Carribean Red Hot Pepper Seeds 1921. Enjoy a taste of the islands with this blazing fiery hot pepper. And we are not kidding about the heat..these peppers pack a mouth and eye watering punch! We recommend handling both the seeds and fruit with care. Light green peppers, about 4 x 5 cm (1.5-2″) in size with a wrinkled texture turn bright orange-red when mature. To avoid transferring the active component capsaicin (which is responsible for producing the “heat” sensation) to sensitive parts of your body, we recommend washing your hands after handling seeds or preparing the peppers. Scoville Heat Unit Rating – 400,000
Scoville Heat Units – The Scoville heat unit (SHU) rating is your guide to the perceived hotness of peppers caused by the active component capsaisin. The scale runs from about 2500 SHU for the mildest Anaheim to several million SHU. Our hottest is the Carribean Red Hot at 400,000 SHU.
How to Grow
160 seed/gram. Start indoors mid February to late March. Use a soil-less growing mix. Sow seed 6 mm (1/4″) deep. Maintaining the growing medium at a minimum temperature of 21 C (70 F) will enhance germination. Grow the seedlings under bright light and temperatures of 16-21 C (60-70 F) to produce strong, stocky plants. Transplant after hardening off, in late May to early June. Full sun and a well-drained soil is best. Space the plants 30 cm (12″) apart in rows spaced 60 cm (24″) apart. Control weeds and avoid high nitrogen fertilizers. Try harvesting the peppers at different maturities to experience a wider range of flavours and textures. Staking is recommended with most varieties. Note: Estimated days to maturity are based on counting the days after transplanting.