Chillies - When and How to Pick

A mature Bhutanese Chilli is firm and dark green, having lost most if not all of it blackness.

Using one hand, gently hold the plants branch just below the chilli to avoid jostling the entire plant when picking. With the other hand, pull the chilli upwards against its natural angle to pick. They should easily *pop* off the plant, breaking cleanly at the end of them stem. Try to avoid any twisting, tearing or yanking the chilli from the branch. 

A mature jalapeño chilli is approximately 10cm long and hangs down with a round, firm smooth flesh of 25-38mm wide. They are firm to touch and have a deep green waxy colour.

Using one hand, gently hold the plants branch just below the chilli to avoid jostling the entire plant when picking. With the other hand, pull the chilli upwards against its natural angle to pick. They should easily *pop* off the plant, breaking cleanly at the end of them stem. Try to avoid any twisting, tearing or yanking the chilli from the branch. 

A mature Fire Chilli is long, firm to touch and dark green. You can even leave them until they are red where the flesh softens and the head increases slightly.

Using one hand, gently hold the plants branch just below the chilli to avoid jostling the entire plant when picking. With the other hand, pull the chilli upwards against its natural angle to pick. They should easily *pop* off the plant, breaking cleanly at the end of them stem. Try to avoid any twisting, tearing or yanking the chilli from the branch. 

Green Cayenne Chilli are the young, immature version of the well-known red cayenne. The green is believed to be slightly milder since they are harvested before the pod can fully develop. They range from 15 to 25cm in length, long and generally skinny, often with a curved tip which hang from the bush as opposed to growing upright. They are best picked dark green, firm and waxy.

Using one hand, gently hold the plants branch just below the chilli to avoid jostling the entire plant when picking. With the other hand, pull the chilli upwards against its natural angle to pick. They should easily *pop* off the plant, breaking cleanly at the end of them stem. Try to avoid any twisting, tearing or yanking the chilli from the branch.