Rich and smoky flavour tones are key to the appeal of Machu Pichu. Look out for the plentiful, dark green, slightly wrinkled fruits that mature to an opulent chestnut brown. The heat level is a warm 10,000–15,000 SHU – enough to add punch without overpowering the flavour. These chillies are fantastic fresh, and also dry well to make a great-tasting chilli powder. In containers, plants stay compact and crop early. With more space and richer soil, they’ll grow much larger and produce heavily – just a bit later to mature. So much to love – why not give them a go?
Sow: from February to May, sow indoors into warm compost, barely covering the seeds – they need light to germinate. Pot up at the 2–3 leaf stage into 7cm pots, then again at 10cm tall into 25cm pots or growbags.
Grow: wait until June before moving plants outside (harden off first) into a sunny, sheltered position – or grow them under cover. Let the surface dry between waterings, and once flowers appear, feed weekly. Pinch out the growing tip for a bushier plant.
Enjoy: use fresh for their rich, smoky kick, or dry and grind to make a full-flavoured powder. Great for sauces, stews, or anywhere you want a warm depth of heat without going over the top.
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