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Here is the BTR Scorpion Pepper, Capsicum chinense, Scoville units: 1,000,000 to 1,463,700 SHU. The BTR Scorpion Pepper origi
Here is the BTR Scorpion Pepper, Capsicum chinense, Scoville units: 1,000,000 to 1,463,700 SHU. The BTR Scorpion Pepper originates from the USA and was created by Butch Taylor in the 2010’s. It's a cross between a Carolina Reaper and a Butch T Trinidad Scorpion pepper. Fruits are Moruga like and sized and can get to 1.5 inch across and turns from green to red when fully ripe. Plants are short and can get to 48+ inches tall but often times they stay around 36 inches tall and grow low to the ground. Pods are EXTREMELY-high heat and have a really nice fruity peppery taste and is best used when fully ripe. It will fruit first year and does really well in a 1 gallon pot. Plants can live for several years in pots and tend to stay around 24 inches tall and ornate if pruned on a regular basis. A must grow for any collector! !!WARNING!! This pepper is extremely hot and NOT meant to be eaten by its self but in cooked food. We do NOT advise eating this pepper raw. Open pollinated, late season, EXTREMELY-high heat, perennial, easy grow, red 75 to 140+ days to overwinter for many years. LOT# 4  TAG# 155-2023

BTR Scorpion Pepper

SKU: 8555-10
$2.99Price

  • Quantity

    10 seeds

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  • Pepper Review Video

     

  • GERMINATION INFO

    Peppers require a long warm season to produce fruits, taking from 58 to 100 days to mature. Although grown as an annual throughout most of the country, peppers survive as perennials in U.S. Department of Agriculture plant hardiness zones 9b, 10 and 11. Ornamental, sweet and hot peppers all require the same conditions for germination and fruit production.

    1. Start pepper seeds six to eight weeks before you plan to plant them outside. Use planting trays or pots with drainage holes and a separate water tray to allow excess moisture to drain.

    2. Wash planting trays or pots with hot water and soap. Mix nine parts water with one part bleach and rinse the containers with the mixture to remove any bacteria and fungus.

    3. Fill the planting container with seed starting mix. Use a packaged soilless blend or make your own using one-third peat, one-third sand and one-third vermiculite.

    4. Broadcast the pepper seeds across the seed starting medium. Cover them with a light layer of the medium about twice as thick as the seed width.

    5. Mist the planted container with room temperature water until the starting mix feels damp all the way through. Cover the tray or pots with a humidity dome or plastic film.

    6. Place the planters in a warm location. Pepper seeds need temperatures around 70 to 80 degrees F to germinate. Use a seed starting heat mat with thermostat to ensure consistent and accurate temperatures.

    7. Check the peppers daily for moisture levels and seedlings. Mist as needed to keep the soilless mix moist. Germination takes seven to 14 days for most varieties of peppers. Remove the plastic cover when seedlings appear.

     

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