More chilies from the garden.

 Hot , Hot chilis, but the plant died in winter, frost and the cold killed them.

SEEDS EXCHANGE NOW AVAILABLE.

This chilie plant is good for a indoor plant, changes colours, from purple, orange, red, not hot, mild. I call this the Ball of Fire.

These seeds are now available for exchange, write to feedback99@gmail.com for more info.

The Jamaican Hat.

This is the Short White, only about 1 ft , bushy as you can see, lots of leaves and chilies. Hot with a nice flavour, good for cut up fresh, with soy or fish sauce, goes well with soup noodles.

Good for chilie paste or use as dried chilies( dry in the sun or slow oven).

The Short White. The chiles are white when young and turns red when rippen. This is also a hybrid. I bought it as a white chilie plant but now notice that out of the seeds, some of the plants have light green chilies, so I now have the short green chilies.

These are the BC1, or the birds' eye chilie, A hybird, in my garden with so many chilie plants, many of the plants had been cross pollinated by the bees and butterflies. The shape and size have changed too, so I've rename them, this one is really hot, good for cut up fresh, with fish sauce, goes well with soup noodles. Grows to 3-4 ft. has lots of chiles, quite bushy. The Jamaican hat, very mild, good for pickles, chile paste and stir fry. The plant grows to 3-4ft, I have a few that is about 5.5ft. and 3 years old. tender leaves can be eatten.
This is Curly Thai, mild, good for eating fresh, cut up with soy sauce, goes well with noodles. Not alot of pods, about 2 ft tall. Good for using them dry, gives a good colour in cooking.
Miniture Cayenne. This seems to be a miniture of the Cayenne chilie. They look , taste the same but much much smaller, The plant is much smaller too, about 2-3 ft with less leaves.

These seeds are now available for exchange, write to feedback99@gmail.com for more info.

Top pic. is the short green chilie, they are mild, grows in a bush and have lots of chilies.

This is a green type, the chinese use these for stuff chilies, stir fry and pickle chilies. I noticed that they don't turn red but to a darker shade of green, mild.The chinese green.
The normal long chilies, mild, but sometimes hot too. grows to about 2-3 ft. Don't like the frost, I have a few trees that are 3 years old and still giving chilies.The chinese red.
The Rocotos, with the black seeds, sometimes really hot, good for salads, chilie pastes, the green ones are very good for pickle, they stay crispy for months in the fridge. My plants are as tall as my roof and some as old as 7-8 years old.
This is the Cayenne chilies, mild for those who can handle chilies, has a smoky flavour. Good for stuffing with fish paste. Makes good chilie paste with a very nice red. The leaves are tender and can be used in soups and stir fry. The plant grows to 3-4 ft and bushy with lots of leaves and chilies.I have plants that are 2 years old.

Mild, Hot and very Hot chilies

In this tray there are about 5 different types of chilies. They may look the same but they range from, Mild, hot to very hot.
Chilies from Malaysia, Thailand, Vietnam and Qld. and from my garden, collected through the years.
In Malaysia , These small chilies are call -- Chabai Burrong ,( chabai , a Malay word for chilies and burrong for bird)and chilie padi ( padi , a grain of rice) meaning small as a grain of rice or bird but so very hot! some birds do eat the seeds from these chilies too. ( maybe there's where they got the name)
The Vietnam chilies are thin and about 11/2 " really hot. with a nice flavour, Thai chilies are hot with a slightly different flavour just as nice.


Some of these chilie plants are 3 years old and I also noticed that are some cross pollination done by bees and butterflies. I may have planted them too close together, so the new strain, Ive given them new names.
The ones from my brother's garden in Qld are really hot and you get a sting when you bite into it. I've named it BC1 after his name. Its round and fat about 1 1/4" This grows to about 3-4 ' ft.


These are bought locally, 1 year old, white when young and turns red when ripen. these are bush like , I call them short white
In the front is the BC1, last year, this year, taller and more chilies, the one in the back with red chilies are hot about 3-4" , the leaves are tender and can add to soups. iIhave to look up the name of this chilie

ROCOTO, the big chilie tree

Normal chilie have white flowers but this Rocoto has nice purple flowers and the stem is hairy, with fairly big leaves.
This year the chilies are much smaller, due to the drought.
I pickle the green Rocotos with vinegar, this is very nice not too hot with noodles and will keep for months in the fridge. The Paste is made with the red Rocotos and hot, on a scale of 10, I'll say 4.
This Rocoto chilie tree is 5 years old, grown next to the fence, it is as high as the roof top.
Every year I trim the branches and they give 2 crops, Feb. to June. There are green , red and flowers all at the same time. Very Hardy but don't like the frost. It is much better to grow new plants every 2 years to have good seeds and hot chilies.

Rocoto chilie

I have this Rocoto chilie in my garden for more than 7 years, I never knew the name till 2 days ago when I went on the web. to look for other chilies.

I have about 3 variety, round, longish, and pear shaped, all very hot! The plant looks the same so you will only know when you the chilie pods.

This is a hot chilie from south America. Last few years the chilies were big, as you can see in the palm of my hand but this year because of the drought you can see how small they are!

They are really really hot, but to us they don't have the nice chilie fragrant, so I usually use them to pickle and chilie paste. The Rocoto black seeds and nice purple flowers,The Rocoto is thick flesh and juicy, so always be careful when you cut them up, the juice can sometimes splatter on your hands and you will end up with a burning sensation on your hands.

Put on gloves when you handle them. We often take out the seeds and stuff the Rocoto with fish paste, then fry and make a gravy ,to eat with rice. Those who said they can eat really hot chilies 10 out of 10 failed! They took 1 bite and gave up! even after removing the chilie the fish paste was too hot to eat!!

We have done this to test out a few friends, because they also look like capsicum people would just pop it in their mouth.

Through the years we have also noticed that sometimes the Rocotos are really really hot and sometimes bearable hot, this has to do with the weather, hot summers , hot chilies!

Rocotos are quite hardy, put them in the right spot and they just seems to grow , flower and fruit like mad!

My Rocoto plant is like a tree, its as high as the roof of my house. They do have a lot of chilies. You are most welcomed to exchange seeds ( other varieties) with me.