REAPERS, Scorpions, Nagas – if these names are familiar, then you’re officially an aficionado of the world’s hottest chilli peppers. You may have tried the sauces and watched the videos, and may now be the proud owner of some sizzling chilli seeds, so why am I reaching out to you in early January? Because these varieties, along with Habaneros and Scotch bonnets, are all derived from Capsicum chinense, a species that is slow to germinate and mature.
Native to central America rather than (as the name suggests) China, the fruits of C. chinense often don’t start developing in the UK until late summer, and germination can take a full month. So sow now to guarantee those all-important fruits (½cm deep, 10 seeds per 9cm/3½in pot). Crucially, once sown, maintain a…
