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Pepper. With American horticulturists "pepper" usually means the red
pepper (Capsicum, which see) of which the green pepper is merely the
unripe stage. The black and white pepper of commerce are treated
under Piper.
The red pepper (Capsicum) is doubtless native of the New World, as
there is no record of its having been known prior to the discovery of
America. According to Irving's "Life of Columbus," this plant was
first mentioned by Martyr in 1493, who says Columbus brought home
"pepper more pungent than that from Caucasus," evidently comparing it
with the black pepper of commerce from the oriental countries. It was
cultivated by the natives in tropical and southern America before
this time, and about a century later Gerarde speaks of its being
brought into European gardens from Africa and southern Asia. The ease
with which the plant spreads in warm latitudes, together with the
increased commercial trade immediately following the discovery of
America, doubtless caused a rapid dissemination through tropical Asia
and Africa, where it was supposed by many to be indigenous and from
there introduced into European gardens.
The first record of the use of pepper is apparently by Chauca,
physician to the fleet of Columbus, who in 1494 alludes to it as a
condiment. Writers about a century later considered it valuable as an
aid to digestion and also mentioned its use in dressing meats,
dyeing, and other purposes. Medicinally it was much used for various
ailments, such as dropsy, colic, ague, and toothache, and when mixed
with honey and applied externally was used as a remedy for quinsy. At
a later date preparations were given for black vomit and various
tropical feyers, and for a tonic, also for gout, paralysis and other
diseases. Its modern use is largely as a condiment, forming a
seasoning in almost every dish esten by the inhabitants of warm
countries. The smaller varieties are mostly used for this purpose.
The cayenne pepper of commerce consists of the small pungent fruits
reduced to a powder. The unground fruit is also made into pepper
sauce of various brands by preserving in brine or strong vinegar. The
Tabasco variety furnishes the well-known Tabasco pepper sauce and
Tabasco catsup. "Chilli con carnie consists of the small pungent
varieties finely ground and mixed with meat. These hot varieties are
often eaten raw by native Mexicans, as are radishes, and also form an
important ingredient of tomales so common in that country and fairly
well known in the southern United States. The large thick-fleshed
sweet varieties are desired more by persons farther north who use
them in various ways,served like tomatoes in either ripe or green
state, with vinegar and salt, or made into mangoes by cutting one
side, removing seeds and filling with chow-chow pickles. The parts
are then tied together,placed in jars with vinegar and kept until
wanted. The fruit is often used in stuffing pitted olives after being
cooked in olive oil. In Spain some are canned after being thus cooked
and eaten with French salad dressing.
Paprika is a well-known Hungarian and Spanish condiment made from
the long, and more or less pointed type of peppers. The Spanish
paprika is much milder in flavor than the Hungarian, it being made
from a less pungent pepper and doubtless in its preparation more of
the seeds and placentae are removed, which process makes a milder
condiment. The seed of peppers is more or less used as a bird food;
and the plants of some varieties, like Little Gem and Celestial, are
grown more especially for ornamental purposes.
Some thirty varieties are recorded by American seedsmen. They differ
from one another mainly in the form and pungency of fruit and habit
of growth. There are endless forms among peppers, but certain types
are well fixed, as indicated by the botanical varieties under
Capsicum. Pungency is to be found in all peppers and while located in
the placentae, other parts may acquire it by contact. Most of the
smaller sorts, like Coral Gem, Tabasco, Chilli, Cayenne, and Cherry
contain more of the pungent properties than the large kinds, like
Ruby King (Fig. 2866), Squash, Bell, Sweet Mountain, and Golden
Queen. Some medium-sized varieties, like Long Red, Celestial, and
Oxheart, are hot; others, like County Fair and Kaleidoscope, are
mild.
Peppers are classed as one of the minor vegetables in that they have
not been grown in large quantities in any one locality and the
aggregate production is smaller than the so-called truck crops, such
as tomatoes, cucumbers, and the like. Most gardens near large cities
in the central and southern states have been growing a few to supply
the local markets. During the last decade there has been a decided
increase m acreage. The census report for 1900 gives no report of
production of peppers, but for 1910 there were recorded for the
United States, 1,641 farms containing 3,483 acres, valued at
$408,741, an average of $117.47 an acre. Four states with the largest
acreage are:
No. of farms Aver.area Aver. value
Acres a farm Value an acre
New Jersey 822 1,882 2.29 $149,433 $79 40
California 55 417 7.56 52,294 124 92
Florida 143 296 2.07 94,246 318 40
New Merico 266 260 0.97 17,228 66 26
This record ignores quantities of less than an acre with the evident
exception of New Mexico, which averages .03 less than 1 acre to a
farm.
It is estimated that approximately 4,000,000 pounds of paprika were
imported each year during the last three or four years. The United
States Department of Agriculture has demonstrated that this product
can be profitably produced in the South, but if the consumption is
limited to the above figure the acreage must continue to be very
limited.
In growing peppers, the seed is usually planted under glass in
February or March, and the young plants transplanted to pots or boxes
when of sufficient size to handle. From twelve to twenty days are
required for the seed to germinate, the time varying according to the
age of the seed and the manner in which it has been kept. Its
germinating power is said to last four years, and if kept in pods
until sown will grow when six or seven years old. A light warm soil,
heavily charged with humus and one that will not quickly dry out.
appears to be the best. In May or June, or after all danger of frost
is past, the plants (Fig. 2867) are set in the field in rows about 2
1/2 feet apart and 18 inches apart in the rows. The ground is kept
thoroughly cultivated, not only to keep down weeds but to maintain an
even but not excessive moisture at all times, which is very essential
for best results in growing this plant. By keeping the soil well
worked up around the plants, they stand up much better against the
winds and weight of their own fruit. Pruning or pinching the tip ends
after the fruit begins to mature is occasionally recommended, but is
rarely practised except when specimens of especially fine fruit are
desired, in which case the fruit is thinned, leaving only a few on
each plant of the larger sorts. In gathering, the fruit should not be
torn off but cut with a knife or scissors, leaving at least 1 inch of
stem. The usual vegetable crate is used for packing and marketing the
crop.
Insects rarely injure peppers growing in the field. The pepper weevil
(Anthonomus eugenii) has done some damage to crops in the South. It
is said to be easily kept in control by gathering and destroying
infested pods. Tomato-worm, bollworm, white-fly and Colorado
potato-beetle sometimes attack the plant, but seldom do noticeable
injury. Red-epider and green-fly (aphis) frequently attack plants
growing under glass. The red- spider may be kept in check by
repeatedly syringing with water, and the green-fly may be killed by
fumigating with tobacco dust. Two fungous diseases frequently occur
on the large varieties growing outdoors. One is a pink anthracnose
(Glaeosporium piperatum), which causes the fruit to rot about the
time it begins to ripen; the other is a dark anthracnose
(Colletotrichum nigrum ). In preparing peppers for table use, handle
them with gloves to prevent burning the fingers. Neither soap nor
water will soothe hands burned by peppers, but milk will
H.C. Irish.
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:''This page is for the ''Capsicum'' genus, including Green or Bell peppers and various Chili peppers, for others see [[list of peppers]]''
:''This page is for the ''Capsicum'' genus, including Green or Bell peppers and various Chili peppers, for others see [[list of peppers]]''
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