Types of chilli
Generally speaking the smaller the chilli the hotter it is. Mild varieties include the pimiento and the Anaheim. If you like a bit of heat, go for the jalapeno or the serrano and if you like it really hot, choose the bird’s eye or habanero.
Chilli heat is measured in Scoville Heat Units (SHU). Pimiento peppers are mild, measuring just 100 - 900 SHU. The Scotch Bonnet is renowned for being hot and measures 100,000 - 350,000 SHU, but this is still well below the measurement for the world’s hottest chilli, the Carolina Reaper, which can measure over 2 million SHU.
Growing chillies
Chillies are hardy and will thrive in a variety of soil types. They perform best in full sun and do well in pots provided they get enough water. Mulching is recommended. Water regularly in summer and feed with a slow-release fertiliser. Overfeeding will lead to a plant with lots of leaves but fewer chillies. To give your plants the best chance of surviving winter, prune them back at the end of autumn and move to a more protected position if it’s in a pot. Fresh growth should appear in spring.
Harvesting
Harvest chillies as they ripen, to encourage more fruit. Freeze or dry any excess produce. Unripe green chillies have a different flavour to ripe chillies, though not all chillies turn red when they are ripe.
Saving and storing seeds
It's a good idea to save seeds from your favourite chilli plants so you can grow them each year. Here are some tips.
- Harvest seeds from fully ripened pods.
- Avoid seeds from diseased or mouldy plants or pods.
- Dry the seeds thoroughly. Place them on a paper towel for 2 weeks in a warm dry place that's out of reach of kids and pets. Turn them over daily to let them dry evenly. When correctly dried, the seeds will be brittle.
- Once they are completely dried, store them in an airtight container in a cool dark spot.
- Don't forget to label the container!
Germinating seeds
Moisture and warmth are the key factors in seed germination. Soaking the seeds in water overnight softens the outer seedcase and can improve results. Plant the seeds in clean seed trays using quality seed-raising mix at a depth of 2-3 mm. Label the trays. Germination can be slow and not all seeds will be viable. Plant plenty of seeds to ensure that you get one or two healthy plants.
Cooking with chillies
The great thing about growing your own chillies is that you know from experience how hot they are. The heat in a chilli comes from a compound called capsaicin which is concentrated in the soft tissue surrounding the seeds. Remove before cooking to reduce the intensity of the chilli. Capsaicin can cause a burning effect on sensitive areas such as skin or eyes so wear gloves when picking or preparing very hot chillies. If you find a chilli too spicy in your mouth, have a drink of milk and it will lessen the heat.
Look out for these varieties
Bird's Eye
Sometimes called Thai chilli. The plant can grow up to 2 metres and produces small hot chillies.
Lemon Drop
Hot, bright-yellow chillies that grow on a tall vine-like plant. The chillies have a distinct lemon flavour.
Serrano
A milder fleshy variety that's popular in Mexican dishes.
