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This Pepperseed box Superhot Carolina Reaper consists of 3 different varieties of Carolina Reaper peppers. All these varieties are very hot. This pepper is a cross between a Pakistanian Naga and a Habanero red type from St. Vincents in the Caraibian. This is also mentioned in the Guinnes Book of Records. Pepper Carolina Reaper is an irregular, wrinkled pepper and it has almost always an unusual, sharp, pointed edge on the bottom. Carolina Reaper Red ripens from dark green to very bright red. Carolina Reaper Caramel ripens from dark green to caramel. Carolina Reaper Choco ripens from dark green to dark brown. Some specimens reach up to 2.200.000 Scoville Units. Each box contains 3 bags of seeds. From each variety 1.
The flavour of Carolina Reaper Peppers is very hot and a bit fruity, like most chiles that originates from the Caribbean. If you cut open the Carolina Reaper peppers, it is best to use gloves to protect your hands. It's a very hot and spicy pepper. If you eat a very hot pepper like the Carolina Reaper, its best to just try a very small piece and soften the extreme heat by eating some sugar of by drinking some milk. These peppers are freshly grown and harvested in 2018. Non hardy annual.
|Scientific name||Capsicum chinense|
|Sowing guide||Download PDF|
|Days till harvest||90-120|
Soak : 12 hours
Indoor sowing: January - March
Outdoor sowing: May (Capsicum annuum)
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
Sow indoors from January on. Sow in trays or individual pots filled with moist potting soil. Cover the trays with a lid and the pots with clingfilm. Sow the seeds shallow - max. ½ cm deep and cover them lightly with some soil. Sow the seeds shallow - max. ½ cm deep in good sowing soil and cover them lightly. Use a spray bottle to water the seeds, so you don't disturb them. Keep the soil moist but don't let it get to wet. When you can pinch water out of the soil, then it's too wet. Keep moist, but not wet to prevent the seeds from molding. Keep the temperature as even as possible and don't let the temperature drop during the night. Soak the seeds in tepid water approx. 12 hours prior to sowing. This softens the seeds and let them germinate better.
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 root system of hot peppers is very delicate, so you must be very carefull with it. Put the seedlings in a warm, sunny and sheltered spot. Preferably in a greenhouse or a hothouse.
Outdoor sowing is possible from the middle of May, when there's no longer any danger of frosts. Sow on a very sunny plot with freedraining soil. Thin the seedlings, when they're large enough to handle, to 60 cm apart.
Hot pepper varieties crossbreed easily. So when you want to harvest the seeds, it's important to keep them apart from each other. Give the plants some liquid fertilizer when the fruits start to develop. Use the liquid fertilizer each week. You can harvest you hot peppers by cutting the fruits of the plants with a pair of scissors.