Anaheim Chili Seeds

Information: The Anaheim Chili Pepper was named after the city of Anaheim in California, but it actually originated in New Mexico, where it is still primarily grown and eaten today. This is why it belongs to the New Mexican (or Numex) family of chili pepper varieties and is the family’s most-famous representative.

The plants have a bushy growth form, they can reach a height of up to 120cm and have a very high yield. The large, elongated, thick-walled peppers stay green for quite a long time before ripening to red, they have a mild, aromatic spicy heat. Eaten fresh with a slice of bread, grilled or stuffed with cream cheese and baked – no matter which way you choose to eat your Anaheim peppers, you’re guaranteed to never forget their incomparable flavour. In New Mexico, they are often eaten whilst still green (e.g. for chiles rellenos), where they are first grilled and then skinned, giving them their distinctive flavour.

Care: Germination temperature is between 22°C  and 28°C (germination period: 8-20 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. To keep them over the winter, cut them back by 20cm after harvesting and place them in a pot in a light place where it is at least 15°C.

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