The spirited Taste

siya organic basket

The spirited Taste

Mint and chilli together is important because they complement each other in flavor, with mint providing a refreshing, cooling note and chilli adding heat, creating balanced and versatile culinary uses like salsas, marinades, and drinks. From a planting perspective, both thrive in warm, sunny to partially shaded locations with moist, well-draining soil, allowing for efficient care, watering, and harvesting. Together, they also combine health benefits such as digestive support, metabolism stimulation, antioxidant effects, and respiratory relief.

BRIEF MINT GROWING GUIDE

Mint is a fragrant, fast-growing herb with bright green leaves, used for culinary, medicinal, and aromatic purposes

  • Climate: Cool to warm; prefers partial sun.
  • Location: Partial shade or morning sun + afternoon shade.
  • Soil: Moist, rich, well-draining soil.
  • Propagation:
    • Cuttings (very easy)
    • Transplants
    • Runners (mint spreads fast)
  • Mint loves moisture.
  • Keep soil consistently damp but not waterlogged.
  • Water 3–4 times weekly in hot weather.
  • Use compost or a mild fertilizer every 4–6 weeks.
  • Don’t overfertilize — mint becomes leggy.
  • Mint spreads aggressively; keep it in containers or controlled beds.
  • Trim regularly to keep it bushy and fresh.
  • Harvest often to encourage new growth.
  • Harvest leaves anytime after the plant reaches 15–20 cm tall.
  • Best flavour early morning.

Mint

FRESH MINT TEA

  1. A handful of fresh mint leaves
  2. 1–2 cups hot water
  3. Honey or lemon (optional)
  1. Wash and slightly crush the mint leaves.
  2. Place them in a cup.
  3. Pour hot water over them.
  4. Steep for 5 minutes.
  5. Add honey or lemon if desired.
  6. Strain and enjoy.

Refreshing and great for digestion.

MINT YOGURT SAUCE

  • ½ cup plain yogurt
  • A handful of chopped fresh mint
  • 1 garlic clove (finely minced)
  • 1 tsp lemon juice
  • Salt & black pepper to taste
  1. Mix yogurt, mint, garlic, and lemon juice.
  2. Add salt and pepper.
  3. Chill for 10 minutes before serving.

Perfect with roasted meats, chips, pilau, or as a dressing.

CHILLI GROWING GUIDE

Chilli is a spicy fruit of the Capsicum plant, used fresh or dried to add heat and flavor to dishes.

  • Climate: Warm to hot. Chilli loves sun.
  • Location: Full sun (6–8 hours).
  • Soil: Well-draining, fertile soil.
  • Propagation: Seeds (directly in soil or in seed trays).
  • Water regularly but don’t flood.
  • Soil should stay moist—not soggy.
  • Reduce watering as fruits mature for stronger flavour.
  • Mulch to retain moisture.
  • Remove weak or yellow leaves.
  • Stake tall varieties to avoid bending.
  • Mulch to conserve moisture.
  • Remove dry leaves regularly.
  • Divide clumps every 6–12 months to maintain healthy growth.
  • Pick when fruits turn red, yellow, or orange depending on variety.
  • The longer they stay on the plant, the hotter they become.

Chilli

SIMPLE CHILLI GARLIC SAUCE

  1. Blend chillies, garlic, vinegar/lemon, sugar, and salt.
  2. Heat oil in a pan.
  3. Add the blended mixture and simmer for 5–7 minutes.
  4. Let cool and store in a jar.

Perfect for chips, nyama, chicken, or samosas.

  • Prepare the stalks:
    • Trim the roots.
    • Remove tough outer leaves.
    • Smash the stalks with the back of a knife to release flavor.
    • Cut into 2–3 inch pieces.
  • Boil:
    • Bring water to a boil.
    • Add lemongrass (and ginger if using).
    • Simmer for 10 minutes.
  • Serve:
    • Strain the tea.
    • Add honey or lemon to taste.
    • Serve hot — or refrigerate for iced lemongrass tea.

SPICY CHILLI CHICKEN

  1. 1 kg chicken pieces
  2. 3 chopped chillies
  3. 1 onion (chopped)
  4. 3 garlic cloves (minced)
  5. 2 tomatoes (blended)
  6. 1 tsp paprika
  7. 1 tsp black pepper
  8. Salt
  9. 2 tbsp cooking oil
  1. Heat oil and sauté onions, garlic, and chillies.
  2. Add chicken pieces and brown them.
  3. Add tomatoes, paprika, black pepper, and salt.
  4. Cover and cook for 20–25 minutes until tender.
  5. Reduce sauce to your liking.

Hot, flavourful, and goes well with rice or ugali.