Anaheim Seeds

Mild Californian Classic

The Anaheim is a classic mild chilli with a long history in Californian and Mexican cooking. It’s one of those varieties that earns its place in the garden simply by being useful: long, smooth pods, dependable yields, and a heat level that stays firmly in the friendly category.

Despite the German-sounding name, it actually comes from Anaheim in California. A farmer called Emilio Ortega brought seeds back from New Mexico in the late 1800s and began growing them on his land there. The chillies became so popular locally that the town’s name ended up sticking to the variety.

Plants grow into upright, branching bushes that handle a British summer surprisingly well, especially with a bit of shelter and warmth early on. Once they’re established, they produce generous clusters of tapered green pods that ripen to red if left to mature.

Most people use them green, when the flavour is clean and bright with just a whisper of heat. When fully red, they take on a slightly sweeter taste.

What I like about Anaheims is how versatile they are. You can grill them, stuff them, roast them, or chop them into everyday cooking without overpowering anything. They also dry nicely for flakes or mild powders.

If you’re after a chilli that gives you plenty of fruit without turning every dish into survival training, this is a really satisfying one to grow.