The Complete Guide to Growing Chili Peppers

Chili peppers originated in Mexico, over 6,000 years ago. Cultivated by ancient civilizations, they've been a part of the human diet since at least 7500 BC, spreading globally through trade routes.

Over 4,000 chili varieties exist. From sweet bells to fiery Carolina Reapers, choose based on your climate, flavor preference, and spice tolerance. Consider local cultivars for best growth results.

Chilis love well-drained, fertile soil with a pH between 6.2 and 7.0. Start seeds indoors, 8-10 weeks before last frost. Germination is best at 80-85°F (27-29°C).

Chilis need full sun, at least 6-8 hours daily. Water regularly, keeping the soil consistently moist but not waterlogged. Mulch can help retain soil moisture and regulate temperature.

Fertilize with a balanced, slow-release fertilizer after transplanting. Calcium deficiency can cause blossom end rot, so ensure adequate nutrients. Prune for airflow and bushier growth.

Aphids, spider mites, and whiteflies can attack chili plants. Use organic pesticides like neem oil. Rotate crops and clean equipment to prevent fungal diseases like anthracnose.

Harvest chilis at any color stage, but they're hottest when fully ripened. Cut, don't pull, to avoid plant damage. Wear gloves to prevent capsaicin burns.

Unlike mammals, birds are immune to capsaicin, the compound that makes chilis hot. They help spread chili seeds far and wide.