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I have been using slug banish for two years now and am delighted with the results. I also have used the bio-sterilant mustard and it appears to have have made an impact on the onion white rot which has ruined my onjon and garlic for the past two years. At the present time the onions and shallots are not showing any sign of disease, and the shallots will soon be ready to harvest. I wonder if anyone else has reported this?
G. Telfer, Swanley

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Scarecrow Members

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Our Feedback
I have been using slug banish for two years now and am delighted with the results. I also have used the bio-sterilant mustard and it appears to have have made an impact on the onion white rot which has ruined my onjon and garlic for the past two years. At the present time the onions and shallots are not showing any sign of disease, and the shallots will soon be ready to harvest. I wonder if anyone else has reported this?
G. Telfer, Swanley

Chilli Pepper Seed 'Peito de Moça'

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sq-chilli-pepper-peito-de-moca-001.jpg
chilli-pepper-peito-de-moca-001.jpg

Capsicum chinense 'Peito de Moça'

  • Extremely Hot Chilli Pepper.
  • Highly ornamental.
  • Beautiful pear-shaped fruits mature from pale green to orange to red.
  • A lovely fruity flavour and a decent kick of heat.
  • Approximately 80,000 SHUs.

Extremely Hot Chilli: 50,000 - 100,000 SHU'sHow Hot Is That?...Chilli Pepper Heat Guide


Supplied as a packet of approximately 10 seeds.

Available from APPROXIMATELY mid October

1 or more £2.50GBP each. Group & quantity discounts
Currently Not Available to Buy

Originating from Brazil, this is a highly decorative variety of Chilli that really does taste as good as it looks!

1¼" (3 cm) long pear-shaped fruits start off almost white in colour before turning to yellow, then orange and finally red. Extremely heavy cropping, the fruits mature over a long period, meaning that at any one given time you will have fruits of all colours on the same plant - beautiful!

The spicy fruits have a gorgeous fruity flavour, cut with just a scent of citrus, lovely when added to stir fries and similar. This is also a great variety for drying and grinding for chilli powder.

The plants are very compact in habit, growing to around 18" (75 cm) in height with a similar spread.

To ensure good germination a constant compost temperature of 82° - 86° f (28° - 30° C) is recommended. Germination can be slow and take three weeks or more.

  • Origin: Brazil.
  • Heat: Extremely Hot - approximately 80,000 SHUs.

Extremely Hot Chilli: 50,000 - 100,000 SHU'sHow Hot Is That?...Chilli Pepper Heat Guide

Pricing

Product Not Currently Available.


How To...

How To Sow & Grow Chilli Pepper & Sweet Peppers
Detailed advice on sowing and growing chilli peppers and sweet peppers - both inside and outside.

How To Videos

How To Grow Chillies & Sweet Peppers - Part 1 (Video)
An instructional video by Stephen on the basics of caring for chillies and sweet peppers in the first few months.

How To Grow Chillies & Sweet Peppers - Part 2 (Video)
An instructional video by Stephen on the basics of caring for chillies and sweet peppers as the season progresses.

How To Sow & Transplant Chilli Peppers, Sweet Peppers & Aubergines (Video)
An instructional video by Stephen explaining how to sow and then transplant chilli and sweet peppers. The same technique can also be used for aubergines.

Recipes

Chilli Jam Recipe
Stephen's recipe for making delicious chilli jam. A very versatile recipe that can be used for making chilli jams of all heats - or even sweet pepper jam.

Chilli Sauce Recipe
A quick and easy recipe for chilli sauce. Experiment with different varieties of chilli peppers to get just the right amount of heat for your tastebuds.

Stir-fried Brussels Sprouts Recipe
A quick and simple recipe for stir-fried Brussels sprouts that also works with cabbage, kale and other brassicas.

Thai Chilli Sauce Recipe
An easy recipe for Thai chilli sauce. Mild, medium, or hot - it depends on the chillies you use.

General Information

Chilli Pepper & Sweet Pepper Heat Guide
A guide to the heat levels of sweet peppers and chilli peppers - from the cool to the volcanic. Also details on how Chilli Pepper heat levels are measured.




Plant Passport Registration Number: GB-34265