Seeds for the HOT FIRE produce a chilli pepper that can be used fresh to warm up a meal or can be dried and then ground to produce a chilli powder. As the name suggests the Hot Fire is a very hot chilli pepper, 50 times hotter than the Jalapeno.

Once established the plant remains quite stocky but can grow up to 2-meters in height. The peppers themselves are quite small and ripen from an orange/red to yellow. As we have said the Hot Fire chilli is strong so only needs to be used sparingly to spice up a dish.

If you want to use the peppers to make your own chilli powder then they should be picked and stored in a dry, dark area. Once dried (this does not mean solid but still a little pliable with a little moisture in them) you should remove the stems and seeds and cut each chilli into 2 or 3 pieces and then flatten them. Put the chillies on a baking tray and pop in an oven, on a low heat, for 4 or 5 minutes. Once the flesh has been 'toasted', remove them and once cooled they can be placed in a blender or crushed with a pestle & morter to reduce them to a powder.

The Hot Fire chilli pepper should be sown under glass from February until early April but not transplanted outside until late May and then in a warm sheltered position. This variety can be grown outside or inside. They like warm and well drained soil and do not like stagnant water.

Cabbage Asti San Martino find out more

Giant Pumpkin Seeds - Gran Gigante find out more

Yellow Pearshaped Tomato find out more

Pepper Seeds - Maor find out more