Serbajadi F1 Hybrid Chilli Padi (Hot Pepper) – Capsicum frutescens (Solanaceae)
These tiny, bullet-shaped chilies are extremely fiery and look decorative pointing up from the bushy plants, which reach no more than 8 in (20 cm) tall. Plants crop heavily. Also known as bird-pepper or chillipiquin, this is a branched perennial herb with a woody stem at its base. This pungent variety of hot peppers is usually small and red when ripe and has high capsaicin content. Hot weather conditions produce hotter peppers. Commonly used in sauces, soups and stews and also for flavouring. Chilli Padi is helpful for boosting immune function and protecting skin. They contain high levels of vitamin c and vitamin B6, which plays an important role in generating energy.
Type of vegetable: Fleshy fruited
Edible parts: fruits
DIRECTION OF USE
Best soil: Fertile, well-drained, light, high in organic matter
How to plant: Sow seeds in trays indoors 6 to 8 weeks before setting out plants in the garden. Set out plants 18” to 24” apart in rows spaced 30” to 48” apart.
When to harvest: 60 to 100 days after setting out plants when the fruits are full size.
How to harvest: Cut with pair of scissors or sharp knife.
Care: Keep soil moist especially during flowering and fruiting. Weed regularly
Keep away from children and pets.
Store in cool and dry place away from direct sunlight.