Crops › Super Hot Chilli
How to grow Super Hot Chilli
in the US
Sow February to March, plant out April to July, harvest August to October. About 105 days from seed to plate.
Shown for zone 6. Zone table further down.
Super hot chili peppers, they're a proper challenge, you know. But there's nothing quite like picking your own fiery pods from the plot. Takes a bit of patience, mind, but the reward is something else.
Sowing
These superhots, they really need a head start, so get 'em going indoors, 12 to 14 weeks before your last frost. Pop the seeds about a quarter-inch deep in good seed-starting mix. The main thing is warmth for germination, like I say, a propagator or heat mat set to 80-85°F really helps 'em wake up. They can be a bit slow and a bit tricky to get going, so don't give up if they take their time. Once they're up, move them somewhere bright but a bit cooler.
Growing on
Once they've got a few proper leaves, you'll need to prick them out into individual pots. Keep them growing on indoors, somewhere bright and warm, until all danger of frost is well past. Harden them off slowly over a week or two before planting them out. Choose the warmest spot you've got in your backyard, maybe against a sunny wall or in containers. Containers really help warm up the soil for these heat-loving plants, you know what I mean.
Looking after it
Superhots like things on the dry side, so don't be heavy-handed with the watering can; overwatering can cause problems. Feed 'em lightly once a week with a balanced liquid fertilizer once they start setting fruit. Black mulch around the base helps keep the soil warm and stops the weeds from taking over. Just keep an eye on them through the season.
What goes wrong
Aphids and whiteflies can be a bit of a nuisance, like on most chili plants. A good spray with insecticidal soap usually sorts them out, just make sure to get under the leaves. Cutworms can be a problem for young plants; a little collar made from cardboard around the stem when you plant them out can help protect them. Regular checks are the best way to catch problems early.
Harvest
You'll be waiting a while for these, but it's worth it. Your superhots will be ready to pick from late summer, usually August through to October, depending on your zone and the weather. Let them fully color up on the plant for the best heat and flavor, that's proper important. Snip them off with a sharp knife or shears. They'll keep in the fridge for a good while, or you can dry them or make a cracking hot sauce.
To be honest, I find growing superhots in black buckets on my patio gives them that extra boost of warmth they crave for a really good crop, even here on my plot.
Dates for your plot
Type your zone and the plant-out advice shifts to your frost dates.
Varieties, and whether the club would grow them again
| Variety | Club verdict |
|---|---|
| Habanero Orange A proper classic, this one, with its distinctive lantern shape and a lovely fruity smell. If you're after a reliable, fiery chili with great flavor, this is a cracking choice. | No club votes yet |
| Habanero Red The red version of the classic Habanero, often feels a bit hotter than the orange, you know. Great for adding a vibrant splash of color and a serious kick to your cooking. | No club votes yet |
| Habanero Chocolate These dark, chocolate-colored pods have a deep, smoky, fruity flavor that's just fantastic. A bit more unusual, they're perfect for chiliheads looking for something a bit different and very hot. | No club votes yet |
| Habanero White A real eye-catcher with its pale, almost white pods, offering a sharp, bright heat. It's a cracking choice if you want something both ornamental and seriously hot for your kitchen. | No club votes yet |
| Scotch Bonnet Red This Caribbean favorite brings a lovely fruity, floral note along with its potent heat, shaped like a proper bonnet. Essential for authentic jerk dishes or just for a taste of the islands. | No club votes yet |
| Scotch Bonnet Yellow A sunny yellow version of the classic Scotch Bonnet, with all that lovely island flavor and a strong burn. Perfect for adding a bright color and Caribbean warmth to your food. | No club votes yet |
| Ghost Pepper (Bhut Jolokia) The legendary Ghost Pepper, known for its smoky notes and a heat that just keeps on building. You'll need a long, warm season for this one, but it's proper rewarding. | No club votes yet |
| Trinidad Moruga Scorpion These gnarly, stinger-tipped pods pack an unbelievable punch, one of the hottest out there. Definitely one for the serious chili enthusiast who craves extreme heat. | No club votes yet |
