Most Popular Chillies of 2023

In the bygone years, the reigning champions of my garden were undoubtedly the superhots, casting a fiery spell on every chilli lover. However, as the seasons have unfolded, a delightful transformation has taken place. The once-dominant superhots have gracefully stepped aside, making way for the rising stars – culinary chillies.

The allure of superhots hasn't waned; rather, it's a testament to the evolving tastes of a growing community of homegrown chilli enthusiasts. The spotlight has shifted from the intense heat of superhots to the versatile charm of culinary varieties. These culinary maestros, with their rich flavours and vibrant colours, have claimed their throne in the chilli kingdom.

2023 saw a delightful parade of culinary excellence, all of which found a home in my Connoisseur Cooks collection of plugs. While not all of them may set your mouth ablaze in the creation of a scorching hot sauce (except, perhaps, the cayenne), they reign supreme as culinary maestros. These peppers are the global giants of the culinary chilli world, ready to transform your dishes with their distinctive green or red hues.

So, without further ado, here's the star-studded list of my most popular chillies for 2023 – the culinary powerhouses that no kitchen should be without. Fresh or frozen, these peppers promise to infuse your culinary creations with a symphony of flavours. Let this list be your inspiration as you plan your garden for the coming year, ensuring a constant supply of chilli magic in your kitchen. After all, a kitchen without these culinary gems is a kitchen missing out on the true spice of life.

The gold medal goes to all time classic, Jalapeño:

Variety Type: Annuum
Origin: Mexico
Description: Ah, the versatile Jalapeño – a Mexican maestro that not only spices up dishes but adds a dash of fiesta to the garden. With a Scoville Heat Unit ranging from 2,500 to 8,000, these chillies are the unsung heroes behind the sizzle in salsas, poppers, and even pickles.

Did you know? In Mexico, they are often enjoyed fresh and raw, proving that a little heat goes a long way. The glossy green pods, when left to ripen, turn into a vibrant red, signalling their readiness to take centre stage in your culinary creations.

My Personal Experience: Growing Jalapeños requires a bit of finesse – not too much water, not too little. To be honest, I actually find them a bit difficult to grow. But oh, the payoff! Each crunchy bite releases a burst of heat, followed by a symphony of spicy notes that linger on the palate.

Whether sliced into nachos or diced into salsa, these chillies bring a level of zest that transforms ordinary meals into spicy fiestas. It's not just about the heat; it's about the journey, the dance of flavours that unfold with every harvest.

possibly the most famous chilli

the round nose of the Jalapeno pods

jalepenos turn red, but tend to loose their crunchiness

a purple Jalepneo.. a beautiful plant

Top runner up.. Silver medal to the gorgeous Lemon Aji:

Name: Lemon Aji
Variety Type: Baccatum
Origin: South America
Description: Enter the Lemon Aji, a South American sunshine with a Scoville Heat Unit of 30,000 to 50,000. These bright yellow pods not only bring a burst of colour to the greenhouse but also add a zesty, citrusy kick to dishes.

Fun fact: In Peru, they call it "Aji Limon," highlighting its lemony goodness. The tall and bushy plants, covered in these radiant pods, infuse a sense of joy and freshness into the growing space.

My Personal Experience: Lemon Aji is not just a chilli; it's a mood lifter. The citrusy flavour turns every dish into a celebration, infusing a refreshing twist into my culinary repertoire.

Whether sliced into ceviche for a tangy punch or blended into a marinade for grilled meats, these chillies elevate the flavour profile, leaving a lingering zest on the taste buds. The bright yellow pods also make them a visual treat in salads and salsas, adding a pop of sunshine to every bite.

yellow crinkly pods of the Lemon Aji

Pods turn from green to bright yellow

a Lemon Aji covered in pods

a fistful of pods

Bronze medal to the king of the kitchen, Kashmiri Mirch:

Variety Type: Annuum
Origin: India
Description: The Kashmiri Mirch – a mild Indian charmer with a Scoville Heat Unit ranging from 1,000 to 2,000. These crimson beauties not only add colour to curries but also bring a mild, fruity undertone. Did you know?

