UK Veg Gardeners


Chilli-lovers Group

A forum for the ever-increasing band of folk who just love both growing and cooking with chillies

Members: 79
Latest Activity: Oct 30, 2017

Comment Wall

Comment by Stephen Shirley on August 29, 2010 at 11:05
I forgot to say, that only usually happens with Capsicum annum cultivars (so that's sweet peppers as well). Other species such as chinense or baccatum cultivars tend to go straight from green to red - or occasionally orange or yellow in between.
Comment by Stephen Shirley on August 29, 2010 at 11:19
You can eat hot wax when they are pale yellow green.

Interesting variety as they get hotter the closer you get to the stem. Also when they are at this stage they lose most of their heat when cooked but give a really nice citrusy zing.

I actually prefer these when they are juvenile to when they are orange / red - there are other Chillies that do a better job of being hot - Hot Wax is a great variety for stuffing and cooking or eating raw or very mild heat - say with squid and coriander and lemon grass.
Comment by Stephen Shirley on August 29, 2010 at 21:51
Comment by Ian on September 4, 2010 at 14:56
Hi all. i find that nipping the top off a pepper gives you the chance to actually taste even the hottest chillies. They really are quite tasty as well as hot. Try a Scotch Bonnet or a Hot lemon. . . very tasty.
Comment by Jan Willetts on September 4, 2010 at 16:53
Hi Lindsay
never tried stuffing a chilli but we stuff peppers with leftover risotto/paella/savoury rice, top with cheese and bake for 35 mins at 180. Big peppers need blanching first. Also good with home made tomato sauce.
Comment by Ian on September 5, 2010 at 15:44

Comment by Damo on September 5, 2010 at 19:53
What variety is that Ian? I have loads of Cayenne ripening, still waiting for my Scotch Bonnet though.
Comment by Ian on September 5, 2010 at 20:34
These are Bhut Jolokia, the fabled 'hottest in the World' pepper. I haven't tried one yet. If it is too hot though i'll make a dripping tobasco type sauce from them. I'll let you know.
Comment by Stephen Shirley on September 5, 2010 at 20:40
Be very careful - they are evily hot. Just try a slither rubbed on your lip and see how you go from there!
Comment by Mark Willis on September 6, 2010 at 22:02
See my blogpost on chillis at
I have grown several chillis from seeds I saved from fruits bought at a show atthe Excel Centre last Autumn. They have all done well, but I can't identify any of the varieties!

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