With its purple-tinged foliage, deep purple flowers, and chillies that ripen from dark purple to rich red, Zimbabwe Black is a real eye-catcher. But it’s not just for looks – the fruit packs a decent punch too (20,000–30,000 SHU). Plants are well branched, compact, and produce heavily right through until frost.
SOW: from February to April, indoors into warm compost, barely covering the seeds – they need light to germinate.
GROW: at the 2–3 leaf stage, transplant into a greenhouse or harden off and grow outside in pots in a warm, sheltered spot. Once flowering starts, feed weekly with alternating liquid seaweed and weak tomato feed. Water well, letting the surface dry between times.
ENJOY: pick early while still purple for a striking look and a milder heat, or let them ripen to red for full flavour and fire.
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