Pepper Hot - Caribbean Mix - Capsicum chinense
Tender Annual A mix of different colors of Habaneros and Scotch Bonnets. These extremely hot fruits (100,000-350,000 Scoville units) are 1000 times hotter than Jalapenos. Prized not only for their heat but for their fruity and smoky flavor. The seeds are not color coded.
Soil and Water: Peppers require deeply worked, well-drained soil with plenty of added organic matter and a pH of 6.0-6.8. Water deeply, but don't over water.
Planting and Growing: Start seeds indoors 8-10 weeks before the last frost. Stake to keep fruit off the ground and mulch for disease and weed control.
Harvesting and Storage: Harvest the first fruits early to encourage continued production through the season. Cut (don't pull) the fruit from the stems. Harvestable from the green stage through the color changes. Wash hands thoroughly or wear gloves when working with this fruit, as the capsaicin in the pepper is an extreme eye and skin irritant.
Did You Know? The heat of the chili is actually in the veins or membranes (surrounding the seeds), not from the seeds themselves.
Soil Temperature: 75-85°F
Planting Depth: 1/4"
Germination: 6-15 Days
Height At Maturity: 24"-36"
Sun/Shade: Full Sun
Spacing After Thinning: 12"-24"
Approx Seeds per Pack: 25 Seeds
3 x 4 x 0.5 inches.