Black Chilli
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Black Chilli

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Rs. 199.00 INR Rs. 250.00 INRyou save Rs. 51.00 INR
 

Common Name : Black Pearl; Black Cobra
Sunlight : Full sun (6 to 8 hours of direct sunlight daily)
Water : Moderate watering. Allow the top inch of soil to dry before watering again. Avoid waterlogging as it can cause root rot
Temperature : Ideal range is 20 to 35°C (68 to 95°F).
Avoid frost or temperatures below 15°C (59°F) as chili plants are sensitive to cold
Soil : Well to drained; Nutrient to rich soil.
Soil pH : 6.0 to 6.8 (Slightly acidic to neutral). Add organic matter like compost or aged manure for better fertility
Fertilizer : Use potassium rich fertilizer during flowering and fruiting for better yield
Germination Time : 7 to 21 days
Germination Temperature : 25 to 30°C (77 to 86°F)
Harvest Season : Black chili plants typically take 75 to 90 days from germination to produce harvestable fruits. Harvest when chilies are firm; dark purple to black or even red; depending on the stage of maturity preferred.

Product Disclaimer

All product descriptions, images and specifications provided on this website are for general reference only. While we make every effort to ensure accuracy, natural variations in size, shape and color may occur. Germination, growth and flowering depend on many factors beyond our control, including soil quality, climate, watering, sunlight and care practices. We do not guarantee specific results or plant performance, and no compensation will be provided for unsuccessful growth. Seeds, bulbs and tubers should be stored and planted according to the provided instructions. We are not responsible for losses due to improper handling, storage, planting time or environmental conditions. Any decorative items, pots or plants shown in images are for display purposes only and are not included unless stated otherwise. By purchasing from our website, you acknowledge and accept these terms.

Benefits/Uses of Black Chilli

Health Benefits:
Rich in Capsaicin: Black chilies contain capsaicin, which provides the characteristic spiciness. 
Capsaicin has the following benefits:
Anti-inflammatory properties: Helps reduce inflammation and joint pain.
Boosts metabolism: Aids in weight management by increasing fat-burning.
Improves digestion: Stimulates the production of digestive juices.
Relieves congestion: Useful for colds and sinus infections.
Antioxidants: The deep black/purple color is due to anthocyanins, powerful antioxidants that help fight free radicals and reduce the risk of chronic diseases like heart disease and cancer.
Rich in Vitamins: High in Vitamin C, which boosts immunity, and Vitamin A, essential for eye health.
Anti-bacterial Properties: May help combat harmful bacteria in the gut.

Culinary Uses:
Spice and Flavor: Adds a bold, spicy kick to dishes like curries, stir-fries, sauces and chutneys.
Aesthetic Appeal: The vibrant black or purple color of the chilies makes them great for garnishing and presentation in gourmet dishes.
Versatility: Can be used fresh, dried, powdered, or as chili flakes.
Hot Sauces: Often used in making homemade or commercial hot sauces for their unique heat profile.

Ornamental Value:
Decorative Plant: Black chilies are popular as ornamental plants due to their striking foliage (dark green or purple) and unique black or purple fruit. They are often grown in gardens, patios, or even indoors as potted plants.
Landscaping: Their vibrant color contrasts beautifully with other plants.

Medicinal and Therapeutic Uses:
Pain Relief: Capsaicin creams and patches are derived from chili peppers and are used for arthritis, muscle pain, and neuropathy.
Improves Blood Circulation: May help in reducing blood pressure and improving heart health.
Stress Relief: Consuming spicy food releases endorphins, the body's "feel-good" hormones.

Preservation and Fermentation:
Pickling: Black chilies can be pickled to preserve them and enjoy their flavor year-round.
Fermentation: Used in making fermented chili pastes or sauces, which have probiotic benefits.

Cultural and Traditional Uses:
Folklore: In some cultures, chilies are used as a protective charm to ward off evil spirits.
Traditional Medicine: Used in Ayurveda and traditional remedies for treating digestive and respiratory issues.

Caution:
Handle with Care: Chilies can cause skin irritation and a burning sensation. Wear gloves while handling and avoid contact with eyes or sensitive skin.
Moderation: Excessive consumption may lead to digestive discomfort or acidity.

Seed Preparation:
Pre-Soaking (Optional): Soak the seeds in warm water for 6–8 hours or overnight to soften the seed coat and improve germination. You can also use a growth stimulant or diluted seaweed solution for better results.

Sowing Time / Best Sowing Season
In warmer climates: Sow during early spring for optimal growth.
In cooler climates: Start indoors 6–8 weeks before the last frost date.
Ideal Temperature: Germination works best between 25–30°C (77–86°F).

