Scorching hot fruit are lantern shaped and about 2.5 cm (1″) x 3.75 cm (1.5″) with thin wrinkled flesh that turns from light green to orange when ripe. Germination of the seed is slow with warm conditions (26 C/80 F) essential for best results. As seeds can also carry the essential heat of the pepper, to avoid transferring capsaicin (the active component responsible for the “heat” sensation) to sensitive parts of your body, we advise washing your hands after handling both seeds and fruit. Scoville Heat Unit Rating – 250,000
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 temperature of 26 C (80 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.