Pack contains: 15 seeds
This is one of the first chillies I grew along with Scotch Bonnets and Habaneros, these three will be always on my grow list. We grow a lot of these chillies as we love hot Thai food and they offer a great kick. They can also be used to make a delicious hot version of Thai sweet chilli sauce, using garlic, sugar, sherry vinegar and tomato ketchup.
This is a great early variety which can produce hundreds of 5-8cm long, slender pods per plant. The pods start dark green and mature to bright red.
This is a must grow chilli, always a good producer of very usable pods. It likes full sun and is excellent in the greenhouse in cool-temperate climates. Highly recommended for a novice grower.
Heat Level: 75,000 - 100,000 Scoville Units (Warm)
Species: Capsicuum Annuum
Pod Description: This is a great early variety which can produce hundreds of pods around 5-8cm long, the pods start dark green and mature to bright 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)