Trinidad Scorpion Pepper Seeds, Capsicum Annuum CH2610

The Trinidad Scorpion Pepper is a legendary chili known for its intense heat, ranking among the hottest peppers in the world. Originally from Trinidad and Tobago, this pepper gets its name from the scorpion-like tip at the end of the pod. Its heat level can reach up to 2 million Scoville Heat Units, making it significantly hotter than most other peppers.

The peppers are small, wrinkled, and typically bright red when fully ripe. Despite its fiery punch, it has a fruity and slightly floral flavor profile, which makes it a favorite for making hot sauces and adding intense heat to dishes.

Harvest in 120-150 days

Grows 3-4 feet tall

This is for 10 seeds

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Most people don’t know that the trick to big healthy peppers that you see in the store is calcium! Peppers require calcium to reach their maximum potential and to help them combat pests naturally.

Use your spent eggshells or garden gypsum to add calcium to the soil in addition to vegetable fertilizer. I use organic chicken manure based fertilizer.

Do not plant peppers where you just previously planted tomatoes, eggplant or potatoes as this can make them more susceptible to disease as they are all from
the same family. The pests that are attracted to these plants can remain in the soil for a while and build up and cause problems for future crops. They also use the same nutrients and can deplete the soil of what they need in particular if planted in the same spot. It’s always good as a general rule to add fresh soil and rotate all crops.

I combine shipping on all seed orders, you pay one flat fee for as many seeds as you would like for no additional shipping. Orders over $35 for any combination of items in my shop ship for free!

All of my seeds are tested and guaranteed. Most of my seeds are fresh off of my own plants. See below for full planting instructions.
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PLANTING INSTRUCTIONS:

Start the seeds in starter pots with a premium potting soil. Plant the seeds ¼ inch deep. Place in full sun. Keep soil moist but not wet. Seeds will sprout in 1-2 weeks. Once the seeds have sprouted, continue to keep soil moist but not wet and plant them where desired. Keep in full sun.

In colder climates, you can plant them in the ground and grow them as an annual or bring them indoors in winter or greenhouse kept. In warmer climates that do not freeze, you can grow these year round and they will live for several years. If you are right on the cusp and do get freezes of short duration, you can mulch heavily around the plants and cover the plants with fabric specifically designed for plants.

Use premium potting soil when re-potting or garden soil if planting in the ground. Fertilize with a vegetable fertilizer. One of the most important things you can do to ensure success of any pepper plants is to provide them with a source of calcium. This will not only yield larger healthier plants and peppers but will also provide disease resistance. You can use spent eggshells, but keep in mind that they take a while to break down. You can also use garden gypsum which is what I prefer because it provides calcium without affecting the ph of the soil since peppers prefer slightly acidic soil and other types of calcium will raise the ph. I use Espoma Organic Garden Gypsum. You can find it on Amazon or other retailers. It’s a little pricey but it will last you forever and you can use it on all peppers, sweet or hot as well as tomatoes.
Never plant peppers where you have had tomatoes, eggplant, or potatoes planted in the last 3 years. All of these plants are in the nightshade family and are susceptible to the same diseases and have similar nutritional requirements. Planting them in the same area can expose them to disease that can slowly build up in the soil as well as leach the area of nutrients that these plants specifically draw from the soil which may leave new plants of the same species lacking what they need. It’s always good to rotate all crops as a general rule.