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Crazy Innovation: This year, there will be no fixed dates - anything can happen, at any time!
The start date of the next Chili still a secret and will be kept under strict surveillance until hot enough!
Never miss out on a Chili and always be the first with our exclusive Chili-Newsletter.
Did you know... ?!
...why are chilis so spicy?
Chilis are hot because of capsaicin. The substance itself is colourless and tasteless, but it's what gives chili peppers their burning heat. Capsaicin is resistant to heat and frost, and when it is consumed in large quantities the body releases endorphins.
Chilis are hot because of capsaicin. The substance itself is colourless and tasteless, but it's what gives chili peppers their burning heat. Capsaicin is resistant to heat and frost, and when it is consumed in large quantities the body releases endorphins.
what is the smallest chili on earth?
It is only the size of a tip of a match! The tiny "Firecracker Pequin" is simular to the wild, original type of chilis and it is extremely spicy. A chili that is less spicy, but several times bigger is the Mexican variety "Big Jim". It´s length of over 30 cm makes it one of the biggest chilis in the world.
It is only the size of a tip of a match! The tiny "Firecracker Pequin" is simular to the wild, original type of chilis and it is extremely spicy. A chili that is less spicy, but several times bigger is the Mexican variety "Big Jim". It´s length of over 30 cm makes it one of the biggest chilis in the world.
...that there is even a world cup for eating chili peppers?
This competition draws thousands of spectators and approximately 400 contestants each year. The event features chili peppers with spice intensity levels ranging from zero to 500,000 Scovilles. Participants take the competition very seriously, and many are in training for weeks.
This competition draws thousands of spectators and approximately 400 contestants each year. The event features chili peppers with spice intensity levels ranging from zero to 500,000 Scovilles. Participants take the competition very seriously, and many are in training for weeks.
Chili, Chilli, Chili Peppers...
Common variants of the word are spelled in different ways, but in the end refer to the same thing: "hot peppers". It was the Aztecs who first used the word 'chile' for different types of peppers.They modified the name according to the taste or shape of each chili. For example, the "Chile de Arbol" was named after a tree.
Common variants of the word are spelled in different ways, but in the end refer to the same thing: "hot peppers". It was the Aztecs who first used the word 'chile' for different types of peppers.They modified the name according to the taste or shape of each chili. For example, the "Chile de Arbol" was named after a tree.
...that your chili plant will make more fruit if you remove its first flower?
Can that be true? Yes, the first flower "the King flower" grows on the first Y-branch of the plant and stops the plant from further growth. If you take away the king flower, the plant will continue growing and develop more tasty chilis.
Can that be true? Yes, the first flower "the King flower" grows on the first Y-branch of the plant and stops the plant from further growth. If you take away the king flower, the plant will continue growing and develop more tasty chilis.
...that chili peppers contain some very healthy substances?
They are not only an efficient remedy for digestive problems, but also help lower blood glucose and cholesterol levels. They even help relieve migraines and are a great remedy for cold feet. Chili peppers are also rich in vitamins A, B1, B2, B3, E and P. In addition, chili peppers are a source of micro-nutrients like calcium, iron and phosphore.
They are not only an efficient remedy for digestive problems, but also help lower blood glucose and cholesterol levels. They even help relieve migraines and are a great remedy for cold feet. Chili peppers are also rich in vitamins A, B1, B2, B3, E and P. In addition, chili peppers are a source of micro-nutrients like calcium, iron and phosphore.
...that Christopher Columbus discovered the chili pepper in South America and took it to Europe around 1492
However, the plant that he mistakenly thought was red pepper of the Piper genus was actually a chilli bush, which, like the tomato and potato, belongs to the nightshade family. It was not until the 17th century that the French botanist Joseph Pitton de Tournefort corrected Columbus' mistake.
However, the plant that he mistakenly thought was red pepper of the Piper genus was actually a chilli bush, which, like the tomato and potato, belongs to the nightshade family. It was not until the 17th century that the French botanist Joseph Pitton de Tournefort corrected Columbus' mistake.
...that water does not help at all as a remedy against the spiciness of chilis?
If you eat too many chillies and need a little relief, you can combat the burning sensation with starchy foods such as white bread, rice or potatoes. Milk also helps - milk contains a protein called casein, which acts as a cleansing agent against capsaicin. Eating cucumber is a common way to combat too much spiciness in food in Indonesia and Thailand.
If you eat too many chillies and need a little relief, you can combat the burning sensation with starchy foods such as white bread, rice or potatoes. Milk also helps - milk contains a protein called casein, which acts as a cleansing agent against capsaicin. Eating cucumber is a common way to combat too much spiciness in food in Indonesia and Thailand.
...that chilis are named differently depending their origin?
The fruit of the chili is mostly called pepper, but has several other names. Denomination is changed depending on the domain whether culinary art or botany and others. However researchers and chili lovers mostly talk about exactly the same plant.
The fruit of the chili is mostly called pepper, but has several other names. Denomination is changed depending on the domain whether culinary art or botany and others. However researchers and chili lovers mostly talk about exactly the same plant.
...that the outer layer of the chili pepper is brilliant camouflage?
The chili's outer layer not only gives it protection, it also acts as a warning in nature. "Be careful, I am extremely hot!" A clear message transmitted by the strong red colour. The skin contains the colouring agents and also protects the fruit from drying out. So the brighter the chilli, the hotter it is. Remember: The stronger the colour, the hotter it is.
The chili's outer layer not only gives it protection, it also acts as a warning in nature. "Be careful, I am extremely hot!" A clear message transmitted by the strong red colour. The skin contains the colouring agents and also protects the fruit from drying out. So the brighter the chilli, the hotter it is. Remember: The stronger the colour, the hotter it is.
...that chilis can already be harvested even when they are green?
If you think a frost is coming and your chillies aren't ripe yet, you can pick all the fruit and still enjoy them. In fact, chillies that are not yet ready will ripen at room temperature and take on their true colour. You can also leave the plant outside in the winter after harvesting and it will bear chilli fruits again next year.
If you think a frost is coming and your chillies aren't ripe yet, you can pick all the fruit and still enjoy them. In fact, chillies that are not yet ready will ripen at room temperature and take on their true colour. You can also leave the plant outside in the winter after harvesting and it will bear chilli fruits again next year.
...that in the South of Italy there are "chili balconies"?
In Italy, chillies are dried on balconies to make the most of the light sea breeze. They are hung on chilli strings, called a ‘fila’, on balcony rails or on the walls of the buliding. Look up and you'll see Italians use their balconies to dry their washing in the sun, but sometimes with an added touch of chili. Some residents even tie strings for their chilis between neighbouring flats to create shared chili lines.
In Italy, chillies are dried on balconies to make the most of the light sea breeze. They are hung on chilli strings, called a ‘fila’, on balcony rails or on the walls of the buliding. Look up and you'll see Italians use their balconies to dry their washing in the sun, but sometimes with an added touch of chili. Some residents even tie strings for their chilis between neighbouring flats to create shared chili lines.
...that some chili varieties require special fertilizer?
The seed capsules of the African Baobab must first be eaten and excreted by an elephant to grow into a tree. In the elephant's digestive tract, the seed coat is softened enough to promote germination. Additionally, the seeds are provided with the right dose of nitrogen fertilizer.
The seed capsules of the African Baobab must first be eaten and excreted by an elephant to grow into a tree. In the elephant's digestive tract, the seed coat is softened enough to promote germination. Additionally, the seeds are provided with the right dose of nitrogen fertilizer.