Soil Preparation
Soil Type: Use well-draining, nutrient-rich soil with a slightly acidic to neutral pH (6.0–6.8).
Seed Starting Mix: Prepare a seed-starting mix of 1 part garden soil, 1 part compost, 1 part sand or perlite for good aeration.
Sterilize Soil (Optional): To avoid fungal issues, bake the soil at 82°C (180°F) for 30 minutes or use pre-sterilized potting mix.

Sowing Process
Containers or Trays: Use seed trays, small pots or biodegradable peat pots for sowing. Ensure proper drainage.
Depth: Plant seeds about 0.5–1 cm (1/4–1/2 inch) deep.
Spacing: If sowing in seed trays, leave 2–3 cm (1 inch) between seeds.

Watering
Water lightly after sowing to keep the soil moist but not soggy. Use a spray bottle or watering can with fine holes to avoid displacing the seeds.

Germination Care
Humidity: Cover the trays or pots with plastic wrap or a humidity dome to retain moisture and warmth.
Placement: Place the pots in a warm location with indirect sunlight or under a grow light. Avoid direct sunlight until seedlings emerge.
Germination Time: Seeds typically germinate within 7–21 days.

Transplanting
When seedlings develop 2–3 true leaves, they are ready for transplanting.
Hardening Off: Before moving outdoors, acclimate the seedlings by gradually exposing them to direct sunlight and outdoor conditions over 7–10 days.
Spacing: Maintain a spacing of 30–50 cm (12–20 inches) between plants in the garden or larger pots.

Maintenance After Sowing
Watering: Water deeply once the top inch of soil dries out. Avoid overwatering.
Fertilizer: Start feeding with a balanced liquid fertilizer every 2–3 weeks after transplanting. Switch to a potassium-rich fertilizer during flowering and fruiting.
Weeding: Keep the area around the plants weed-free to prevent competition for nutrients.
Pro Tip:
If you’re growing black chili as an ornamental plant, it thrives well in pots or containers that can be placed on patios or indoors for decorative purposes.

Know the Right Time to Harvest:
Maturity: Black chilies typically take 75–90 days after germination to mature, depending on the variety.
Color: Initially, the chilies may appear green, then turn dark purple or black. Some varieties ripen further to a deep red or remain black at full maturity. Harvest at the stage you prefer for flavor or aesthetic use. Black chilies harvested earlier may be milder, while those left to fully ripen (red or deep black) will be spicier and more flavorful.
Texture: Look for firm, glossy chilies. Overripe chilies may wrinkle or soften.

Tools and Equipment needed for harvesting:
Use clean scissors, pruning shears or a sharp knife to avoid damaging the plant. Avoid harvesting by hand, as pulling can harm the branches or leave scars.

How to Harvest:
Hold the chili stem near the fruit and snip it, leaving a small portion of the stem attached to the chili. Place the harvested chilies in a basket or container. Avoid piling them too high to prevent bruising.

Harvesting Tips:
Early Morning or Evening: Harvest during cooler parts of the day to maintain the freshness and crispness of the fruit.
Check Regularly: Chilies don’t ripen all at once. Harvest frequently to encourage the plant to produce more fruit.

Post-Harvest Care:
Cleaning: Wipe off any dirt or debris using a dry cloth. Avoid washing unless using the chilies immediately, as moisture can reduce their shelf life.
Storing: Fresh chilies can be stored in the refrigerator for up to 2 weeks. For longer storage, chilies can be dried, frozen or made into powders, sauces or pickles.

When to Stop Harvesting:
End of Season: In colder climates, black chili plants may stop producing as temperatures drop below 15°C (59°F). Harvest all remaining chilies before the first frost.
Overwintering: If grown in pots, bring the plant indoors to extend its lifespan and harvest period.
Pro Tips:
• Regular harvesting encourages the plant to continue flowering and producing more fruit.
• Handle chilies carefully to avoid damaging the skin or breaking the plant's branches.
• If the plant is producing smaller fruit later in the season, use fertilizer or prune to promote better yields.

Common Problems affecting black chilli and solutions

Poor Germination of Seeds
Cause: • Incorrect soil temperature (too low or too high). 
• Old or low-quality seeds.
• Overwatering or under-watering during germination.
Solutions: Ensure soil temperature is between 25–30°C (77–86°F) for optimal germination. Use a heat mat if necessary. Water lightly to keep the soil moist, not soggy. Cover seed trays with a plastic dome to maintain humidity.

