Chilli Pepper Curry Hot Seeds

Curry Pepper Hot – Capsicum annuum

A compact, high-yielding chilli producing slender, pungent fruits up to 15 cm long — perfect for curries, drying, and adding fiery heat to summer dishes.

Curry Pepper Hot is a half-hardy annual that thrives in warm, sheltered conditions. The plants are bushy yet compact, making them suitable for pots, greenhouses, or sunny patios. Fruits are best harvested when still green or light green for maximum flavour and heat, though they can also be left to ripen to red. With a strong, aromatic bite, these chillies are excellent fresh, dried, or ground into spice blends. Easy to grow and highly productive, they’re a reliable choice for adventurous cooks.

 

Seed Qty: Approx. 10

 

Sow: February – April (indoors)

Germination: 7 – 21 days at 18–21°C

Soil: Fertile, well-drained; loam or sandy; neutral to slightly acidic

Height: 45 – 60 cm

Harvest: July – October

Good Companions: Basil, coriander, tomatoes

Avoid Pairing With: Fennel, brassicas

 

Sowing Instructions

 

Sow indoors from February to April, 0.5 cm deep in pots or trays of moist compost. Maintain 18–21°C and keep moist until germination (7–21 days). Transplant seedlings into individual pots when large enough to handle. Grow on in bright, cooler conditions and harden off before planting outdoors after the last frost. Space 30–40 cm apart. For best results, grow under cover in a greenhouse or polytunnel. Harvest fruits when green for strong flavour or red for a sweeter, milder taste.