| Trinidad Scorpion Butch T A truly notorious chili with scorching heat and those distinctive bumpy pods with a little tail. If you're chasing world-beating heat, this one won't disappoint, like I say. | No club votes yet |
| Carolina Reaper The famous Carolina Reaper holds world records for its insane heat, balanced with fruity undertones and that signature gnarly tail. This is the one if you want the absolute hottest chili experience going. | No club votes yet |
| Naga Viper A cracking hybrid superhot that delivers a savage, intense heat that really hits you. You'll need a good long growing season for this one, but it's worth the wait for the burn. | No club votes yet |
| 7 Pot Primo These distinctive wrinkled pods shift from yellow to red and deliver a blistering heat that chili enthusiasts rave about. A proper powerhouse of a chili, great for making your own super-hot sauces. | No club votes yet |
| 7 Pot Douglah The chocolate-colored 7 Pot Douglah brings brutal heat combined with a rich, deep flavor. If you're after a superhot with a more complex taste profile, this is a cracking choice. | No club votes yet |
| Trinidad 7 Pot Red A classic 7 Pot chili, known for its intense heat that's supposedly enough for seven pots of stew, you know. A fantastic all-rounder for anyone wanting serious heat in their cooking. | No club votes yet |
| Komodo Dragon This UK-bred superhot has a unique delayed, explosive burn that catches you by surprise. It's a proper interesting one for those who like their heat to sneak up on them. | No club votes yet |
Votes are members rating varieties in their Seed Tin, one vote per gardener. Tap a variety for the full page and where to buy.
Buy Super Hot Chilli seeds
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Sowing by USDA zone
| Zone | Sow / plant | Harvest |
|---|---|---|
| Zone 3 | January to March | August to October |
| Zone 4 | January to March | August to October |
| Zone 5 | February to April | September to October |
| Zone 6 | February to March | August to October |
| Zone 7 | January to March | August to September |
| Zone 8 | January to February | July to September |
| Zone 9 | January to February | June to September |
| Zone 10 | January to March | August to October |
Cook the harvest
Infused honey where a single super hot chilli steeps in warm honey for 24 hours, creating a condiment of extraordinary power and sweetness. A few drops transforms pizza, fried chicken, cheese boards, and cocktails. The honey tempers the raw brutality of the chilli into something nuanced and addictive.
15 min · easyA sweet-heat jelly using the world's hottest chilli in measured quantities, balanced with apple and cider vinegar to create a preserve that's intensely fruity, genuinely hot, and completely addictive in small amounts. Serve with cream cheese and crackers, glaze a ham, or spread on a grilled cheese. Handle with absolute care.
45 min · mediumRich, deeply flavored dark chocolate truffles with a slow-burn super hot chilli finish — a sophisticated adult confection for heat lovers. The chocolate carries the heat without blunting the quality of the ganache, and the combination of darkness and fire is genuinely thrilling.
30 min · mediumA bold, deeply savory marinade for beef jerky that uses super hot chillies to create a slow-building, face-warming heat balanced by soy sauce, brown sugar, garlic, and smoked paprika. The dried jerky locks in the heat and flavor for a seriously addictive snack that heat-seekers will obsess over.
260 min · mediumWatch for, and grow alongside
Companions: Basil, Marigolds, Carrots, Onions
Questions people ask
When do you sow Super Hot Chilli in the US?
Sow Super Hot Chilli from February to March in zone 6, earlier or later by zone. Plant out April to July, after the last frost.
How long does Super Hot Chilli take from sowing to harvest?
Roughly 105 days, with the harvest August to October.
Which Super Hot Chilli varieties do gardeners grow again?
Club members rate every variety they grow. This page shows the grow-again votes for Habanero Orange, Habanero Red, Habanero Chocolate, Habanero White and more.
Track your Super Hot Chilli from packet to plate
Sowing reminders and harvest forecasts for your own frost dates, the Seed Tin, Scan Centre for any label or packet, and the Potty Mouth Garden Club. Free to start.
Allotment keeper in the North East of England, the voice behind the Tony C Smith YouTube channel, and the gardener who built GrowMore CookMore. Club numbers on this page update as members log their plots. Last updated 3 September 2026.