Other details: This plant is suitable for growing indoors Average Water Needs; Water regularly; do not overwater Suitable for growing in containers
Soil pH requirements: 5.6 to 6.0 (acidic) 6.1 to 6.5 (mildly acidic) 6.6 to 7.5 (neutral)
Propagation Methods: From herbaceous stem cuttings From seed; winter sow in vented containers, coldframe or unheated greenhouse From seed; sow indoors before last frost From seed; direct sow after last frost
Seed Collecting: Allow unblemished fruit to ripen; clean and dry seeds Wear gloves to protect hands when handling seeds Properly cleaned, seed can be successfully stored
On Jul 10, 2006, peaches333 from Bullhead City, AZ wrote:
I am new at this, have started red savina in small pots (2) only one pot has sprouted, have 2 seedlings out of 4. nursing them like babies, east window in am, west window pm. thinking about epsom salt, afraid it might harm the seedlings. Any help would be appreciated. Two weeks later, did try epsom salt, also salted other plants in my garden, lantana went crazy, other plants seem to snap out of it! Have potted palms for years, growing like crazy! always thought epsom was sodium chloride, not! Read about it on the net.
On Nov 8, 2005, KorgBoy from Townsville Australia wrote:
A cultivar of habanero, named Red Savina, which is a product of a company, is supposed the be the hottest type of chilli that's been tested - at least, the hottest type of chilli that's been officially recognised.
One would think that a cultivar is reproduced reliably only from vegetative propagation, like a stem cutting. As for growing a plant from the 'seeds' of the Red Savina plant, I haven't seen too much information about what kinds of seedling variations you could get.
On Nov 30, 2004, melody from Benton, KY (Zone 7a) wrote:
Tiny infernos of intense fire. These peppers could be classed as a lethal weapon.
A little dab will do ya.
I do like them though, the heat is intense, but the flavor is a smokey, fruity one that lingers. Great for flavoring dishes that need something extra....these aren't all heat...they add a unique twist to anything.
Use fresh or dried...add one to a jar of pickles...or a chopped one or two to a batch of relish. Just take care when you prepare them. I put a couple dozen in my food processor once and ground them fine for use in a large batch of Chow-chow...when I took the top off the processor, the fumes from the oils about took my breath....and my husband in the next room was affected in much the same way.
We had to leave the house for a couple of hours...and the ground peppers went to the porch too.
These make wonderful container plants....I've grown them that way often.
On Sep 18, 2004, Michaelp from Orange Springs, FL (Zone 8b) wrote:
This is reportedly the hottest pepper in the world, I like them hot, and I like this one. rated at over 500,000 heat units-almost two times as hot as other Habanero. This is easy to grow. - the leaves, and fruit, will cause burning on your skin.Make sure you use gloves or wash your hands before you rub your face. 12/18/04--I have eaten some of the ripe peppers and they are noticeably hotter than the other Habaneros--even the Caribbean Red, --However, they are not as hot as the Chili Tepin--[not even close]---
This plant has been said to grow in the following regions:
Bullhead City, Arizona Rocklin, California Orange Springs, Florida Frankfort, Kentucky Mineola, New York