Germ 10-14 days A very diminutive hot pepper with lots of fire that is used mostly in Asian, African, Spanish, Thai, and Portuguese cooking. The green immature fruits are used as much as the red/purple mature ones. Great for drying whole or ground into chili powder. Used to make peri-peri sauce. 20 seeds
Indoors- Start 8-10 weeks before last frost, 1/4” deep with soil temperatures 70-80 degrees. Liquid fertilize seedlings every 7-10 days. Transplant 18” apart when danger of frost has passed and when soil is 65 degrees.
Harvest- Using a sharp instrument, pick first fruits when they reach usable size, this helps accelerate the growth of the other peppers on the plant. Leave some on to mature, to color and sweeten up.
Tips- Plant in fertile, well composted soil, mulch and provide adequate water. It helps to use row cover early in the season giving the plants extra warmth, especially in the north. Side dress when flowers begin to form.