Guinness published a historical cultivar average near 1.64 million Scoville units. That measurement confirms extreme heat but does not guarantee every fruit or the sold lot because strength varies with plant, ripeness, and conditions. Never bite into a fruit to test it. Wear gloves and eye protection, use a minute fragment in a large volume of food, ventilate the kitchen, and keep fruit and preparations away from children and pets.
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Organic red cross-derived non-open-pollinated superhot pepper
Solanaceae
Organic hot pepper seeds
Organic red ‘Carolina Reaper’ hot pepper (Capsicum chinense ‘Carolina Reaper’)
Capsicum chinense ‘Carolina Reaper’
Red ‘Carolina Reaper’ is an organic cross-derived superhot pepper with heavily bumpy vivid red fruit often ending in a pointed tail. A former Guinness record holder, the cultivar posted a historical average near 1.64 million SHU, without guaranteeing this lot. The Biologiquement Vôtre workbook lists approximately 10 seeds, height of 90–120 cm, spread of 40 cm, germination in 14–28 days at 24–30°C, and harvest around 110 days after transplanting. It is neither heirloom nor open-pollinated.
Quantity
About 10 seeds
Exposure
Full sun in a warm sheltered location
Difficulty level
Moderate
Discover the plant
Family
Solanaceae
Genus
Capsicum
Species
chinense
Cultivar
Carolina Reaper
Type
Organic red cross-derived non-open-pollinated superhot pepper
Cycle
Annual in Quebec climates; frost-tender perennial where frost-free
Organic red ‘Carolina Reaper’ hot pepper (Capsicum chinense ‘Carolina Reaper’) is a cross-derived superhot pepper recognized by vivid red, heavily bumpy fruit often ending in a curved pointed tail. Developed in South Carolina, it held the Guinness record for hottest pepper before Pepper X surpassed it in 2023. Fruity, slightly sweet aroma precedes extreme heat. The supplier workbook identifies it as neither heirloom nor open-pollinated, so saved seed is not promised true to type.
Sow indoors February through April, eight to twelve weeks before last frost, 0.5–1 cm deep. Maintain 24–30°C and even moisture; emergence may require 14–28 days. After germination provide intense light, pot up before roots become confined, and harden gradually. Transplant only once nights remain above approximately 12°C into the warmest full-sun position. A greenhouse, tunnel, or movable 15–25 L container helps this late cultivar ripen in Quebec.
The Biologiquement Vôtre workbook lists approximately 10 seeds, height of 90–120 cm, spread near 40 cm, and harvest around 110 days after transplanting. Guinness published an average near 1.64 million SHU for the cultivar, but this historical value does not guarantee the strength of each fruit or the sold lot. Harvest once fruit is uniformly red. Wear resistant gloves, long sleeves, and eye protection, ventilate the kitchen, never consume one whole fruit, and keep fruit and preparations away from children and pets.
Planting guide
From planting to establishment.
Planting depth
Approximately 0.5 to 1 cm (¼ to ⅜ in)
Spacing / density
Approximately 40 to 50 cm (16 to 20 in) between plants and 60 to 75 cm (24 to 30 in) between rows
Establishment temperature
Approximately 24 to 30°C (75 to 86°F)
Establishment time
Approximately 14 to 28 days
Best planting time
February through April indoors; transplant after frost once nights remain above approximately 12°C
Propagation
Seed
Growing method
Sow 0.5–1 cm deep in light mix eight to ten weeks before last frost. Maintain 24–30°C and even moisture until emergence, then provide 14–16 hours of strong light. Pot up at several true leaves without deeply burying the stem. Harden for 7–10 days and transplant once soil is warm and nights remain above approximately 12°C. Space 40–50 cm apart, water immediately, stake if needed, and remove first flowers only if the plant remains very small.
Soil and care
The right conditions.
Exposure
Full sun in a warm sheltered location
Soil pH
Approximately 6.0 to 6.8
Minimum temperature
12°C (54°F)
Watering
Keep seed-starting mix evenly moist during germination without saturating cells, then let the surface dry slightly between waterings once seedlings establish. After transplanting, water deeply at soil level once the top two or three centimetres begin to dry. Alternating drought and excess water causes blossom drop, stalled fruit, and uneven tissue. Mulch only once soil is warm, water in the morning, and avoid wetting foliage. In containers check daily during heat but never leave standing water in the saucer.
