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Chilli Pepper ‘Hot Lemon’
£2.95
Availability: In stock
Capsicum Baccatum – 10 seeds
30,000 – 50,000 SHU
Chilli ‘Hot Lemon’ is a distinctive variety originally from Ethiopia, known for its bright yellow fruits and clean, citrus flavour. It’s an open-pollinated heritage chilli that’s become popular among home gardeners and chefs for its strong plants and consistent yields.
The fruits have a lively, medium heat with a fresh, lemony edge that works brilliantly in seafood dishes, stir-fries and homemade chilli oils. Productive both in greenhouses and sunny outdoor spots, it’s a great variety for anyone who enjoys a bit of heat and real depth of flavour.
The chilli seeds should be sown in trays or modules from Jan – Mar at 18-21C. Pot on when seedlings are large enough to handle and continue to pot on as they grow. Plant out in late spring/early summer.
Sow: January – March
Harvest: July – October
Position: Full sun
Spacing: 45 cm
Ideal for: Stir-fries · Chilli oils · Summer cooking
Seed Story
Chilli Peppers were brought to Europe by Christopher Columbus in the 1400’s.
Chillies originated in Mexico and are one of the oldest cultivated crops in the Americas. They have been part of the human diet since 7500BC.
The Aztecs discovered the medicinal qualities of capsaicin which is what gives chillies their heat. capsaicin was used to reduce blood pressure, relieve pain and is even said to increase metabolism and help with digestive issues.
Chillies are the traditional treatment for toothache in Mexico
In Africa, chillies are laid on fences around crops to deter elephants!
There are many species of capsicum but only 5 have actually been domesticated including two very popular types:
Capsicum Anuum which includes bell peppers, paprika, jalapeño’s and cayenne
Capsicum Chinensis which includes the habanero and scotch bonnet.
Chillies were introduced to Asia by Portuguese traders who sold them based on the similarities to black pepper in taste. They then introduced them to India at the end of the 15th century.
