It’s been quite the adventure growing various types of chilli peppers this year, and I must admit, it’s a bit tricky to convey just how diverse they’ve turned out. I’ve had my fair share of surprises and successes, which I’m looking forward to sharing over the coming months.
But for now, here’s a little taste—a selection of the chillies I’ve nurtured. Go ahead and click on the hotspots below to uncover each chilli and get a glimpse of what makes them intriguing. I’m keen to explore this flavourful journey with you, so let’s dive in!
Click on the hotspots below (or a firm press on your phone) to uncover each chilli and get a glimpse of what makes them intriguing.
I’ll be diving deeper into these chillies and more later in the year, but for now, here’s just a smorgasbord taster.
One of my absolute favourites this season has been the Cheiro Roxa chilli—a stunning Brazilian beauty that’s as flavourful as it is eye-catching. Want to learn more?
Pepperonici, Gold Chilli |
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These are cheerful little golden peppers, perfect for pizza! They're not super hot, but they’ve got just enough warmth and a nice peppery flavour.
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You can slice them fresh for pizzas or pick them green to pickle. Shop Pepperonici plants
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Vindaloo Chilli |
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A fast and steady producer of pretty hot cayennes. It was the first plant to fruit in my greenhouse, and it kept on going as long as I kept picking.
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t’s important to keep harvesting so it keeps producing. Shop Vindaloo plants
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Jalapeño Chilli |
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Jalapeños have thick walls, so they’re juicy with a great crunch and sharp heat. Perfect for slicing raw or adding to salsa.
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They like it on the drier side, so don’t overwater them! Shop Jalapeño plants
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Red Biquinho, Yellow Biquinho |
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These plants are like little treasures, dripping with cute teardrop-shaped peppers. Great for snacking, they pop with a fruity heat, and you can pickle them too.
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The yellow ones are crunchier, and the red ones are a bit sweeter. Shop Biquinho Yellow plants.
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Jazz Chilli |
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I don't normally go in for ornamental chillies but this one produced a stunning crop of surprisingly large colourful pods.
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They go through a rainbow of colours ripening to a bright creamy yellow. If you don't keep picking you'll end up with an all yellow display.
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Cheiro Roxa Chilli |
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My absolute favourite this year! Cheiro Roxa has these stunning pink and purple pods. It’s mild but crunchy, with a juicy pineapple-like flavour. See article.
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Makes a gorgeous garnish and produced tons of pods, so staking helps. Cheiro Roxa plants.
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Chang Rai Chilli |
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This is one of my go-to chillies. It’s got medium heat, a sharp flavour. Great green or red, and always delivers.
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Needs staking because it can get unruly, but I’ve had success growing it both in the greenhouse and outdoors. Chang Rai plants.
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Devil's Tongue Chilli |
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These golden wedges look beautiful, especially in the sunlight.
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They’re hot and will need staking to support the weight of the fruit. I plan to turn mine into chilli jelly!
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Shishito Chilli |
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Shishito peppers are like a larger, milder version of Padron peppers, but every now and then you’ll get a spicy one (as my mum found out!). They’re really prolific if you keep picking them.
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They’re really prolific if you keep picking them and do rather well outside.
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Havana Gold Chilli |
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A great example of how ajis grow, with stems weaving together in a complex pattern. The flavour’s less robust than a habanero, more apricot-like, and sharp. Great for marinades or making jelly.
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Great for marinades or making jelly.
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Cayanetta Chilli |
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Perfect for hanging baskets! Cayanetta is ornamental, with mild heat, and super easy to grow.
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Its pods hang down in a decorative way, making it a lovely plant for the patio or garden.
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Lemon Habanero Chilli |
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This plant grows wide and low, producing tons of hot, fruity pods. The branches can be brittle, so give it space and support. I got loads of chillies from mine.
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Great for making aromatic hot sauces and more. Lemon Habanero plants.
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Chocolate Moruga Chilli |
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I didn’t get many pods, but each one packed a punch! This one’s fiery, with an overwhelming fruity perfume and intense heat that just doesn’t stop.
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Super spicy and great for those who love a challenge!
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Growing tips from World of Chillies
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