Chilli Indian Kashmiri Vegetable Seeds

CHILLI ‘Indian Kashmiri’ Vegetable Seeds

Botanical Name: Capsicum annuum

‘Kashmiri chillies produce bright red, aromatic, mild-flavored chillies traditionally used as a dried powder in tandoori chicken. The fruit is 10 cm long, 2 cm wide, and ripens from green to red. The bushes are sturdy to about 1 m high and productive. It can be eaten fresh or used to make a fairly mild chili powder. Scoville heat scale 1,000 – 2,000 units.

Plant Type: Warm season, frost-tender annual

Plant Height: 100 cm

Sow When:

• Temperate: Early spring – inside with extra heat; Spring
• Subtropical: All year but avoid January – February
• Tropical: All year but avoid January – February

Germination: 7 – 14 days

Depth: 6 mm deep

Position: Full sun

Sow Where: Into seedling pots, transplant when soil is warm

Soil Type: Fertile, well-drained soil, pH 5 – 6

Spacing: 45 cm between plants

Details: Avoid high nitrogen fertilizers as these will promote leaf growth at the expense of fruit; keep moisture constant

Harvest: 60 – 80 days for red fruit

Want more help? Check out our The Ultimate Guide to Chilli Varieties for tips on choosing varieties, growing, and harvesting chillies.