I stumbled over this news clip from one of our newspapers. Just want to share this with you.
Västerbottenskuriren: Het höst med chili
Anyone else who has some news from Bergianska to share?
Regards,
Mats
Sunday, 3 October 2010
Saturday, 2 October 2010
Picking peppers
I'm running out of patience with the big plants. Especially the two year old habanero and dedo de moça. So today I decided to take them away. Not an easy decision, but I need to make space for the plants next year.
Here is the stem from the habanero. Carl saved pieces of it to play with.
And here are the pods. I counted them. 128. I don't know how many hundred pods I have picked earlier, but it has been a fantastic chile pepper year!
Next one to be harvested was the dedo de moça. It's the same height as Carl, and he's 155 cm tall...
And here is how the stems look like.
And here is parts of the harvest. Yes, there are some green ones. I don't think they are as good as the red. But they will make a great green powder.
Drying the green ones...
One thing I have learned with chiles is to not rub my eyes after doing this kind of work...
While I'm writing this, there is a heavenly smell from the dryer. More later.
Hot regards,
Mats
Here is the stem from the habanero. Carl saved pieces of it to play with.
And here are the pods. I counted them. 128. I don't know how many hundred pods I have picked earlier, but it has been a fantastic chile pepper year!
Next one to be harvested was the dedo de moça. It's the same height as Carl, and he's 155 cm tall...
And here is how the stems look like.
And here is parts of the harvest. Yes, there are some green ones. I don't think they are as good as the red. But they will make a great green powder.
Drying the green ones...
One thing I have learned with chiles is to not rub my eyes after doing this kind of work...
While I'm writing this, there is a heavenly smell from the dryer. More later.
Hot regards,
Mats
Friday, 1 October 2010
Het Höst (Hot Autumn)
It was a beautiful Thursday afternoon, when I went out to the opening of the Het Höst exhibition. It is now 11 years since the first Het Höst. Patrik has some pictures on his blog here: http://chilepeppar.blogspot.com/2010/01/het-host.html (You can see an 11 year younger me there :-)
A big rocoto welcomed me outside the exhibition.
The exhibition is a joint effort between Bergianska Trädgården and Svenska Chilepepparföreningen.
We all got a hot welcome. Here you see a pimiento de piquillo (red), cracker with cheese and a Hot Lemon (yellow) and a nice candy with bhut jolokia powder :-)
After the hot start, we walked around in the orangerie, looking at all the beautiful shapes, colours and styles of chiles. Following is just a few examples.
An impressive bhut jolokia. I would almost call it a tree :-)
And some nice chinense.
A piece of the rocoto corner.
A big rocoto welcomed me outside the exhibition.
The exhibition is a joint effort between Bergianska Trädgården and Svenska Chilepepparföreningen.
We all got a hot welcome. Here you see a pimiento de piquillo (red), cracker with cheese and a Hot Lemon (yellow) and a nice candy with bhut jolokia powder :-)
After the hot start, we walked around in the orangerie, looking at all the beautiful shapes, colours and styles of chiles. Following is just a few examples.
An impressive bhut jolokia. I would almost call it a tree :-)
And some nice chinense.
A piece of the rocoto corner.
If you happen to come to Stockholm - don't miss this exhibition! A great opportunity to check out nice chile plants, and to meet great people!
Have a nice weekend!
Have a nice weekend!
Mats
Saturday, 25 September 2010
Carl Part II
I can't resist to show you the exciting episode of the Monkey in the pepper jungle.
Actually, I think part II is more exciting than part I :-)
Actually, I think part II is more exciting than part I :-)
More from Carl
It's Saturday afternoon, and Carl is improving hos skills in the wonderful world of photography. Or should I say film now.
Wishes for a nice weekend!
Mats
Wishes for a nice weekend!
Mats
Thursday, 23 September 2010
My Chilipiquin Manor goes to Bergianska
Today Kaili, the gardener from Bergianska came to pick up my Chilipiquin Manor for the "Het Höst" exhibition.
I've touched this topic before, but it's really a fantastic hobby! I can cook great food using the chile peppers that I grow. I can play as much as I want with my camera in the chile pepper "jungle", getting totally absorbed by the beauty of the flowers and fruits. I can make friends all over the world, exchanging seeds and information. Sharing is nice! And, I can meet great people in real life. Today was such a day. We had a great hour talking chiles and growing and all these fun things.
Here I am with my plant, saying bye bye for a while. I have picked a few pods so I can eat. Chilipiquin is a great variety. I love the peppery, dry heat of all the tepin/pequin/piquin/chilepin/chilipiquin or whatever name is used for these nice chiles.
And here is some information about Het Höst. I borrowed this picture from Patrik (http://chilepeppar.blogspot.com). It's a nice poster.
October 1-17, 11-16 daily, in "Gamla orangeriet", entré 80 SEK. More info here:
I've touched this topic before, but it's really a fantastic hobby! I can cook great food using the chile peppers that I grow. I can play as much as I want with my camera in the chile pepper "jungle", getting totally absorbed by the beauty of the flowers and fruits. I can make friends all over the world, exchanging seeds and information. Sharing is nice! And, I can meet great people in real life. Today was such a day. We had a great hour talking chiles and growing and all these fun things.
Here I am with my plant, saying bye bye for a while. I have picked a few pods so I can eat. Chilipiquin is a great variety. I love the peppery, dry heat of all the tepin/pequin/piquin/chilepin/chilipiquin or whatever name is used for these nice chiles.
And here is some information about Het Höst. I borrowed this picture from Patrik (http://chilepeppar.blogspot.com). It's a nice poster.
October 1-17, 11-16 daily, in "Gamla orangeriet", entré 80 SEK. More info here:
http://www.bergianska.se/index_program.php?vidare=program_hethost10.html
See you there :-)
My "gringo killer"
It's not often I have the luxury to have a rocoto with dinner. For me, it's a very special chile pepper. Not like any other.
So it was a big moment when I put this rocoto on the cutting board.
Looking great! Saving the black seeds for future use :-)
And eating it, I was not disappointed. The taste was great, and nothing wrong with the heat. I got hickups and entertained the whole family :-)
I think the heat in rocotos is special. It is definitely much harder to resist than other chiles. I think I have read somewhere that the pubescens species contains more dihydrocapsaicin than other Capsicum species. So in other words, the molecules have a different structure. Chemistry is not my home turf, but you can read more about it here: http://www.chm.bris.ac.uk/motm/chilli/index.htm
Hot regards,
Mats
So it was a big moment when I put this rocoto on the cutting board.
Looking great! Saving the black seeds for future use :-)
And eating it, I was not disappointed. The taste was great, and nothing wrong with the heat. I got hickups and entertained the whole family :-)
I think the heat in rocotos is special. It is definitely much harder to resist than other chiles. I think I have read somewhere that the pubescens species contains more dihydrocapsaicin than other Capsicum species. So in other words, the molecules have a different structure. Chemistry is not my home turf, but you can read more about it here: http://www.chm.bris.ac.uk/motm/chilli/index.htm
Hot regards,
Mats
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