This color mutation of the Red Carolina Reaper is a natural mutation discovered in the USA. We only have a small supply of this variety so don't wait to long to get some seeds.
Carolina Reaper is the hottest pepper in the world and it has an official recording of this in the Guinness Book of Records. It's a cross-breeding between a Pakistanian Naga and a Habanero red type from St. Vincents. This very hot, irregular, wrinkled pepper has an unusual, sharp, pointed edge on the bottom. This pepper ripens from dark green to bright red. Some specimens reach up to 2.200.000 Scoville Units.
Hot Pepper seeds
Soak : yes
Indoor sowing: january - february
Outdoor sowing: from may on
Germination: 10 - 21 days
Germination temp.: 25 - 30°C
Sowing depth: shallow - max. ½ cm deep
Transplant: after the second pair of true leaves
Plantdistance: 60 cm
Plant position: Hothouse or greenhouse
Days till harvest: 90 - 120
Soak the seeds about 12 hours prior to sowing in tepid water. This softens the seeds and let them germinate easier. Sow shallow - max. ½ cm deep in good sowing soil and cover them lightly. Keep the soil moist but don't let it get to wet. When you can pinch water out of it then it is too wet. Sow in trays or individual pots and cover them with a lid or some clingfilm. Keep moist, but not wet to prevent the seeds from becoming mouldy.
As soon as the seedlings emerge remove the lid or clingfilm. Transplant the seedlings to individuals pots about a couple of weeks after germination. Put them in very deep pots to give the roots enough space. The rootsystem of hotpeppers is very delicate, so you must be very carefull with it. Put the seedlings in a nice warm and sheltered spot. Preferably in a greenhouse or a hothouse. It is important to prevent that hot pepper varieties pollinate with other varieties, so keep them apart from each other. To harvest your hot peppers simply cut the fruits of with a pair of scissors.