Capsicum chinense, the world's hottest pepper
Capsicum chinense
- Exposure
- Sun
- Hardiness (USDA)
- 12a (10°C ≤ T° < 12.8°C)
- Lifecycle
- Perennial
- Foliage
- Evergreen
- Family
- Solanaceae
- Genus
- Capsicum
- Species
- Pepper Capsicum chinense
Other name:Capsicum annuum var. chinense
Don't get the wrong idea! When we say that Capsicum chinense is one of the “hottest” chili peppers in the world, it's not because it can lift cast-iron weights at breakfast. Its heat is purely volcanic. With a score climbing as high as 350,000 units on the Scoville scale, it reaches the 9th level of pain: a veritable fire on the palate that earns it the title of “explosive” chili pepper.
How can you recognize Capsicum chinense?
Capsicum chinense forms a bushy, compact shrub. It rarely exceeds 80 cm to 1 m in height and develops dense branching.
Its stem, woody at the base, is highly branched. The branches bear narrow, bright green, slightly wavy leaves at their tips.
In spring and summer, small white to cream-colored flowers appear, often clustered in groups of two or three in the leaf axils. They are hermaphroditic and self-fertile.
The fruits are easily recognizable. While chilli pepper Capsicum frutescens chili has elongated fruits, those of Capsicum chinense are short and stout. They resemble small lanterns or caps, with skin that is sometimes wrinkled. When ripe, they turn red, yellow, orange, or chocolate brown, depending on the cultivar. Their flesh is thin but highly concentrated in capsaicin, which explains their heat.
What are the different varieties of Capsicum chinense chili peppers?
Some varieties regularly break heat records. This is the case with the Carolina Reaper, the Trinidad Moruga Scorpion, and the Bhut Jolokia (Ghost Pepper). Their heat far exceeds one million Scoville units and is intended for seasoned enthusiasts.
Unless you're preparing for a chili-eating contest, we recommend planting these varieties instead:
- The Habanero chili, which is both very hot and extremely aromatic;
- The Caribbean chili (or Bonda Ma Jacques), a staple in Creole cuisine for flavoring sauces and stews;
- The Scotch Bonnet chili: fruitier and less fiery than the Habanero.
Is Capsicum chinense toxic?
The leaves of Capsicum chinense are toxic. Like other members of the Solanaceae family, they contain solanine and alkaloids. Be sure to keep your pets away from your plants to prevent poisoning and digestive upset.
The fruit itself is theoretically edible, but its high capsaicin content calls for caution. Excessive consumption can cause a burning sensation in the mouth, digestive irritation, and significant discomfort.
It is strongly recommended that you wear gloves when harvesting or cutting the fruit and avoid any contact with your eyes or mucous membranes.
The fruit itself is theoretically edible, but its high capsaicin content calls for caution. Excessive consumption can cause a burning sensation in the mouth, digestive irritation, and significant discomfort.
It is strongly recommended that you wear gloves when harvesting or cutting the fruit and avoid any contact with your eyes or mucous membranes.
Our care tips
Peppers are greedy plants. Don't grow them two years in a row in the same spot. Then plant bulbous or root vegetables to rebalance the soil.
They are also sensitive to frost. Wait until all risks have been eliminated before planting them in the ground.
They are also sensitive to frost. Wait until all risks have been eliminated before planting them in the ground.
Watering
Water your plant generously during the growing season.
Peppers like water. You need to keep the soil moist, but not soggy.
Water with room-temperature water at the base of the plant. Avoid wetting the foliage to prevent disease.
Adapt your watering when the days get shorter.
Water the base of your Pepper when the substrate surface is dry. Do not wet the leaves to avoid the development of diseases and fungi. Watering is best done with rainwater at room temperature.
Water moderately to keep the soil fresh. Avoid watering if the ground is frozen to preserve the roots.
Repotting
Obtain a pierced pot or tub 30 to 60 cm deep and 15 to 25 cm in diameter.
Pour clay balls or gravel at the bottom to make a drainage layer.
Fill your pot with a rich, light substrate. Use vegetable potting soil (80%) with a little perlite (20%).
Plant your Capsicum chinense. The crown should be level with the soil. Fruits can be large and heavy. Add a stake to prevent stem breakage. Pack gently and water.
You can mulch the base to retain moisture and cover the plant with a tunnel if the nights are still cool.
