FROM SEED TO SIZZLE

From fiery habaneros to fruity new hybrids chillis offer great possibilities. Becky Searle meets RHS Gold Medal winner Amrit Madhoo at South Devon Chilli Farm to hear about growing and caring for these heat-loving plants

- Becky Searle

Every year, for as long as I can remember I have grown chilli peppers. I find them fascinating, with their different shapes, colours, growth habits, leaf patterns and, of course, the heat. The heat of a chilli is caused by a compound called capsaicinoids, the most potent of which is capsaicin. The more capsaicinoids, the more heat you will feel from the chilli. This amazing compound developed by chilli plants binds to the pain receptors in your mouth, causing a sensation of intense heat.

Chilli plants are so clever because these compounds only affect mammals. They were designed to put mammals off eating the fruits. Birds, on the other hand, can eat chillies without any effects, allowing them to consume and subsequently distribute the seeds through their poop. The theory here is that mammals chew their food, which could damage the delicate seeds, so instead of fortifying the seeds, chilli plants have given protection to the fruit.

Now, I'll be totally honest here. My tolerance for spice isn't great. I'm not the biggest fan of spicy food, but I absolutely love growing really spicy chillies. I have a few family members and friends who, when gifted a bag of my super-hot chillies, act as though they're some rare and precious gemstones. Thrilled with my ability to please this tiny subsection of humans I associate with I have, of course, gone to lengths to perfect this art. This has usually involved a lot of experimenting, reading and asking questions at markets and shows. However, most recently I decided to up my game even more and visit South Devon Chilli Farm, owned by RHS Gold Medal winner Amrit Madhoo and his fellow director, wife Jenny.