Chilli Pepper Hot Field Of Fire Seeds

A compact, fiery variety with upright fruits and intense heat, ideal for pots, patios, and bold-flavoured dishes.

 

Chilli Pepper Hot Field Of Fire is a prolific and ornamental chilli bred for heat, colour, and container performance. Its slender, upright fruits ripen from deep green to vivid red, delivering a Scoville rating of 80,000–100,000 comparable to Thai bird’s eye chillies.

 

Each plant forms a neat, bushy mound that produces masses of chillies throughout the season, making it perfect for patios, greenhouses, or sunny borders. The fruits offer a sharp, clean burn with a fruity undertone, ideal for salsas, curries, and hot sauces. With strong vigour and compact growth, this variety is a favourite among spice lovers and ornamental growers alike.

 

Seed Qty: Approx. 10

 

Sow: February – April (indoors)

Germination: 7 – 14 days at 20–25°C

Soil: Loam or sandy; acidic to neutral pH

Height: 40 – 60 cm

Harvest: July – October

Companion Plants: Tomato, cucumber, basil

Avoid Planting With: Beans, brassicas, fennel

Sow seeds indoors from February to April in trays or pots filled with moist, free-draining compost. Cover lightly and maintain a temperature of 20–25°C. Germination typically takes 7–14 days. Once seedlings are large enough to handle, transplant into individual pots and grow on in a warm, bright location.

 

Harden off and plant out after the last frost into containers, greenhouse beds, or sheltered borders, spacing 30 cm apart. Water regularly and feed with a high-potash fertiliser once flowering begins. Harvest fruits when fully formed and brightly coloured, typically from July