What is the difference between cayenne pepper and chili?
Hot peppers are one of the most popular seasonings used in the preparation of many dishes. Today, there are a huge number of varieties of the fruit, but among them there are two main sortogroup, called chili and cayenne. From this article you will learn the main differences between them, as well as get acquainted with the main features of the use of burning fruits.
What is the difference between cayenne pepper and chili pepper
For most spicy food lovers, cayenne pepper and chili have no special differences, many even think that this is the same plant. But in fact, there are still differences between them. Did you know? Spicy varieties of capsicum first came to Europe in the 15th century. The burning vegetable was donated to Europeans by Christopher Columbus after his next expedition. Cayenne pepper is a combination of red pepper varieties belonging to the species Capsicum frutescens or to the independent group Capsicum sinense, the genus Capsicum. The name "Cayenne" comes from the port city of Cayenne, which was a major transit point of trade between Latin America and Europe and served as an export destination for cayenne pepper.
Chili pepper is the common name for semi-shrub plants from the genus Capsicum, a species of Capsicum annuum. According to some reports, it got its name thanks to the Spanish conquistadors, who considered the homeland of pepper to be the neighborhood of Chile. According to another statement, this name is translated from the Aztec language as “red”, which best describes the shade of mature saturated fruits.
These varieties often do not have any serious morphological differences, and their taste is not only interchangeable, but also practically indistinguishable to the average consumer. From a botanical point of view, they are closely related related species belonging to an extensive group of capsicum peppers. In addition, the name “chili” is often used as a generic name for burning fruits.
However, at the same time, many consumers often have a question about which of these peppers is still hotter. Fruity is determined by a special scale - Scovilla, named after its creator, a chemist from America, who examined the severity of these vegetables and found out that capsaicin is responsible for it, and the more it is in the fruits, the greater their burning.
Learn more about the features of growing capsicum peppers.
However, the severity of the fetus strictly depends on the general characteristics of a particular variety and how to grow it. That is why in both cases it is possible to meet fruits with acuteness both in 100-500 and in 30, 000 units on the Scovilla scale.
Description and features of pepper
Hot peppers are an annual herbaceous plant in the nightshade family. His homeland is considered to be South America, as well as India.
A typical representative of the Kapsikum genus is a small bushy plant up to 50 cm high. But under optimal conditions, it can be extended to 1.5 m or more. The stalk is well leafy, on it grow oval leaves collected in a rosette. The color of the leaves is saturated, dark green.
The bush blossoms amicably and abundantly, during this period large flowers appear in it, gathered in bunches. They are characterized by a white or green corolla, often with a yellow base and purple inclusions. The fruit of the plant is a hollow polyspermous berry, with a dense skin and moderately juicy pulp.
This plant is heat-loving, for its cultivation, a temperature of at least + 20 ° C is required, as well as abundant watering, therefore, in open soil, the crop is cultivated only in the southern regions. In temperate and northern climatic zones, it is bred either in greenhouses or at home, on the windowsill. When grown indoors, the plant is able to bear fruit almost throughout the year.
Did you know? Capsicum was not always hot; this feature of the fruit was formed during evolution to protect it from extinction by herbivores.
Today, hot peppers are widely used in many fields. Traditionally, the fruits are most widely used in cooking, for preparing savory foods, and also to protect food from instant spoilage.
Recently, the fruits of culture have become widely in demand in cosmetology, as well as medicine. This is due not only to specific compounds and vitamins in the composition of the fruit, but also to a huge amount of dissolved micro and macro elements.
The culinary use of hot peppers is striking in variety: they are used in the preparation of stews and fried dishes, soups, sauces, etc. They are ideal for vegetables, fish and meat, as well as in every possible combination of these products.
The most non-standard use of burning fruits is noted in the confectionery art. Often they are used to make rich and fragrant fillings for chocolate and chocolate products.
Important! To ease the effects of burning from eating spicy foods, you need to drink 200-300 ml of milk, yogurt or kefir. Dairy products not only soothe irritated tissues, but also neutralize the remains of burning substances.
In folk medicine
In folk medicine, red peppers are in demand due to the high content of capsaicins, natural alkaloids that can have anesthetic and warming effect. In addition, the fruits are rich in vitamin C, which is necessary for the healthy maintenance of metabolism and immunity.
Most often, saturated infusions are prepared from the fruits of capsicum, which are used as an irritant to alleviate the manifestation of rheumatism and related diseases. Ointments based on them help reduce pain and restore damaged joints and tissues.
All kinds of extracts are also used in folk practice for the treatment of diseases of the kidneys and excretory system, as well as for cleaning vessels. It is no secret that the burning substances that make up pepper scare away helminths, so it is often used to eliminate parasites in both adults and children.
Few people know, but capsicum peppers are often used in cosmetology. From the crushed fruits and all kinds of extracts based on them, complex nutritional masks are prepared, characterized by an instant effect on problem areas.
Regardless of the type of hair, such products can strengthen the hair follicles, restore damaged hair. On the basis of burning fruits, various anti-cellulite ointments are also prepared that can break down fats and relieve swelling of the extremities.
Important! Home-made cosmetics and medicines should be used only after consulting with your doctor, otherwise they can not only cause serious allergic reactions, but also cause a worsening of your health.
Cultivating hot red pepper is not easy, since this plant has special requirements for the regime of temperature and humidity. That is why amateurs of this vegetable crop often have difficulties both when growing it in an open area or at home.
To protect yourself from unnecessary waste of money and effort, we recommend that you follow these tips when growing vegetables:
- Before sowing, seed must be decontaminated with a 2% potassium permanganate solution - this will help protect plants from fungal damage.
- Germinate seeds under a transparent shelter - this not only increases their germination, but also improves the friendliness of growth.
- Culture loves heat, so it is best to grow it at a temperature in the range of +23 ... + 25 ° С.
- Hot pepper very quickly depletes the soil, so plants are sure to feed (at least 3 times per season). Complex fertilizers (nitroammophosk, superphosphate, potassium nitrate, etc.) are used for this. But it is forbidden to feed these plants with nitrogen fertilizers, since this leads to an increase in the aboveground mass of bushes, which reduces their productivity.
- Different varieties of plants are grown separately from each other, since cross-pollination can occur during flowering, which dramatically changes the characteristics of plant fruits, including aromatic properties.
- Only clean, soft and warm water of room temperature (+22 ... + 24 ° C) is suitable for watering plants.
Spicy varieties of capsicum is one of the best and most saturated additives for both hot and cold dishes. Today, a huge number of varieties of such a plant are known, but they are traditionally divided into two large groups: chili and cayenne. Despite the fact that they belong to different species, their morphological and aromatic properties are almost identical, so they can be used interchangeably in cooking and other industries.