Making Chili Plants Hotter – How to Get More Fire Out of Them!

You're growing your own chilies and wondering how you can coax even more heat out of your plants? More fire is needed! Basically, the heat is mainly determined by the variety. The Scoville value is your most important reference point and is usually found on the seed packet or can be quickly found on the internet.

Naturally, the heat of your chilies is influenced by the harvest time, nutrients, and amount of sunlight. Pikantistas are chili lovers and connoisseurs – just like you. And that's exactly why we're sharing our best tricks with you here.

Green or Red Chili Peppers

With the same chili, ripe pods are hotter. Many chilies turn red, some remain yellow or orange. The longer chilies ripen, the more capsaicin can be produced. However, with overripe fruits, the content drops again. Warning: a green Trinidad Scorpion burns more devilishly than a red Cayenne!

The Scoville Scale indicates the heat level in SHU (Scoville Heat Units). From 0 for no heat, about 6000 for Jalapeños, up to over two million for Carolina Reaper chilies.

Capsaicin has its highest concentration in the chili pepper around the seeds. The alkaloid, which irritates pain receptors in humans and mammals, is produced to protect their seeds. Birds, on the other hand, don't perceive capsaicin. So chilies have decided in the course of evolution to have their seeds spread by birds. This successful concept of reproduction and distribution bears the scientific name Ornithochory.

Are Your Chili Plants Not Hot Enough?

Chili plants can be made to produce more capsaicin if they fear that their seeds will be wasted or destroyed.

There are various approaches to increase the heat level of chilies. However, none have been sufficiently scientifically researched. But they all have one thing in common: putting chili plants under stress.

Little Water

You've probably read this tip often. It's also the quickest to implement. Only when the leaves wilt should you water. Never more than absolutely necessary to just keep your plant alive. The disadvantage of this variant is that flavor and harvest quantity suffer. This method can best be applied only a few days before harvest.

High Humidity

Capsaicin is produced by chili plants so that only birds eat the berries with seeds and thus spread them. Another reason for capsaicin production is defense against mold fungi. Such Fusarium infestation occurs more frequently in wetlands.

A humid environment leads to higher seed production in chilies and thus more capsaicin in the placenta. According to researchers, this is controlled by opening stomata, which provide balance with the environment. This would also explain the particularly hot varieties of Capsicum chinense, which originally come from the Amazon basin.

Just remember that chili roots can't tolerate waterlogging. With wet soil, your Capsicum plant will soon die.

Worm Fertilizer

American growers swear by worm castings. Fresh fertilizer from worms is highly concentrated. Magnificent growth and high harvest yields are the benefit. According to the theory of high-power chili growers, worm fertilizer causes plants to suspect that a worm attack is imminent. As a result, more capsaicin is produced in the chili peppers. This drives up the Scoville value. One can be skeptical, but success proves them right.

You can also get this special fertilizer in Germany from various dealers and manufacturers.

Plant Hotter Varieties Nearby

Competition stimulates business. If stronger competitors are near the plant, it may have the worse hand. To succeed in reproduction, more effort is then required.

So it can't hurt to add some Jolokias or Carolina Reapers to your existing Jalapeños. In many nurseries you can get grown Habanero chili plants. At the latest in mail order, even the hottest varieties – perfect for everyone who wants to make their own hot sauces later!

Grass as a Secret Weapon

There seems to be a natural enmity between grass and chili. In technical information to US farmers, there is regularly the note that fields must absolutely be cleared of grasses before sowing. Regular removal of weeds, preferably by hand, is recommended.

Recently, the heat level of chilies in neighboring fields was measured. Researchers found that fruits from the field with more grass content also had a higher capsaicin content.

Frequently Asked Questions

Do Chilies Get Hotter When Harvested Later?

Yes, ripe chilies are generally hotter than unripe ones. The longer the fruit stays on the plant, the more capsaicin can be produced. However, with overripe fruits, the content drops again.

Does Water Shortage Really Make Chilies Hotter?

Yes, controlled water stress can increase heat. The plant then produces more capsaicin to protect its seeds. The disadvantage: flavor and harvest quantity can suffer. It's best to apply this method only a few days before harvest.

Where Is Most of the Capsaicin Located in the Chili Pepper?

Capsaicin has its highest concentration in the placenta – the white tissue where the seeds hang. The seeds themselves contain hardly any capsaicin, but absorb heat through contact with the placenta.

Can I Influence the Heat Through the Choice of Neighboring Plants?

There are indications that chilies become hotter when hotter varieties or grass grow nearby. The theory: The plant feels threatened and produces more capsaicin. However, this has not been fully scientifically proven.