Chilli Hotshot F1 Capsicum annuum Packet: 10 seeds F1 hybrid, treated seed Hotshot F1 is a productive cayenne-type chilli that crops heavily on a compact, upright bush. The long, thick-fleshed fruit reach about 15cm by 2cm, ripening from deep glossy green to bright red, and carry a genuine cayenne heat of roughly 30,000 to 50,000 Scoville units [VERIFY: exact heat rating for this specific hybrid]. Vigorous and well covered in leaf, a single healthy plant holds around fifteen fruit at a time, plenty for fresh use, drying and sauces. Please note: this variety cannot be shipped to Western Australia due to biosecurity restrictions. Sowing Chilli needs warmth to get moving, so raise the seed undercover. Sow about 5mm deep in punnets on gentle bottom heat, keeping the soil around 20 to 30°C. Germination can take 10 to 21 days, so be patient. Transplant to about 50cm apart once the weather has warmed and all frost has passed. When to Sow - Australian Climate Zones Cool & Mountain: Start undercover August to September, plant out November to December Temperate: August to December, raising early seedlings undercover Subtropical: July to January Tropical: Year-round, best in the dry season (April to August) Arid & Semi-arid: August to December Care Grow in full sun in rich, free draining soil kept evenly moist. Stake the plants once they start carrying fruit, as a loaded branch snaps easily. Feed through the season with a fish and seaweed blend and mulch to hold moisture and keep the roots cool. In frost-free areas the plants will crop into a second year. Harvest Pick green from about 11 to 14 weeks once the fruit reach full size and feel firm, or leave them to ripen red for more heat and a fuller flavour. Cut fruit with a short stem rather than pulling, and regular picking keeps the plant setting more. Wear gloves when handling and cutting.