Hengdong Chili Seeds

Info: In China in the 18th century this chili was cultivated in honour of the emperor and was reserved for the royals.
The Heng Dong, also known as yellow chili, provides wonderful yellow sauces and gives the dishes an incomparable taste. Traditionally, this chili is dried, but if you want to eat it raw, we recommend to heat it in a dry pan for a few seconds, so that the chili oil in the pod liquefies, which increases the heat impression significantly.

Care: Germination temperature is between 22°C and 30°C (germination period: 6-20 days); it is therefore recommended to use a greenhouse and a heating mat. The plants need fresh, well-fertilised permeable soil and should not be left in standing water. They should be placed in a sunny, sheltered place with at least 6 hours of sunlight per day, if not more. Place the plants outside around 2 to 3 weeks after the last frost.

You can find plenty of useful tips for successfully growing chili plants in our Chili Growing Guide and in the Chili Journal.