Carolina Reaper Pepper Seeds – Guinness World Record Superhot (Capsicum chinense)

Carolina Reaper Hot Pepper – 2013 Guinness World Record, Organic

Capsicum chinense | Annual | 120+ Days to Maturity

The most infamous pepper in the world and the 2013 Guinness Book of World Records holder for the hottest chili pepper on Earth — the Carolina Reaper averages a staggering 1,569,300 Scoville Heat Units, with peaks reported beyond 2 million SHU. Developed by Ed Curlin of PuckerButt Pepper Company in South Carolina, the Reaper’s fiery reputation is matched by a complex underlying fruity sweetness that briefly masks just how hot it truly is. For experienced chileheads only. Organic seeds, pendant pods maturing from green to a vivid, crinkled fiery red on tall 30–36 inch plants.

Plant Details

• Species: Capsicum chinense
• Type: Guinness World Record Superhot – Organic
• Days to Maturity: 120+ days (late season harvest)
• 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

Safe Handling – Extreme Caution Required

Always wear nitrile gloves, long sleeves, and eye protection when handling seeds, plants, and fruits. Wash hands multiple times thoroughly even after removing gloves. Never touch eyes, face, or any sensitive area. Lime juice may relieve skin burning. Never remove gloves until completely finished handling. Keep out of reach of children.

Soil & Water

Plant in fertile, well-drained soil enriched with organic matter; target pH 6.0–6.8. Water consistently, allowing the top inch to dry between sessions. Apply soaker hoses during hot, dry spells. Mulch to retain soil warmth throughout the long growing season.

Planting & Growing Tips

• Optional: soak seeds in room-temperature water for up to 24 hours to speed germination.
• Start seeds indoors 12–14 weeks before the last expected frost; 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.
• Harden off gradually; transplant outdoors once nights stay above 55°F (13°C).
• Container growing: 5-gallon or larger pots recommended.

Harvest Tips

• Harvest at full red maturity for peak — extreme — heat. Always wear gloves and eye protection.
• Use garden scissors to cut cleanly from stems; pick regularly to encourage continued production.
• Use sparingly and with great caution — excellent for extreme hot sauces, chili flakes, and drying.