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WE SHIP WORLD WIDE
Lot No: R17
Test Date: 12/16
Hot Pepper Seed
Some hot pepper varieties come from tropical
humid regions and some varieties come from dry desert regions. The temperature,
moisture, and air circulation all play a role in growing plants from seeds.
Too little heat, too much moisture, and lack of air circulation will cause
poor results. Do not use jiffy peat pots, plugs, or potting soil as the soil
becomes too dry or too wet, which can lead to disease and fungus. We have
experienced disease and low germination when using these types of products.
Use Miracle Gro Seed Starting Material for best germination results. Read the Hot Pepper Growing Tips and Planting Instructions for information on
growing hot peppers from seeds. Please take time to watch the Hot Pepper Planting Instructions Movie . Plants can grow 1 to 7 ft tall.
Requires fertile soil in a well drained location in the garden. Apply much and grass clippings, or
straw around base of plant.
Water well with soaker hoses during dry and hot spells.
Use RootBlast, Vegetable Alive, and Slow Release Fertilizer when
transplanting outdoors. Apply Miracle Gro every two weeks.
Harvest hot peppers when they are fully mature using a garden scissor so
you don't damage the plant. Pick peppers as they mature to encourage new buds to form.
by Anonymous on July 31, 2011
I grew these for the first time this year, and the are anything but mild! They are much hotter than even my jalapenos!
by Anonymous on September 9, 2011
I also thought these were going to be just a little hot-but WOW was I fooled!!!
by Anonymous on April 15, 2016
Great on the grill! They can have heat.
by mygardenseeds on July 29, 2014
Grew these from seed and they are nothing but perfect. I could never find them anywhere until now and will definetly buy more. When grilled green, they have a great hot Italian flavor and the reds are even better.
by Anonymous on September 1, 2012
I found that the peppers are great while still green, but once they start turning red, the heat really picks up. Still trying to find a way to use them in recipes without searing my mouth.