Spicing up Hawaiʻi's sustainability with chili seeds for the soul
HONOLULU (KHON2) — In Hawaiʻi, growing chili peppers can be as much about navigating its unique environment as it is about the flavors they bring to your kitchen.
Dr. Nat Bletter, ethnobotanist and owner of Madre Chocolate, is a passionate advocate for edible plants, especially chili peppers.He's cultivated more than 120 varieties of seeds for chili peppers and has carefully selected those that thrive in Hawaiʻi's tropical climate to sell.
His deep knowledge of plants and their relationship with Hawaiʻi's ecosystem allows him to provide crucial insights to anyone interested in growing these flavorful crops.
Dr. Bletter's background in botany spans over 27 years; but he's spent the last 16 years living in Hawaiʻi, a place that feels like home.
He's learned much about the challenges of growing food in Hawaiʻi, and he's particularly interested in cultivating chili peppers.
'I've been trying to grow as much as possible, lots of tropical fruit and edible plants,' he said.
Through his work at Madre Chocolate, he's become a grower and an educator and shares his knowledge on how to make gardens more productive, particularly when it comes to food sovereignty.
'Hawaiʻi has a unique set of challenges when it comes to growing food. If shipments from the mainland get cut off, we've heard that we could be without food on the islands within three to seven days,' he explained. 'So, food sovereignty is something we need to think about deeply.'
His goal is to help people grow more food locally, from tropical fruits to chili peppers.
'I help people make their gardens more productive, especially food-wise, because we have so many problems with food sovereignty,' he said.
Dr. Bletter's interest in chili peppers is not just about their heat level but also about the diversity of shapes, flavors and aromas they bring to the table.
'I've collected more than 120 types of chili seeds,' he said, as he listed off varieties that reflect the breadth of his collection. 'From chocolate poblano to one of my favorites, aji amarillo, to biquini, a smaller chili in the habanero species group. It has that amazing rose-like aroma of habaneros but doesn't have the heat.'
For Dr. Bletter, peppers are hot a key part of the plant diversity for which he advocates.
'If you're looking for something with a floral aroma but less heat, you can use the biquinis. They provide the same floral notes without overwhelming your palate with heat,' he explained. You can pair them with something like a habanero or Scotch bonnet, and you can control the spice level.'
The variety of peppers is also reflected in their colors and shapes. Dr. Bletter dreams of creating 'chili skittles', a playful collection of colorful peppers that appeal to both the eye and the taste buds.
'There are these cute little peppers called Sweetie Drop or Kiss Peppers. They look like chocolate kisses, with a teardrop shape. They pop in your mouth and have great texture and flavor,' he shared.
While Hawaiʻi's tropical climate is perfect for some crops, it can be a challenge for others.
'Some species of chili peppers don't grow well here, especially those from the continent or the Mexican types,' Dr. Bletter said.
He explained that some varieties, like poblano, jalapeño and shishito, are part of the Andean species group which tends to struggle in Hawaiʻi's wet and humid climate.
'I don't recommend planting those unless you're in a really hot, dry area like Ewa Beach,' he cautioned.
Dr. Bletter learned this lesson the hard way.
'I planted some of these varieties when I first moved here,' he recalled. 'Poblano, jalapeño — they do well for a while; but then, pests show up. You'll get maybe one fruit, if you're lucky. And then the plant dies because it's put all its energy into that one fruit.'
He emphasized that fruit flies, nematodes, leaf miners and other pests are a constant challenge in Hawaiʻi's climate because there is no extreme winter here that kills off the pests. So, like plants, they also have a year-round growing season.
'I've made the mistake of planting these varieties, and it's not something I want other people to repeat.'
Instead of the Andean species group, Dr. Bletter recommended chili varieties that thrive in Hawaiʻi's tropical climate.
'The Peruvian varieties, like the aji amarillo, and varieties from the habanero group, like the biquini and Scotch bonnet, grow much better here,' he said. 'These varieties have evolved to withstand the wetness and heat of Hawaiʻi, and they can better defend themselves against pests.'
He explained that many of these peppers have evolved in environments with similar conditions to Hawaiʻi.
'These species are used to the humid, tropical conditions; so, they have natural defenses that allow them to survive pests,' he said. 'You'll have much better success and larger harvests with these varieties.'
In fact, the tropical climate offers its own advantages.
'Hawaiʻi doesn't have cold winters that kill off pests; so, pests are a constant threat,' he explained. 'But these varieties are better suited to handle that.'
Dr. Bletter also recommended peppers with strong, distinctive flavors and aromas.
'For example, the aji amarillo, which has a rich, fruity flavor, is an excellent choice for Hawaiʻi,' he said. 'It's also resistant to pests,; so, you'll have better yields.'
Similarly, the Scotch bonnet pepper, known for its intense heat and tropical flavor, also thrives in Hawaiʻi.
Dr. Bletter's advice on growing peppers in Hawaiʻi goes beyond choosing the right varieties. He has learned over the years that pests can be an ever-present challenge.
'When you plant something in spring, you're inviting all the pests that are just waiting for that fresh buffet,' he said.
He recommended using natural pest control methods to help protect your plants. 'One way to deal with pests is by creating a balanced ecosystem around your garden. Encourage beneficial insects that prey on pests and try to avoid using harsh chemicals,' he advised.
Another key tip is to make sure your garden is properly fertilized and well-drained.
'Peppers like it hot and dry, but they also need good soil and water. Make sure you've got good drainage, or you'll risk root rot,' Dr. Bletter said.
Through his work and passion for edible landscaping, Dr. Bletter is teaching others about sustainability, self-sufficiency and the importance of food sovereignty.
His insights into growing chili peppers in Hawaiʻi are just one example of how knowledge of the land can help people grow food that is both diverse and resilient.
'The more people we can help grow their own food, the better off we'll be,' he said.
Dr. Bletter's expertise, combined with his enthusiasm for chili peppers, gives gardeners in Hawaiʻi a better chance of success.
Get news on the go with KHON 2GO, KHON's morning podcast, every morning at 8
Whether you're a beginner or an experienced gardener, his advice offers a roadmap for cultivating peppers that will thrive in Hawaiʻi's unique conditions.
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