Chili constitutes one of the three main commercial types of hot-fleshed (pungent) peppers.

The other two are cayenne and tabasco. The most popular chili varieties range from 3-7 inches long and have a maximum diameter of 1-2 inches. Strains of Mexican chilis that have been grown in the southwestern United States for many years are gradually being replaced by somewhat milder varieties with large smooth fruits easily peeled for canning. Other varieties of chili peppers range from cherry size to conical forms.

Start chili peppers from seeds or transplants. Best temperature for seed germination is 70-85°F. Fruit set is hampered by cool nights (below 60°F).

Most gardeners find that only a few plants, perhaps one or two, of each variety are needed. These should be spaced 12-18 inches apart. If several rows are required, space them 30-36 inches apart (row center to row center). Planting two or three plants in a single hill is also acceptable.

Chili peppers are well adapted to growing in containers, for each plant is highly prolific, colorful, and generally attractive. Keep in mind, however, that the pods are very hot, resulting in possible danger for children with average curiosity. Therefore, hot peppers in containers should not be placed along patios, near doorways, or in other areas accessible to small children.

Source: James M. Stephens. Fact Sheet HS-645, a series of the Horticultural Sciences Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Revised for CD-ROM: May 1994.