Eden Seeds
Chilli Carolina Reaper Seeds
$3.90
Unit price perCapsicum chinense
Carolina Reaper is an exceptionally hot chilli developed by American chilli breeder Ed Currie from the PuckerButt Pepper Company. Originally known by the breeding code HP22B, it became internationally famous after being recognised by Guinness World Records as the world’s hottest chilli in 2013.
The heavily wrinkled fruits ripen from green to brilliant red and typically develop the variety’s distinctive pointed or hooked “stinger” at the base. Beneath the extreme heat is a surprisingly sweet, fruity flavour, although its intense capsaicin content means only very small quantities are generally required in cooking.
Carolina Reaper averages approximately 1,641,000 Scoville Heat Units (SHU), with individual fruits capable of considerably higher readings. Plants form vigorous, branching bushes reaching up to approximately 1.2 m under favourable conditions and appreciate a long, warm growing season.
As a Capsicum chinense, Carolina Reaper generally germinates and develops more slowly than common Capsicum annuum varieties. Consistent warmth is particularly important during germination, and plants benefit from being started early in cooler climates.
Approximately 20 seeds per packet
Heat: Extreme – approximately 1,641,000 SHU
When to Plant (Australia)
Tropics: Most of the year
Subtropics: Late winter to spring
Mild climates: Late winter to spring, starting under protection
Cold climates: Start indoors in late winter to early spring and transplant after all danger of frost
Planting / Sowing
Sow approximately 5 mm deep into trays or pots and keep warm and consistently moist. A soil temperature of approximately 25–30°C will encourage germination. Capsicum chinense can be slow to germinate, so allow several weeks and maintain steady warmth rather than allowing the growing medium to fluctuate between hot and cold.
Transplant once seedlings are sturdy and conditions have warmed, spacing approximately 50–60 cm apart in full sun and fertile, well-drained soil. Maintain consistent moisture during flowering and fruit development.
Harvest once fruits have developed their mature red colour. Wear gloves when harvesting, cutting or preparing Carolina Reaper fruit and avoid contact with the eyes and other sensitive areas, as the concentrated capsaicin can cause significant irritation.
Maturity: approximately 90 days from transplanting under favourable conditions.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Chilli Carolina Reaper Seeds
$3.90
Unit price per
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Chilli Carolina Reaper Seeds
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Capsicum chinense
Carolina Reaper is an exceptionally hot chilli developed by American chilli breeder Ed Currie from the PuckerButt Pepper Company. Originally known by the breeding code HP22B, it became internationally famous after being recognised by Guinness World Records as the world’s hottest chilli in 2013.
The heavily wrinkled fruits ripen from green to brilliant red and typically develop the variety’s distinctive pointed or hooked “stinger” at the base. Beneath the extreme heat is a surprisingly sweet, fruity flavour, although its intense capsaicin content means only very small quantities are generally required in cooking.
Carolina Reaper averages approximately 1,641,000 Scoville Heat Units (SHU), with individual fruits capable of considerably higher readings. Plants form vigorous, branching bushes reaching up to approximately 1.2 m under favourable conditions and appreciate a long, warm growing season.
As a Capsicum chinense, Carolina Reaper generally germinates and develops more slowly than common Capsicum annuum varieties. Consistent warmth is particularly important during germination, and plants benefit from being started early in cooler climates.
Approximately 20 seeds per packet
Heat: Extreme – approximately 1,641,000 SHU
When to Plant (Australia)
Tropics: Most of the year
Subtropics: Late winter to spring
Mild climates: Late winter to spring, starting under protection
Cold climates: Start indoors in late winter to early spring and transplant after all danger of frost
Planting / Sowing
Sow approximately 5 mm deep into trays or pots and keep warm and consistently moist. A soil temperature of approximately 25–30°C will encourage germination. Capsicum chinense can be slow to germinate, so allow several weeks and maintain steady warmth rather than allowing the growing medium to fluctuate between hot and cold.
Transplant once seedlings are sturdy and conditions have warmed, spacing approximately 50–60 cm apart in full sun and fertile, well-drained soil. Maintain consistent moisture during flowering and fruit development.
Harvest once fruits have developed their mature red colour. Wear gloves when harvesting, cutting or preparing Carolina Reaper fruit and avoid contact with the eyes and other sensitive areas, as the concentrated capsaicin can cause significant irritation.
Maturity: approximately 90 days from transplanting under favourable conditions.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
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