Chilli peppers can be initiated from seed indoors, starting from late winter until mid-spring. Begin by filling a 10cm (4in) pot with high-quality seed compost, levelling the surface. Sow a few seeds on top, anticipating most will germinate. To account for potential losses, sow a few extra seeds. Cover with a fine layer of vermiculite, insert a plant label, and water. If using a heated propagator, seeds will germinate rapidly; however, if not available, cover the pot with a clear plastic freezer bag, securing it with an elastic band.

After germination, transfer the pot from the propagator to a well-lit windowsill or a bench in a heated greenhouse. When seedlings reach 2.5cm (1in) in height, carefully transplant each into its 10cm (4in) pot, ensuring well-covered roots and leaves just above the compost surface. Water and place in a bright spot indoors. If seed-sowing is overlooked or a suitable warm space is lacking, consider purchasing young plants from garden centres in late spring.

During the growth phase indoors, move plants into 13cm (5in) pots with general-purpose compost once roots emerge from the drainage holes. Stake with a pea stick when plants reach around 20cm (8in) or earlier if leaning. Pinch out the tops when peppers are approximately 30cm (12in) tall to promote branching. Transplant outdoors in late May or after the risk of frost has passed, spacing 45cm (18in) apart in the ground or transferring to 22cm (9in) pots for ample space—remove small pea sticks and cover with fleece or cloches. Alternatively, plant three chilli peppers in a standard growing bag, eventually providing support with three short sticks and strings for taller cultivars.

For a prolific harvest, ensure regular watering, especially in hot weather, and feed every two weeks with a general-purpose liquid fertilizer. Commence feeding when flowers first appear, typically while plants are still indoors, continuing until fruit harvest.