Reaching about 13cm long, and slim at 2cm thick, these are chillies to pack a burst of heat in sauces and casseroles. Each one is a bit wrinkled and thin skinned and thus ideal for drying. The plants are compact (60cm tall) yet produce in abundance. Hot, hot but not too hot! Price for 10 seeds
SOW: from mid-April to end of May, indoors in a warm soil in trays or modules barely covering the seeds as they need light to germinate.
GROW: when they reach the 2/3 leaf stage they can be planted into a greenhouse or hardened off and put outside in a warm sheltered spot. You can grow them in the soil, a container or a grow bag. Chillies will be produced until the first frosts.
EAT: these chillies can register between 20,000 & 40,000 on the Scoville scale. They mature from green to fiery red, getting hotter all the time. They can be used fresh (will keep up to 3 weeks in a fridge) for sauces and casseroles. Dry & grind into powder or freeze them.