Description 2,500-5,000 SHU Heat Level: MILD Caution: Can irritate skin and eyes. WA Grown & Organically Fed. Mild to medium heat similar to a jalapeño. This heat level is considered moderate, making it versatile for various culinary uses such as salsas, sauces, and stuffing. 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, mold, or damping-off; vent dome briefly. • Germination: 10-20 days. • 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. • Position: 6-8 hours full sun. • Days to Harvest: 75-90 days. Harvest Cherry Bomb peppers when they are bright red. • Water & Feed: Keep evenly moist, watering when top 2-3 inches dries. An all-purpose vegetable fertiliser can be used every 2-3 weeks to keep plants healthy. • Cultivating Difficulty: Easy. Providing a sunny location, ensuring good soil drainage, and maintaining consistent moisture, though allowing for dry and wet cycles can be beneficial.
