Bishy Barnabees Cottage Garden
Anaheim Chilli
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£1.99 - Regular price
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£1.99
The Anaheim, the friendly giant of the chilli pepper world! Its story begins in the late 1890s with the horticulturist Dr. Fabian Garcia of what is now New Mexico State University. Tasked with creating a milder, fleshier, and more consistent chilli for the burgeoning canning industry, Dr. Garcia bred native landrace peppers, culminating in his landmark 'New Mexico No. 9' variety. But the pepper's journey to stardom needed a leading man, and it found one in Emilio Ortega. Around 1897, Ortega, brought these special seeds from New Mexico to his home in Anaheim, California. He started a small canning operation in his mother's kitchen, and the rest is history. The peppers were a hit, and soon everyone was calling them "Anaheim chilli's," a name that stuck and forever linked this New Mexican native to its Californian home.
In the garden, the Anaheim is a picture of robust productivity. It grows into a vigorous, bushy plant, typically reaching a height of 18 to 30 inches. Its lush green foliage provides a beautiful backdrop for the stars of the show: the pods themselves. Anaheim peppers are long and elegant, tapering to a rounded tip and measuring an impressive 6 to 10 inches in length. Their skin is smooth and glossy, starting as a vibrant, grassy green and slowly blushing into a deep, rich crimson as they mature on the vine. With medium-thick walls, they have just the right amount of substance, making them sturdy enough for stuffing but tender enough for a quick roast.
When it comes to flavour, the Anaheim is all about a friendly, approachable warmth. With a Scoville Heat Unit (SHU) rating of just 500 to 2,500, it offers a gentle, smoky heat that's more of a warm hug than a fiery punch—perfect for those who love chilli flavour without the intense burn. When green, it has a crisp, bright, and slightly sweet taste, but its true magic is unlocked through roasting. This process deepens the flavour, bringing out a wonderful smokiness and enhancing its natural sweetness. This makes it the undisputed champion for classic chiles rellenos, where its mild heat and sturdy form are a perfect match for gooey, melted cheese. For a simple and delightful way to enjoy them, try making a Roasted Anaheim and Sweet Corn Salsa. Just roast and peel a few Anaheims, dice them up, and toss with fresh or grilled sweet corn, finely chopped red onion, a handful of coriander/cilantro, a generous squeeze of lime juice, and a pinch of salt. It's a vibrant, smoky, and sweet salsa that's perfect with chips, on tacos, or alongside grilled chicken or fish.
| Quantity of Seeds | 10 seeds per packet |
| Origin | New Mexico, brought to Anaheim, California in 1894 |
| Genus | Capsicum Annuum |
| Scoville Rating/Heat Level | Mild to medium, usually 500–2,500 Scoville Heat Units (SHU) — slightly hotter than a bell pepper, but much milder than a jalapeño. |
| Plant Size | Generally 60–90 cm (2–3 feet) tall. Upright, bushy, and moderately branching. Smooth green leaves; slightly narrower and smaller than bell pepper foliage. Small, white, star-shaped flowers typical of C. annuum species. Anaheim plants are reliable producers with long harvest windows, often yielding dozens of pods per plant. |
| Pod Size | Long, slender, and slightly curved; typically 15–20 cm (6–8 inches) long and about 3–5 cm (1–2 inches) wide. Starts light green, ripens to a glossy red when fully mature. Commonly harvested at the green stage. Thick-walled, smooth, and firm when green; slightly softer and sweeter when red and fully ripe. |
| Flavour | Mild, slightly sweet, with a gentle heat and a hint of earthiness. Red-ripe Anaheim's have a richer, fruitier flavour. Excellent for roasting, stuffing (e.g., chile rellenos), grilling, sautéing, and making sauces, salsas, or dried chilli flakes. They are often sold fresh, canned, or dried. |
| Growing Conditions |
Sow seeds 0.5–1 cm (¼–½ inch) deep in a light, well-draining seed-starting mix. Start seeds indoors 8–10 weeks before the last frost date. Ideal soil temperature: 22–28°C (72–82°F). Use a heat mat or place near a warm window to ensure even warmth. Cover trays with a humidity dome or plastic wrap to retain moisture. Move seedlings to individual pots when they have 2–4 true leaves. Harden off plants outdoors for 7–10 days before transplanting into the garden. Plant 45–60 cm (18–24 inches) apart; rows should be spaced about 60–90 cm (24–36 inches) apart. Water regularly to keep soil evenly moist, especially during flowering and fruit set. Avoid overwatering to prevent root rot. Apply a balanced fertilizer during early growth, then switch to a phosphorus- and potassium-rich fertilizer once flowering begins. |
All plants are grown on our farm in Norfolk, UK and are grown in an open pollinated area.
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