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Ok so the class of 2009 are well and truly germinated, one week after planting the seeds. To help speed things up i used a heat mat from a reptile aquarium (check out our post on speeding up chilli seed germination) to provide the seed trays with a constant source of heat.

I germinated the seeds in the cellar but as the first seeds sprouted a few days ago not only do they need heat, but also light. In fact I’ve noticed a few of the seedling stating to droop slightly despite having moved the trays onto the window sill. Unfortunately i don’t have a south facing window so need to supplement them with some artificial light.

Cheap Grow Lights

The most effective, tidiest and cheapest solution i have found is to mount a couple of small fluorescent tube lights on a piece of mdf board. I have cut the board to fit snugly over a cheap  chest from the local diy store, into which i place the seed trays. This will last until the seedlings are about 4 inches high and ready to go outside once the last frost has past.

Lightbox

You can buy a lot more expensive rigs for growing plants however this whole set up probably cost less than £20 and works very well. A trip to your local b&q will supply you with everything you need. The fluorescent tubes I use are the “cool white” variety as they kick out less heat than the regular ones which can scorch the delicate seedlings..

The type of light these tubes kick out is only really helpful to young seedlings so unfortunately you can’t really use this set up for all year round indoor growing. If that is your plan then you’ll need to invest in some more specialist kit i’m afraid.

What i am planning on doing is moving the seed trays on to the windowsill during the day and back into the light box at night. As they’ll be receiving light pretty much 24-7 i expect to see some pretty quick growth.

The cool white tubes do not kick out too much light which is great. In fact, combined with the box the temp in the trays is a few degrees warmer than room temperature so the ungerminated seeds should still have a good chance of making it. In the past I have had seeds take up to 5 weeks to germinate so am not too worried that only about 50% have sprioouted to date – they were only planted 1 week ago.

Update: I’ve heard of a few people using desktop florescent lamps like these to great effect if you are only growing a small number of plants at a time. I’ve not tried them personally but I see no reason why they wouldn’t work if you only have a few seedlings.

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Well usually at the ChilliKing our growing season starts some time in November. Unfortunately due to other projects we have not had a chance to get some seeds in the ground…..until now!

Here are the varieties we got under way yesterday:

  • Orange Habanero
  • Chocolate Habanero
  • Aurora
  • Tabasco
  • Bulgarian Carrots
  • Scotch bonnet
  • Jalapeno

None of the seeds were pre-soaked. The seeds were simply planted in cell trays and covered with around 10mm of regular potting compost (sieved). I’ve tried pre-soaking seeds before and had mixed results.

seed tray

Making Up For Lost Time

In order to try and catch up for lost time we are using a heat mat to speed up the germination process. The heat mat was purchased from a reptile shop (they are designed to keep reptiles tanks nice and warm by emitting a constant heat). The seed trays were simply placed inside regular plastic propogators which in turn were placed onto the heat mat. The extra heat provided by the mat should at least half the usual time taken for the chillie seeds to germinate.

Follow Our Chilli Growing Progress

We’ll be posting progress on our growing season right here on the blog so keep checking back for progress updates.  In addition we’ll be posting updates on our twitter feed.

Just follow this link to keep up to date: http://twitter.com/thechilliking

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Most people are scared of attempting to cook a curry from scratch. The common misconception is that it is easier to reach for a ready made curry sauce from the supermarket in the belief that you will save yourself the hassle and worry about what spices you need, what order to use them and in what quantities and what dishes need which ones! Forget ready made sauces, they are generally full of oil, salt and preservatives and taste terrible when compared to traditional home made Indian food.


The real secret to making a good curry


In order to make your curry making much easier and more intuitive the best plan is to do what the Indians do and use a Masala dabba or ‘spice box’.  Rather than fiddling around with those little jars of spices that tend to sit unused in your cupboard you simply pop the lid off and you have everything you need to make a good curry set out in front of you. Here are some spices you may find in the typical masala dabba:

  • Turmeric
  • Chilli Powder
  • Ground Cumin
  • Mustard Seeds
  • Cumin Seeds
  • Coriander Seeds
  • Garam Masala

Masala Dabba

When you have everything there in front of you it is amazing how easy it is to make a great dish as many curry dished start off with a similar base.


The following is a great base that can be used as a start to many Indian dishes:

1. Add one teaspoon of mustard and/or cumin seeds to some hot oil

2. When the seeds start popping add some finely chopped onions (for some recipes add garlic/ginger here)

3. Fry off the onions slowly until they go a nice golden brown colour

4. Add one teaspoon of turmeric

5. Add one teaspoon of garam masala

6. Add one teaspoon of ground cumin

7. Add half a teaspoon of chilli powder


Gently fry off the onions and spices for a couple more minutes and you have a great base for many currys. From here you can simply add some cooked meat, fresh chillies, vegetables or tinned coconut then some chopped tomatoes (fresh or tinned), and/or a tin of coconut milk to form your gravy. The options really are limitless.


The beauty of this method really lies with the masala dabba. You simply chop and fry your onions, pop open the dabba, add your spices and away you go!

Want one? You can pick them up very cheaply on Amazon.

 

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