The Bangalore Torpedo chilli, hailing from its namesake region of Bangalore in Southern India, is a traditional landrace variety of pepper representing a true piece of the country's rich agricultural heritage. While primarily classified within the Capsicum annuum genus, which includes common varieties like the bell pepper and Cayenne, some botanists have noted that it exhibits traits of its cousin, Capsicum frutescens, suggesting a complex genetic lineage developed over centuries of open pollination in local gardens. This pepper is celebrated for its potent and satisfying fire, with a Scoville rating that can vary significantly depending on cultivation conditions, ranging from a punchy 30,000 to a seriously hot 80,000 Scoville Heat Units (SHU). This places it in a similar heat category to a hot Cayenne or a Thai Bird's Eye chilli, offering a sharp, building heat that dissipates cleanly.
The Bangalore Torpedo plant is a sturdy, bushy, and exceptionally productive grower, typically reaching a height of 75 to 120 cm and becoming heavily laden with its signature pods. The pods themselves are the plant's most striking feature, living up to their "torpedo" name with an impressively long and slender form, often measuring 15 to 25 cm (6 to 10 inches) from stem to tip. These elegant fruits have thin walls and glossy, sometimes wrinkled skin. A defining characteristic, born from its diverse landrace genetics, is the quirky, twisted point that some pods develop, resembling a small pig's tail. The pods undergo a clear visual transformation as they mature, starting as a bright, zesty green before ripening to a deep and vibrant glossy red.
Beyond its considerable heat, the Bangalore Torpedo chilli delivers a robust and quintessential peppery flavour. Its taste is clean and sharp, with subtle earthy undertones that become more complex as the pod ripens. The flavour profile evolves with maturity; the green pods offer a sharper, more direct heat, while the fully ripened red pods develop an underlying sweetness that balances the fire. This versatility makes it a culinary workhorse and a staple in authentic Indian cuisine, where it is sliced fresh into curries and stir-fries, pickled to create traditional achar, or used whole in dishes like biryanis and dals. The pod's characteristically thin walls also make it exceptionally well-suited for drying, allowing it to be easily ground into a powerful and flavourful homemade chilli powder or flakes.
| Quantity of Seeds |
10 seeds per packet |
| Origin |
Bangalore, Southern India (Traditional Landrace Variety) |
| Genus |
Capsicum annuum (with noted Capsicum frutescens characteristics) |
| Scoville Rating/Heat Level |
30,000 – 80,000 SHU (Hot; heat is variable depending on growing conditions)
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| Plant Size |
75 – 120 cm (2.5 – 4 feet) tall, bushy habit |
| Pod Size |
15 – 25 cm (6 – 10 inches) long, slender Cayenne-type |
| Flavour |
Clean, sharp peppery taste with earthy undertones and a mild sweetness when fully ripe.
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| Growing Conditions |
Sow: Jan-Mar indoors with consistent heat (24–28∘C). Grow: Best in a greenhouse or a very sheltered, sunny spot in the UK. Plant out after the last frost (late May-June). Requires regular watering and a weekly high-potash feed once flowering. Treat as an annual in the UK for best results.
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All plants are grown on our farm in Norfolk, UK and are grown in an open pollinated area.
