Description
World’s hottest pepper, according to the Guinness Book of World Records. A cross between a Ghost Pepper and a Red Habanero, this little demon has a sweet and fruity flavor, and then the heat kicks in — Carolina Reapers are about 4 times hotter than a habanero! Round pods have a cute little tail that belies what’s inside. Fire-engine red when ready to pick. One pepper will spice up dozens of dishes. Use to make hot sauce, salsa, mustard and pepper jelly, or in great moderation in a seasoning mix. This pepper requires careful handling with rubber gloves. Photo courtesy of Baker Creek Heirloom Seed.
- Days to germinate: 14-28
- Days to maturity: 120
- Start indoors 8-10 weeks before last frost. Sow ¼” deep in sterile planting medium.
- Transplant spacing: 3’
- Sow outdoors: Not recommended.
- Produce size:1-2” round pods
- Yield: Very productive, especially with full sun and consistent fertilizer application
- Mature plant height: Up to 60”
- Suitable for container growing: Yes
- Year of discovery: Approximately 2010, by “Smokin’” Ed Currie
Tools & Supplies
Questions & Answers
I germinate my seeds in a styrofoam cup with one drain hole 1/2 inch up on the side. I place 4 seeds per cup and cover with plastic wrap until two or three sprout. Place the cups under a light. I use CFL's because they give off the right amount of light/heat. Keep the soil moist but not soaking wet while the seeds are germinating. Once the seeds sprout, cut the watering to once or twice per week. Allow the surface to dry a bit when the plants develop their 2nd set of leaves. transplant the seedling two their own pots. Pinch off third set of leaves once they become 1/8 inch long, this way you will improve your harvest.
Curious
I had some hot sauce a friend of made with the reaper it was really good