Chilli peppers are indispensable in Mauritian cuisine, from fiery rougailles to pickled achards. They grow year-round in the tropical climate and are among the easiest crops for beginners.

Local names: Pima, Piment, Chilli pepper

Months: January, February, March, April, May, September, October, November, December

Can be planted almost year-round. Best results from September to May. Avoid transplanting in the coldest winter weeks.

• Soil type: Well-drained loamy to sandy-loam soil
• pH: 6.0–6.8
• Compost: Mix in compost and a small amount of bone meal for phosphorus to promote fruiting.

• Seed type: Transplant seedlings or direct sow
• Spacing: 40–50 cm between plants, 60 cm between rows
• Watering: Moderate watering, 2 times per week. Slight water stress can increase heat level in fruits.
• Sunlight: Full sun (6–8 hours daily)

Organic options:

• Compost
• Fish emulsion
• Banana peel fertilizer (potassium)

Chemical options:

• NPK 5-10-10
• Potassium sulphate at fruiting

Aphids

• Natural remedy: Neem oil spray and companion planting with marigolds
• Chemical fallback: Imidacloprid

Fruit fly

• Natural remedy: Yellow sticky traps and early harvest
• Chemical fallback: Malathion

• Days to maturity: 60–90 days
• Indicators: Fruits reach full size and change colour (green to red, yellow, or orange depending on variety).
• Yield tips: Regular picking encourages more fruiting. Leave some fruits to fully ripen on the plant for hotter peppers.

• Duration: 1–2 weeks fresh, months if dried
• Temperature: Refrigerate fresh peppers at 7–10°C
• Tips: Dry in the sun for long-term storage. Thread on string and hang in a well-ventilated area.