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A low growing chilli with cherry sized, bright red fruits which are flavourful and fiercely spicy. It is popular and widely grown in Bhutan in the eastern Himalayas, where it is usually served as condiment with lunch or dinner, one of the world’s spiciest chillies.
Pretty Wild Seeds are registered with the Department for Environment, Food & Rural Affairs (DEFRA) under number 7529, so you can have confidence in both our products and advice. Although our products are listed in weights and acres, we can supply in additional quantities upon enquiry so if you need a larger supply, please don't hesitate to give us a call.
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We happily accept returns within 14 days from date of delivery. All returns must be received in the same condition and packaging we sent them. Postage charges will not be refunded on unwanted products.
You are solely responsible for ensuring the goods are returned to us. We will not be liable for returns that are lost in the post or lost for any other reason. If a product arrives damaged we will advise the customer how to return the item with all return costs covered by us. Replacements & refunds will be dispatched / issued on receipt of the returned items only.
Sowing; Chilli peppers can be started off from seed sown indoors from late winter until the middle of spring. Fill a 10cm (4in) pot with good quality seed compost, flatten it down to leave a level surface, then sow a few seeds on top. Most seeds will germinate, so only sow a few more than you need in case of losses. Cover with a fine layer of vermiculite, pop in a plant label and water.
Seeds will germinate quickly in a heated propagator, but don’t worry if you don’t have one. Simply place a clear plastic freezer bag over the top of the pot and hold securely in place with an elastic band.
After the seeds have germinated, remove the pot from the propagator and place on a light windowsill or on the bench in a heated greenhouse. When they are 2.5cm (1in) tall prick out seedlings, moving each into their own 10cm (4in) pot. Make sure the roots are well covered and the leaves are just above the surface of the compost. Water and place in a light spot indoors.
If you forget to sow seeds, or lack the necessary warm, bright place to raise good plants, then buy young plants from garden centres in late spring.
Growing; While plants are still growing indoors, move into 13cm (5in) pots filled with general purpose compost when roots begin to show through the drainage holes in the base.
When plants are about 20cm (8in) tall, or before if they start to lean, stake with a pea stick.
Pinch out the tops of peppers when they are about 30cm (12in) tall to encourage lots of branches.
Plants are ready to go outside in late May or when all danger of frost has passed. Either plant directly into the ground, spacing them 45cm (18in) apart or transfer them to 22cm (9in) pots to give them plenty of space to grow – remove the small pea stick and cover with fleece or cloches. Alternatively, you can plant three chilli peppers in a standard growing bag. Three short sticks with strings will eventually be required to support taller cultivars.
For a bumper crop make sure you water regularly, especially in hot weather and feed every two weeks with a general purpose liquid fertiliser. Feeding should start when the flowers first appear, usually while plants are still indoors, and should continue until the fruit have been harvested.