Chili pepper.

Conditions at a glance

• Light 6–8 h direct sun
• Height 20–30 cm compact · 60 cm+ full-size — the variety decides
• Warmth ≈ 18–30 °C · frost-tender, loves heat
• Humidity Moderate
• Water Keep evenly moist; ease off a little once established
• Pot size ≥ 25–30 cm · 5–10 L
• First harvest ~2.5–3.5 months to first fruit; longer to ripen red

Grow it in your space

1. Give it your sunniest, warmest, most sheltered spot.
2. Start seed early indoors — peppers need a long, warm season.
3. One pot per plant with drainage holes and fresh potting mix.
4. Water steadily; avoid the wet-then-dry swings that drop flowers.
5. Feed once flowers set, and stake taller varieties as fruit weighs them down.

How to tell it's ready

• Full size and glossy, firm skin — most chillies are edible while still green at full size — that's a real harvest, not an early one.
• Colour change means more heat and sweetness — left to turn red, orange or yellow they get sweeter and usually hotter. Both stages are 'ready' — it's a choice.
• Wrinkling skin — past its best on the plant (unless you're deliberately letting it dry). Pick before this.
• Cut, don't pull — snip with a short stem attached. Pulling tears the brittle branches and costs you later fruit.

Watch-outs

• Blossom drop — flowers fall without fruiting — usually too hot, too cold, or too dry.
• Slow to ripen — green but not turning colour — it needs more warmth and time, not water.
• Aphids — clustering on soft new growth — rinse off or wipe down early.
• Blossom-end rot — a sunken, dark base — uneven watering, as with tomatoes.