When you have your plants get a small pot and fill it with compost get your plant from the tray making sure not to damage the root and put it in one hand. Allow them to get to a largish size before transplanting to a pot. So all has gone well so far and the seeds have sprouted. If using an incubator place the lid on top and leave in your chosen place otherwise place in your green house. Place the seeds atop the compost, push them in half way and cover them. For a standard size incubator use four seeds in one incubator. If you have a single seed try to plant it as centraly as possible, if you have multiple seeds space them evenly. Wet the soil through with some water and poor the excess from the receptical away.
Get some compost and fill your container to the relevant level (do not use large pots to start with an incubator tray is the perfect size). Prepare your container, makesure there is some drainage in the bottom and sit it a recepticle to catch excess water (especially if on a window sill). The Reapers will need damp soil (NOT SODDEN), I would suggest using a mist gun when watering.
You could also grow them in a glass permanant green house provided it is hot enough and has plenty of light however I would NOT recommend trying to grow them from seed in a mini plastic green house as I do not believe they would be ideal. The Carolina reaper needs heat and light when germanating so I would highly suggest starting them in a mini incubator on a window ledge as you will get the most heat and plenty of sun. Please be aware that consuming such hot chilli peppers without any training could result in serious side effects.Now have you bought seeds or have you got a sprouting plant? If you have a sprouting plant skip to step 3 This record was attempted by an experienced chilli eater who is accustomed to the extreme heat. Mike is currently aiming for eight chilli eating records, and with this latest achievement under his belt, he is halfway to reaching his goal. You’d think Mike would want a break after all this chilli chomping, perhaps with a glass or two of milk, but he has his sights set on more records. Though not quite as hot as the Carolina Reaper, it still tops over 1 million SHU. The Bhut Jolokia chilli pepper, commonly known as the Ghost pepper, is one of the hottest peppers in the world. Fastest time to eat three Bhut Jolokia chillis - 9.75 seconds.Most Bhut Jolokia chilli peppers eaten in one minute - 97 grams (3.42 oz).Most Bhut Jolokia chilli peppers eaten in two minutes - 246 grams (8.67 oz).Mike already held three records before his latest achievement: “I've made it my goal to hold as many Guinness World Records in chilli eating as possible.” – Mike Jack He’s entered into many chilli eating competitions, has a YouTube channel dedicated to the pursuit and holds multiple records. To put that into perspective, the Jalapeño pepper ranges from 2,000 to around 10,000 SHU.Īlthough this extreme spiciness would surely melt a less seasoned chilli eater, Mike has had plenty of practise over the years. This means Mike consumed an approximate total of 4.9 million SHU in mere seconds - a feat that left his taste buds more than tingling! The pepper rates at an average of 1,641,183 Scoville Heat Units (SHU), according to tests conducted by Winthrop University in South Carolina, USA. The Carolina Reaper is officially the hottest chilli pepper in the world, grown by Ed Currie of PuckerButt Pepper Company (USA). His wife, Jamie Jack, acted as his witness, timekeeper, and coach.įor the purposes of this record, each chilli had to weigh at least 5 grams (0.18 oz), and a certificate proving they were in fact Carolina Reaper chillies had to be provided. The attempt was done at his home in line with COVID-19 social distancing measures. Mike attempted this record in London, Ontario, Canada, on 21 November 2020. The Canadian broke the record for the fastest time to eat three Carolina Reaper chillies, with a time of 9.72 seconds, bringing the record under 10 seconds for the first time ever. Mike Jack, a talented chilli eater and multiple world record holder, has set an extremely spicy record that hasn’t been broken for six years.
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