Chili - from strong to mild, which one will you cultivate?

More and more people are growing chili - and it's easy to understand why! Chili is delicious and both simple and fun to grow. So if you haven't started yet - take the step, you won't regret it.

Archaeological findings show that people in the American continent were eating chili already ten thousand years ago, mainly wild varieties like Chiltepin. Now there are around 4000 varieties, from really mild types like Ancho and Mulato to extremely hot chilies like Trinidad Scorpion, Bhut Jolokia and Carolina Reaper. Check out all our chili seeds.

The world's hottest chili - and the slightly more human

Pepper X is now designated as the world's hottest chili, it was developed by the American Ed Currie, also known as Smokin' Ed, and it is said that he collapsed on the floor with severe stomach pains during the taste test. Seeds for this variety are not yet available on the market - and luckily for that.

For those of us who prefer a milder chili, however, there are many other exciting varieties to choose from, such as Hot Lemon chili pepper, Jalapeños or different types of Padron. These are classified as medium hot and are suitable for most dishes.,

Scoville - this is how the strength of chili is measured

The strength of chilies is measured on a scale called Scoville. Generally, small red fruits are spicier than large green fruits, although there are exceptions to the rule. A common bell pepper ranks around zero on the scale, while an extremely hot chili like the Carolina Reaper often exceeds two million on the scale. For comparison, moderately hot chilies like Jalapeños usually range between 2500 and 8000 Scoville. The spicy substance in chilies is called capsaicin and is mainly found in the inner skin and seeds of the fruit. It is possible to increase one's tolerance for spicy food, which may be why we react differently to chili - those who win chili eating contests have often trained their taste buds over a long period of time.

Chileans eat applications

Chili originates from America and arrived in Europe in the early 15th century. Here, it became a common plant in monastery gardens, and it is said that monks at one point used the plant as currency instead of money. Now, chili is used in dishes and desserts all over the world, and in some places, including in Africa, it is occasionally grown on the edges of grain fields to keep elephants away from the crops. Elephants can perceive the spiciness, just like all mammals. However, birds do not feel the effects of capsaicin, allowing them to eat the fruits and spread chili seeds through their droppings.

Find your chili favorites

Mild chili, Anaheim – cultural heritage from the beginning of the 20th century, large mild fruits suitable for grilling, salads, or kebabs.

Jamaican Bell – spicy, sweet, and mild. The shape is the real sensation, they look like beautiful little bells.

Padron – a fruity mild tapas chili, sometimes an occasional chili can be really hot, which comes as an unexpected surprise.

Habanero Lemon – a hot chili with a hint of citrus flavor. Habaneros originate from the West Indies and are especially good in chili sauces and marinades.

Cayenne Long Slim – highly productive and about 20–25 times hotter than regular bell peppers. Classic shape.

Bhut Jolokia Red – a few years ago, this was designated as the world's hottest chili. Although it is no longer considered the world's hottest, it is about 400 times hotter than tabasco.

Trinidad Scorpion – with nearly 1.5 million scoville units, this is one of the hottest chili varieties. Handling and tasting should be done with great caution.

Carolina Reaper – this variety held the title of the world's hottest chili for a long time and is, like the current world champion Pepper X, developed by grower Ed Currie in the USA. The sensation when eating this has been compared to drinking liquid lava.

Grow chili - things to consider

Even though chili is easy to grow, the plant needs plenty of time to develop. It is best to sow the seeds indoors as early as December to February, so that the plants have enough time to grow and produce fruit before the frost.