SEED TYPE : Open Pollinated

PLANT TYPE : Annual

FRUIT COLOR :  Black

SOWING TIME : All Season

SOWING METHOD : Directly from seed / Transplanting

GERMINATION TIME : 6 -12 Days

GROWING CONTAINER : 8 inch Pot / Garden Bed

GROWING MEDIA : 1 part  Garden soil 1 part Cocopeat 1 part Vermicompost.

HARVESTING : 45 Days after sowing.

DESCRIPTION :

Black chili is a rare and colourful sturdy plant, that grows to about 50 – 90 cm tall. Green foliage is highlighted by purple veins and beautiful purple flowers. It produces abundant yields of 5-7 cm fruits, bullet in shape. The chillies themselves start off a shiny black and ripening to red. They are used in local dishes, that need the chilli flavour but not the heat.

The pods would be awesome in a salad, pickling or powder it and make you own paprika. This is a great variety producing bullet shaped hot fruits that are black and eventually ripen to red. It is a very unusual compact plant which produces heaps of hot black chillies. They mature from green to dark black and finally beautiful red.

Sow them 1/4″ deep and keep the soil at 80-85 degrees F until germination; provide sunlight or a grow light for 12-16 hours a day. When the outdoor temperature reaches 60-65 degrees F during the day and no less than 50 degrees F at night, transplant the seedlings 12-16″ apart. Exposing the plants to the weather for several hours a day before transplanting may help prevent shock. Peppers also grow well in containers or raised beds.

Keep the soil evenly moist and weeds under control; mulching the plants may help with this. If excess heat and sun cause the plants to wilt, provide shade. Water your potted Chilli plant every alternate day in winter. Water at the soil near the plant. Use a watering can and make sure that the plants get water in the form of the shower & not by a single flow.

Harvesting hot peppers is basically a matter of personal preference. Generally, the longer the peppers mature on the vine, the hotter they will taste. Mature peppers, however, signal the plant to stop producing; if the peppers are picked when still at the green stage, the plant will go on producing. Always use a knife or scissors to remove peppers to prevent damage to the fragile stems. Jalapeno peppers produce an extended harvest.