1 Jan., 1899.] QUEENSLAND AGRICULTURAL JOURNAL. 11 
THE CULTIVATION OF CHILIES. 
We (Zropical Agriculturist, Colombo) are induced to refer to this subject 
after having watched the result of chili cultivation by a planter, as a catch 
crop in land planted with coconuts. The returns in this particular instance, 
where the land was but lately reclaimed from forest, were so large that to 
mention figures would be to test the credulity of most people. The same 
enormous profits cannot of course be expected from all- soils, but it at least 
implies the certainty that chilies can be made to yield a very substantial return 
on almost any soil. : 
While travelling from Madras to Tuticorin, after a trip across the Deccan 
some five years ago, we were astonished to see the extent of land laid under 
this crop, and the enormous loads of dried chilies that were being shipped from 
Tuticorin suggested-the question: Why cannot also Ceylon carry on an export 
trade in this commodity ? The fact, of course, is that, so far from Ceylon 
exporting, it draws practically the whole of its supply of chilies from India. 
This is all the more astonishing, considering the great possibilities that exist 
in Ceylon for raising the crop in question and the facilities for marketing it. 
Indeed, it strikes us that the chili plant is perhaps more than any other 
adapted to the conditions of rural cultivation in Ceylon. It is a crop that 
requires little attention after having once settled in the soil. It has no enemies 
to speak of, and the peripatetic Moorman is always at hand to take over the 
produce without any after-treatment on the spot. All these circumstances 
greatly favour the adoption of the chili as a crop for native cultivation. 
We are aware that chilies are grown to some extent by the Sinhalese and 
particularly by the Tamils of the North, but such local produce is chiefly 
consumed in the fresh state. The largest demand for chilies is in the dry and 
not the fresh condition, for the preparation of a ‘curry stuff” by grinding 
into a paste, and in this connection local produce is of little if any account. 
Why is it that the plant is not grown more extensively for supplying our 
markets with the dry chili of commerce? 
The Kew Bulletin for July last has a paper on chilies which contains some 
interesting facts and figures. : 
We learn that about 100 tons of dried chilies are imported every year into 
England from the West Indies and the east and west coast of Atrica. The 
prices fetched according to colour and pungency varies from £1 to £2 per ewt. 
Mr. Consul Cave, reporting on the trade and commerce of Zanzibar for 
1897, says that the production in that island was over 276 tons. The variety 
cultivated in Zanzibar for export is said to be Capsicum minimum, Bird’s-eye 
Pepper, the Sinhalese nayi-miris, which forms the basis of cayenne pepper. 
From Natal the chilies exported are a variety of Capsicum annum, which 
is also used for cayenne pepper. The Nepaul chilies, also a variety of O. annum, 
are the most esteemed for cayenne, owing to their violet odour when ground to 
powder. 
The Saturday Review refers to two preparations of chilies in yogue in 
South America. In the case of the one, the pods are freed from seeds, ground 
to a paste, and in this condition packed in well-dried gourds about the size of 
an orange [or would it be the calabash fruit] prepared for the purpose. The 
gourds are sealed over with clay and put in the sun to “ripen” When ready 
for use, these “spurious fruit’? are said to have an “exquisite flavour and 
refined taste.” In the second method of preparation the seeds are also taken, 
so that the paste is more pungent and is cooked as a condiment with other 
foods such as Indian corn. ‘These preparations of chili, called “ aji,’ when 
specially made with an admixture of delicately scented bark or other substance, 
is said to be looked upon as a most acceptable gift in the country of the Incas. 
Apart from its use for cayenne pepper, chili is also employed in medicines and 
as a food for birds to improve their plumage, for which purpose there is a yery 
large demand. Dr. Watt remarks that there is great confusion in the nomen- 
clature of the chilies. He names four species: C. annum, O. frutescens, 
Capsicum grossum, and O. minimum (0. fastigiatum). 
