Chilli Pepper Mirch Masala are vigorous semi-erect plants that produce masses of hot peppers under a wide range of climatic conditions. The well-branched plants produce pendulous down-facing fruit, which is 10 cm in length, ripening to deep-red. Chilli Pepper ‘Mirch Masala’ is a lovely treat, both ornamentally and taste-wise.

Mirch Masala was developed by a breeding team in Bangalore, India. It is a classic Jwala type that has been selected primarily for a high level of pungency (heat) and general disease resistance under stressful growing conditions. The robust plants have been selected over many generations and the programme that produced Mirch Masala took seven years to complete. Mirch Masala was first tested under UK conditions in 2015 and was shown to be highly adapted for production in a large (35cm diameter) pot in an unheated greenhouse at a trials facility in Yorkshire.

Chilli Pepper Mirch Masala is a Capsicum baccatum which is a PERENNIAL growing to 2m by 1m. The C. baccatum species has its origins in ancient Peru and across the Andean region of South America. It is typically associated with Peruvian cuisine and is considered part of its condiment trinity together with red onion and cilantro. Chilli pepper varieties in the C. baccatum species have white or cream-coloured flowers, and typically have a green or gold corolla. The flowers are either insect or self-pollinated. The fruit pods of the baccatum species have been cultivated into a wide variety of shapes and sizes, unlike other capsicum species, which tend to have a characteristic shape. The pods typically hang down, unlike a Capsicum frutescens plant, and can have a citrus or fruity flavour. C. baccatum plants tend to take longer to ripen than many others. It is not uncommon for fruits to begin ripening 120 days or more after transplanting. Most Capsicum baccatum species peppers are typically crunchy, sweet, vegetal, sometimes bitter, and have a medium heat level.

The seeds should be sown in either a heated propagator or a heated greenhouse and kept at a constant high temperature. In order to produce fruit successfully, the seed should be sown early in the season and the plants must be kept at a constant high temperature and watered as required.

Handle peppers with extreme caution, and keep them out of reach of children and immature adults!!

Mirch Masala Chilli Seed Information

Seeds Per Pack:	10
Sow Hot Scale:
Scoville Rating:	30,000 - 50,000 SHU (View the Scoville Scale)
When to Sow:	January - April
Time to Fruit:	80 days
Harvest:	August - October

When to Sow your Mirch Masala Chilli Seeds

Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec