Once considered the hottest Chili Pepper in the world and rates at 855,000 to 1,041,427 Scoville Heat Units, a measurement of spiciness. That’s 107 to 417 times hotter than a Jalapeno and 10 times hotter than a Habanero. Plants start out slow but eventually grow tall, exceeding 1.2 m (4 ft in). The thin-walled, wrinkled, pointed fruits reach 5 to 7 (2 to 3 in) in length, ripening mostly to red.
Start seed indoors 6 – 8 weeks before transplanting out to the garden. Cover seeds with 1/2 cm (1/4 in) of soil. Firm soil over seed. Keep moist but not waterlogged. To germinate maintain a soil temperature of 22 C (72 F). Seed should germinate in 10 – 14 days. Once seeds have sprouted, 14 – 16 hours of light per day is essential. Once plants have reached 12 cm (5 in) transplant to 6 cm (3 in) peat pots. Plants will develop better with a growing temperature of 17 C (62 F) until transplanting out. Fertilize weekly with 10-52-17 and liquid seaweed for strong root development. Do not transplant out till night temperatures are warm.