Spagetti
What makes Spagetti special
Spagetti is an unusual and very beautiful chilli variety that stands out with its long, slim and twisted pods that look like spaghetti pasta. It has a mild to medium heat and fruity flavour that make it ideal for fresh use in the kitchen.
Background and name
The name of the variety comes from its unique shape – the pods are thin and winding like cooked spaghetti. Spagetti is a cross within the Capsicum annum family, which explains its fruity character and long growing season.
Appearance and growth habit
The plant is tall-growing and can reach up to 120 cm. It produces masses of long, twisted pods that ripen from green to yellow-orange. The pods hang in clusters and create a fantastic visual effect.
Estimated Scoville heat
Approx. 5,000–15,000 SHU
Flavour and uses of Spagetti
Spagetti has a mild, sweet and fruity flavour with clear annuum tones. It is especially good fresh in salads, mixes and pickles. The heat is pleasant and easy to use in larger amounts.
Ways to use Spagetti
Cut into pieces and use as a colourful touch in stir-fries or pasta dishes. Also try pickling it whole – the long pods look beautiful in a jar.
How to grow Spagetti
Spagetti belongs to Capsicum annuum and is best sown between February and April. It grows tall and needs support. Does best in a greenhouse or a warm, sheltered spot. Tolerates somewhat cooler temperatures and gives a generous harvest all season.
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.
