Most of our super-hots were grown outdoors on the roof (as one might expect given the title of this site), however we did keep two inside in our south-facing solarium. Both Trinidad Moruga Scorpions, the peppers grew well indoors, producing peppers, though not nearly as well as the top outdoor plants. At season’s end we noticed aphids on both plants and so pruned them back to just the major stems, sprayed them down with insecticidal soap and tried to start again.
It appears we were successful.
Despite it being December in gray, rainy Vancouver we currently have two healthy Trinidad Moruga Scorpion plants. One with 4 nearly mature peppers colored and waiting to cause pain. Both plants have new flowers forming as well, promising additional harvests through the winter.
We did not use grow lights of any sort, though during the day the room is kept slightly warmer than the rest of the home. I will admit that I do have a grow lamp at the ready should it be needed, however I’ve been able to keep it in storage thus far. Other than that, no special treatment. Plants are watered regularly (with water from a nearby aquarium) and that’s about it. So… give it a try and you could find yourself in peppers through the year with little extra effort.
Fortunately we experienced another hot (for Vancouver) summer this year, which the pepper plants clearly enjoyed. Cold periods in the spring definitely delayed the plants materially, to the point I wasn’t sure if they’d survive. Fortunately both those started from plants, as well as those started indoors from seed managed to recover and produce.
Of all the hot peppers grown this season, the Carolina Reapers were the ones I was most concerned about. They started slowly (very slowly) and took a while to start setting fruit. Fortunately, once they got going they really took off with one of the reaper plants being the second largest across all varieties. Production was good as well, though not in line with plant size.
Observations & Learnings
These peppers seemed less cold tolerant than the other types I grew this year.
My reapers seemed to build heat later than others. For example, I (cautiously) tried a fully formed, but still green pepper and was able to eat it as I would a bell pepper. There was no hint of heat.
Don’t let point 2 fool you, these things are crazy hot. I still don’t understand how someone can just throw an entire, fully ripe Carolina Reaper in their mouth and not completely fall apart.
Carolina reapers require more post-harvest preparation for use than others. The reapers are not only ‘bumpy’ but folded in on themselves consistently. I encountered trapped material in these folds for most of my peppers, which required cleaning. This wasn’t easy and in some cases scratched the pepper itself, so wear gloves (which you should do regardless). I hesitate to mention, but I found small webs in some of these crevices, suggesting that spiders or something similar are taking advantage.