They are a staple in the world-famous Rogan Josh, imparting a rich red hue. The vibrant red pods, resembling rubies, are a visual delight in the garden, promising a taste that's as bold as their appearance.

My Personal Experience: Kashmiri Mirch is not just a chilli; it's a paintbrush adding a vibrant touch to every curry. The mild heat and fruity notes make it a culinary artist's dream. In the kitchen, these chillies shine as a garnish, chopped finely to add a burst of colour and a mild kick to dishes.

An extremely easy chilli to grow, they are a real beginner's chilli plant that always delivers loads of great looking pods which can be picked either green or red. They've become my go-to for creating visually stunning and flavourful dishes that leave a lasting impression.

Beautiful slender pod

Can be picked green or red

a consistent big cropper

gorgeous big plants

Tapa-dancing into 4th place, Pimiento de Padron:

Variety Type: Annuum
Origin: Spain
Description: The Pimiento de Padron – the Russian roulette of chillies, where one in ten packs a punch! With a Scoville Heat Unit ranging from 0 to 2,500, these Spanish wonders turn every meal into a surprise party.

Fun fact: In Spain, they say "Pimientos de Padron, unos pican y otros no" – translating to "Padron peppers, some are hot, and some are not." The small, green pods, reminiscent of tiny emeralds, dangle from the plant, inviting you to partake in a culinary game of chance.

My Personal Experience: Pimiento de Padron is not just a chilli; it's a culinary game. The thrill of that occasional burst of heat keeps me coming back, making every meal an adventure. I find it an extremely easy chilli to grow that always delivers early in the season because they're eaten green.

When pan-fried with a sprinkle of sea salt, these peppers become a delightful tapas dish, offering a unique tasting experience with each bite. The surprise element adds a touch of excitement to gatherings, as my guests try their luck with these Spanish roulette chillies.

a fine bush of pods ready to be picked

the distinctive blunt-shape of the Padron

a bowl full ready for the pan

grilled with sea salt...yum..yum

A real ring of fire gives 5th place to Cayenne:

Variety Type: Annuum
Origin: South America
Description: Embark on a culinary journey with the daring Cayenne, an extraordinary South American chilli with a Scoville Heat Unit ranging from 30,000 to 50,000. These slender devils transcend the realm of mere heat; they bring forth a symphony of flavours that captivate the senses.

The bold, smoky profile of the Cayenne, once used as a key ingredient in pepper spray, elevates any dish it touches. Each vibrant red pod, reaching skyward, carries within it the spirit of a firecracker, ready to explode with taste and aroma, transforming your culinary experience into an adventure of spice and smokiness.

My Personal Experience: Growing the Ring of Fire Cayenne is like having a spicy companion that announces the arrival of summer. The heat is not just a sensation; it's a flavoursome journey for the taste buds.

These chillies, with their slender physique, are not to be underestimated. The intensity of their heat adds a layer of complexity to sauces, stews, and even desserts, making them an essential spice in my culinary arsenal.

super bright red pods

the distinictive shape of a cayenne

deep red coloured pods

a plant that always comes up trumps

A surprising and well deserved 6th for Vindaloo:

Name: Vindaloo
Variety Type: Hybrid (Indian Finger Chilli)
Origin: India
Description: Coming in at No.6…Ah, the Vindaloo – a modern Indian warrior with a Scoville Heat Unit ranging from 50,000 to 100,000. These rockets of heat aren't just for show; they replace Pusa Jwala with a bang.

Did you know? The term "Vindaloo" has roots in Portuguese cuisine and means 'wine and garlic.' It's the perfect fusion of flavours. The large, productive plants shoot up like a spicy rocket, promising a harvest that's as abundant as their fiery reputation.

My Personal Experience: Vindaloo is not just a chilli; it's a culinary journey. The bold flavour and substantial heat transport my taste buds to the heart of Indian kitchens, making every dish a festival of spices.

These chillies, with their robust and productive nature, have become the go-to ingredient for authentic Indian curries, pickles, and chutneys. The fiery character of the Vindaloo adds depth and authenticity, creating dishes that are a testament to the rich and diverse tapestry of Indian cuisine.