Organic Chilli Pepper: Hot. De Cayenne. Capsicum annuum.
This variety is hot hot hot! Just the way you like it :). The long, narrow fruits ripen from green to red, growing to around 10 – 12cms.
How to grow:
Sow seeds in modules early February to end of April, on heat 18-21C, preferably in a propagator with a lid. Once the first true leaves appear you can pot up into 8cm pots, keep on open heat if you have it and plant out into the greenhouse/polytunnel once it’s warmed up. They like a soil temperature of 21 to 29C. Water and liquid feed as necessary from below. This variety will grow well in a pot on your windowcil or conservatory. Harvest from July to end of October.
Aphids can be controlled inside by bringing in ladybirds when you notice a few. Red spider mites like it dry so keep the moisture levels up.
Favourite ways to eat them:
Mostly added to dishes for spicy heat and flavour. The hotness depends on the variety and ripeness, getting hotter as they ripen. This variety is often harvested green when it is relatively mild and used in tapas.
Originally from south America where they have been grown for 1,000s of years. Hot chillies are one of the oldest cultivated crops in south America from some 6,000 years ago. Imported into Spain in 1493 they have been embraced in Europe and the world over.
Avg contents: 20 seeds.