Species: Annuum, Easy to grow, Indian, Upper Mid Heat

Rajah belongs to the Capsicum annuum species, renowned for its culinary significance and diverse range of cultivars.

Taste Profile

With a delightful sweet taste, Rajah adds a distinctive flavour to dishes, making it a preferred choice for Indian cooking and stir-fries alike.

Heat Level

Rajah strikes a balance between flavour and heat, offering an upper mid-level spiciness that enhances the culinary experience without overwhelming the palate. It is rated around 5,000 and 30,000 SHU on the Scoville scale.

Texture and Appearance

The slender pods of Rajah exhibit a smooth texture and an appealing dark red hue upon maturity, providing visual allure and culinary inspiration.

Size of Plant

This robust plant, reaching a height of 1.3 meters, thrives in various growing conditions, whether in pots or in the ground, showcasing its adaptability and resilience.

Culinary Uses

Ideal for drying or incorporating into a myriad of dishes, Rajah enriches Indian cuisine with its unique flavour profile and versatile culinary applications.

Growing and Care

To cultivate Rajah successfully, provide ample sunlight, well-drained soil, and regular watering. With proper care, this prolific producer rewards gardeners with an abundant harvest and culinary satisfaction.

Fun Facts

Rajah chillies were originally cultivated in the region of Andhra Pradesh, India, known for its love of spicy cuisine.

These chillies have a smoky undertone, making them a popular choice for adding depth to barbecue sauces.

The vibrant colours of Rajah chillies are not only eye-catching but also a sign of their ripeness, with red chillies offering a milder heat compared to the orange ones.