Family Owned Since 1979
Cultivating Gardeners



Product Description:

Capsicum chinense 73 days. We've been refining this very early Scotch Bonnet type for decades, and we're very proud to offer it for its high yield and quick maturity. A reliable producer of curious looking, 2–2 ¼ inch squat, wrinkled peppers, Red Mushroom is extremely tasty, fruity and spicy. The thin-walled fruit dries quickly for eye-opening chili powder.
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  • Key Features:

Customer Reviews

Based on 8 reviews
Prolific yields, heavy feeder

Potted in Traverse City and Munising, MI. They want to produce heavy yields, feed them a little more than most.

They are a little spicy, heat doesn't linger too long. Heat profile is comparable to a habanero - decent flavor too. I feel like these would be an excellent candidate for a sweet berry or fruit hot sauce that would pack a punch that catches you slightly off guard, or in pickled goods to for an interesting visual appearance.

Spicy & prolific!

I generally have limited success growing hot peppers like habaneros in my yard, or getting the fruits ripe enough to color up and pack some heat. Red Mushroom grew well for me even in a 12"� grow pot, and produced TONS of EXTREMELY potent beautiful peppers! My plant only grew a couple feet tall, but it's so wide & loaded with peppers I had to brace the limbs. It's only the end of August and there's already 2 dozen 2"�+ ripe red peppers (& plenty more green on the way!)

Great Flavor, Excellent Yields

I'm a little surprised anyone would say a pepper is too hot to use. It's all in knowing how to use them. For one, these are used to make Jamaican jerk sauce/paste. I usually remove (and save) the seeds before preparation. Another great hot sauce involves toning these hotties down with carrot and other vegetables, cooked and strained.

The G.
Long Season, Cute As A Button - And Pack A Powerful Punch Too!

Just finished my late season harvest here on the Lost Coast in N. California. Still lots of greenies that I'll let ripen inside because it's mid-November and the rains and humidity are threatening to mold everything left on the vine. We like things hot, (but not too hot) and we thought these little peppers weren't overpowering like the habenero, and had a unique taste that doesn't burn the mouth, but still manages to place beads of sweat on your forehead. Absolutely perfect for Portuguese Pickled Pork and a hearty stir-fry. The yield is incredible - I have enough to share with the whole neighbourhood! Will def. be growing these bad babies again.

Soil Temp for Germ 70–90°F
Seed Depth ¼"
Days to Emergence 8–25
Soil Temp for Transp 65°F
Plant Spacing 12–18"
Row Spacing 24–30"
Fertilizer Needs High
Minimum Germination 70%
Seeds per Gram ≈ 140
Seed Life 2 years

Capsicum annuum Our wide array of fabulous peppers, both sweet and hot, offers one of the richest sources of nutrients in the plant kingdom. Hot peppers contain capsaicin, which revs up your metabolism and reduces general inflammation in the body.

Days to maturity are calculated from date of transplanting and reflect edible green fruit.

• Peppers are warm-season annuals that grow best in composted, well-drained soils with a pH of 5.5-6.8
• Extra calcium and phosphorus are needed for highest yields
• Plants perform best when grown in raised beds and covered with plastic mulch
• Row cover young plants, remove after blossoms form
• Peppers grow slowly in cool soils; do not transplant before weather has stabilized
• Peppers set fruit best between 65-85°F

Direct Sowing
• Not recommended

• Start seeds in trays 8-12 weeks before anticipated transplant date
• Once seedlings have 2 sets of true leaves, up-pot to a 4 inch pot
• Use 1/2 cup TSC's Complete fertilizer and a shovelful of compost around each plant
• Fertilize with Age Old Bloom when plants begin to flower

Insects & Diseases
• Common insects: Flea beetles, aphids
• Insect control: Pyrethrin or row covers
• Common diseases: See chart below
• Disease prevention: 3-4 year crop rotation

Harvest & Storage
• Peppers are generally fully ripe and have the most flavor and vitamins when they turn red, yellow, purple, or orange
• Store at 45-55°F and 95% relative humidity

HR indicates high resistance.
IR indicates intermediate resistance.
BLS* | Bacterial Leaf Spot
Pc | Phythium Root Rot
PVY* | Potato Y potyvirus
RK | Root-Knot
TEV | Tobacco Etch Virus
TMV* | Tobacco Mosaic Virus
ToMV* | Tomato Mosaic Virus
TSWV* | Tomato Spotted Wilt Virus
* Numbers indicate specific disease race.

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