Purple Cream – creamy heat with lovely colour
What makes Purple Cream special
Purple Cream is a chilli that stands out in both colour and flavour. With its deep purple colour and rounded shape it is decorative while offering a moderate heat and a soft, fruity flavour – perfect for creamy sauces and milder chilli dishes.
Background and name
The variety was developed by enthusiast growers through selective crossing between milder ornamental chilli varieties. The aim was to create a beautiful but useful chilli – which makes Purple Cream popular both in the kitchen and on the windowsill.
Appearance and growth habit
The plants grow about 50–70 cm tall, compact and very decorative. The pods are round to slightly oval and ripen from light green to purple-violet and finally to a cream-coloured yellow-white.
Estimated Scoville heat
Approx. 15,000 – 30,000 SHU
Flavour and uses
The flavour is mild, fruity and slightly sweet with a light spiciness. Perfect raw in salads or for making creamy hot sauces. The colour also makes it very beautiful in pickles.
Ways to use Purple Cream
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Use in salsa with fresh mango
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Ferment into a pale chilli cream
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Perfect for soured chilli yoghurt or aioli
How to grow Purple Cream
Purple Cream belongs to Capsicum annuum. Sow your chilli seeds between February and April. It grows fast, is easy to look after and does well in a pot. Ideal for windowsill growing or a sunny balcony.
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.
