Chilli pepper (piment carry) , any of many species and cultivars of very hot, strong aromatic peppers in the nightshade family (Solanaceae). Chilli peppers (piment carry) are grown all over the world in warm areas, but they are native to the Americas. The cayenne, jalapeo, serrano, as well as Thai chilli peppers (piment carry) are only a few of the varieties of Capsicum annuum that are the most popular chilli pepper (piment carry).

HOW TO grow

Growing your own chilli peppers (piment carry) means you can choose from a huge array of colours, shapes, flavours and levels of heat. However, chillies are easy to grow in pots in a greenhouse or, after starting off indoors, can be grown outdoors in a warm sunny spot.

While plants are still growing indoors, move them into larger 13cm (5in) pots when roots begin to show through the drainage holes in the base.

When they reach about 20cm (8in) tall, or if they start to lean, stake with a thin cane.

Pinch out the shoot tips when plants are about 30cm (1ft) tall to encourage lots of branches, which should give you more fruit.

By late May, move each plant into its final 22cm (9in) pot or plant three in a standard growing bag. The plants will grow and crop best if kept in a greenhouse, polytunnel, conservatory or coldframe. However, in mild parts of the country you can move them outside, once all danger of frost has passed.

Outdoors, chilli plants can be kept in large containers or planted in the ground in a very warm, sunny as well as sheltered location.

RECIPE (PIMENT FARCI)

Instructions

1. Cut chicken into pieces removing bones
2. Blend Chicken
3. Cut chilli removing all seeds and allow to soak in salty water for 1 hour
4. Add salt, ginger and garlic paste as well as  garam masala (optional) to the chicken
5. Pan fry the mixture adding chopped onions
6. Allow chilli to dry and add chicken
7. Add besan (gram flour) and flour
8. Next add chopped spring onions, bicarbonate powder and salt
9. Add water and mix
10. Heat oil
11. Wrap stuffed chilli with the besan paste and deep fry
12. Serve hot