For greenhouse production sow end of February to early March finally planting into 23cm (9") pots or growbags in late April or early May. Outdoor production requires a sheltered and sunny site preferably with the protection of a cloche. Seed sowing should take place at the end of March indoors, a temperature of 16 - 21C (60 - 70F) will be required to raise seedlings. Once hardened off plant out in June. Most chilli and cayenne peppers will do best grown indoors and need high levels of humidity. Feed regularly with Phostrogen or proprietary high potash tomato food when fruits start to swell. Additional feeding with Calcium Nitrate boosts yield and improves resistance to Blossom End Rot. Pick off first flowers to encourage more side shoots and ultimately more peppers. Red Spider Mite and Aphids are likely to be the biggest problems.


Conical shaped fruits produced on a bushy plant. Easy to grow and is fairly pungent. Ripens from green to red.


Hybrid Jalapeno type. Large heavy, good quality fruits can be picked green or allowed to ripen to red. Good disease resistance.


A stunning pepper, with purple stems and leaves mixed white, green and purple, no two the same. Hot, purple-deep red fruit.


Our replacement for Thai Hot Dragon, this variety is a small hot Thai (finger chilli) which produces green to red fruits 7cm (21/2") x 1.1cm (1/6"). Easy to grow and requires minimal support, the skins are thin, making drying easier, if required.

Cayenne (hot)

Hot & spicy, long thin peppers that can grow up to 10cm (4in) in length. They turn from a milder flavoured green to a hot peppery flavoured red. A great addition to any spicy dish, they can easily be frozen for use throughout the year.