I planted a few varieties of capsicums and chillies in pots a few years ago and most of them are still with me, returning every spring to flower and fruit. The red capsicum could wait a few more days to ripen fully but I have a dish in mind to cook. The pale green banana capsicum is sweet and good in stir-fires. The Scotch bonnet orange chillies was a Christmas present from a fellow gardener. I have yet to test its hotness. It has a reputation of being on the top end of the heat scale. I cannot live without my chillies and would keep adding new plants to my collection.
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