Sow chili seeds indoors in seedling trays or small pots filled with potting mix, ensuring they are planted about 0.5 cm deep.

Maintain a consistent temperature of 25-30°C for optimal germination, using a heating mat if necessary, and ensure the soil remains moist but not waterlogged.

Once seedlings develop their first true leaves and are sturdy enough, transplant them into larger pots or directly into a garden bed.

Choose a location that receives at least 6-8 hours of direct sunlight daily and has well-draining soil.

Water chili plants regularly, especially during dry spells, allowing the top inch of soil to dry out between waterings to prevent root rot.

Fertilize every 2-4 weeks with a balanced fertilizer, switching to one higher in phosphorus and potassium once flowering begins to encourage fruit production.

Harvest chili peppers when they reach their mature size and desired color, using a sharp knife or shears to cut them from the plant, leaving a small portion of the stem attached.