Inca Surprise – a small surprise with big flavour
What makes Inca Surprise special
Inca Surprise is a small-podded baccatum that offers unexpected heat and big flavour. A real surprise – both in the garden and in the kitchen.
Background and name
The variety comes from Peru and has become talked about for its bushy habit and pods that change through several colours as they ripen. The name hints that it is not always obvious how hot it is – sometimes mild, sometimes properly hot.
Appearance and growth habit
The plant is low and broad, perfect in larger pots. The pods are 2–4 cm long, pointed and ripen through different colour stages – from green to creamy white, orange and red.
Estimated Scoville heat
Approx. 10,000 – 30,000 SHU
Flavour and uses
Fruity, slightly tangy with varying heat. Really good fresh, in pickles or as a whole chilli in stews.
Ways to use Inca Surprise
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Decorative in salads
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Pickled with onion and garlic
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Perfect with cream cheese and tapas
How to grow Inca Surprise
Inca Surprise belongs to Capsicum baccatum. Sow your chilli seeds between January and March. The variety is fast-growing and rewarding – even in a pot.
The price is for 6 chilli seeds
Sow in moist seed compost 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.
