Carolina Reaper Pepper Seeds | Guinness World Record Superhot | Capsicum chinense | Organic

Carolina Reaper Pepper Seeds – Capsicum chinense

The world's hottest pepper — 2013 Guinness World Record holder — averaging 1,569,300 Scoville Heat Units (SHU) with peaks beyond 2 million. Developed by Ed Curlin of PuckerButt Pepper Company in South Carolina, the Reaper delivers an intense, building heat layered beneath a deceptive fruity sweetness. Bold, crinkled, vivid red pods on tall 30–36 inch plants. Certified organic seeds. For experienced chileheads only.

⚠ Extreme Caution: Always wear nitrile gloves, long sleeves, and eye protection when handling seeds, plants, and fruits. Keep out of reach of children.

Plant Details

• Species: Capsicum chinense
• Type: Guinness World Record Superhot – Organic
• Days to Maturity: 120+ days
• Fruit Size: 2–3 inches long × 1–1.5 inches wide; crinkled, pendant
• Color Progression: Green → Fiery Red
• Heat Level: Extreme – avg. 1,569,300 SHU (Guinness World Record, 2013)
• Plant Height: 30–36 inches
• Organic: Yes

Planting & Germination

• Optional: soak seeds in room-temperature water up to 24 hours before sowing.
• Start indoors 12–14 weeks before last frost; sow ¼ inch deep in organic seed-starting mix.
• Maintain 80–85°F (27–29°C) soil temperature — a heat mat is essential. Germination: 2–4+ weeks.
• Harden off gradually; transplant outdoors once nights stay above 55°F (13°C).
• Container growing: 5-gallon or larger pots recommended.

Soil & Water

• Fertile, well-drained soil enriched with organic matter; target pH 6.0–6.8.
• Water consistently — allow the top inch to dry between sessions.
• Mulch to retain soil warmth throughout the long growing season.

Harvest Tips

• Harvest at full red maturity for peak heat. Always wear gloves and eye protection.
• Use garden scissors; pick regularly to encourage continued production.
• Excellent for extreme hot sauces, chili flakes, and drying — use sparingly.