£3.99
Not suitable for the faint-hearted! With a scorching heat level exceeding 1 million Scoville Heat Units, this chili originates from the Assam region of India. Exercise caution and use sparingly due to its intense heat. It’s important to note that this variety belongs to the Capsicum Chinese type, and its germination process takes slightly longer compared to other peppers. Therefore, an early sowing is recommended, and it thrives best when grown under glass. Handle with care throughout the cultivation process.
7-9cm POTS Well established plants
In stock
For optimal cultivation, choose a greenhouse or a sheltered, sunny spot in the garden. When planting outdoors, ensure warm temperatures, and consider fleece protection until the end of June. Take care when transplanting to prevent damage to the delicate roots or stems. Water regularly with diluted fertilizer, and fertilize every 3-4 weeks throughout the growing period. Water 1-2 times per week, and staking may be beneficial. It’s important to note that this chili pepper is one of the hottest in the world, so handle with caution.
Cultivate the fruit in a greenhouse or sunny spot, and harvest when green, allowing them to mature to red or yellow. You can pick the fruit slightly unripe and let it ripen on a windowsill. Cut the fruit from the stem rather than pulling it off. Harvesting will continue until the first frosts. Be vigilant against aphids and whiteflies, controlling them as needed to protect your crop. Retain seeds from the fruit and dry them for 24 hours on a paper towel; these seeds can be sown the following spring.
| Scoville Scale | 1,000,000 |
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