Monday, February 21, 2011
Fifty Day Time Lapse of Capsicum Annuum - Black Pearl Chili Pepper
A YouTube friend in Alabama and I exchanged seeds and she sent me two varieties of Chili Peppers. I planted these in the light garden some time ago and on January 11th started taking video clips to make this time lapse video.
Capsicum annuum is a domesticated species of the plant genus Capsicum native to southern North America and northern South America
The plant is a perennial, but usually grown as an annual, with a densely branched stem. The plant reaches 0.5–1.5 m (20–60 in). Single white flowers bear the fruit which is green when unripe, changing principally to red, although some varieties may ripen to other colors including brown and purple.
The green foliage is highlighted by purple veins and beautiful purple flowers. Sturdy plants grow 30-36" tall and produces 3-4" fruits similar in shape to a jalapeno, but black in color ripening to red.
While the species can tolerate most climates, they are especially productive in warm and dry climates.
Due to this climate tolerance, and the variety of flavors available, this New World plant spread across the world, possibly faster than any other crop.
The species is a source of popular sweet peppers and hot chili fruit, and numerous varieties are cultivated around the world. Despite being a single species, Capsicum annuum has many cultivars, with a variety of names. In American English it is commonly known as a chili pepper or bell pepper.
In British English, the sweet varieties are called peppers and the hot varieties chillies, whereas in Australian and Indian English the name capsicum is commonly used for bell peppers exclusively and chilli is often used to encompass the hotter varieties.
Sweet peppers are very often used as a bulking agent in cheap ready made meals/take-away food. This is because they are cheap, have a strong flavour, and are colorful. The colorful aspect of peppers can increase the visual appeal of the food, making it more appetizing. However, foods containing peppers, especially chili peppers, often have a strong aftertaste. This is likely due to the presence of capsinoids in peppers. Also, capsaicin, a chemical found in chili peppers, creates a burning sensation once ingested. This sensation can last up to several hours after exposure. As a result, this can lead to a prolonged aftertaste