds depending on the species.

Discovered by the Spaniards in the 16th century, its use quickly spread throughout the world. All regions of the world incorporate it into their culinary traditions to the point where one can imagine that Indian, Indonesian, or African cuisine have always used chili peppers. All have been captivated by this bright red fruit that 'bites when bitten'; a characteristic that earned it the name capsicum. There are five main species, often recognizable by the color of their flowering among other things. Forming a bush with an upright habit and lanceolate leaves, they produce small flowers that become hollow fruits containing seeds and whose color varies depending on the varieties.
Chilli peppers are naturally rich in vitamin C, about twice as much as lemons or oranges. It is a highly volatile substance whose content decreases considerably as the chili peppers dry. It becomes even scarcer when ground into powder. They are also very rich in vitamin A, a more stable vitamin, the content of which tends to increase as the fruit dries.

Chilli peppers are notably known to contain a tasteless and odorless but extremely powerful alkaloid: capsaicin, which is commonly measured on the Scoville scale, which has 11 levels: neutral, mild, warm, spicy, hot, strong, burning, scorching, torrid, volcanic, and explosive. The flavor and strength of chili peppers are two completely independent notions. The strength measured by the Scoville scale does not activate the taste buds but the heat receptors on the skin or mucous membranes, causing a burning sensation. The capsaicin content distinguishes chili peppers from bell peppers. Studies have shown that when used in dishes, hot chili peppers also act as a bactericide. Naturally, chilli pepper plants without predators produce little capsaicin in their fruits. On the other hand, plants subjected to numerous enemies of all kinds will produce fruits rich in this substance. It is an effective defense mechanism for the plant.

We are accustomed to distinguishing between bell peppers and chili peppers. Bell peppers are an appellation for chili peppers with little or almost no capsaicin. Both can be prepared as purees or confits, as accompaniments or main dishes. Chili peppers are so widely used around the world that "spicy dish" becomes synonymous with "chili dish," despite the wide variety of spices available.

Harvest: The harvest time is determined by the color of the variety at ripeness, as well as your preference for the chili pepper's strength or aroma. Some varieties develop fruits with an enchanting aroma that disappears when ripe. Others are enjoyed happily while still green, while others can only be tolerated when fully ripe. Harvest them with a small knife or by hand as needed, taking care to leave one to two centimeters of the stem. Also, note that chili peppers continue to ripen after being harvested.

Storage: Chilli peppers can be stored for several days in the vegetable drawer of the refrigerator. Depending on the quantity of your harvest, you may want to store your chili peppers for a longer period. There are several methods: First, drying, which can be done in several ways: either in the sun by cutting the chili peppers in half lengthwise. Air drying indoors is only possible if the conditions are dry enough; otherwise, the fruits will become soft. It can be done with whole fruits in the oven on a low temperature, around 50°C (122°F) for several hours. When they are well dried, you can either grind them into powder using a blender or leave them braided or in garlands in the house as a decorative element. You can also choose a method where the chili peppers remain fresh. You then have the choice of preserving them marinated in oil with herbs, pickling them in vinegar, or reducing them to a puree. There are plenty of recipes for these methods. As a last resort, you can also freeze your chili peppers. In any case, wash and dry them carefully and wear gloves. Some chilli pepper varieties are so strong that intense burning sensation can occur on the hands during handling. Do not touch your eyes after handling chili peppers without thoroughly washing your hands.

The gardener's tip: Associate your chilli pepper plant(s) with tomatoes, basil, or eggplants. Solanaceae plants appreciate each other's company. To combat red spider mites, plant radishes nearby. Experiments have been conducted in Vietnam using chilli pepper infusions with great success against parasites. Indeed, the resulting infusion becomes a powerful natural insecticide that has a deleterious effect on the parasites' digestive system. Simply boil a handful of chilli peppers in 2 to 3 liters of water and let the mixture steep for a week. As a precaution, wear gloves and protective goggles when spraying.