Caribbean red hot

Experience the fiery flavor of the Caribbean with our premium Caribbean Red Hot Pepper Seeds from UAM Farms Garden Seeds. These seeds promise to deliver robust, spicy peppers that will add a zing to your culinary creations. Renowned for their intense heat and distinct fruity undertones, Caribbean Red peppers are a favorite among spice enthusiasts and chefs alike. Whether you're looking to spice up your salsa, sauces, or stir-fries, these seeds will yield vibrant red peppers bursting with flavor. Elevate your garden and your dishes with the unparalleled heat of Caribbean Red Hot Pepper Seeds from UAM Farms.

**Planting and Care Guide:**
1. **Planting:** Start seeds indoors 8-10 weeks before the last frost date in your area. Plant seeds ¼ inch deep in well-draining soil, and keep them moist but not waterlogged. Provide ample sunlight or artificial grow lights to encourage strong seedling growth.

2. **Transplanting:** Once seedlings have developed 2-3 sets of true leaves, transplant them into larger pots or directly into the garden. Space plants 18-24 inches apart to allow for adequate growth and airflow.

3. **Growing Conditions:** Caribbean Red peppers thrive in warm temperatures and require full sunlight for optimal growth. Keep soil consistently moist but not waterlogged, and provide support for plants as they grow to prevent them from bending or breaking under the weight of peppers.

4. **Fertilizing:** Fertilize plants with a balanced fertilizer every 4-6 weeks to promote healthy growth and fruit production. Avoid excessive nitrogen, as it can lead to lush foliage but fewer peppers.

5. **Pest and Disease Control:** Monitor plants regularly for signs of pests such as aphids, whiteflies, and spider mites. Use organic insecticides or insecticidal soap to control infestations. Prevent fungal diseases by providing good air circulation around plants and avoiding overhead watering.

6. **Harvesting:** Harvest peppers when they reach their mature red color, typically 70-90 days after transplanting. Use sharp scissors or pruning shears to cut peppers from the plant, taking care not to damage the stems or surrounding foliage.

7. **Storage:** Store harvested peppers in the refrigerator for up to two weeks, or dry them for long-term storage. To dry peppers, string them together and hang in a warm, well-ventilated area until fully dehydrated. Once dried, store peppers in an airtight container away from direct sunlight.