Hot Chillies

From Carolina Reapers to Ghost Peppers — growing the world's hottest chillies in Otley, West Yorkshire.

Why Hot Chillies?

My chilli obsession began with a single habanero plant in my Otley garden. The combination of the growing challenge, the incredible variety of flavours, and yes — the adrenaline of extreme heat — hooked me immediately. Now I grow dozens of varieties each year, pushing the boundaries of what's possible in West Yorkshire's climate.

Growing Chillies in Otley

Otley isn't exactly known for tropical growing conditions, but with some planning and patience, you can grow exceptional chillies here in the Wharfe Valley. The key is starting early (January/February), providing warmth and light, and making the most of our summer months.

A heated propagator and a sunny windowsill are your best friends. The Chevin provides some shelter from the prevailing westerlies, and on a south-facing wall in Otley you can create a surprisingly warm microclimate. Later in the season, a polytunnel or greenhouse makes a significant difference for superhot varieties.

The Otley growing season for chillies outdoors runs roughly June through October. With glass protection, you can start hardening off in late May and extend harvesting into November.

Varieties I Grow

🔥 Superhot (1M+ SHU)

Carolina Reaper, Trinidad Moruga Scorpion, 7 Pot Primo, Pepper X

🌶️ Medium Heat (100K-500K SHU)

Habanero, Scotch Bonnet, Chocolate Habanero, Fatali

🫑 Specialty & Mild

Aji Lemon, Sugar Rush Peach, Hungarian Hot Wax, Padron

From Seed to Harvest in Otley

  1. Sow seeds — January/February in a heated propagator at 28-30°C (essential in Otley's cold winters)
  2. Pot up — When true leaves appear, move to 9cm pots
  3. Grow on — Keep warm and well-lit indoors through Otley's spring
  4. Harden off — Gradually acclimatise to outdoor conditions in late May (watch for Wharfedale late frosts)
  5. Final position — Plant out into large pots or polytunnel borders
  6. Harvest — Pick when fully coloured, typically August-October in Otley

Using Your Harvest

A productive chilli plant can yield far more than you can eat fresh. Here's how I preserve and use my Otley-grown harvest:

  • Fermented hot sauces (lacto-fermented for complex flavour)
  • Dried and ground into chilli flakes and powders
  • Frozen whole for year-round use
  • Smoked for chipotle-style preparations
  • Infused oils and vinegars

Community & Resources

The chilli-growing community is one of the friendliest and most generous you'll find. Seed swaps, growing forums, and events across Yorkshire are a great way to learn and connect with fellow chilli heads.

  • The Chilli Pepper Company
  • UK Chilli Growing community forums
  • Local seed swap events in Otley and the wider Yorkshire area
  • Yorkshire chilli festivals and shows

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