Description Approx 20 seeds/packet (270 seeds/gram). A beautiful combination of colourful, uniquely wrinkled 7 cm (3”) fruits with a tasty, but hot fruity flavour. Spice up any dish with these long, slender fruits sliced in hot salads, chopped in salsa dishes or dried and ground into sauces. Plants mature to 30-45 cm (12 -18”) Height. SHU* 100,000 to 125,000. *Scoville Heat Units – The Scoville heat unit (SHU) rating is your guide to the perceived hotness of peppers caused by the active component capsaisin. The scale runs from about 2500 SHU for the mildest Anaheim to several million SHU. Our hottest is the Caribbean Red Hot at 400,000 SHU. How to Grow Start indoors mid February to late March. Use a soil-less growing mix. Sow seed 6 mm deep. Maintaining the growing medium at a temperature of 21° C will enhance germination. Grow the seedlings under bright light and temperatures of 16-21° C to produce strong, stocky plants. Transplant after hardening off, in late May to early June. Full sun and a well-drained soil is best. Space the plants 30 cm apart in rows spaced 60 cm apart. Control weeds and avoid high nitrogen fertilizers. Try harvesting the peppers at different maturities to experience a wider range of flavours and textures. Staking is recommended with most varieties. Note: Estimated days to maturity are based on counting the days after transplanting. Germination occurs in 10-20 days.
