Crops › Specialty Chilli
How to grow Specialty Chilli
in the US
Sow February to March, plant out April to June, harvest July to September. About 90 days from seed to plate.
Shown for zone 6. Zone table further down.
Right, so you've got your everyday chillies, haven't you? But then there are these, the specialty ones, and they're a proper treat. They bring all sorts of different shapes, colours, and flavours to your plate, not just heat, and they look cracking on the plot too.
Sowing
These specialty chillies are part of the Solanaceae family, just like tomatoes and eggplant, you know? They need a good long, warm season to do their best, so starting them indoors is key. Sow your seeds about 1/4 inch (6mm) deep in warm soil, aiming for 8–12 weeks before your last frost date. For those in USDA Zone 5, March to April is right; Zone 6 and 7 folks can start in February or March; and if you're in Zone 8 or 9, January or February is your window. Like I say, warmth is everything for these little beauties; they aren't commonly sold as plug plants, so you'll be doing the sowing yourself.
Growing on
Once your seedlings have a couple of true leaves, carefully prick them out and pot them into their own small pots. Keep them warm and in a bright spot, maybe under grow lights if you've got them. Hardening them off is crucial – gradually get them used to the outdoors over a week or two before planting them out after all danger of frost has well and truly passed. Most will be happy spaced about 18-24 inches (45-60cm) apart; some taller ones might appreciate a bit of support, and many do brilliantly in containers.
Looking after it
Specialty chillies love warm soil and consistent moisture, so don't let them dry out completely. Once they start to flower and set fruit, a regular feed with a tomato or chilli specific fertilizer will do them a world of good. Mulching around the base can help keep the soil warm and retain moisture. Some varieties might benefit from pinching out the growing tip when they're young to encourage a bushier plant, but it depends on the specific type.
What goes wrong
To be honest, chillies are usually pretty straightforward, but you do get the usual suspects trying to have a go. Keep an eye out for aphids and whiteflies; a good blast of water or a bit of insecticidal soap usually sorts them out. Cutworms can be a nuisance when plants are young, so a simple collar around the stem at planting can help. Slugs can sometimes nibble at the leaves too, especially in damp conditions. Mostly, just keep them warm and happy, and they'll fend for themselves.
Harvest
You can expect to start picking your chillies about 90 days after sowing, usually from July right through to October. Pick them when they've reached their full color and size for the best flavor, though some thin-walled types are lovely picked young too. Just snip them off carefully. For storing, most chillies will keep well in the refrigerator for a good while. Many of the thin-walled varieties dry beautifully, and others are cracking frozen whole or chopped.
My top tip for specialty chillies is to give them a really good, warm start indoors; don't be tempted to put them out on the plot too early, even if it feels mild. That extra warmth makes all the difference, you know what I mean?
Dates for your plot
Type your zone and the plant-out advice shifts to your frost dates.
Varieties, and whether the club would grow them again
| Variety | Club verdict |
|---|---|
| Fish Pepper This heirloom from the Mid-Atlantic has cracking variegated foliage and striped pods. It's a proper looker and gives a medium warmth, great for those who like a bit of a story with their food. | No club votes yet |
| Numex Twilight A really compact plant, this one's covered in upright pods that change color as they ripen. Perfect for pots on the patio if you want something that looks good and gives a gentle kick. | No club votes yet |
| Numex Suave Orange If you love that fruity habanero flavor but not the burn, this is your chilli. It's wonderfully aromatic and tastes great, ideal for salsas and sauces where you want the character without the fire. | No club votes yet |
| Numex Lemon Spice This bright yellow jalapeño brings a lovely zesty character to your plate with a moderate heat. It's a nice change from the usual green ones and tastes proper fresh. | No club votes yet |
| Purple Tiger A stunning plant with tri-color leaves and deep purple pods that are perfectly edible. It’ll make your patio pop, and you get a decent harvest of moderate chillies too. | No club votes yet |
| Black Pearl With its glossy black leaves and pearl-like pods ripening to bright red, this one's a real showstopper. It's an ornamental beauty that also gives you plenty of useable, moderately hot chillies. | No club votes yet |
| Filius Blue This compact plant produces unique blue-purple pods that eventually turn red, offering a moderate heat. It’s ideal for smaller spaces or a windowsill where you want something a bit different to look at. | No club votes yet |
