With thick, juicy walls and a sweet, succulent flavour, Caloro brings a gentle heat that’s easy to handle – especially if you remove the seeds. Scoring 1,000–5,000 SHU, it’s a mild to medium chilli that’s ideal if you want warmth without too much fire. The fruits ripen from green to yellow and grow in good numbers on sturdy plants around 60–90cm tall.
SOW: from mid-April to end of May, sow indoors into warm compost, barely covering the seeds – they need light to germinate.
GROW: when they reach the 2/3 leaf stage, move them into pots or modules. Grow in a greenhouse or harden off and plant outside in a warm, sheltered spot. Caloro does well in containers or 3–4 to a grow bag.
EAT & ENJOY: a great all-rounder for mild chilli fans. Finely chopped, it’s perfect on cheese on toast, in omelettes or stirred into a spicy tomato sauce. Mild enough for everyday use, with a little kick to keep things interesting.
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