Don’t be afraid to add a little spicy heat to your meals by growing a few hot peppers in the garden or containers. It’s easier than you think and many of the hot pepper myths floating around the garden are simply not true.
Don’t worry about your hot peppers heating up your sweet peppers. Peppers are normally self-pollinated. If an insect happens to move the pollen from a hot to sweet pepper, it will not affect the flavor or heat of this year’s harvest.
However, if you save the seeds from a cross-pollinated pepper and plant them in next year’s garden, they might produce hot or sweet fruit (or a little of both), but only time will tell.
Don’t assume all green peppers are sweet or you will be in for a surprise. Jalapenos are typically harvested when green. Others, like habanero, Anaheim and Poblano, are hot whether harvested when green or red. You’ll also find that hot peppers can be yellow, orange, brown and, of course, red.
You can turn down the heat when preparing your favorite recipes, too. Contrary to popular belief, all the heat in hot peppers does not come from the seeds. The majority of the capsaicin that gives hot peppers their heat is in the white membrane that houses the seeds.
When the seeds are growing they might also be coated with extra capsaicin from the membrane. Remove the white membrane and the seeds if you want to turn down the heat.
The spicy heat of hot peppers is measured in Scoville Heat Units. The ratings are based on the amount of sugar water needed to neutralize the spicy heat in the extracted capsaicin that has been diluted in an alcohol-based extract.
The Scoville heat unit ratings vary from one type of hot pepper to another, with Poblano rating between 1,000 to 2,000, jalapenos 2,500 to 6,000, habaneros at 100,000 to 300,000 and one of the hottest, the ghost pepper, at 1,000,000 to 2,200,000 units.
Ratings may vary from individual plants within a specific type based on individual plant differences and the growing conditions.
Whatever kind you grow, be sure to label hot peppers when planting, harvesting and storing to avoid any mix-ups. The sweet banana pepper, for example, can easily be confused with hot banana.
Also, consider wearing rubber gloves and avoid touching your face and eyes when working with hot peppers, as they can burn. Wash your hands, utensils and cutting boards when finished to avoid any future issues.
Contrary to some old adages, planting hot peppers when you’re angry won’t make the peppers hotter, but unknowingly taking a bite of a hot pepper might very well change your mood.
Gardening expert Melinda Myers is a television and radio host and the author of more than 20 gardening books. www.melindamyers.com