Overview

Chilli (Capsicum annuum) is a popular spicy vegetable and condiment used around the world. Grown for its pungent fruits, chilli is rich in vitamins and widely used in cooking, pickling, and even traditional medicine.

Uses

• Culinary: Used in fresh, dried, or powdered form in curries, sauces, pickles, and snacks.
• Medicinal: Capsaicin, the active compound, helps in digestion, boosts metabolism, and has pain-relief properties.
• Commercial: Used in spice industries, food processing, and pharmaceutical formulations.

How to Grow

• Climate: Chilli thrives in warm climates with temperatures between 20–35°C.
• Soil: Well-drained loamy soil rich in organic matter. pH: 6.0–7.0.
• Sowing Time: Best sown in spring and summer seasons.
• Seed Starting: Start seeds in nursery trays or beds. Transplant after 25–30 days.
• Sowing Depth: 0.5–1 cm deep.
• Spacing: 45 cm between plants, 60 cm between rows.
• Sunlight: Requires 6–8 hours of direct sunlight daily.
• Germination Time: 7–10 days.

Care Instructions

• Watering: Water regularly but avoid waterlogging. Keep soil evenly moist.
• Fertilizer: Use compost or organic manure before planting. Apply nitrogen-rich fertilizer during vegetative growth and potassium during fruiting.
• Staking: Provide support if plants are tall or in windy areas.
• Pest & Disease Management: Monitor for aphids, thrips, fruit borers, and fungal diseases. Use neem oil or organic pesticides if needed.

Harvesting

• Harvest green chillies in 60–80 days after transplanting. For red ripe chillies, wait an additional 20–30 days.
• Pick fruits regularly to encourage new growth and continuous harvest.
• Use clean scissors or break gently with your hand.

Quick Reference Table