(C. chinense) 95 days. (green > orange-red) [Cultivated in the Yucatan, Trinidad, and West Indies.] A very aromatic, flavorful, very hot pepper used in Caribbean curries and jerk sauces. 1¼ x 2 in. thin-walled fruits. Slow germinating. Requires a long warm growing season; plants eventually reach 3-4 ft. Pkt.]
Harvest: Peppers are fully ripe after turning color. Although all peppers may be eaten in the green stage, ripening to red, yellow, etc. increases flavor and nearly doubles the vitamin C content.
Packet: 0.3 g unless stated (about 36-60 seeds, depending on variety) sows 21-60’ of transplants.