Experience the Fiery Flavor of Orange Tasmanian Ghost Pepper Seeds
Brace yourself for a taste adventure with our Orange Tasmanian Ghost Pepper seeds! This rare variety delivers an explosive combination of fruity sweetness and relentless heat that will leave you breathless. Originally hailing from Tasmania, these peppers pack a vicious punch with a Scoville rating of 1,100,000 units – not for the faint of heart!
A Flavor That Attacks Your Senses
Don't let the initial fruity aroma fool you – these 2-½" orange pods with their distinctive dented skin hide an ambush of intense heat that builds for over 30 minutes. The 24" tall plants produce abundantly all season, giving you a continuous supply of these dangerously delicious peppers.
Growing Your Own Ghost Peppers
Each packet contains 10 GMO-free seeds ready to unleash their fiery potential in your garden. For best results:
Start indoors 8 weeks before last frost
Maintain 85°F soil temperature
Transplant when seedlings develop 6 true leaves
Space plants 24" apart in rich soil or 5-gallon containers
Warning: Handle with extreme caution! Always wear protective gloves and eyewear when working with these peppers. The oils can cause severe irritation to skin and eyes.
Why Choose Our Ghost Pepper Seeds?
We source our Orange Tasmanian Ghost Pepper seeds directly from their native region, ensuring authentic genetics and maximum heat potential. These are the real deal – not your average garden variety pepper!
Ready to test your limits? Add these legendary peppers to your garden today and experience heat like never before!
This is a simple recipe that you can make in smaller batches to use up your cucumbers and some peppers in the summer months. Quick and easy, you don't have...
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Here is a list of all of our peppers from around the world based on their heat level, from sweet to super hot!Find the perfect pepper with the just the...
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Fantastic! I will be ordering from Sandiaseed from now on.
Germination for nearly all of my varieties was 3-5 days (95% - 100% success rate). My varieties include: Red Ghost, Carolina Reaper, Trinidad Scorpion, Devils Tongue, Cayenne Ring of Fire, Habenero Red, Yellow Jamaican, Paprika Numex, and Bolivian Rainbow. Another thing that I really appreciated is that each packet seemed to contain 20% more seeds than indicated (each 10 seed pack contained 12 seeds) - Not sure if that is standard but it was a nice bonus.
I've found that when you combine roasted carrots, habaneros, lime juice and garlic, it will make the best hot sauce of your life. I think it's the sweetness and depth of the carrots that make the sauce even better, and pairs perfectly with the habanero heat. I got the inspiration from one of my favorite store-bought hot sauces, Marie Sharp's Habanero hot sauce. Sometimes I add some of your Chef's orange tomatoes too to make more of it, and they also give more flavor to the hot sauce and help tame the heat a bit. I grow these in my garden every year along with your orange habaneros, orange tomatoes and other hot peppers and veggies. Very reliable.
These fabulous peppers added lots of color to our patio pots. So pretty in multiple colors, plus you can pick them and add to salsa for a nice spicy kick. These are fun in any ornamental edible garden.
We let these hang dry, then ground them up – they made the tastiest pepper flakes. They have a nice kick, but good flavor too. Easy to grow plants, pretty peppers.
Great seeds, good germination, plants grow quickly and produce lots of pods for roasting. Great flavor and just the right amount of spice. We grow these every year in our garden in Utah.
I tried these purple Cherokee seeds on 2024. This is the first time growing these purple Cherokees and were amazed at the ease of germination and taste
These germinated in two days. I started them in midsummer and they fruited by late fall in my zone 10b garden and are overwintering just fine. I’ll have more to harvest by late spring. I made my red sauce for pozole for Christmas with my harvest!
Big Chiles with just enough heat to add to green enchilada's. The flavor after roasting is fantastic. Since green chile roasting is not a local thing in Eastern Washington we us a weed burner. The smell of roasting peppers is heavenly.
My favorite green chili to grow. Plenty of heat and after roasting sit perfectly on a hamburger. Also my wonderful wife makes Puelo Chili jam that is a real crowd pleaser