Tabasco has fiery hot: the fruits, which measure 2.5-3cm long and up to 1cm wide, range between 30,000 to 50,000 on the Scoville Scale – and yes, they are the source of the heat in Tabasco sauce. Happy plants will produce chillies in profusion, turning from a pale yellowy-green through orange to red
Price for 10 seeds
SOW: hot chillies such as Tabasco do best from earlier protected sowing from February to April, indoors in a warm soil in trays or modules barely covering the seeds as they need light to germinate. OR from mid-April to end of May with a later harvest.
GROW: when they reach the 2/3 leaf stage plant into a greenhouse or harden off and grow outside in a warm sheltered spot. They are happy in a container, or you can fit 3 plants in a grow bag. These may need support as they can reach 150cm tall.
EAT & ENJOY: the first chillies should be ready 10-11 weeks from transplanting. The heat increases as they ripen. Chop up and use these fresh (remember the seeds hold a lot of the heat). They are a good choice for drying and for making sauce.
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