ALEPPO (C. annuum) This wonderful little chilli is an icon of Middle-Eastern cooking. A blend of spicy heat and fruitiness it is used extensively as dried flakes. It makes sensational chilli powder too but I really like using this chilli fresh too. An exceptional variety with a history that goes back to its place in some of the most iconic cuisine of what was known as the Fertile Crescent.
Also known as the Halaby or Halabi chilli, so called because it is the name given to people from Aleppo and its region. It is also an Arabic name for the city.
COCHITI (C. annuum) A gently spicy but sweet pepper that can be used in a variety of dishes both when unripe and green and fully ripe and red. Has wonderful gentle heat and lots of fruitiness. This is an American heirloom that was bred by the Cochiti Pueblo people whose community is a few miles south of Santa Fe in New Mexico. Highly threatened due to lack of cultivation. Given to me by my Danish friend Eva.
DEDO DE MOÇA (C. baccatum) This is a mildly hot chilli with a smokey flavour that is an essential part of Brazilian cuisine and food culture. Used both fresh and dried where it is sold as Calabressa pepper. Does best under cover. The plants will grow to at least a metre in height with heavy crops of large fruits that are redolent of other Aji types such as Lemon Drop. A fantastic addition in the kitchen. Dries happily on a sunny window sill and freezes well to.
FALERONE (C. annuum) This very yummy large and medium hot Cayenne pepper was given to me by a Danish grower called Eva. I have much to thank her for. Fantastically versatile. Makes a great mild chilli power too. freezes well.
GERRARD’S TOBAGO A fantastic Habanero landrace. Fairly hot deep orange fruits that give heavy crops Does well in a large pot on a sunny windowsill and also outside in a sheltered sunny place.
LEMON DROP A wonderful citrus kick greets you when you cut into this gently spiced beautiful chilli. Makes an awesome chilli sauce and a beautiful plant. Does well outside in a sunny sheltered spot. Try it in a large pot and wow your fellow diners.
MATHANIA. (C. annuum) This is a famous Rajasthan heritage variety that had been considered extinct due to crossing with modern cultivars now grown by farmers. I found it on a remote farm in the Mathania district of central Rajasthan. It had been grown by the family for generations and when my guide saw them drying in the sun he burst into tears as he hadn’t seen this fruity, spicy yet not too hot chilli for many years. Prolific and easy to grow under glass. Great both fresh and dried.
PIMENT D’ESPELETE. (C. annuum) A French heritage variety that is used as a condiment in local cuisine. Easy to grow with heavy crops of large medium spicy fruits which should be dried and then milled for use as course chilli powder or as an alternative to pepper. Great on scrambled eggs and sprinkled on frittata as well as to spice up casseroles and sauces. I cannot imagine my larder without it!
PUBESCENS ROCOTTO. (C. pubescens) A different species of chilli that comes from the highlands of Bolivia. Remarkably hardy and long lived. If kept in a frost-free greenhouse it will live for many years. Makes a wonderful house plant as it will fruit from July until February. I cut back hard after the last fruit have been harvest, root prune and re-pot. Beautiful purple flowers, plum-sized hot and spicy fruits with black seeds. If I could only grow one chilli this would be it.
SULAWESI I discovered this beautiful chilli on the island of Sulawesi in the early 90’s so it has become well accustomed to growing in my corner of South Wales. the 10mm pencil thin pods are very hot. Easy to grow though can be slow to germinate so start early. Does well outside too