Pour clay balls or gravel at the bottom to make a drainage layer.
Fill your pot with a rich, light substrate. Use vegetable potting soil (80%) with a little perlite (20%).
Plant your Capsicum chinense. The crown should be level with the soil. Fruits can be large and heavy. Add a stake to prevent stem breakage. Pack gently and water.
You can mulch the base to retain moisture and cover the plant with a tunnel if the nights are still cool.
Fertilization
Fertilize until the first fruits appear.
Apply a fertilizer rich in nitrogen and potassium, such as a special tomato fertilizer.
Harvest
Harvesting begins in summer and lasts until the first frosts.
When the fruit has stopped growing and its skin is shiny, you can harvest it.
You can pick the fruit as soon as it's green, or wait until it changes color. The flavor will then be sweeter and the flesh thicker.
Slice off the stalk with a knife and remove the fruit carefully, so as not to damage your Capsicum chinense.
Prune
Prune after the second wave of fruit appears.
When your plant has formed its first two waves of fruit, shorten the branches one leaf above the last fruit.
If you live in a region with little sunshine, deadhead your plants when they bear around ten fruits. This way, the plant will concentrate its energy on harvesting rather than growing.
Planting
Once the last spring frosts have passed, you can plant.
Prepare the soil by adding compost to the dirt. Dig a planting hole slightly larger than the root ball.
Plant your Pepper. The root collar should be level with the soil and not buried. Add a stake to support the stems: the fruit can become heavy and cause them to break. Firm the soil and water.
If you're planting several plants, space them at least 50 centimeters apart.
Mulch around the base to retain moisture. You can also set up a tunnel to protect your young plants from cool nights.
Plant your Pepper. The root collar should be level with the soil and not buried. Add a stake to support the stems: the fruit can become heavy and cause them to break. Firm the soil and water.
If you're planting several plants, space them at least 50 centimeters apart.
Mulch around the base to retain moisture. You can also set up a tunnel to protect your young plants from cool nights.
Sowing
Peppers seedlings need a temperature of at least 20°C to germinate (ideally 24°C). Grow your seedlings indoors, using a heated mini-greenhouse or heat mat if necessary.
Pour a drainage layer into cups or a terrine, followed by potting soil for seedlings and plantations. Water: the substrate should be moist, but not soggy.
Plant your seeds. You can plant them in rows in your seed tray, or arrange three seeds per cup. Cover the seeds with a thin layer of potting soil (about 5 mm).
Water regularly to keep the soil fresh and aerate your mini-greenhouse to prevent rotting.
Pour a drainage layer into cups or a terrine, followed by potting soil for seedlings and plantations. Water: the substrate should be moist, but not soggy.
Plant your seeds. You can plant them in rows in your seed tray, or arrange three seeds per cup. Cover the seeds with a thin layer of potting soil (about 5 mm).
Water regularly to keep the soil fresh and aerate your mini-greenhouse to prevent rotting.
Frequently asked questions
Can Capsicum chinense be eaten?
Yes, all varieties are edible. They can be used fresh, dried or reduced to a sauce. However, their potency requires precise dosage, especially for sensitive palates.
Is the Habanero pepper strong?
Yes, with 100,000 to 350,000 units on the Scoville scale, Habanero is one of the most powerful peppers. Its heat is intense and persistent, but accompanied by distinctive fruity aromas that explain its success in the kitchen.
Can Capsicum chinense be grown indoors?
Yes, as long as it receives plenty of light and warmth. A south-facing position or a horticultural lamp is often necessary to ensure good fruiting indoors. This species appreciates temperatures between 20 and 28°C and a rich but well-drained substrate.
Diseases / Threats
Information
- Lifecycle
- Perennial
- Foliage
- Evergreen
- Exposure
- Sun
- Substrate
- Humus soil
- Planting methods
- Open groundIn potsIn tubsPlanter
- Categories
- ShrubVegetable
- Tags
- BeginnerCold-sensitiveThirstyEdible vegetable
- Origin
- South America
- Hardiness (USDA)
- 12a (10°C ≤ T° < 12.8°C)
- Leaf color
- Light green
- Flower colors
- WhiteCream
- Fruit colors
- Light greenRedYellowOrangeBrown
Discover plants from the same family
Find out more
Find all our tips in the Monstera application
