How to Grow Teja Chillies from Seed
The workhorse of Indian cooking, grown around Guntur and dried by the tonne. Sharp, clean heat and a deep red colour that does a lot of work in a curry.
Teja is the workhorse of Indian cooking, grown around Guntur and dried by the tonne for the spice trade. It brings sharp, clean heat and a deep red colour that does a lot of work in a curry.
At around 75,000 to 100,000 Scoville units it is well above cayenne, one of the hotter chillies grown commercially in India. The slim fruits dry exceptionally well, so a single plant will keep a kitchen supplied for a year.
Species
Capsicum annuum
Heat
75,000 to 100,000 SHU
Sow
February to March
Harvest
August to October
Best Grown
Greenhouse
Difficulty
Full growing method
Teja is grown like every other Capsicum annuum. Our species guide covers sowing, potting on, feeding and problems step by step.
Read the Capsicum annuum guide →About this Variety
Origin
Grown around Guntur in Andhra Pradesh for the Indian spice trade.
The heat
Sharp and clean, with a deep red colour that shows in the pot.
Drying
Slim fruits dry exceptionally well for grinding or whole use.
Cropping
A single plant can keep a kitchen supplied for a year.
Handling
Wear gloves when cutting, deseeding or grinding, and keep your hands away from your eyes and face.
Sowing & Harvest Calendar
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 🌱 Sow under cover | ||||||||||||
| 🪴 Final pots | ||||||||||||
| 🌶️ Harvest |
Variety Specifications
A year of Indian chilli from one plant
Sow in spring, dry the deep red pods, and keep your kitchen in Guntur heat all year.
Shop Teja Seeds →