Pack contains: 15 seeds
The Anaheim chilli can often be confused with being a sweet pepper due to its shape and size, as it somewhat resembles a Thor sweet pepper. The chilli gets its name from Anaheim in California.
The chilli matures from green to red, but most are often used when still green. The pods have a thick, waxy, waterproof skin that should be removed before use.
Traditionally the method is to roast them either over an open fire, a BBQ or a gas hob until the skins are burnt and blistered, then seal them in a bag to let the heat further loosen the skin. When cooled, simply peel back the burnt skin away from the flesh. They are also a great chilli to be used stuffed as an alternative to the Poblano.
Heat Level: 500 - 2,500 Scoville Units (Sweet & Mild)
Species: Capsicuum Annuum
Origin: Anaheim, California
Pod Description: Pods grow to around 25cm long and about 5cm wide. matures from green to red
- Sow a few seeds into a tray in late February to May and cover lightly with seed compost
- Either use a heated propagator or pop the seed tray into an enclosed plastic bag and seal and place on a windowsill
- Once the seedling has produced two true leaves (second set of leaves) they can be transplanted into individual pots
- Try and maintain around 20-25 degrees while young plants
- As the plant grows, transplant into as large a pot as allows, this will determine the size of the plant
- Once the plant has flowered and has started to produce small chillies, it will benefit from a feed of either comfrey tea or tomato feed
- Chillies dislike irregular watering as this will sometimes cause blossom end rot (the base of the chilli/pepper rots)