Big Black Mama Seeds

Get ready to spice up your meals with the Big Black Mama Chilli Plant. This hot and flavourful chilli pepper variety is highly sought after for its large size, dark colour, and intense heat. Whether you’re an experienced gardener or a newbie, here are some important things to know about growing and harvesting this unique plant.

The Big Black Mama Chilli Plant is a robust and hardy plant that can grow up to 120cm in height. It requires full sun exposure, fertile soil, and plenty of water to thrive. The plant is a heavy feeder, so it’s important to regularly fertilise the soil to ensure it receives the nutrients it needs to produce a healthy crop. Plant the seeds indoors 8-10 weeks before the last frost and transplant outside after the last frost.

The Big Black Mama Chilli Plant is a slow grower, taking several months to produce its first chillies. However, once it starts, the crop will continue to grow and mature throughout the growing season. Keep the soil consistently moist and well-drained, but avoid overwatering which can cause root rot. Support the plant well, as the weight of the large pods can cause the plant to lean or collapse if not properly supported.

The best time to harvest your Big Black Mama Chilli Pods is when they have fully ripened and turned a deep, dark red colour, which takes around 100+ days. These chillies will have the most intense flavour and heat and can be used fresh or dried to preserve their flavour and heat. They are perfect for making hot sauces, jams, and chilli powder.

The Big Black Mama Chilli Plant has a heat rating that can range from extremely hot to scorching, with a heat level that ranges from 800,000 to 1,000,000 SHUs. Handle with care and avoid getting the chilli oils on your skin or in your eyes.

The Big Black Mama Chilli Plant is generally resistant to pests and diseases. However, watch out for aphids, mites, and whiteflies. Use insecticidal soap or neem oil to control pests.

The Big Black Mama Chilli Pods add intense heat and flavour to any dish. Use them fresh or dried in hot sauces, jams, and chilli powder. Try adding them to soups, stews, curries, and marinades for a spicy kick.