But I appreciate my chillies for their kick as well as their glossy leaves and cheerful fruit. Unfortunately, chillies are tropical plants, and many varieties need a longer, hotter growing season than I can provide here, even under cover.
Two varieties, however, regularly produce well.
Jalapeño Early—I can’t grow normal Jalapeños, but this variety is a week or two quicker to produce, and that’s enough. One of my favourite chillies because its low heat level (2,500-8,000 Scoville Heat Units) means you can load a dish with them and enjoy the other flavours they impart along with the heat.
Thai Super Chilli—At 40,000 to 50,000 Scoville Units, these peppers are significantly hotter than Jalapeños. Just one of these little gems gives a nice kick to a dish. I particularly like these chillies because they dry well in beautiful strings hanging in the kitchen. They’re easy to grow and preserve, and they lend beauty to the garden and the kitchen all year.
A couple plants of each of these peppers is plenty to grow a year’s supply of spicy goodness, but you know I can’t stop there. I usually plant at least one other mildly spicy pepper. this year, it was Cherry Large Hot. Similar to Jalapeños for heat, these chillies really serve no purpose for me except as a beautiful red contrast to the green Jalapeños in salsas and pickled peppers. Good enough reason for me to plant them!