Fields of Fire pack a proper punch at around 38,000 SHU – all from little 3cm fruits that pop upright from the plant like tiny flames. They ripen gradually from green to bright red and look as good as they taste. Plants stay compact (usually under 45cm) and are perfect for growing in pots on a sunny windowsill, in a conservatory, or even outside in summer. Eye-catching, prolific, and hot – ideal for grabbing a chilli fresh off the plant at a BBQ.
SOW: indoors from January to the end of May in warm compost, barely covering the seeds – they need light to germinate. Pot up once seedlings reach the 2–3 leaf stage.
GROW: transplant when roots show at the bottom of the pot. These warmth-loving plants are best grown on a sunny windowsill, in a greenhouse, or in a conservatory. Final pot size should suit a plant reaching up to 45cm tall – though many stay smaller.
ENJOY: pick as they ripen from green to red. Eat them straight off the plant (if you dare), chop and scatter for heat, or slice into salads for fiery little bursts of colour and flavour.
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