(Capsicum x chinense ‘Kathumby Big Brown’)
Heat Rating out of 10: 10+
An extremely hot chilli originally bred in Italy that has a definite capsicum flavour. The burn is intense and will last for several minutes.
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. Add heat to soups and sauces and some fire to stir fries with this chilli. Harvest when chillies turn brown. Can be dried for later use.
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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