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Grow the best Chillies

Grow the best ChilliesChillies, come in all shapes, sizes and colours ranging from tiny pointed extremely hot chillies to the large mild fleshy peppers like the Jalapeno. Indigenous to Central and South America and the West Indies, they have been cultivated there for thousands of years before the Spanish conquest, which eventually introduced them to the rest of the world.

Today there are probably over 400 different chillies grown and the fruit is eaten raw or cooked.


  • What makes them hot?
    The fiery hot flavour is concentrated along the top of the pod. The stem end of the pod produces what we taste as hot, the capsaicin. The white flesh, that surrounds the seeds, contains the highest concentrations of capsaicin. Removing the seeds and inner membranes is thus effective at reducing the heat of a pod.
  • Plants thrive in full sun.
    Chillies will grow in some light shade but grow best in hot sunny spots. They will grow well in containers or in the beds in a well-drained soil. Feed with an organic plant food, this will produce stronger plants with better flavour than plants that are forced with chemical fertilisers.
  • Keep them dry
    Chillies do not need much water at all. Water them once or twice a week and keep them slightly dry between watering.
  • Easy to propagate.
    Chillies are self-pollinating and can be grown easy from seed. Many of the varieties grown today are from cross-pollination from different varieties. Harvest seed from your own crop and replant next summer. Many varieties are annual and it is best to plant fresh every year for a good harvest.
  • Fresh stock delivered each week.
    Every week we are getting fresh stock of chillies from our Herb suppliers. Here are some of the most popular varieties and their Burn/hot status:

Jalapeno 6/10
Fresno 7/10
Fiesta 8/10
Aquille 9/10
Habanero 10/10