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Carolina Reaper Caramel Pepper
New product
[Capsicum chinense] Carolina Reaper Caramel Pepper seeds, the golden-yellow twin of the world's hottest chili. Same record heat, striking color, for true chili heat seekers.
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More info
- Carolina Reaper Caramel Pepper
- The Carolina Reaper Caramel Pepper Plant
- How To Sow Carolina Reaper Caramel Pepper
- How To Grow Carolina Reaper Caramel Pepper
- Care Tips for Carolina Reaper Caramel Pepper
- Diseases and Pests of Carolina Reaper Caramel Pepper
- Properties of Carolina Reaper Caramel Pepper
- Nutritional Values of Carolina Reaper Caramel Pepper (per 100 g)
Carolina Reaper Caramel Pepper
The Carolina Reaper Caramel is the yellow variant of the world's hottest certified chili pepper, the Carolina Reaper. It belongs to the species Capsicum chinense and comes from the same selection carried out by Ed Currie of PuckerButt Pepper Company, crossing a Naga Morich with a red Habanero. The heat level stays essentially identical to the original variety, averaging around 2,000,000 Scoville Heat Units: only the fruit color changes, ripening to a golden yellow instead of the classic bright red.
The Carolina Reaper Caramel Plant
The bush is compact and vigorous, able to reach 80-100 cm in height outdoors under favorable conditions. Leaves are small, dark green and glossy, while white flowers with greenish centers appear throughout summer, ensuring staggered fruiting until the first frosts.
Fruits keep the typical wrinkled, bumpy skin with the characteristic pointed "tail" at the tip, but at full ripeness turn a deep yellow instead of the standard variety's red, making this cultivar especially eye-catching for dishes and displays.
How To Sow Carolina Reaper Caramel
Sow in a heated seedbed between February and March, keeping temperatures constant at 25-28°C: like all Carolina Reapers, germination is slower than common chili peppers and can take 3-4 weeks. Bury seeds about 0.5 cm deep in a light, well-drained substrate, kept moist but never waterlogged.
How To Grow Carolina Reaper Caramel
Transplant outdoors from May, once night temperatures stay above 15°C. Carolina Reaper Caramel prefers very sunny, wind-sheltered spots, with fertile, loose soil rich in organic matter, spaced 50-60 cm apart.
Watering should stay regular without excess, to avoid waterlogging. Harvest usually starts in late summer and continues until the first autumn frosts, picking fruits once they reach their final yellow color.
Care Tips for Carolina Reaper Caramel
Given its extreme heat, identical to the red Carolina Reaper, always handle fruits with disposable gloves, avoiding any contact with eyes and mucous membranes. Container growing is recommended in colder areas, so the plant can be sheltered over winter, since in mild climates it behaves as a perennial.
Diseases and Pests of Carolina Reaper Caramel
Like other Capsicum chinense, it can be affected by aphids, spider mites and whitefly, especially under protected cultivation with poor ventilation. Root rot and fungal pathogens are prevented with good drainage and measured watering, avoiding wetting the foliage during the hottest hours of the day.
Properties of Carolina Reaper Caramel
Capsaicin, responsible for the extreme heat, has thermogenic properties and boosts metabolism, plus an antioxidant effect in tiny doses. Carolina Reaper Caramel is used almost exclusively as powder, sauces or concentrated extracts, given its small amount of flesh and intense flavor, requiring minimal doses even for experienced palates.
Nutritional Values of Carolina Reaper Caramel (per 100 g)
- Calories: 40 kcal
- Protein: 1.9 g
- Fat: 0.4 g
- Carbohydrates: 8.8 g
- Fiber: 1.5 g
- Vitamin C: 144 mg
- Potassium: 322 mg