Description
For those daring enough to handle extreme heat, the "Carolina Reaper" stands as the pinnacle of fiery flavours, proudly holding its title as the world's hottest chilli available to home gardeners. This Capsicum sp. cultivar produces wrinkled, scarlet-red fruit that boasts an astonishing heat level exceeding 1,500,000 Scoville Heat Units (SHU). With subtle white blossoms that emerge during the Birak to Bunuru season (late spring to summer), it's not only its spiciness but also its aesthetic allure that catches the eye.
A flexible grower, the "Carolina Reaper" thrives in the ground, pots, or vege/herb gardens. When planting in sandy terrain, integrating a good quality soil conditioner proves beneficial. Positioned in full sun, it demands consistent watering, especially in the Bunuru (summer) period. A potassium-rich fertiliser applied in the Djilba season (early spring) is ideal for maximum fruit yield. Typically, fruits are ready for harvest roughly 90 days after planting, when they achieve their signature red hue. Given its extreme heat, it's imperative to handle with utmost caution, using gloves, and to consume sparingly.
| Botanical Name | Capsicum chinense |
| Common Name | Chilli Pepper |
| Cultivar | Carolina Reaper |
|
Classification |
Fruiting and Edible |
| PBR Name | |
| Origin | Central, South America |
| Foliage | Evergreen |
| Height | Chilli plants generally grow 60 cm - 1 M |
| Width | Chilli plants generally grow 60 cm - 1 M |
| Light | Full sun |
| Soil | Well-draining, good quality soil is important for good fruit-set. |
| Water Requirement | Though Chilli plants are tolerant of low water, they will fruit better with regular water in warm weather. Reducing watering when fruit is ripening can increase heat levels in the fruit. |
| Lifespan | Perennial |
| Flower Colour | White |
| Flower Time | Depending on when the plant is germinated. Generally flowers from Birak (early summer) to Djeran (autumn) |
| Toxicity | Chilli plants contain Capsaicin, the higher the Scoville Heat Unit (SHU) score, the more capsaicin the plant contains. Capsaicin is toxic to most animals if ingested. Humans can tolerate capsaicin, however it can be toxic at high enough levels, so caution must be taken when ingesting chillis. Capsaicin is also harmful to sensitive areas of the skin in humans and animals. Special care should be taken to avoid the eyes, nasal passage and groin in particular. |
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Information is intended as a guide only.
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