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Here is the Purple Bleeder Pepper, Capsicum chinense, Scoville units: 60,000 to 150,000+ SHU. The Purple Bleeder Pepper originates from the USA and is a cross between Purple Bhut Jolokia and a BBG7 Pepper. It has a thin wall like a habanero an fruits get to 1 inch long with a purple bleeding calyx and turns purple to yellow to orange then red when fully ripe and has a mouth cooking heat. The fruits seem to become embroidered when fully ripe. Plants can get to 5+ feet tall but often times they stay around 3.75 feet and the stems have a purple streaking in them but are very leggy and fragile so need strong supports. Pods are very very HOT so eat with care. These go great in salads, rice & beans and salsa! We found this to be a very productive variety and easy to grow in northern climates. Usually fruits first year but sometimes it don't so you need to over winter. Plants can live for many years in pots and tend to stay around 38+ inches tall and ornate. A must grow for any collector! PLEASE NOTE This variety is like an F-6 or so, so it may change slightly. Open pollinated, mid to late season, purple/orange/red, perennial, easy to medium grow, 88 to 100+ days to overwinter for many years. LOT# 2 R18 TAG# 3-2022

Purple Bleeder Pepper

SKU: 8428-10
  • Quantity

    10 seeds


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  • Pepper Review Video



    Peppers require a long warm season to produce fruits, taking from 58 to 100 days to mature. Although grown as an annual throughout most of the country, peppers survive as perennials in U.S. Department of Agriculture plant hardiness zones 9b, 10 and 11. Ornamental, sweet and hot peppers all require the same conditions for germination and fruit production.

    1. Start pepper seeds six to eight weeks before you plan to plant them outside. Use planting trays or pots with drainage holes and a separate water tray to allow excess moisture to drain.

    2. Wash planting trays or pots with hot water and soap. Mix nine parts water with one part bleach and rinse the containers with the mixture to remove any bacteria and fungus.

    3. Fill the planting container with seed starting mix. Use a packaged soilless blend or make your own using one-third peat, one-third sand and one-third vermiculite.

    4. Broadcast the pepper seeds across the seed starting medium. Cover them with a light layer of the medium about twice as thick as the seed width.

    5. Mist the planted container with room temperature water until the starting mix feels damp all the way through. Cover the tray or pots with a humidity dome or plastic film.

    6. Place the planters in a warm location. Pepper seeds need temperatures around 70 to 80 degrees F to germinate. Use a seed starting heat mat with thermostat to ensure consistent and accurate temperatures.

    7. Check the peppers daily for moisture levels and seedlings. Mist as needed to keep the soilless mix moist. Germination takes seven to 14 days for most varieties of peppers. Remove the plastic cover when seedlings appear.


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