Sow the seeds in John innes seed compost, somewhere warm indoors in February or March. If you have a thermostatically controlled propagator then use that as you will see best germination results between 25 to 30C. But do not worry if you do not, they will still germinate at normal room temperature.
The seedlings will need pricking out into 9 or 10cm diameter pots. Once the plant has around 5 to 7 leaves it can be potted on again into a 20-30cm diameter pot. It needs to be somewhere warm and sunny so a greenhouse is ideal, but if not a sunny spot on the patio late May onwards is fine.
You can pick the fruits once they are firm and glossy. Please note red fruits will start off green or yellow. If you have more fruits than you can use we recommend freezing them, rather than trying to dry them. Here are a few varieties to look out for:
Chilli Padron:
These pepper's are very mild, (though a bit hotter if you let them turn red). They are regularly seen on tapas menu's stuffed or chargrilled. 500-2000 Scovilles.
Chilli Joe's super long:
Slender long chilli's of medium strength which can add a fiery kick to sauces. 15,000-20,000 Scovilles
Originally from Thailand, this hot pepper makes a lovely impression in a patio container. These ornamental plants are decked out with up to 200 small fruits that ripen to fiery red. Can be used fresh or dried to make an excellent chilli powder. 50,000-70,000 Scovilles
Chilli Habanero big sun:
Wrinkly pepper with a hot fruit flavour.
The fruit's mature from green to a vivid yellow. Very Hot!
250,000 to 300,000 Scovilles.
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| Chilli Habanero big sun |
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| Chilli Padron |
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| Chilli Hot Thai |
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| Chilli Joe's super long |
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