This is a classic `Indianâ hot pepper that produces long, thin pendant-shaped fruit that are crunchy at full red maturity. It is suitable for both fresh and dried consumption.
Sow indoors from February to April, in soil 0.5 cm deep, in separate pots if possible. Pot on in late May outdoors either in containers as patio plants or in a well protected site. Peppers can be slow to germinate so allow up 35+ days. Compost should not be too moist to prevent the seeds from rotting. All chilli peppers are very sensitive to the cold.