Ring of Fire Chilli Seeds
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Ring of Fire is a hot cayenne type which is very quick to mature. We grow a lot of these on the farm and it is always the first hot chilli to ripen. It grows on an upright bush and can be picked green or red. This is a very productive plant.
Contains an average of 20 seeds per packet.
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Author: Luggage
Date added: 23 Aug 2010, 16:16
My plants have started fruiting but they do not look anything like the pictures here. They are a much broader chilli than those pictured - shaped like jalapenos but with a smoother textured skin and a lighter green colour prior to ripening. I wonder if I got the wrong seeds in the packet or maybe some plants have cross-pollinated at the farm.
*** SDCF Reply. We have had a few comments like this now about Ring of Fire. It looks like our seed packers have made a mistake. Please accept my apologies. Drop me an email, and will send another packet. Until we can isoloate the bad batch, it would be best to try something else and I would recommend waiting until next spring now (steve@sdcf.co.uk).
*** SDCF Reply. We have had a few comments like this now about Ring of Fire. It looks like our seed packers have made a mistake. Please accept my apologies. Drop me an email, and will send another packet. Until we can isoloate the bad batch, it would be best to try something else and I would recommend waiting until next spring now (steve@sdcf.co.uk).
Author: Chilli.correze@gmail.com
Date added: 30 Dec 2009, 00:55
These are my all-round cooking favourites.
I'd be a happy bloke if they were the only chillis available on the planet.
These babies cover most of my bases cos they're quite forgiving in nature (add more if it's not hot enough or cut them finer for salsa!).
If it helps, they're similar to a variety called Platinum which is often found in Asian supermarkets. Yet South Devon RoF, in my experience, are just a tad warmer than commercial Platinum and don't lose their flavour/heat as fast in long slow-cooked dishes like 'big fatty lumps of tasty cheaper cuts of Beef 'con Carne' :)
We've also found them easier to germinate and better croppers.
It has to be said that RoF are not as silly hot as some and not as sweet/fleshy as some others. They're still great all-rounders. They dry really well on strings and do the biz in most preserves.
I pick them Green for sub-continental/Asian dishes (while they're quite sour) and let them ripen to sweeter red for pretty much everything else :)
Good balance of flavour vs heat and oh-so versatile.
We've had around 70% success in germination over 2 years since we found these on this site. We're not at all green fingered so we don't have any fancy kit (just an open fire in February to aid germination and 12" black pots in the sun on the open terrace until late October).
If you're a cook then you can't go far wrong with these.
I also grow South Devon's Cherry Bomb and Orange Habanero varieties - which in combo with RoF cover every cook's base?
Highly recommended by a numptie like me.
I'd be a happy bloke if they were the only chillis available on the planet.
These babies cover most of my bases cos they're quite forgiving in nature (add more if it's not hot enough or cut them finer for salsa!).
If it helps, they're similar to a variety called Platinum which is often found in Asian supermarkets. Yet South Devon RoF, in my experience, are just a tad warmer than commercial Platinum and don't lose their flavour/heat as fast in long slow-cooked dishes like 'big fatty lumps of tasty cheaper cuts of Beef 'con Carne' :)
We've also found them easier to germinate and better croppers.
It has to be said that RoF are not as silly hot as some and not as sweet/fleshy as some others. They're still great all-rounders. They dry really well on strings and do the biz in most preserves.
I pick them Green for sub-continental/Asian dishes (while they're quite sour) and let them ripen to sweeter red for pretty much everything else :)
Good balance of flavour vs heat and oh-so versatile.
We've had around 70% success in germination over 2 years since we found these on this site. We're not at all green fingered so we don't have any fancy kit (just an open fire in February to aid germination and 12" black pots in the sun on the open terrace until late October).
If you're a cook then you can't go far wrong with these.
I also grow South Devon's Cherry Bomb and Orange Habanero varieties - which in combo with RoF cover every cook's base?
Highly recommended by a numptie like me.
