Pepper - Red Hot Chili Pepper (Capsicum annuum) Hot Peppers Mix - Non GMO & Organic Heirloom Vegetable
SHU 30,000 – 50,000 Scoville Heat Units
This variety is a cayenne pepper variety; a thin chili pepper, green to red in color, about 2 to 5 inches long. The "cayenne pepper" spice you find mostly in pizza restaurants is the dried, ground version of this pepper
- Full Sun
- Peppers like heat; can be grown in containers
- Start seeds indoors in trays 8-10 weeks before anticipated transplant date. Fill a seed tray or some 10cm pots with moist seed compost and flatten down. Sow a few seeds on top and cover with a fine sprinkling of vermiculite or compost. Place in a propagator; if you don't have a propagator, place seed trays in a plastic bag or put plastic wrap over the seed trays to keep moisture and warmth
- Germinates (at 18-25C (64-77F)); typically takes 7-10 days, ensure the compost is kept evenly moist without letting it get soaking wet.
- When your seedlings start to grow, move them to a warm, sunny windowsill (or heated greenhouse).
- When seedlings are strong enough to handle without breaking, gently transplant them from trays into individual pots of compost.
- Gradually acclimatize your plants to outdoor conditions over a period of 7 to 10 days before transplanting them into well prepared beds of fertile, moist, well-drained soil after all risk of frost has passed.
- OR direct sow: toss 2-3 seeds in moist soil and lightly cover with compost. Soil should be not dry but not damp either - right in between.
- Space about 24" apart in the ground.
- Harvest: The more you pick, the more that will grow, however, these are generally at full maturity when they are a deep red colour.
- All chillies must be harvested before the first frost.
- Dry or freeze chillies to get the most from them year round.
- Attracts bees and insects that pollinate chilli flowers; attracted by nectar.
- Seed Count: 20