Chilli Bell

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Chilli - Bell

Capsicum Baccatum
A very attractive bell shaped chilli which is medium to hot flavoured and excellent for pickling. Flavour of flesh is very mild and fresh and seeds carry the heat. Perennial in warmer climates.
Other Names: Chili, Bishops Crown Pepper

$12.75 ($12.75-$14.75 choose a size)

Specifications of Chilli - Bell

Preferred Climate Tropical, Subtropical, Warm TemperateLearn About Climate Zones

Grown From SeedlingLearn About Propagation Methods

Max Height (when in the ground with good conditions) 1-2m

Plants required to Pollinate 1 (Self Pollinating)Learn about Pollination

Can it Handle Frosts? Sometimes

Amount of leaves in Winter? All Leaves (Evergreen)

Quarantine Restrictions to these Areas WA

Suitability in Pots Yes

Water Requirements Moderate Watering

Time to Fruit/Flower/Harvest First Year

Sun or Shade Full (Sun:80%-100%)

Preferred Soil Type Good Drainage

Soil pH Neutral (6.6-7.3pH)

Fruiting/Harvest Months January, February, March, April, May, June, October, November, December

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Chilli - Jalapeno

$4.90 ($4.90-$14.75 choose a size)

A high yielding, very popular chilli with medium heat levels. Prominent chilli in Mexican cuisine. It can be picked green or left to mature to a rich red colour. It can be cooked, dried, pickled or eaten fresh

Chilli - Birds Eye

$12.75 ($4.90-$14.75 choose a size)

The fruits are red, yellow, purple or black. Pungent, hot and spicy. The flowers are greenish white or yellowish white. Can be called the Thai Chilli as well. The plant can grow up to 2m tall however very easily stays small especially in pots. It's origins are from Mexico however it is most famous for being used in Vietnamese cooking in soups, stir fries and salads. Thai cuisine commonly uses this chilli and it is because it has a fruity taste and an extreme spiciness. Many of the Thai curries are centred around the flavour of the Birds Eye chilli and it has become so common in Thai cooking that it is often just called the Thai chilli. Because they go well in pots many people who couldn't grow these fruits outside in colder climates can keep them protected and enjoy them fresh rather than store bought.

Quince - Smyrna

$54.00 ($49.00-$54.00 choose a size)

Add some gourmet to your garden! The quince is valued for its high pectin content and is used frequently in jams, jellies and cosmetics. This fruit is one of the few that must be cooked as it is too tart, hard and unpalatable to eat raw. The quince tree has been cultivated by people for thousands of years. Originating from Turkey and Iran this is a fruit with a fascinating history, it features strongly in the history and mythology of both Greece and Rome. Trees are very long lived and have a beautiful, gnarly twisted appearance, they are exceptionally hardy and can withstand both periods of dry and severe cold. 'Smyrna' is a Turkish variety of Quince with extremely large fruit, light yellow flesh and bright yellow skin. It can be grown as an attractive tree (or multi-stemmed shrub) and has dark green foliage and a very showy bloom

Guava - Ruby

$46.95

A cutting grown selection with pink flesh. Excellent quality fruit for eating fresh or juicing.Young Guava Trees often tend to drop some leaves in transit, but this isnt an issue as they are very hardy and reshoot quickly.

Peach - White Opal

$49.00 ($49.00-$54.00 choose a size)

White, melting, sweet flesh. Attractive coloured skin with red blush, over a creamy-white ground colour. Medium to large size rounded, slightly ovate in shape. Low chill for subtropical area. Suited to areas that receive minimal cold weather during the winter months. This cultivar should perform well along coastal regions from Sydney through to Nambour, Qld and in the coastal area

Yacon - Apple of the Earth

$19.75 ($4.90-$19.75 choose a size)

Also known as the 'Earth Apple' this is one of the ancient crops of the Inca's. This relative of the sunflower is popular to the people of Columbia, Ecuador and Argentina. The plant produces large tubers similar in appearance to sweet potatoes, but they have a much sweeter taste and crunchy flesh. The tubers can be eaten raw as a refreshing treat on their own, finely sliced and mixed into salads,boiled or baked, fried as chips or prepared as a pickle. There is also commercial interest as a flavouring for yoghurt. They are sweet, juicy and almost calorie free. The main stem can also be used like celery. The texture and flavour have been described as a cross between a fresh apple and watermelon. The plants are vigorous, herbaceous, perennial and extremely hardy tolerating hot summers, drought and poor soils. The foliage of the plant dies back in the winter after flowering at which time the tubers are harvested carefully to avoid damage to the tubers. They tend to continue sweetening if left in a cool dry and dark place for a week or two before consumption. The reddish rhizomes are then replanted for the next season.

Chilli - Bell Reviews & Tips

Star Rating

Margaret
★★★★★ 2y ago

TEWANTIN, QLD

Chilli - Bell

Very healthy plant love it

Peter
★★★★★ 2y ago

HAT HEAD, NSW

Chilli - Bell

A chilli you can control the heat easily by removing some of the seeds. They preserve very well and are BELL shaped so they are very artistic in a jar of preserved chillis.

cmjritchie1
★★★★ 10y ago

BRUNSWICK, VIC, Australia

Great flavour in the chilli!

Lesley Nicholls
10y ago

Buderim, QLD, Australia

Chilli - Bell

I have one original bell pepper plant which is 5 year old plus several self seeded. They are all facing north west with the house wall protecting them from wind. These plants are up to the guttering & produce best when leaning against the brick work

MiltonT
★★★★★ 14y ago

Doncaster, Vic, Australia

Great addition to salads, excellent for stuffing and baking

Julia Russell
19y ago

Newcastle, NSW, Australia

Bell Chilli

My bell chilli loves its north facing spot against a lattice. I tied back one or two branches so it wouldn't impose on my sitting area but it seemed to prefer an almost self-espaliering leaning habit. Without pruning it reached the roof guttering.

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