Short lived perennial, two to three years in mild climates. Bears green fruit ripening to scarlet 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.
Slice into Asian dishes for added colour towards the end of cooking. Enjoy chilli flavour without the heat by removing white internal ribs. They contain 80 per cent of the heat.
|Harvest||Approximately 8-12 weeks|
|Position||Part to Full Sun|
|Heat rating out of 10||4|