Hot peppers are actually members of the nightshade family. These seeds will produce long peppers with a moderate spiciness. This variety is often ground into powder. They are great for drying or eating fresh. The easiest way to dry them is to slice them open and hang them outside in the sun or from the ceiling where the hot air collects. “Spice up” your soups or soak them in oil that can be added to your dishes. Hot peppers have long been used as a spice in a variety of ethnic cuisines and are considered to have medicinal properties. Capsaicin, the active principle, releases endorphins that can relieve pain and itching and can be used to “burn” out a cold. It is also used for sore throat, circulatory problems, and problems in the GI tract. It can, however, cause other stomach problems if consumed in excess.
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Start seeds indoors using a good potting soil. Bury the seeds about OE” and press down lightly. Keep the soil moist and warm. Seeds may take three to four weeks to germinate. They can be sown directly outdoors after the danger of frost has passed. But they require about 70-90 days to mature, so a head start is recommended for maximum yield. Transplant outdoors after the second set of leaves has developed. Little care is required other than weeding and watering. Holding back water during the fruiting period is said to increase the potency of the pepper