Chilli Habanero Chocolate

Don’t let this little chilli fool you: this is one of the hottest chillies in the world. Habanero Chocolate clocks in at around 425,000 SHU, so treat it with respect. The heat is fierce, but the flavour is worth it – rich, deep and slightly smoky, developing as the fruits ripen from bright green to chocolate brown. With protection, plants will keep cropping well into early winter.

SOW: from  January with warmth through to mid-April, or as late as the end of May (though later plants may need protection in autumn). Start seeds indoors in warm compost, barely covered – they need light to germinate.

GROW: once seedlings reach the 2–3 leaf stage, move into pots. Grow in the ground, in containers, or in grow bags – somewhere warm and sheltered. Be ready to protect late-sown plants when temperatures drop.

EAT & ENJOY: only if you like serious heat. If not, proceed with caution – and keep some milk handy. Use fresh, dried, ground or frozen. A little goes a long way.