Soil — How to Grow
Sow in January or early February in a heated propagator. Pot on several times as roots fill the compost. Grow under cover in the UK — chillies tolerate outdoor conditions in the very warmest summers but produce far better results under glass. Water moderately and allow to dry slightly between waterings once established. Harvest green for a sharper flavour or leave to ripen fully for sweetness and depth. Dry, freeze, or smoke surplus harvest.
Space plants 40cm apart
Watch Out For
Companion Planting
Grows well with
Basil
Tomato
Sweet Pepper
CarrotVarieties (6)
The world's most recognisable chilli — thick-walled, accessible heat, endlessly versatile
The classic long red chilli — versatile, prolific, and essential for dried chilli flakes
Intense fruity heat — the most flavourful of the superhot varieties
The chef's hot chilli — hotter than jalapeño with a bright, grassy intensity
The mild Mexican chilli — large, earthy, and extraordinary when dried or smoked
Tiny, ferocious, and explosively hot — the definitive Southeast Asian chilli
Regional Growing Guides
Uk
Sow
Jan, Feb
Harvest
Jul, Aug, Sep, Oct
Smoke — In the Kitchen
Chilli is a vibrant ingredient that brings heat and complexity to any BBQ or fire-cooked dish. Its flavour profile ranges from fruity and sweet to sharp and fiery, depending on the variety. When cooked over coals, chillies develop a smoky depth that softens their initial sharpness and enhances their natural sweetness. This transformation makes them an excellent addition to sauces, salsas, and marinades, where the charred flavour adds layers of interest and warmth. Over fire, chillies behave well but require careful attention. Direct flames can quickly burn the skin, so it is best to roast them slowly over glowing embers or on a grill rack. This gentle cooking allows the flesh to soften and the sugars to caramelise without turning bitter. For a more intense smoky note, try wrapping whole chillies in foil or placing them in a cast iron pan directly on the coals. When buying chillies, look for firm, glossy skins without blemishes or soft spots. Freshness is key to flavour and heat. Store them in a paper bag or loosely wrapped in a cloth in the fridge to maintain crispness and prevent moisture build-up. Use them within a week for the best taste. For longer storage, chillies can be dried or frozen, although this will change their texture and slightly mellow the heat.
Prep
For charring whole: leave whole, dry, and oil lightly. For slicing into dishes: deseed for less heat, keep seeds for full heat. Wear gloves with very hot varieties.
Cook
Direct high heat: 3–5 minutes turning regularly until skin is blistered and charred all over. Rest in a sealed bag for 5 minutes to steam off skins. Charred chilli adds smokiness and roundness to sauces and salsas.
On the Grill
