The chilli


The chilli
The chilli or the red chilli or chilli (the Javanese language) was and Capsicum plants of the genus member. Him could be classed as vegetables and the spice, depended how was used. As the spice, the hot chilli very popular in South-East Asia as feeling tonic of food. For Padang cooking art, the chilli was in fact regarded as the tenth "main foodstuff" (instead of nine). Really was difficult for Padang cooking to be made without the chilli.

The chilli or chilli including in the ethnic group eggplant-terongan (Solanaceae) and was the crop that was easy to be buried in the plain or in the plateau. The chilli crop often contained vitamin A and C as well as contained volatile oil capsaicin, That caused the hot feeling and gave the hot warmth when being used for spices (the kitchen spice). The chilli could be buried easily so as to be able to be used for the everyday requirement without must buy him in the market. The appropriate chilli crop was buried to the rich land humus, loose and the nest as well as not flooded water; the land pH that was ideal around 5 - 6. Time planted that was good for the dry land was at the end the rain season (in March - in April). To receive the price of the high chilli, also could be carried out in October and the harvest in December, although having the risk of the failure. The chilli crop was increased through the seed that was buried from the crop that was healthy as well as free from the pest and the illness. The chilli that was selected for the seed was put in the sun to dry through to dry. If hot him was enough in five days to be dry afterwards just was taken his seed: for the area one hectare was needed around 2-3 kg the chilli (300-500 gr the seed).