HEAT UNITS: The measure of Capsaicin was developed by a man with the name of Scoville, thus its name. Scoville Heat
Units ( SHU ) like all subjective scales, it is only a guide as many things have an effect on it. Cool weather produces milder
peppers and high night time temperature has the greatest effect on increasing the heat in peppers. Also a red chili is usually
milder then its green counterpart. Drying also increases the heat by 10 to 11 fold.
PEPPERS Approximately 4,000 seeds per oz.
PLANTING: Start seeds indoors 7-8 weeks before transplanting outdoors. For a home garden use Jiffy 7’s or flats with
with inserts and a good soil substitute, like Berger BM-2. Place 2-3 seeds per pot or cell. Keep soil moist, but not wet.
Germinate at 72°F. After seedlings emerge, reduce temperature to 70°F for the first 21 days. From the 22nd day on until
transplanted outdoors, reduce temperature to 60°F for strong healthy plants. Plants should receive as much sunlight as
possible. Plant outdoors as soon as soil has warmed up and all danger of frost is past. Place plants 12-18″ apart in a single
row or a double staggered row if planted on plastic mulch. Keep soil moist, but not wet. Do not let soil dry out, as peppers do
not forget and will short you on yield. HARVEST: Pick first peppers promptly when they reach full size or matured to full
color to encourage future fruit set. PKT size: F1 or seed count 25 seeds. Rest 150 seeds 1/16 oz. 9,000 plants per acre.