Soil type
Choose deep loose soil rich in mature compost and very well drained, able to retain even moisture without remaining cold or waterlogged. Peppers succeed at slightly acidic to neutral pH approximately 6.0–7.0. Warm the bed before transplanting and avoid fresh manure, which encourages overly soft growth. In heavy soil use a raised bed. Rotate three to four years away from tomatoes, eggplants, potatoes, and other peppers where soil disease has occurred. A soil test allows organic matter and nutrients to be adjusted without excess.
Fertilization
Incorporate mature compost before planting and use balanced organic fertilizer only according to a soil test or label. During establishment moderate nutrition supports sturdy plants. Once flowering begins avoid high-nitrogen doses that produce many leaves but delay fruit set and ripening. If a container plant pales despite proper watering, apply one low balanced liquid dose then reassess after a week. Never feed dry mix, do not allow salts to accumulate, and stop late applications when remaining warm-season time cannot ripen new fruit.
Seasonal care
In spring keep seedlings warm under strong light and pot up before roots circle cells. Harden gradually then transplant after frost. In summer mulch once soil is warm, tie plants loosely if bending, and harvest regularly. Monitor aphids, whiteflies, and mites, especially under protection. In autumn move containers inside during cold nights or cut loaded branches to finish colouring indoors; discard diseased or rotten fruit.
Container growing
A controlled environment.
Recommended pot size
15 to 25 L (4 to 7 gal) per plant
Use one deep stable 15–25 L container per plant with numerous drainage holes. Fill it with rich but very free-draining mix and install a strong stake immediately. Set the container in the warmest sunniest site, ideally near a heat-radiating wall or under bright protection. Water deeply once the top two or three centimetres dry without leaving water in the saucer. Feed moderately, rotate the pot for balanced growth, and move it inside when nights approach 12°C to help the final fruit ripen red.
Bloom and dimensions
The complete profile.
Flower color
White to greenish white
Foliage color
Dark green tinged with green; young plants sometimes strongly green
Foliage type
Herbaceous
Growth rate
Moderate to fast in warm conditions
Bloom period
Small greenish-white blossoms during the warm season
Fruiting
Vivid red heavily bumpy fruit with fruity aroma and extreme heat
Harvest
Harvest only with clean scissors once fruit is firm and uniformly red. Wear resistant gloves, long sleeves, and eye protection; do not touch the face or contact lenses. Work in a very well-ventilated space and avoid dry-heating or grinding fruit because fumes and dust may be intensely irritating. Clean utensils separately, label every preparation clearly, and keep it locked away or beyond the reach of children and pets. Saved seed is not guaranteed true to the cultivar.
Garden associations
What to plant with it.
Good companions
Eggplant, carrot, onion, peas, tomato
Avoid planting with
Bean, fennel
Very hot sauces, labelled dried blends, and tested preserving recipes
From the garden to inspiration.
Highly diluted Carolina Reaper tomato sauce — For experienced adults only. Wear gloves, long sleeves, and eye protection, ventilate the room, and begin with only a very small fragment of fruit, never one whole pepper. Simmer that fragment in 1 L tomato sauce, mix thoroughly, then taste only one cooled drop with a clean utensil. Add unseasoned sauce if needed. Do not serve to children, sensitive people, or pets; label leftovers “extremely hot” and refrigerate promptly.
Frequently asked questions
Everything toknow.
red Carolina Reaper combines sometimes slow germination with a long period to ripe fruit. In Quebec, sowing February through April, eight to twelve weeks before last frost, gives the plant time to establish before the short warm season. Maintain 24–30°C for emergence, then intense light to prevent stretching. A greenhouse, tunnel, or movable container later extends autumn warmth. Even with these measures, the exact maturity date varies with the microclimate.
No. Carolina Reaper held the Guinness record for several years, but Pepper X surpassed it in 2023. This does not reduce required precautions: Carolina Reaper remains an extremely hot superhot pepper with a published historical average near 1.64 million SHU. Record titles can change while actual strength also varies among fruit. Always handle the harvest with gloves, eye protection, and excellent ventilation.
Yes. Use one deep 15–25 L container per plant with numerous holes, rich but free-draining mix, and a strong stake. Place it in the warmest full-sun location or under glass. Check moisture daily during heat, water deeply without standing water, and feed moderately. Container mobility allows protection once nights approach 12°C and helps the final fruit become fully red.
Wear resistant gloves, long sleeves, and eye protection for larger quantities. Work in a highly ventilated place, do not grind dried fruit without suitable equipment, and do not fry it because dust or fumes may severely irritate eyes and airways. Clean knives, boards, and surfaces separately. If capsaicin reaches the eyes or causes a significant reaction, rinse thoroughly and contact poison control or a health professional.
Its strengths, naturally.
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