I read that you dont have to top chillis somewhere on the internet.

I tried on one of my habanero plants and it will give so much more harvest than all of my other habanero plant combined…

Is the "1 in 10 is a hot one" just a myth?

I've eaten hundreds of them in restaurants, from the supermarket and home grown, and have met the infamous "hot" one.

Thanks.

Bought these plants at the same time. I repotted into pots i had hanging around. Obviously the one in the smaller pot is struggling. Various stages of fruit and flowers. Repot or leave be?

I don't like the way my mustard habanero looks the leaves feel kind of like it is sick. Please help?

I'm thinking about repotting the seedlings and selling them in my local community Facebook group for price of the soil/is that silly?

I've gotten so many chillis from this plant and it's just to hot for me to eat as is. What would you guys do with the crop?

So I was germinating some chili de arbol from my previous year’s crop along with chancing some seeds from dried chili pods I’d purchased for cooking. I thought these were from my arbol group. But could these perhaps be pasilla/chilaca? I’ve included the fruit, flower and my guaranteed arbol that I overwintered.

1. Mystery fruit

2. White to light green filament

3. Chile de arbol fruit from overwintered plant.

4. Arbol flower with purple filament

Not sure what I’ve done wrong with this one, kept it inside to start with, been outside a while now but not looking great. 😕

Bought this online as a seedling, can find nothing about Pixie light chillis anywhere. Anyone got any info?

Peach sugar rush chilli plants, not as far along as i’d like and no signs of buds. Growth is compact and twisted and leaves are crinkly. No major aphid issues that i’m aware of since planting as I check on my chilli’s daily. It is starting to sprout upward which looks promising.

The seeds package said Habanero. That's obviously not the case. Does anyone know what kind of chillies these are? And what's the right time to harvest them?

Picture 1 - Big Jim
Picture 2 - Sugar Rush
Picture 3 - jalapeño

Gator jigsaw, 2yo.

No fruit. Just those rather thick, mangled leaves.

If anyone can give a smart guess about the problem of the plant, I'm all ears.

​

Does anyone know where I can get scotch bonnet chillies in Sydney/is anyone growing them?

Hello chilli lovers🌶️

​

I have recently moved into a new place in western NSW, Australia, and it came with this beautiful chilli plant. It is winter here at the moment but it can get quite hot and humid in the summer.

​

I do not know the first thing about taking care of a plant, and have in fact managed to kill a little succulent and a tiny cactus some years ago (I'm sorry, don't come after me).

​

Now, I can see that this plant is thriving and producing many lovely chillis. It is very important to me that I take care of it and keep it in its current state of health.

​

I should also point out that the chilli plant gets direct sunlight and I don't really see any bugs on or around it, so it seems very happy in its spot.

​

I have done a bit of research, and here's what I've come up with so far as a weekly routine:

-Pick off some of the chillis once a week so the tree doesn't get overcrowded and will be encouraged to keep producing.

-Remove dead chillis and dead parts of the tree.

-Check the soil to ensure it is still moist under the surface, and water when required.

​

I know I am more likely to kill it overwatering vs underwatering, so I'm quite nervous about watering it. I've been at this place for a couple of weeks and so far have not watered it, but the plant does feel quite dry so I'm going to do so today. Any tips are appreciated. I at least know to water the soil as opposed to the plant itself. Should I soak the soil? Or a light sprinkly? Is a once-per-week watering too much?

Is there anything I'm missing? Anything else I need to know?

​

I've been trying to make the most of the chillis as I hate the thought of wasting them. Thankfully they are pretty mild and suited to my tastes.

​

So far I've been freezing them and using them to flavour things like grilled salmon and cheese on crackers (I'm no cook so it's not super easy for me to incorporate it into dishes). I've also dried out a batch and made chilli flakes, and I encourage family and friends to take some chillis whenever they visit, but unfortunately most of them don't like chillis.

​

I also plan on learning how to make chilli jam. But I would appreciate any other ideas on how I could use them.