There are upsides and downsides to growing every kind of crop, but my preference is chili peppers. We start growing in the second week of January and finish in the first week of December. The peppers are placed in the point of sale packaging as soon as they have been picked and weighed later in the shed
GREEN PEPPERS ARE USUALLY MILDER, RED PEPPERS ARE SPICIER AND THE YELLOW ONES HAVE THE FULLEST FIERY FLAVOUR
We grow a wide diversity of peppers: ranging from "ordinary" red and green chili peppers to the hottest pepper in the world- the Carolina Reaper. If you want to know just how hot a pepper is, the Scoville scale is a measurement of the pungency (spicy heat) of chili peppers. You can use an ordinary red pepper to liven up a pasta dish, for instance, or mix it through minced meat so you don't need any other seasoning. The taste is amazing, and it's a much healthier option, as it reduces the salt content of the dish. Peppers add a real boost of flavour and are super healthy per kilo - although no one is likely to munch their way through a kilo of peppers in one sitting.....
