(30) Korean Hot Chili Pepper Seeds

Korean Hot Chili Pepper Seeds (Capsicum annuum) 30 seeds

The "Korean Hot" is a hot Korean chili pepper with a very decorative appearance. The bushy plants thrive on a windowsill and produce abundant fruit. They ripen unevenly and in a variety of colors, so you might find creamy white, orange-red, and bluish fruits on the same plant at the same time.

Its fruits are very hot, reaching between 25,000 and 40,000 Scoville units, described as torrid.
Strength: 8 on the Scoville scale

0-Neutral (0 to 100)
1-Mild (100 to 500)
2-Warm (500 to 1000)
3-Statement (1000 to 1500)
4-Hot (1500 to 2500)
5-Strong (2500 to 5000)
6-Ardent (5000 to 15,000)
7-Burning (15,000 to 30,000)
8-Torrid (30,000 to 50,000)
9-Volcanic (50,000 to 100,000)
10-Explosive (100,000 and more)

Sow in February-March in pots filled with fine seed compost in a heated greenhouse (25°C). Peppers need a high temperature at the beginning of their development, as well as some humidity, but not too much. Germination takes about 3 weeks.
Transplant in May into deep, loose soil in a warm, sunny location, sheltered from the wind, spacing plants 50 cm apart in all directions. Hoe, water, and mulch regularly.
If you do not live in a warm region, growing in a greenhouse is highly recommended.

Chili peppers will appreciate being planted alongside other solanaceous plants: Peruvian groundcherry, Balbis nightshade, peppers, tomatoes, etc.

Approximately 5 to 6 months after sowing, when the peppers are fully ripe.
Pick them as needed or dry them in the sun or in the oven.

Open-pollinated seeds harvested exclusively from the Pot'à'Jo garden, a 1500m² market garden combining horticulture and permaculture. Everything is cultivated there with deep respect for nature and its inhabitants. I have been cultivating my own seeds, from seed to seed, for years.