Bolivian Bumpy – a fruity favourite with a unique look
What makes Bolivian Bumpy special
Bolivian Bumpy is one of the fruitiest chilli varieties we have ever tested. Its unique bumpy look, intensely fruity flavour and strong heat make it a big favourite among chilli lovers worldwide.
Background and name
The variety comes from Bolivia and is especially known for its uneven, bubbly surface – hence the name ‘Bumpy’. It is still fairly unusual in the shops but very popular with collector growers.
Appearance and growth habit
The plant grows 100–140 cm tall. The pods are medium-sized, 4–6 cm, and ripen from green to bright yellow. They have a very characteristic, bumpy look that makes them easy to recognise.
Estimated Scoville heat
Approx. 300,000 – 500,000 SHU
Flavour and uses
A very fruity and sweet flavour, with notes of passion fruit, mango and citrus. Heat that comes gradually and lingers. Fantastic in fruit salsa, marinades and tropical hot sauces.
Ways to use Bolivian Bumpy
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Make a colourful mango and chilli salsa
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Dry and grind to a fruity chilli salt
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Try in combination with lime, coconut or pineapple
How to grow Bolivian Bumpy
Bolivian Bumpy belongs to Capsicum chinense. Sow your chilli seeds between January and March. The variety likes sun, warmth and nutrient-rich compost. Best grown in a greenhouse or warm spots outdoors.
A real flavour bomb for anyone who wants heat with an exotic feel.
The price is for 6 chilli seeds
Sow in moist seed compost or peat pellets and keep warm, at about 25–30°C for best germination The compost should be moist but not wet. A propagator helps to keep the air humid. Once the seedlings have grown a little and developed their second pair of leaves, you can lower the temperature to about 20°C and take them out of the propagator. They do well on a sunny windowsill, in a greenhouse and outdoors in summer. For best results, soak the seeds in Growhelper for 12–24 hours before sowing
