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Content: 6 Piece (€0.71 / 1 Piece)
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30 % when pre-ordering
Content: 6 Piece (€0.71 / 1 Piece)
30 % when pre-ordering
Content: 6 Piece (€0.65 / 1 Piece)
30 % when pre-ordering
Content: 6 Piece (€0.65 / 1 Piece)
30 % when pre-ordering
Content: 6 Piece (€0.71 / 1 Piece)
30 % when pre-ordering
Content: 6 Piece (€0.65 / 1 Piece)
30 % when pre-ordering
Content: 6 Piece (€0.65 / 1 Piece)
30 % when pre-ordering
Content: 6 Piece (€0.71 / 1 Piece)
30 % when pre-ordering
Content: 6 Piece (€0.65 / 1 Piece)
30 % when pre-ordering
Content: 6 Piece (€0.65 / 1 Piece)
30 % when pre-ordering
Content: 6 Piece (€0.71 / 1 Piece)
30 % when pre-ordering
A fruit conquers the world
Peppers and chilies – botanically Capsicum – were completely unknown in medieval Europe. Their home lies in Central and South America, where indigenous peoples cultivated them thousands of years ago. Only with the great voyages of discovery did the fiery fruits cross the Atlantic: sailors brought them to Spain and Portugal, from where they spread astonishingly quickly across the Mediterranean to Hungary, the Balkans and as far as Asia. Today chili is hard to imagine missing from almost any cuisine in the world – a remarkable triumph for a once “exotic” fruit.
From mild to fiery – the whole range
Whether sweet blocky bell peppers for salad and the grill, aromatic pointed peppers or hot chilies for sauces and pickling: the genus Capsicum offers enormous variety. The heat comes from the active compound capsaicin and is measured in Scoville – from 0 for sweet peppers up to several hundred thousand for the hottest varieties. Read more in our article “Understanding chili heat”.
Successfully growing peppers & chilies yourself
Because peppers and chilies have a long growing season, they are started early indoors on a warm windowsill from February. At 24–28 °C the seeds germinate after one to three weeks. After the Ice Saints in mid-May, the sturdy young plants go to a sunny, warm spot in the bed, greenhouse or pot. You will find detailed instructions in our guide “Successfully starting peppers & chilies”.
Quick recipe: homemade chili oil
Here's how to refine your harvest in no time: gently heat 2–3 fresh, finely chopped chili pods with 250 ml of good olive oil in a pot to about 60 °C (do not fry!), let it steep for around 10 minutes, cool and pour through a sieve into a clean bottle. The aromatic, spicy oil goes well with pizza, pasta and grilled vegetables – stored cool and dark it keeps for several weeks.
Browse our selection of pepper and chili seeds and bring colour and fire into your own garden.