Description 1,200,000 SHU Heat Level: EXTREME Extreme Caution: Can irritate skin and eyes. WA Grown & Organically Fed. The Caramel Moruga Chilli is a super-hot pepper. Producing super hot 3” pods, this variant starts out green and ripens to caramel brown - it’s worth the wait! The Caramel Trinidad Scorpion Moruga pepper was declared the hottest chili pepper in the world in 2012, and there's no surprise why! A rare variety of the Trinidad Scorpion Moruga (former world record holder at 1.2 million SHUs), this super hot pepper has a burn that will stick around with you for a few days! Sow seeds indoors 8-10 weeks before the last frost. Seed-starting - Step-by-step guide • Prepare mix: Fill cells with quality seed mix; moisten until damp, not soggy. • Sow seeds: Plant ~6 mm deep, 1 per cell (or 2 and thin). Lightly press surface. • Warm & cover: Place trays on a heat mat, cover with dome, keep 25–30°C. • Keep moist: Mist or bottom-water; avoid water logging. • Light: Set grow lights above trays for 14–16 hrs/day. • Monitor: Check daily for moisture, mould, or damping-off; vent dome briefly. • Germination: 7–21 days, sometimes up to 6 weeks. • Transplant: At ~15 cm or several true leaves, move into pots with nutrient rich, well-draining soil. • Aftercare: Reduce humidity, harden off 7–10 days before outdoors. Begin light feeding once roots establish. • Days to Harvest: 90–120. • Position: 6 to 8 hours of direct sunlight daily. • Water & Feed: Keep evenly moist, watering when top inch dries. Fertilise with balanced, water-soluble NPK. • Cultivating Difficulty: Challenging. • Be Patient: Maintaining consistent, high temperatures and well-draining, nutrient-rich soil, and watering without over-saturation.
