Bulgarian Carrot Chile Hot Pepper - Organic


Bulgarian Carrot Chile Hot Pepper - Organic

(68 days) Open-pollinated. Also known as Shipkas. We first saw this show-stopper at Amy LeBlanc’s farm outside Farmington, Maine. Colored like a polished fluorescent-orange carrot, the thin-walled 1½–3½" tapered fruits are as hot as they look and make welcome additions to chutneys, marinades and salsas, as well as excellent hot sauces. Also delicious dried and ground. Their fruity undertone nicely complements their heat. Just 18" tall, these prolific plants bear clusters of peppers close to the main stem, an unbelievable 40–55 fruits per plant! Brought indoors, they produced in Amy’s greenhouse till February. Heirloom was smuggled here through the Iron Curtain 35 years ago. 5,000–30,000 Scovilles.

3853 Bulgarian Carrot Chile - Organic
Item Discounted
A: 0.5g for $2.40  
sold out, substitute 3856.
B: 1g for $3.50  
sold out, substitute 3856.
C: 2g for $6.00  
sold out, substitute 3856.
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Additional Information

Hot Peppers

Avg. 140–160/g, with a range from 100–200/g.

Hybrid pepper seed is expensive so A-size packets are modest. 0.1g packets contain 10-20 seeds. We pack by weight and not by seed count so there will be variation.

Chiles have been consumed in Mexico for more than 5,000 years. In the U.S. hot peppers have increased dramatically in popularity.

Capsaicin compounds cause most of the heat in peppers. Warm nighttime temperatures stimulate maximum development of capsaicins and increase pungency levels. Pungency is expressed in Scoville units, after Wilbur Scoville, an Englishman who devised the method used for eighty years to measure the heat in peppers.

Some Scoville ratings for general categories are: sweet bell, Banana and Pimiento peppers 0, Ancho & Poblano 1–2k, Anaheim 0.5–2.5k, Bulgarian Carrot 2.5k, Jalapeño 2.5–8k, Chipotle 5–8k, Long thick Cayenne 6–8.5k, Hot Wax 5–9k, Serrano 8–22k, Aji & Cayenne 30–50k, Super Chili 40–50k, Thai 50–100k, Orange Habanero/Scotch Bonnet 150–325k, commercially available pepper spray for self-defense 2–3M, police-grade spray 5.3M, capsaicin 15–16M.

If you overdose on hot peppers, plain carbs like bread, rice or tortillas are better than any liquid at removing the heat from your mouth. Handle hot peppers with caution; capsaicin is highly alkaloid and can burn skin.


Capsicum annuum

For all peppers, days to full-color maturity are from transplanting date.

~160 seeds/g. Capsicum comes from the Greek kapto which means ‘bite.’

Culture: Very tender, will not tolerate frost, dislike wind, will not set fruit in cold or extremely hot temperatures or in drought conditions. Start indoors in March or April. Set out in June. Black plastic highly recommended. Row cover improves fruit set in windy spots. Pick first green peppers when they reach full size to increase total yield significantly. Green peppers, though edible, are not ripe. Peppers ripen to red, yellow, orange, etc.

Minimum germination soil temperature 60°, optimal range 68-95°.


  • BLS: Bacterial Leaf Spot
  • CMV: Cucumber Mosaic Virus
  • TMV: Tobacco Mosaic Virus

Seed-saving tips: Use only the first fruits for seed; allow only 3–4 fruits per plant to grow and remove all others. Fewer fruits = larger seeds = greater seed viability. Later fruits often have germination rates of only 60%.