Carolina Reaper chilli.

lived666 said:
carolina reaper seeds....

they in the sun during the day and inside at night.

anyhow still not 6 weeks, so still hoping something will pop up
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Germination temps between 23 and 32C in a moist environment, do a Google for teabag germination ;) works 99.9% of the time. Also some strains are notorious for their long germination times. My Gorangong chillies took over 2 months to germinate, but then within 3 months they stood at almost 2mtr tall by 2.5mtr across and were yielding 2-3 Checkers packets of fruit every 2nd day!
 
EchoZA said:
Germination temps between 23 and 32C in a moist environment, do a Google for teabag germination ;) works 99.9% of the time. Also some strains are notorious for their long germination times. My Gorangong chillies took over 2 months to germinate, but then within 3 months they stood at almost 2mtr tall by 2.5mtr across and were yielding 2-3 Checkers packets of fruit every 2nd day!
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Is it not too late to give them tea? Can I take them out the seedling tray?

I emailed seeds4africa for advice here...
 
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picking up an assortment of seeds from someone in centurion today...lets see how these work out, a variety including regular habanero, ghost peppers and more carolina reaper
 
soooooooooo......2 of my seeds are sprouting, yay, took about 5 weeks

I have a new batch soaking in tea, 4 different types of chillis - half the seeds i will take care of, soak in tea, and try germinate in a warm environment, the other half will just plant as before and see what happens - i did get better seeding/germinating soil this time
 
lived666 said:
i planted some seeds from seeds for africa a few weeks back....so far nada...though i think it said 6 weeks to germinate so a few more to go but no holding my breath..on the other hand they threw in some free basil and parsley which have sprouted so its something............
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For chillies I find the best way is to plant them inside see trays, give them water and then wrap it in clingwrap. Stays moist and does the job in a few weeks.

Alternatively can put them in a layer of toilet tissue, wet them and ziploc them and put in a drawer.
 
SYNERGY said:
If they do, please sell me a chilli or 2!
I have a friend who can never turn down a dare - will post the video online as well :D
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if they do grow I will just send you a few, whats this sell nonsense :)
good news is another baby sprouted during the night.....it is so woah seeing seeds sprout
 
^ You maybe have a pic of the ingredients?
 
@OP, I have a few Reaper bushes that should be baring fruit in a few months. I can give you a few Trinidad Scorpion Moruga in the meantime, they're the second hottest in the world with some individual plants tipping over 2 million SHU. I reckon mine are around 1.5m odd, quite a bit hotter than Bhut Jolokia but nowhere near Reapers. I also have chocolate Habanero, which is around 450,000 SHU (normal Habanero peaks at 350,000)

As you've likely worked out since the original request, the Moruga and Reaper are many times over hotter than a Habanero and are not to be trifled with. I eat Habanero with a straight face and experiencing a reasonable sting, but the Moruga had me gasping for about 30 minutes after eating it.

I'm in Randburg, hit me up if you're keen.
 
I am trying to find kambuzi chilli from Malawi, and someone who can tell me what chilli they use for gindungu in Angola
 
The Gindungo-Cahombo pepper, also known as Angolia or Bahamia Goat pepper, is a relative to the Habanero and Scotch Bonnet. Similar taste and heat to the Chocolate Habanero.

Kambuzi is specific to Malawi. I remember the very intense bite from a Pili-Pili sauce I had in Tanzania once, made from Kambuzi.

I haven't a clue where you could get either Kambuzi or Goat peppers though.
 
Scrooloose said:
@OP, I have a few Reaper bushes that should be baring fruit in a few months. I can give you a few Trinidad Scorpion Moruga in the meantime, they're the second hottest in the world with some individual plants tipping over 2 million SHU. I reckon mine are around 1.5m odd, quite a bit hotter than Bhut Jolokia but nowhere near Reapers. I also have chocolate Habanero, which is around 450,000 SHU (normal Habanero peaks at 350,000)

As you've likely worked out since the original request, the Moruga and Reaper are many times over hotter than a Habanero and are not to be trifled with. I eat Habanero with a straight face and experiencing a reasonable sting, but the Moruga had me gasping for about 30 minutes after eating it.

I'm in Randburg, hit me up if you're keen.
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In the last week of fruit ripening stress your plants without water. That will cause the plant to produce more capsaicin and be hotter.
 
jhnyhxbrg said:
By chance do you have any reapers ready? I would like to buy some for the sauce I make. You can look at my variety of sauces here
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I started growing lots of plants this year and though I have lots of seedlings only one of my reapers has started producing chilis at the moment, then one 7p and 2 habaneros, damn dogs knocked off my star 7p chilli today. Anyhow if they grow I will be in touch, or just pm your details.
Anyhow very excited to try one, will load some pics of my baby tomorrow!
 
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