Description
Product Name: Reaper Pink Peach
Cultivar Name: Reaper Pink Peach
Species: Capsicum chinense
Common Names: Pink Reaper, Reaper x Pink Tiger, Carolina Reaper Pink Peach
Type: Unstable Hybrid
Origin & Lineage
Geographic Origin: The Reaper Pink Peach was developed through private breeding efforts in Europe and the United States. It is a cross between the Carolina Reaper and the Pink Tiger, two visually striking and genetically intense superhot cultivars. The hybrid was first created by Manuel Dimitrio and later refined by Giancarlo Fadda, a grower known for his work with ornamental and superhot varieties. The cultivar gained popularity through seed exchanges and boutique vendors, particularly in the UK, South Africa, and North America.
The Carolina Reaper, bred by Ed Currie of the PuckerButt Pepper Company in South Carolina, is a cross between a Pakistani Naga and a La Soufrière Habanero from Saint Vincent. It held the Guinness World Record for the world’s hottest pepper from 2013 to 2023, with heat levels reaching up to 2.2 million SHU.
The Pink Tiger, a hybrid of Bhut Jolokia and Pimenta de Neyde, is known for its purple foliage, ornamental appeal, and floral-fruity flavor.
The Reaper Pink Peach inherits the extreme heat of the Reaper and the pigmentation traits of the Pink Tiger, resulting in pods that transition from dark purple to blush pink and peach tones. Its cultivation remains experimental, with growers in Europe, South Africa, and the Americas reporting variable traits across generations.
Cultural Significance:
This cultivar is celebrated for its aesthetic elegance and ferocious heat. Its pods are small, wrinkled, and often feature scorpion-like tails. The color progression—from deep purple to peach-pink—makes it a standout in ornamental gardens and collector grow-outs.
Its dual appeal lies in:
• Visual drama for ornamental and boutique cultivation
• Intense heat for artisan sauce production
• Unique flavor for fermentation and fruit-based blends
Despite its unstable genetics, the Reaper Pink Peach has become a sought-after cultivar among superhot enthusiasts, fermentation specialists, and visual storytellers in the pepper community.
Lineage / Hybridizer History
Parentage:
• Carolina Reaper: Capsicum chinense; Guinness-certified superhot with fruity sweetness and explosive heat
• Pink Tiger: Capsicum chinense × unknown; floral, fruity, and highly pigmented with purple foliage
Breeders selected for:
• High capsaicin concentration
• Unique pigmentation (purple foliage, peach-pink pods)
• Compact pod shape with stinger tails
• Flavor balance between floral sweetness and aggressive burn
Hybridizer:
Manuel Dimitrio (initial cross)
Giancarlo Fadda (refinement and distribution)
Stabilization Status:
Unstable hybrid, typically found in F3–F7 generations. Traits may vary across plants, including pod shape, color, and heat intensity.
Heat Profile
Scoville Rating (SHU):
1,000,000–1,500,000 SHU
Perceived Heat: Superhot
Heat Characteristics:
The burn begins with a sharp sting and builds rapidly. It spreads across the palate and into the throat and sinuses, with a lingering intensity. The heat is aggressive and long-lasting, suitable only for experienced users. Gloves and ventilation are recommended during handling.
Flavor Profile
Tasting Notes:
Sweet, fruity, and slightly floral. Initial notes of apricot and cherry are followed by a smoky bitterness and intense heat.
Aftertaste / Finish:
Lingering fire with a dry, floral finish and subtle citrus undertones
Ideal Pairings:
• Fermented sauces with mango, tamarind, or guava
• Extreme hot sauces for collectors and heat challenges
• Pickled with garlic and vinegar
• Infused oils for heat-forward marinades
• Powdered for ultra-hot spice blends
Fruit Characteristics
Shape:
Small, wrinkled pods with frequent stinger tails
Size:
3–5 cm long, 2–3 cm wide
Color Stages:
• Immature: Dark purple
• Ripe: Peach-pink with purple blush
• Overripe: May deepen to salmon or light orange
Wall Thickness:
Medium
Texture & Skin:
Deeply blistered and contorted; glossy and firm
Plant Details
Growth Habit:
Compact and upright
Plant Height & Width:
Height: 80–100 cm
Width: 60–80 cm
Foliage:
Dark purple to green foliage with anthocyanin-rich stems
Flower Color:
White with purple tinge
Days to Maturity:
100–130 days from transplant
Yield:
Moderate – typically 30–50 pods per plant under optimal conditions
Cultivation Information
Seed Count per Pack: 10 seeds
Germination Time: 10–14 days (Germinating Chilli Seeds)
Optimal Germination Temp: 26–32°C (Essential guide to ideal temperatures and humidity for chilli seed germination)
Light Requirements: Filtered sun
Soil Preferences:
• pH: 6.2–6.8
• Rich, well-draining loam (Easy DIY soil mixes)
• Benefits from compost and potassium-rich feeding
Storage Tips:
Store seeds in a cool, dry place. Refrigeration at 4–8°C extends viability. Avoid humidity and direct light.
Notable Compounds
Capsaicinoid Content:
Extremely high levels of capsaicin and dihydrocapsaicin; heat concentrated in placenta and seeds
Volatile Flavor Compounds:
Limonene, vanillin, and pyrazines contribute to fruity and floral aroma
Pigments:
Anthocyanins (purple), capsanthin and capsorubin (peach-pink)
Culinary & Cultural Use
Traditional Uses:
Not used traditionally due to its modern hybrid origin. Primarily grown for artisan sauces, fermentation, and heat-forward culinary experimentation
Raw vs Cooked Flavor:
Raw pods are fruity and floral with overwhelming heat. Cooking softens bitterness and enhances depth. Fermentation adds complexity and balance.
Regional Dishes:
• Caribbean-style pepper mashes
• Southeast Asian sambals with tropical fruit
• Mexican-style mole-inspired blends
• Artisan hot sauces with layered burn
Storage / Drying / Preserving Tips:
• Ideal for fermentation and sauce-making
• Can be dried whole or sliced
• Powdered form retains heat and flavor for seasoning blends
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