This is the first year I’ve grown Demon Red (Capsicum annuum) chillies, and I’m very pleased with the results. I wanted a compact variety that would thrive on a south-facing windowsill, produce plenty of edible pods, and look attractive enough to be allowed inside the kitchen. Demon Red proved to be an excellent choice for indoor cultivation.
All summer the plant was covered in many small, upright pods about 1–2 cm long. It was one of the earliest varieties to set fruit and continued producing flowers and pods well into October. Despite their small size, the ripe pods deliver a satisfying heat and a pleasant, bright flavour. One or two pods are enough to add a spicy kick to a pasta dish, and having the plant on the kitchen windowsill makes it easy to reach for fresh heat whenever you need it.
Because these pods are thin-skinned and small, they dry very easily. I harvest them and place them on a tray in a warm, airy spot (an airing cupboard works well) for a couple of weeks. Once dried, they can be used whole, crushed into flakes, or ground to make a fine chilli powder. Drying is a simple and effective way to preserve a harvest from an indoor plant and keeps the flavours concentrated for use all year round.
Growing Demon Red indoors is ideal for anyone who wants an attractive, compact chilli that produces a steady supply of hot, tasty pods. It’s especially suited to gardeners with limited space who still want fresh chillies on hand. The plant’s early and prolonged fruiting, combined with the convenience of easy drying, makes Demon Red a satisfying variety to grow on a sunny windowsill.