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Chilli peppers

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All our chilli varieties. Grown in the vegetable garden for their elongated fruits, hotter or milder, depending on the variety, chillies add depth to cooking. They are cultivated like bell peppers, in warm, well-drained and well-fortified soil, after the last frosts.

The Espelette Pepper 'Gorria' is a traditional variety from the Basque Country. It produces red, moderately hot fruits which can be used dried or powdered. The Serrano Pepper, of Mexican origin, is spicier and can be consumed green or red, depending on ripeness. The Padron Pepper, meanwhile, is harvested young to be enjoyed fried, with varying intensity from one fruit to another. The very hot, more tropical Habanero Pepper, is appreciated for its fruity flavour and use in hot sauces.

Chillies require warmth, sun and regular watering without excess. Mulching helps keep the soil moist and limits evaporation. Stake if necessary to support production.

To learn more, also check out our guide "Succeeding in growing chillies and peppers"

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