Pink Tiger Hot Pepper Seeds – Ornamental & Edible (Capsicum chinense)

Pink Tiger Hot Pepper – Ornamental & Edible, Very Hot

Capsicum chinense | Annual | Origin: Peru

One of the most visually arresting hot peppers in existence, the Pink Tiger is a stunning Capsicum chinense hybrid born from a cross between Bhut Jolokia (Ghost Pepper) and Pimenta de Neyde. Its striking variegated foliage and beautifully colored fruits make it as much a showpiece ornamental as a serious chili — all while packing intense, lingering heat and a lovely floral aroma. A rare collector’s variety that adds exotic beauty and fiery flavor to any garden, container, or cuisine.

Plant Details

• Species: Capsicum chinense
• Type: Ornamental & Edible Hot Pepper (Bhut Jolokia × Pimenta de Neyde cross)
• Origin: Peru
• Heat Level: Very Hot (>500,000 SHU range)
• Notable Feature: Variegated ornamental foliage; striking fruit coloration
• Rarity: Rare collector’s variety
• Growing Environment: Garden, greenhouse, or containers

Safe Handling

Always wear gloves when handling seeds and fruits. Wash hands thoroughly even after removing gloves. Avoid touching eyes or sensitive areas. Lime juice applied to burning skin is said to provide relief.

Soil & Water

Plant in fertile, well-drained soil enriched with organic matter; target pH 6.0–6.8. Water consistently, maintaining even moisture. Apply mulch to retain soil warmth and moisture. Avoid waterlogging.

Planting & Growing Tips

• Optional: soak seeds in room-temperature water for up to 24 hours to accelerate germination.
• Start seeds indoors 10–12 weeks before the last expected frost date; sow ¼ inch deep in organic seed-starting mix.
• Maintain 80–85°F (27–29°C) soil temperature; a seedling heat mat is essential. Germination: 2–4 weeks (Capsicum chinense varieties are slow — patience required).
• Harden off gradually — begin with a few hours of wind-protected sun, increasing over 1–2 weeks.
• Bring indoors if night temperatures drop below 55°F (13°C).
• Container growing: excellent in 5-gallon pots; makes a stunning patio specimen plant.
• Use organic seed-starting material only; avoid jiffy peat pots and standard potting soil.

Harvest Tips

• Harvest at full color maturity for peak heat and aroma. Always wear gloves.
• Use garden scissors to cut from stems; never pull. Pick regularly to encourage continued fruiting.
• Use sparingly — extremely hot. Excellent for hot sauces, ferments, and drying.