Super hot pepper advice

OK.... I have a friend that is looking for the best advice she can get for growing some super hot peppers...... Talking Carolina and California reapers.... Some other super hot varieties....... I am asking this forum because you all are some of the BEST botanists I can think of asking..... FIRE..... I have no experience with these..... just thought I would ask those that might know )

 

that's what I did, just basic stuff and let the genetics in the peppers come out. The bad part was the peppers were so hot, no one could eat them. Mine were scorpion peppers and you needed gloves to even pick them

 

I grow Ghost peppers every couple of years. I tried Carolina Reaper last year but I couldn't get them to take. I find keeping the soil slightly dryer than I do for my MaryJane works wonders with the ghost peppers. As far as nutrients go, I give them the organic BigBloom from FoxFarms here and there along with CalMag.

Funny story. My first Ghost pepper plant and the largest I've grown , grew in an abandoned hydroponic pot I tossed outside as trash after I thought it failed to take. The roots loved the stagnate hydro mix at the bottom of the pale. It thrived in there for 6 months only getting rain water from time to time. The harvest from that plant lasted me 5 years and I was giving peppers away like hot cakes.


Good Luck

 

Good soil with good drainage in a large pot. I use fish emulsion and feed them often early but back off when they flower. Keep them moist but not wet. This works for me but I grow harbeneros and jalepenos as I like flavour rather than ridiculous heat. Have to plant some again soon. Also have a big bird's eye that grew by itself.

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I grew super hot peppers in hydro ebb and flow. they seem to love it and love a lot of light too

 

I grow various Thai peppers. I too like the flavors that they bring. Leftover DWC water that's watered down is what I feed them lately.And some Miracle Grow. I have an excess of peppers so I'm growing Chinese and Thai basils now. They will be taking the place of my soon to be culled pepper.

All spice is carried in oils. If you need to dilute the heat of a pepper, add oil. Along with quieting the heat, it brings out other flavors too