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A Jamaican heirloom, this is a wonderful chocolate coloured chilli that ripens to a deep dark red with a delicious sweet, smoky flavour. Watch out – this one is super spicy and can be added to your cooking or dried and made into a powerful jerk seasoning or hot sauce.
Tender perennial, will require protection in winter or treat as an annual.
Average 20 seeds.
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An early start can help increase your harvest as pepper plants can be slow to mature. Start under grow lights in January or late February without lights. Requires warmth to germinate and grow on (an unheated greenhouse will not be warm enough). When pepper plants reach about 20cm in height, pinch out the growing tip to encourage bushy growth. From pinching out time, feed weekly with a quarter strength organic feed.
Continue to pot on each time roots appear out of the drainage holes at the bottom of the pot until planting out after last frost. Peppers love heat, so will always perform best in the greenhouse or polytunnel.
Sowing Months: February – May Harvest Months: July – October Position: Full sun
Chef's Selection, Container Growing
Black
January, February, March, April
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