Saflax - Chili - Chillipepper Red Finger - Capsicum Frutescens - 25 Seeds - with Potting Substrate for Better Cultivation

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Description & Details


  • Pungency rating 6 to 8 ? the small ones are the hottest
  • Fresh seeds from recent harvest
  • 25 seeds per packet
  • With detailed instructions for successful potting


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SAFLAX - Chili - Chillipepper Red Finger - Capsicum frutescens - 25 seeds - With potting substrate for better cultivation

Pungency rating 6 to 8 - the small ones are the hottest

With germfree and permeable potting substrate based on coconut fiber for suceessful cultivation.

The up to 80 cm tall Chillipepper with its dark-green, longish oval-shaped leaves develops, at the maturity stage, finger-like chili fruits with a pungency rating between 6 and 8 that can be considered already absolutely fiery hot. In this case the common chili rule fits: the smaller the chilies, the hotter its taste.

Natural Location:

Cultivation: The best time for seed propagation is between January and March, so that the plant bears fruits already in its first year. To increase the germinability, you should initially place the seeds for 24 hours in a bowl with warm water for priming. Then, plant the seeds about 0,5 cm deep into moist potting compost and keep the earth moist, but not wet, preferably by daily moisten the substrate with a water sprayer. Cover the seed container with clear film to prevent the earth from drying out, but don't forget to make some holes in the clear film and take it every second or third day completely off for about 2 hours. That way you avoid mold formation on your potting compost. Place the seed container somewhere bright and warm with a temperature between 22° C and 30° Celsius. The germination should start already after three to ten days. Now, you can remove the clear film and keep the seedlings in a place with as much light as possible (but out of the strong midday sun) and somewhat cooler, so that the young plants don't etoliate. As soon as the second leave pair shows up, you can prick out and shift the small plants until the first leaf into small 10-cm pots with a drainage hole and tomato or vegetable earth. Be careful not to damage the fine roots while potting, and water the fresh potting compost moderately. During the upcoming weeks, the plants always need to be shifted into the next bigger-sized pot as soon as the rooting as penetrated the old one.


Care: Chili and pepper plants always like their habitat warm and moist, but not wet. Only water the plant again, when the upper layer of the earth has dried out, and indoor plants should be sprayed every now and then. As soon as the outdoor temperatures increase, the plant can be moved outdoors with at least 5° Celsius to slowly adjust to the sunlight. After the ?Ice Saints? in mid May, the Chillipepper can be planted out into the garden bed or in a bigger tub. Other than with tomato plants, in chilies and peppers you don't need to constantly cut the sideshoots. Contrary to popular belief, even the pruning of the first blossoms doesn't affect the growing of the plant. If the Chillipepper is cultivated in a good vegetable soil, fertilizing with fertilizer for tomato plants is only necessary after the first buds show up. Always use the dosage as written on the package and don't fertilize more.

During Winter: During winter the plant can be kept in a somewhat darker and cooler place with a temperature around 10° Celsius and with only moderate watering. When it hibernates in a warmer place, the plant needs the same care as usual. If desired, pruning back is now possible - the stronger you prune the plant the more bushy it will grow with the new sprouts.

Bonsai ability: No

Chili are nightshades. Plant parts are poisonous. But of course, not the ripe fruit!

Picture credits:

Because of technical limitations links to picture rights are written as text.

27507-31-Capsicum-frutescens-EU.jpg - L?na - CC-BY-3.0 -
12401-Kokostab-500-ml.jpg - - Saflax - -
17507-K-VS-EU.jpg - - Saflax - -
17507-K-RS-EU.jpg - - Saflax - -



OPC P6J689
Codes 4055473275079 (EAN)

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