Chilli Jwala-Authentic Indian Hot Pepper
Chilli Jwala-Authentic Indian Hot Pepper
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Jwala Chilli · Heirloom · Open-Pollinated · Naturally Grown · Non-GMO · Traditional to India
Jwala, meaning "flame," is the slim green chilli you'll find in almost every Indian kitchen. The curved 3–4 in. pods have a bright, aromatic heat that's lively without being overwhelming, which makes them perfect for tadka, green chutney and hari mirch ka achar. Pick them green or let them ripen to red. One plant produces loads all season, and our seed is grown in the USA.
Why Grow Jwala Chilli?
- India's everyday green chilli for curries, dals and chutneys
- Bright, aromatic, medium-hot heat
- Heavy yields of slim 3–4 in. pods all season
- Pick green for fresh use or red for drying
- Seed grown in the USA
Plant Profile
Plant Profile
Botanical Name: Capsicum annuum
Common Name: Jwala Chilli, Indian Finger Hot Pepper
Type: Heirloom, open-pollinated
Crop: Hot pepper
Fruit Color: Light green ripening to red, slim and curved, 3–4 in.
Plant Habit: Bushy, 2–3 ft
Season: Warm season, summer to frost
Sun: Full sun, 6–8+ hours
Days to Harvest: 70–80 days from transplant (green); 90+ for red
Sowing Depth: 1/4 in.
Germination: 7–14 days at 75–85°F soil
Harvest: Snip pods green once full size, or let them ripen red
Garden Use: Garden beds, raised beds, 3–5 gallon containers
Culinary & Traditional Uses
Culinary & Traditional Uses
Jwala adds fresh, fragrant heat to almost every Indian dish. Slit, chop or grind as the recipe needs. Heat level is medium-hot, around 20,000–30,000 SHU.
- Tadka: slit green chillies sizzled with mustard seeds and curry leaves
- Hari Mirch ka Achar: tangy green chilli pickle with mustard and lemon
- Green Chutney: ground with coriander, mint and lemon
- Dal, sambar, curries and stir-fries
- Mirchi Raita and stuffed chilli fritters
- Dry red pods whole or grind into chilli powder
How to Grow
How to Grow
Peppers need a long, warm season. Start indoors early and transplant once nights are warm.
- Start seeds indoors 8–10 weeks before your last frost date, 1/4 in. deep.
- Keep soil at 75–85°F with a heat mat; seedlings appear in 7–14 days. Give strong light.
- Harden off and transplant 2–3 weeks after your last frost, when nights stay above 55°F.
- Space plants 18 in. apart in rich, well-drained soil, or one per 3–5 gallon pot.
- Water deeply and evenly; mulch to keep roots cool and moist.
- Feed lightly with compost once flowering starts. Stake if branches get heavy.
- Pick regularly; frequent harvests encourage more flowers and pods.
What NOT To Do
- Don't transplant into cold soil; peppers stall for weeks
- Don't overfeed with nitrogen, which gives leaves instead of pods
- Don't water unevenly, which can cause flower drop
- Don't touch your eyes after handling hot peppers; wear gloves
Regional & International Names
Regional & International Names
- Hindi: Hari Mirch, Jwala Mirch (हरी मिर्च)
- Gujarati: Lili Marchi (લીલી મરચી)
- Marathi: Hirvi Mirchi (हिरवी मिरची)
- Tamil: Pachai Milagai (பச்சை மிளகாய்)
- Telugu: Pachi Mirapakaya (పచ్చి మిరపకాయ)
- Kannada: Hasi Menasinakai (ಹಸಿ ಮೆಣಸಿನಕಾಯಿ)
- English: Indian Finger Hot Pepper
FAQ
FAQ
How hot is Jwala chilli?
Medium-hot, around 20,000–30,000 SHU, hotter than jalapeño but milder than Thai chillies.
Can I grow it in a pot?
Yes. One plant per 3–5 gallon container in full sun produces plenty of chillies.
Can I overwinter my plant?
Yes. Pot it up before frost, prune back by half and keep it in a sunny window until spring.
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