Center for Urban Agriculture and Gardening Education

Muirkirk Research Farm....FOOD FROM THE FARMACY

The Chili Pepper Americans are consuming more and more chili peppers every day. As our population continues to grow and our regional ethnic makeup rapidly changes, our exposure to—and love of—spicy food also grows. And where better to get that spice than from the chili pepper?

Believe it or not, the tiny chili pepper is actually big business. In 2012, California, the largest chili pepper producing state, earned $85.9 million from their crop. In 2011, $87.2 million worth of peppers were exported, while $624.4 million were imported, according to the Foreign Agriculture Service.

Did you know that chili peppers contain an impressive list of plant derived chemical compounds known to have disease preventative and health promotional properties? Chilies contain an alkaloid compound known as capsaicin, which gives strong spicy pungent character. Studies suggest that capsaicin has anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties. It is also found to reduce LDL cholesterol levels in obese individuals. Fresh chili peppers have amazingly high levels of vitamins and minerals. Just 100 grams provides (in percentage of recommended daily allowance):  240% of vitamin-C  39% of vitamin B-6  32% of vitamin A  13% of iron  14% of copper  7% of potassium  0% cholesterol

Chilies contain minerals like potassium, manganese, iron and magnesium. Fresh chili peppers, red and green, are a rich source of vitamin-C, a potent, water-soluble antioxidant required for collagen synthesis in the body. Collagen is the main structural protein required for maintaining the integrity of blood vessels, skin, organs and bones. Regular consumption of foods rich in vitamin C helps protect the body from scurvy; develop resistance against infectious agents, boosting immunity, and scavenge harmful, pro-inflammatory free radicals from the body. Other antioxidants like vitamin A and flavonoids like ß-carotene, α-carotene, lutein, zea-xanthin, and cryptoxanthin help to protect the body from injurious effects of free radicals generated due to stress, diseases and conditions.

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Have a cold? Symptoms of the common cold, such as congestion, increased mucous, fever and sore throat may be reduced by hot peppers. Commonly known for its hot and zesty flavor, the pepper was used by Native Americans for thousands of years, not only as a component in cooking, but for its health properties. Only a pinch of the spice is necessary, due to the fiery hotness of the pepper.

Peppers are rated in terms of "Scoville heat units." The brighter colored peppers tend to be sweeter than green peppers because the sugar content increases as the pepper matures. Bell peppers have no capsaicin and are rated at zero on the Scoville scale. Jalapenos range from 2,000 to 25,000 units, while habeneros rate as high as one million Scoville units. The Chile Pepper Institute has identified the Trinidad Moruga Scorpion as the new hottest pepper in the world, registering up to two million Scoville units! Coming soon: FIREBIRD SALSA! Why all this talk about chili peppers? Because UDC Firebird Salsa will make its debut in 2016, courtesy of the Muirkirk Research Farm! Chili peppers are also popular among small-scale farmers and home gardeners. Pepper plants are easy to grow; whether at a farm, in a small garden or even a container. And we grow a variety of them at the UDC farm!

As part of its research facilities, the College of Agriculture, Urban Sustainability and Environmental Sciences of the University of the District of Columbia has a 143-acre research farm, tasked with researching sustainable and organic agriculture techniques and apply them to an urban agricultural setting. The station's Sustainable Agriculture Program teaches gardeners how to use these techniques to increase productivity in their urban gardens despite the smaller land areas available. Muirkirk also seeks to limit the use of commercial chemical fertilizers and toxic chemicals for pest control, which can have harmful effects on the environment and human health. Our farm is in a constant state of expansion and includes:

 Greenhouses  Aquaponic facilities  Hydroponic facilities  Solar well and pump  Microgreens and ethnic greens plots  Organic compost processing and production site (planned)

Muirkirk Research Farm is located at 12001 Old Baltimore Pike Road, Beltsville, Maryland. For more information on the UDC farm, contact Che’ Axum, CAUSES Center for Urban Agriculture and Gardening Education, at [email protected]. For more information on CAUSES, visit www.udc.edu/causes.