Chillies

In subtropical and tropical areas like the Gold Coast, you can plant chilli plants almost year-round. In cooler southern states, plant after the last frost, typically from September to November. Chillies need warm soil and consistent warmth to fruit well, so spring planting gives them the longest growing season.

Chilli plants love full sun. Aim for at least 6 to 8 hours of direct sunlight per day for the best fruit production. In very hot climates, a little afternoon shade can help prevent sunburn on the fruit, but overall more sun means more chillies.

Both work well. Pots are ideal if you have limited space or want to move your plants to catch the sun or avoid frost. Use at least a 20 to 25cm pot with good drainage. In-ground planting gives the roots more room and usually produces larger plants with heavier harvests. Either way, chillies need well-drained soil and consistent watering.

Yes, in warm, frost-free areas chilli plants are perennial and will produce for several years. In cooler regions they are often grown as annuals, but you can overwinter them in pots by bringing them under cover. Pruning back hard at the end of the season encourages fresh growth the following spring.

The Naga Chilli (Bhut Jolokia, also known as Ghost Pepper) is our hottest variety, rated at over 1,000,000 Scoville Heat Units. The Habanero Red and Habanero Orange are also very hot, sitting around 100,000 to 350,000 SHU. For a guide to all our varieties by heat level, see our blog post From Mild to Wild.

The easiest method is to thread them onto a string through the stems and hang them in a warm, dry spot with good airflow. Thin-walled varieties like Cayenne and Bird's Eye dry faster and more reliably than thick-fleshed types. You can also use a food dehydrator or a low oven (around 60 degrees) for a few hours. Once fully dried, store in an airtight jar away from light.