A Guide to Growing Superhot Chillies in Otley

Growing superhot chillies in Otley’s cooler West Yorkshire climate might seem like a challenge, but with the right approach, you can harvest peppers that rival anything grown in the tropics.

Starting Seeds Early

Superhot varieties like the Carolina Reaper, Trinidad Moruga Scorpion, and Bhut Jolokia need a long growing season. In Otley, where our growing season is shorter than the tropics, start seeds indoors in January or February using a heated propagator set to 28-30°C.

The Right Growing Conditions

Once seedlings have their first true leaves, pot them up into 9cm pots. Keep them warm and well-lit — a south-facing windowsill with a view of the Chevin, or grow lights, work well for Otley growers.

Key conditions for success:

• Temperature: 20-30°C during the day, no lower than 15°C at night
• Light: At least 12 hours of bright light
• Humidity: Moderate humidity helps prevent flower drop
• Soil: Well-draining, nutrient-rich compost

Varieties Worth Growing

Here are my top picks for superhot growing:

1. Carolina Reaper — The classic record-holder, fruity heat
2. Trinidad Scorpion — Incredible flavour behind the fire
3. Bhut Jolokia (Ghost Pepper) — More manageable heat, great for sauces
4. 7 Pot Primo — Beautiful pods with serious punch
5. Chocolate Habanero — Rich, smoky flavour

Harvesting and Using Your Crop

Patience is key — superhots can take 120+ days from transplanting to harvest. In Otley, I typically move plants outside in late May once the Wharfe Valley frosts have passed. Pick when fully ripe for maximum heat and flavour.

Always wear gloves when handling superhot chillies. I learned this the hard way.

Fresh chillies can be used in sauces, dried for flakes, or fermented for hot sauce. A single plant can produce enough chillies to last the entire year — perfect for sharing with neighbours here in Otley.