(Capsicum x chinense ‘Brain Killer 1’)
Heat Rating out of 10: 10+
An extremely hot Australian selection by the Chilli Factory with wrinkly fruits that change from green to red over time. The flesh is oily so take care when handling fruit.
Basil (holy, lemon, lime, green ruffles), garlic, ginger, coriander, galangal, turmeric, lemon grass and cumin. All meats and most vegetables along with coconut, lime and lemon go well with chillies.
Chillies form an integral part of many Asian and Latin American dishes along with some European, African and North American. Indeed, over time most cuisines have added this fiery little fruit into their recipes. There are many forms that vary in colour, shape, flavour and of course heat. Using very sparingly in dishes that require some heat and to add a fiery bite to salsas. Harvest fruit when it turns red.
Plant in a protected spot out of fierce sunlight and wind in a well drained but moist soil. May need some support when it ages.
Regular applications of Seasol and Powerfeed will keep the plant looking good and producing lots of tasty chillies.
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