Big red seeds

Big Red Mama Pepper Seeds

The Big Red Mama Pepper is a genius creation from the Horticulturist and grower Troy Pimeaux in the bayous of Louisiana. Her parents are the Naga Morich and Trinidad Douglah so you know she will deliver a kick. The wrinkly, gnarly Big Red Mama chili tastes fruity and a bit citrusy with a heat burst you will feel in the back of your throat for quite a while, but this will be less heat than the Big Black Mama! Step into the Bayou for a kick in the pants from Big Red Mama. The Big Red Mama pepper plant will grow to around 4 feet tall and will produce an abundance of peppers.

Germination Rate: Estimated 95-100%

Species: Capsicum Chinense

Heat Level : 750,000-1,000,000+ SHUs

Type : SuperHot

Origin : USA

Days to Harvest : 90+ Days

Seeds per Packet : 10+ Pepper Seeds

Want to grow more of this variety? Check out the Big Black Mama and Big Mustard Mama!

Love scorching super-hot peppers? Check out the super-hot peppers we carry, as well as exotic and novelty peppers.

Big Red Sweet Pepper Seeds

Sowing: Start big red sweet pepper seeds indoors in peat pots about 8 weeks before the last expected spring frost. Sow them 1/4″ deep and keep the soil at 80-85 degrees F until germination; provide sunlight or a grow light for 12-16 hours a day. When the outdoor temperature reaches 60-65 degrees F during the day and no less than 50 degrees F at night, transplant the seedlings 12-16″ apart. Exposing the plants to the weather for several hours a day before transplanting may help prevent shock. Peppers also grow well in containers or raised beds.

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Growing: Keep the soil evenly moist and weeds under control; mulching the plants may help with this. If excess heat and sun cause the plants to wilt, provide shade.

Harvesting: Harvesting sweet peppers is basically a matter of personal preference regarding color and sweetness. Generally, the longer the peppers mature on the vine, the sweeter they will taste. Mature peppers, however, signal the plant to stop producing; if the peppers are picked when still at the green stage, the plant will go on producing. Always use a knife or scissors to remove peppers to prevent damage to the fragile stems.

Seed Saving: Keep in mind that peppers will cross pollinate with other varieties of pepper, so isolation or caging may be necessary to preserve genetic purity. Allow the pepper to fully mature, than cut it open and remove the seeds. Spread out Capsicum Annuum seeds to dry for about two weeks. Store big red sweet pepper seeds in a cool, dry place for up to two years.

FAST FACTS

Latin Name: Capsicum annuum

Type: Open Pollinated, Sweet Pepper, Warm Season

USDA Zones: 3, 4, 5, 6, 7, 8, 9, 10, 11, 12

Seeds per Ounce: 4,000

Planting Method: From Transplant

Sunlight: Full Sun

Height: 24 Inches

Color: Red

seeds

best seeds i ever bought

Not so big

I tested 8 different varieties of bell pepper seeds from the US and Europe for size plant hardiness and yield. In controlled conditions of a greenhouse they were planted 10″ apart in rows spaced 3′ apart. They were pruned to 2 stems and the stems were supported by strings hung from the ceiling wrapped around the stems. Seeds were direct sown in the soil. My experience was, while this variety produced, the fruits were so-so in today’s environment. Great size for stuffing for individual servings. However, in this class of pepper, California Wonder is a better choice for fruit and plant size and strength.

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DESCRIPTION

IN-STOCK ORDERS SHIP THE NEXT BUSINESS DAY VIA THE US POST OFFICE.

This high-yielding sweet pepper turns from green to red when mature, in about 75 days. The thick flesh is very sweet and is delicious when eaten fresh, roasted, or stuffed.

The pepper is native to Central and South America, where Christopher Columbus and other explorers discovered it and took it with them back to Europe at the end of the 16th century. They became called “pepper” in Spanish, or pimiento, because their spicy flavor brought the spice black pepper to mind.

HOW TO GROW

Sowing: Start big red sweet pepper seeds indoors in peat pots about 8 weeks before the last expected spring frost. Sow them 1/4″ deep and keep the soil at 80-85 degrees F until germination; provide sunlight or a grow light for 12-16 hours a day. When the outdoor temperature reaches 60-65 degrees F during the day and no less than 50 degrees F at night, transplant the seedlings 12-16″ apart. Exposing the plants to the weather for several hours a day before transplanting may help prevent shock. Peppers also grow well in containers or raised beds.

Growing: Keep the soil evenly moist and weeds under control; mulching the plants may help with this. If excess heat and sun cause the plants to wilt, provide shade.

Harvesting: Harvesting sweet peppers is basically a matter of personal preference regarding color and sweetness. Generally, the longer the peppers mature on the vine, the sweeter they will taste. Mature peppers, however, signal the plant to stop producing; if the peppers are picked when still at the green stage, the plant will go on producing. Always use a knife or scissors to remove peppers to prevent damage to the fragile stems.

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Seed Saving: Keep in mind that peppers will cross pollinate with other varieties of pepper, so isolation or caging may be necessary to preserve genetic purity. Allow the pepper to fully mature, than cut it open and remove the seeds. Spread out Capsicum Annuum seeds to dry for about two weeks. Store big red sweet pepper seeds in a cool, dry place for up to two years.