Bishy Barnabees Cottage Garden
Carolina Reaper Chilli
- Regular price
-
£3.99 - Regular price
-
- Sale price
-
£3.99
The Red Carolina Reaper (Capsicum chinense) holds legendary status as one of the hottest chillies in the world, officially measured at an average of 1.6 million Scoville Heat Units (SHU) and with some individual pods exceeding 2.2 million SHU. Bred by Ed Currie in South Carolina, it’s a cross between a Pakistani Naga and a Red Habanero. Beyond its blistering heat, the Carolina Reaper offers a surprisingly fruity, slightly sweet, and floral flavour, making it a popular (but extreme) ingredient in hot sauces, powders, and challenges.
The Red Carolina Reaper is a powerhouse of heat and flavour, with stunning red, bumpy pods that command respect in any chilli collection. Though demanding in germination and care, it rewards patient growers with an impressive harvest of one of the world’s most intense chillies. Both a culinary weapon and a bragging-rights plant, it’s ideal for seasoned chilli growers seeking a challenge.
| Quantity of Seeds | 10 seeds per packet |
| Origin | It was bred by Ed Currie of the PuckerButt Pepper Company in South Carolina. It's a cross between a Ghost Pepper (Bhut Jolokia) and a red habanero. |
| Genus | Capsicum Chinense |
| Scoville Rating/Heat Level | 1,400,000–2,200,000 SHU, among the hottest in the world. |
| Plant Size | 90–120 cm (36–48 inches). Bushy and branching. Large, bright green, ovate leaves. Small, white flowers with light green calyx. |
| Pod Size | Small to medium pods, typically 4–6 cm (1.5–2.5 inches) long, with the signature bumpy, wrinkled texture and a distinctive pointed “stinger tail.” Immature green → matures to deep, glossy red. Thick-walled and crunchy when fresh. |
| Flavour | Fruity, sweet, slightly floral, with an intense and immediate heat that builds to a peak and lingers. Best used sparingly in hot sauces, spice blends, or for extreme culinary challenges. Can be dried and ground into powder or flakes. Always handle with gloves! |
| Growing Conditions |
Sow seeds about ¼ inch (0.6 cm) deep in a fine, well-draining seed-starting mix. Start indoors 10–12 weeks before the last frost date. Temperature: 28–32°C (82–90°F) is ideal — a heat mat is highly recommended for consistent warmth. Humidity: Cover trays with a humidity dome or plastic wrap; vent daily to avoid mold. Once seedlings have 4–6 true leaves and temperatures stay above 15°C (59°F) at night, harden them off for 7–10 days before transplanting outside. Space plants 60–90 cm (24–36 inches) apart. In pots, use at least 5-gallon containers. Apply a balanced fertilizer (e.g., 10-10-10) during vegetative growth, then switch to a high-potassium, low-nitrogen fertilizer during flowering and fruiting. Due to heavy branching and large yields, plants may require staking or caging. |
All plants are grown on our farm in Norfolk, UK and are grown in an open pollinated area.
Couldn't load pickup availability
