Chilli Orozco

With its deep purple stems and foliage splashed in crimson, white, and dark green, heirloom Orozco is as striking as it is spicy. The small upright fruits come with a serious kick (hot to very hot – up to 150,000 SHU), and ripen through a rainbow of colours: deep purple to fluorescent green, yellow, orange, and finally bold red when fully ripe. Plants are medium in height and enjoy a warm, sunny position.

SOW: from February to April, indoors into warm compost, barely covering the seeds – they need light to germinate (10–21 days – 21°C helps). Water the soil, not the foliage, and not too much – remember: waterlogging, cold, dead! Pot on at the 2–3 leaf stage. Move outside in June once hardened off, or grow in a greenhouse or sunny, sheltered spot.

GROW: water well but allow the surface to dry between times. Pinch out the growing tip for a bushier plant that fruits slightly earlier and only needs light support. Once flowering starts, feed weekly, alternating between liquid seaweed and weak tomato feed.

ENJOY: use fresh or cooked – grilled, baked, in casseroles, curries, pizza, or salsa. You can even slice one into a salad… if you're brave. Heat levels vary depending on growing conditions and ripeness. Pick fully ripe red chillies to keep the plant productive.