| Rainbow Pepper Watch the magic happen as the upright pods on this plant mature through a whole spectrum of rainbow colors. It's another fantastic ornamental that's a joy to watch grow, and the chillies are tasty too. | No club votes yet |
| Bishop’s Crown These distinctive winged, bell-like pods have a lovely mild, sweet flesh with just a gentle warmth. They're cracking in salads or pan-fried, giving a unique shape to your plate. | No club votes yet |
| Rocoto Red (Manzano) This Andean species has furry leaves and thick-walled, apple-like fruits, liking those cooler nights. It's a proper juicy chilli with a good kick, great for something a bit different. | No club votes yet |
| Rocoto Orange An orange selection of the rocoto, these have thick, juicy walls and a good amount of heat. They’re excellent for stuffing or making a vibrant, fresh salsa, especially if your summers aren't scorching hot. | No club votes yet |
| Piquillo A classic Spanish roasting pepper, it's wonderfully sweet when cooked with very little heat. If you love roasted veggies, these are a must-grow for their rich flavor. | No club votes yet |
| Aji Dulce Imagine that fantastic habanero aroma and flavor, but with next to no heat – that's Aji Dulce. It’s a Caribbean favorite for a reason, absolutely brilliant for adding depth to dishes without the fire. | No club votes yet |
| Inca Red Drop This Baccatum variety gives you loads of little pendant, tear-drop pods with a tangy, mild heat. They're really prolific and fantastic for adding a pop of flavor and color to any meal. | No club votes yet |
| Chocolate Cherry These small, brownish pods are quite striking and offer a mild heat with lovely sweet notes. They're a proper novelty chilli, perfect for snacking or adding unique color to your cooking. | No club votes yet |
Votes are members rating varieties in their Seed Tin, one vote per gardener. Tap a variety for the full page and where to buy.
Buy Specialty Chilli seeds
Partner retailers. If you buy through these links we may earn a small commission. It never costs you more.
Sowing by USDA zone
| Zone | Sow / plant | Harvest |
|---|---|---|
| Zone 3 | January to April | July to October |
| Zone 4 | January to April | July to October |
| Zone 5 | March to April | August to October |
| Zone 6 | February to March | July to September |
| Zone 7 | February to March | July to September |
| Zone 8 | January to February | June to August |
| Zone 9 | January to February | June to September |
| Zone 10 | January to April | July to October |
Cook the harvest
A deeply smoky, earthy salsa built around smoked/dried specialty chillies — chipotles, mulatos, or any smoke-dried variety. Blended with roasted tomato and garlic, this is the salsa that makes people ask what you did differently. Transformative on tacos, burritos, and eggs.
30 min · easyGuajillo chillies have a bright, almost cranberry-like tartness that makes them one of the most versatile specialty chillies for marinades. Blended with garlic, lime, and cumin, this creates a brick-red marinade that penetrates deeply into steak, giving complex chilli flavor and a gorgeous crust when grilled.
40 min · mediumBone-in beef short ribs braised low and slow in a sauce built from pasilla and ancho specialty chillies — earthy, raisin-dark, and deeply complex. The chilli braising liquid becomes a glossy, concentrated sauce that clings to the fall-apart tender meat. Restaurant quality, achievable at home.
210 min · challengingRich, dense, fudgy brownies with a whisper of ancho chilli — one of the mildest, most chocolate-friendly specialty chillies. The heat is barely detectable but the earthiness of the dried ancho deepens the chocolate flavor in a way that's hard to explain but impossible to forget. Mexican-spiced chocolate at its best.
45 min · easyWatch for, and grow alongside
Companions: Basil, Marigolds, Carrots, Onions
Questions people ask
When do you sow Specialty Chilli in the US?
Sow Specialty Chilli from February to March in zone 6, earlier or later by zone. Plant out April to June, after the last frost.
How long does Specialty Chilli take from sowing to harvest?
Roughly 90 days, with the harvest July to September.
Which Specialty Chilli varieties do gardeners grow again?
Club members rate every variety they grow. This page shows the grow-again votes for Fish Pepper, Numex Twilight, Numex Suave Orange, Numex Lemon Spice and more.
Track your Specialty Chilli from packet to plate
Sowing reminders and harvest forecasts for your own frost dates, the Seed Tin, Scan Centre for any label or packet, and the Potty Mouth Garden Club. Free to start.
Allotment keeper in the North East of England, the voice behind the Tony C Smith YouTube channel, and the gardener who built GrowMore CookMore. Club numbers on this page update as members log their plots. Last updated 3 September 2026.