Flaming Flare Fresno Chili Pepper

Hybrid. A 2015 All-America Selections winner. Milder and sweeter than most other Fresno chili peppers, Flaming Flare offers a bit of spiciness and a whole lot of flavour. These triangular 1-ounce peppers ripen from green to a gorgeous red, gaining more heat longer they stay on the plant, and are perfect for making delicious chili sauces.

  • Light Full sun
  • Fruit size 3.75 inches long
  • Matures 75 days after planting
  • Plant spacing 18 to 24 inches apart
  • Plant size Over 24 inches tall, and 24 inches wide
  • Scoville heat rating 500 to 1000 (mild)

Some Bonnie Plants varieties may not be available in your local area, due to different variables in certain regions. Also, if any variety is a limited, regional variety it will be noted on the pertinent variety page.

Categories: , Tag: SKU: 715339011282
At a glance
Nutrition Information

Light requirements Full sun.

Planting Space 12 to 48 inches apart, depending on type. (See information above for specific recommendations.)

Soil requirements Peppers need well-drained, nutrient-rich soil. Amend soil with 3 to 5 inches of compost or other organic matter prior to planting. Soil pH should be 6.2 to 7.0.

Water requirements Keep soil consistently moist throughout the growing season. Mulch soil to reduce water evaporation.

Frost-fighting plan Pepper is a hot-weather crop. A light frost will damage plants (28º F to 32º F), and temps below 55º F slow growth and cause leaves to look yellowish. If a surprise late spring frost is in the forecast, protect newly planted seedlings with a frost blanket.

Common issues Plants drop flowers when daytime temps soar above 90º F. Few pests bother peppers, but keep an eye out for aphids, slugs, pill bugs, and leafminers. Humid weather (especially in gardens with heavy soil that doesn’t drain well) can invite fungal diseases like leafspot.

Harvesting Check image on plant tag (or at the top of this page) to learn what your pepper looks like when mature. Some peppers turn red, yellow, or other colors at maturity. Others are ready in the green stage, but will turn red if left on plants. Use pruning shears or a sharp knife to cut peppers with a short stub of stem attached. Pulling peppers by hand can cause entire branches to break off. Fruits store longer for fresh use if you don’t remove the stem, which can create an open wound that’s ripe for spoiling.

Storage Store unwashed (or washed and dried) peppers in the refrigerator in a loosely closed plastic bag. Moisture is a pepper’s enemy and hastens spoiling. For peak flavor and nutrition, use within a week.

For more information, visit the Peppers page in our How to Grow section.

Nutrition Facts

1 cup dried hot chile peppers:
  • Calories: 120
  • Carbohydrates: 26g
  • Dietary fiber: 11g
  • Protein: 4g
  • Sugars: 15g
  • Vitamin A: 196% DV
  • Vitamin C: 19%
  • Vitamin E: 6%
  • Vitamin K: 50%
  • Riboflavin: 26%
  • Niacin: 16%
  • Vitamin B6: 15%
  • Manganese: 15%
  • Potassium: 20%
  • Iron: 12%

Nutritional Information

These little hot peppers have it all: a lot of flavor, heat, and big doses of the antioxidant vitamins A and C. Vitamin A-rich foods promote lung health, and both A and C are antioxidants that neutralize free radicals in our body, important for the prevention of cancer. A phytonutrient called capsaicin, which is found in the seeds and ribs of hot peppers and is responsible for their heat, has been found to be a strong anti-inflammatory agent, helpful in digestion of fats, and effective against sinus infections.

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