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.
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