Chilli

Chilli peppers (Capsicum annuum) are heat-loving fruiting plants in the nightshade family, producing berries that range from mild and fruity to intensely pungent. Varieties span an enormous range of shapes, colours, and Scoville ratings — from sweet padróns to fiery cayennes — on compact bushes typically 45–100 cm tall. In Nordic conditions they are grown as annuals, requiring a long indoor start and a warm, sheltered or protected position to ripen successfully. Full sun and consistent warmth are non-negotiable for reliable yields.

Growing

Sow seeds indoors 8–10 weeks before transplanting, pressing them 1 cm deep into moist seed compost. Germination requires soil temperatures of 22–30 °C; use a heat mat if needed. Once seedlings emerge, grow on at around 20 °C in a bright, airy spot — avoid overcrowding to prevent damping off. Pot up into individual 9 cm pots once the first true leaves appear. Harden off plants gradually when nights stay reliably above 15 °C before moving outdoors to a sheltered, sunny position or unheated glasshouse. Space plants 30–50 cm apart in rows 50–70 cm apart.

Care

Water consistently but avoid waterlogging — chillies are sensitive to both drought and root saturation. Feed with a balanced liquid fertiliser every two weeks once flowering begins, then switch to a high-potassium feed once fruits set. Pinch out the growing tip above the first fork to encourage branching and higher fruit load. Stake taller varieties to prevent wind damage. Remove any yellowing leaves promptly and ensure good air circulation to reduce disease pressure.

Harvest

Pick fruits green once they reach full size for a milder flavour, or leave them to ripen through yellow, orange, or red for maximum heat and sweetness. Check plants every few days at peak production. Harvest by cutting with scissors rather than pulling, which can break branches. Plants continue producing until the first frost; in containers they can be brought indoors to extend the season.

In the kitchen

Use fresh chillies sliced into salsas, stir-fries, curries, and marinades, adjusting heat by removing seeds and membranes. Roast or grill whole for a smoky, deeper flavour. Dry ripe fruits in a dehydrator or low oven, then grind to chilli powder or flakes. Padróns and mild varieties are excellent blistered in olive oil and served as tapas. Preserved in vinegar or oil, they make versatile pantry staples.

Storing

Fresh chillies keep for up to two weeks in the refrigerator crisper drawer in a paper bag. For longer storage, freeze whole or sliced without blanching for up to 12 months. Dry ripe chillies at 50–60 °C until completely desiccated, then store in airtight glass jars away from light for up to one year. Pickled in vinegar brine they keep for 6–12 months in sealed jars.