Hot pepper 'Carolina Reaper' (Capsicum chinense), Offered by Les Gardiens - Ferme Alternative
In 2013 , the Carolina Reaper was officially crowned the world's hottest pepper by Guinness World Records , with an intensity exceeding 1,569,300 SHU , and can even reach over 2,000,000 SHU under certain conditions. Its devilish appearance , with wrinkled skin and a spiked tail, is a match for its extreme heat . Yet behind this intensity lies a unique, fruity taste, with hints of cherry .
This ultra-potent pepper is perfect for extreme sauces, dehydrating into powder or infusing into dishes , where a tiny amount is enough to ignite an entire recipe . It can be grown in pots , which allows it to be brought indoors in the fall to prolong production. A well-drained pot, full sun exposure (6 to 8 hours per day) and regular fertilization will ensure a bountiful harvest even in tight spaces . The vigorous and productive plant can reach up to 1.2 meters (4 feet), producing an impressive harvest under good conditions .
⚠️ Do not take this pepper lightly : it is extremely powerful and must be handled with care. Wear gloves when handling the fruit to avoid contact with skin and eyes.
Plant Height: Up to 1.2 m (4 ft)
Spread: Medium to wide
Quantity per bag: ISOLATED - 12 seeds
Scoville (SHU): 1,569,300+
Companion plants: Tomatoes, basil, onions, coriander
Enemy plants: Fennel, beets
Cultivation method:
- Sowing indoors: Sow seeds in early February , about 12 to 14 weeks before the last frost .
- Germination: Can take 10 to 20 days , but up to 6 weeks without soaking . Soak seeds 12 to 24 hours before sowing to speed up germination. Ideal temperature: 25 to 30°C .
- Transplanting: When the seedlings have 4 to 6 true leaves , transplant them into larger pots before acclimating them to the outdoors.
- Planting in open ground or in a pot: After the last frost, space the plants 50 to 60 cm apart in rich, well-drained soil. In pots, use a container of at least 10 liters .
- Maintenance: Water regularly without soaking the soil, fertilize every 2 to 3 weeks with a fertilizer rich in potassium and phosphorus.
- Harvest: 120 to 140 days after sowing , the fruits turn from green to intense red , signaling their full maturity.
Use and special features:
A single pepper can turn an entire pot of chili or sauce into a veritable inferno! It is perfect for extreme sauces, dehydrating into powder or flakes , allowing you to enjoy its heat all year round.
