Sowing & Growing

Indoor sowing is recommended from January to April. Plant the seeds 6mm deep in moist, well-drained seed compost with an ideal temperature range of 18-21°C. Germination can be inconsistent, taking anywhere from 10 to 40 days. It’s crucial to maintain soil moisture, as dry conditions may lead to failed germination. However, avoid over-watering to prevent seed rot. Once germinated, continue growth in cooler conditions at 15-18°C. Acclimate the plants and transplant outdoors in a sheltered location after the risk of frost has passed, or they can be grown under glass.

For optimal cultivation, choose a greenhouse or a sheltered, sunny spot in the garden. When planting outdoors, ensure warm temperatures, and consider fleece protection until the end of June. Take care when transplanting to prevent damage to the delicate roots or stems. Water regularly with diluted fertilizer, and fertilize every 3-4 weeks throughout the growing period. Water 1-2 times per week, and staking may be beneficial. It’s important to note that this chili pepper is one of the hottest in the world, so handle with caution.

Cultivate the fruit in a greenhouse or sunny spot, and harvest when green, allowing them to mature to red or yellow. You can pick the fruit slightly unripe and let it ripen on a windowsill. Cut the fruit from the stem rather than pulling it off. Harvesting will continue until the first frosts. Be vigilant against aphids and whiteflies, controlling them as needed to protect your crop. Retain seeds from the fruit and dry them for 24 hours on a paper towel; these seeds can be sown the following spring.