Yellowing Leaves (Chlorosis)
Cause: • Overwatering or poor drainage leading to waterlogged roots.
• Nutrient deficiencies (e.g., nitrogen or iron).
• Pests like aphids sucking sap from leaves.
Solutions: • Allow the topsoil to dry out before watering again. Ensure soil drains well.
• Fertilize with a balanced NPK fertilizer or apply a nitrogen-rich feed.
• Inspect for pests and treat with neem oil or insecticidal soap if needed.

Stunted Growth
Cause: • Poor soil quality or nutrient deficiency.
• Root damage during transplanting.
• Pests like nematodes or poor environmental conditions.
Solutions: • Enrich the soil with compost or organic matter before planting.
• Handle seedlings carefully during transplanting to avoid root damage.
• Apply a balanced fertilizer and ensure proper sunlight (6–8 hours/day).

Blossom Drop (Flowers Falling Off)
Cause: • High temperatures or extreme heat stress.
• Inconsistent watering or drought conditions.
• Poor pollination.
Solutions: • Provide partial shade during peak heat or plant in a location with afternoon shade.
• Water consistently to avoid stress. Keep the soil evenly moist.
• Attract pollinators by planting companion plants or hand-pollinate by gently shaking the flowers or using a soft brush.

Curling or Distorted Leaves
Cause: • Pest infestations like aphids, whiteflies or spider mites.
• Viral diseases like chili leaf curl virus.
• Over-fertilization with nitrogen.
Solutions: • Inspect the plant for pests and treat with neem oil, insecticidal soap, or a strong water spray to dislodge insects.
• Remove and dispose of infected leaves to prevent the spread of viruses.
• Avoid over-fertilizing and stick to recommended dosages.

Wilting Plants
Cause: • Root rot due to overwatering or poorly drained soil.
• Fusarium or Verticillium wilt (fungal infections).
• Lack of water during dry spells.
Solutions: • Avoid overwatering and ensure proper soil drainage.
• Use disease-resistant seeds if possible and rotate crops annually.
• Water deeply and consistently during dry periods.

Black Spots on Leaves or Fruit
Cause: • Fungal diseases like anthracnose or bacterial leaf spot.
• Overhead watering leading to excessive moisture on leaves.
Solutions: • Remove and discard infected leaves or fruits.
• Avoid overhead watering; water at the base of the plant instead.
• Use a fungicide or copper-based spray to control fungal infections.

Pests Affecting Black Chili Plants
Common Pests: Aphids: Small, soft-bodied insects on the undersides of leaves.
Spider Mites: Tiny pests that leave webbing on plants.
Whiteflies: Small white insects that fly when disturbed.
Caterpillars: Chew holes in leaves and fruit.
Solutions: • Spray neem oil or insecticidal soap weekly as a preventative measure.
• Introduce beneficial insects like ladybugs to control aphids naturally.
• Remove visible pests by hand and destroy caterpillars.

Fruits Not Turning Black or Ripening Properly
Cause: • Immature fruit or lack of sunlight.
• Low temperatures slowing ripening.
• Nutrient imbalances, especially potassium deficiency.
Solutions: • Be patient, as black chilies may take time to fully ripen.
• Ensure the plant gets 6–8 hours of sunlight daily.
• Apply a potassium-rich fertilizer (e.g., potash) during the fruiting stage.

Cracked or Splitting Fruit
Cause: • Inconsistent watering causing sudden changes in moisture levels.
• Over-fertilization leading to rapid fruit growth.
Solutions: • Water consistently and evenly to avoid stress. Avoid letting the soil dry out completely between watering.
• Avoid over-fertilizing during fruit development.

Browning or Rotting at the Base of the Fruit (Blossom-End Rot)
Cause: Calcium deficiency or inconsistent watering.
Solutions: • Add calcium to the soil using gypsum or crushed eggshells.
• Water consistently to ensure calcium uptake by the plant.

Low Yield
Cause: • Lack of pollination.
• Poor soil fertility.
• Stress due to pests, diseases or weather extremes.
Solutions: • Hand-pollinate flowers or attract pollinators with companion plants like marigolds or basil.
• Fertilize regularly with a balanced NPK fertilizer.
• Protect plants from extreme weather with shade cloths or frost covers.

Viral Infections (e.g., Chili Mosaic Virus)
Symptoms: • Yellow or mosaic-like patterns on leaves.
• Stunted growth and distorted fruits.
Cause: Spread by aphids or infected seeds.
Solutions: • Remove and destroy infected plants immediately.
• Control aphids with neem oil or insecticidal soap.
• Use certified disease-free seeds and practice crop rotation.

 
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