Chili+Peppers

By: Amelia Lee
 * Plant Name:  Chili Peppers **
 * Scientific Name: ****Capsicum Annuum Members of the family **__nightshade family, Sol anaceae__

**Domestication**:

 * The domestication version of chili peppers has larger fruits than the wild versions
 * They were located in southwestern Ecuador and they were domesticated more than 6000 years ago, and is one of the first cultivated crops in Central and South Americas.
 * Chili Peppers have been part of the human diet in the Americas since at least 7500 BC.
 * Chili peppers is the fruit of plants from the [|genus] //[|Capsicum]//, members of the [|nightshade family, //Solanaceae//].


 * Nutritional Vale: **
 * Red chilis contain high amounts of vitamin C and carotene (pro vitamin A)
 * Peppers are a good source of most B vitamins and vitamin B6
 * They are very high in potassium, magnesium, and iron.
 * ~ Nutritional value per 100 g (3.5 oz) ||
 * ~ [|Energy] || 166 kJ (40 kcal) ||
 * ~ [|Carbohydrates] || 8.8 g ||
 * ~ - [|Sugars] || 5.3 g ||
 * ~ - [|Dietary fiber] || 1.5 g ||
 * ~ [|Fat] || 0.4 g ||
 * ~ [|Protein] || 1.9 g ||
 * ~ [|Water] || 88 g ||
 * [|Vitamin A] equiv. || 48 μg (5%) ||
 * - [|beta-carotene] || 534 μg (5%) ||
 * [|Vitamin B6] || 0.51 mg (39%) ||
 * [|Vitamin C] || 144 mg (240%) ||
 * [|Iron] || 1 mg (8%) ||
 * [|Magnesium] || 23 mg (6%) ||
 * [|Potassium] || 322 mg (7%) ||

**Biology:** __Type of plant__ __What part of the plant do we use?__ **Uses**:
 * Perennial
 * Wait until June before you grow them outside
 * Chili cuisine:
 * [|Paprikash] from [|Hungary] -- uses significant amounts of mild, ground, dried chilies, aka [|paprika], in a braised chicken dish
 * [|Chiles en nogada] from the [|Puebla] region of [|Mexico] -- uses fresh mild chilies stuffed with meat and covered with a creamy nut-thickened sauce
 * [|Mole poblano] from the city of [|Puebla] in [|Mexico] -- uses several varieties of dried chilies, nuts, spices, and fruits to produce a thick, dark sauce for poultry or other meats
 * [|Puttanesca] sauce from [|Italy] -- a tomato-based sauce for pasta including dried hot chilies
 * [|Kung Pao Chicken] (also spelled Gong Bao) from the [|Sichuan] region of [|China] -- small hot dried chiles are briefly fried in oil to add spice to the oil then used for frying.
 * [|Nigerian] dishes and those in many parts of Africa.


 * Life Cycle: **

**Pests/Partners**

 * For living plant includes: fungi, insects, bacteria, and viruses
 * For non-living plant includes:

**Human/Plant relationship**:
 * The powder of the chili are used in Mexican dishes
 * the chili pepper leaves are mildly bitter

<span style="font-family: Georgia,serif;">**Refection:**