Inca Hot Red – a South American beauty with a sting
What makes Inca Hot Red special
Inca Hot Red chilli seeds produce a compact chilli from South America that combines strong heat with intense fruitiness. The colourful pods make it a good choice for the windowsill or balcony.
Background and name
The variety originates in Peru and is named after the area of the Inca Empire. It shares its heritage with several other baccatum varieties, known for their aroma and easy-going character.
Appearance and growth habit
The plant is low-growing (about 40–60 cm), ideal for a pot. The pods are 3–5 cm long, tapering, and ripen from green to deep red. It flowers freely and is very decorative.
Estimated Scoville heat level
Approx. 30,000 – 50,000 SHU
Flavour and uses
Hot with a clear fruitiness and a slight tang. Perfect for salsas, sauces or as a spicy pickle. Gives plenty of flavour in small amounts.
Serving ideas for Inca Hot Red
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Finely chop into ceviche or a hot dressing
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Make red chilli flakes
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Use in stir-fries or Asian cooking
Growing Inca Hot Red
Inca Hot Red belongs to Capsicum baccatum. Sow your chilli seeds between January and March. The variety grows quickly, but gives the best results with plenty of light.
The price applies to 6 chilli seeds
Plant in moist seed compost and keep warm, about 25–30 °C for best germination. The compost should be moist but not wet. A propagator is a good way to keep the humidity up. Once the seedlings have grown a little and have their second pair of leaves, you can lower the temperature to about 20 °C and move them out of the propagator. Does well on a sunny windowsill, in a greenhouse and outdoors in summer. For the best results, soak the seeds in Growhelper for 12–24 h before sowing.
