Heat Rating out of 10:7
An attractive chilli from Bolivia, Peru and some neighbouring countries. It is a wild species and is rare in cultivation. The foliage is smaller than traditional chilli plants. The fruit is bullet-shaped and usually picked green.
Basil, garlic, ginger, coriander, chives and tomatoes. Seafood, all meats and most vegetables along with coconut, lime and lemon all 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. This variety is usually eaten in salsa, salads and sauces or pickled whole.
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.
|Position||PART TO FULL SUN, LIGHT FROST|