|By far the most prolific plant in my garden at the moment is this magnificent specimen. Grown from a single seed of a single fruit of last years’ crop, this Yellow Habanero bush is getting close to neck-high.
“The Habanero chili pepper most likely originated in the Yucatán Peninsula and its coastal regions. Upon its discovery by Hispanics, it was rapidly disseminated to other adequate climate areas of the world, to the point that 18th-century taxonomists mistook China for its place of origin and called it “Capsicum chinense” — the Chinese pepper.
The chili’s name is derived from the name of the Cuban city of La Habana, which is known as Havana in English. Although it is not the place of origin, it was frequently traded there. This pepper is one of the hottest on Earth.
Today, the crop is most widely cultivated in the Yucatán Peninsula of Mexico. Other modern producers include Belize, Panama (anecdotal evidence suggests that the ones grown there are some of the hottest and most flavorful), Costa Rica, parts of the United States including Texas, Idaho, California, and Kurma’s garden.
Habaneros are an integral part of Yucatecan food. Habanero chilies accompany most dishes in Yucatán, either in solid or purée/salsa form. Their actual degree of “heat” varies greatly with genetics, growing methods, climate, and plant stress. ”
The plants are loaded with flowers, and the bees are doing a grand job of pollination. This means that most flowers are turning into fruits, which are head-exploding hot, but very aromatic.
All in all, my chili production this year is through the roof. I am drying chilies, making chili pickles, giving chilies away, handing out baby chili plants (to friends and relatives only) and storing seeds.
This lovin’ plateful, picked yesterday, includes Scotch Bonnet, Red Savina, Costa Rica, Yellow Habaneros and Red Habaneros.
Posted by Kurma on 23/1/10; 5:12:50 AM