Description
Product Name: Reaper Purple Peach Chilli Seeds
Cultivar Name: Reaper Purple Peach
Species: Capsicum chinense
Common Names: Purple Peach Reaper, Reaper Sbagliato Purple Peach
Type: Hybrid
Origin & Lineage
Geographic Origin: The Reaper Purple Peach or Sbagliato was developed by Emanuele Addis, an Italian pepper breeder known for his work with superhot hybrids like the Leopard Reaper. This cultivar is a deliberate cross between the Carolina Reaper and the Pimenta Puma, combining the Reaper’s legendary heat with the Puma’s ornamental traits.
Addis bred the pepper in Italy and has released multiple stabilized color variants, including:
- Purple Peach – starts deep purple, ripens to peach with mottling
- Red – ripens to deep red with black and purple undertones
- Orange – a rarer variant with golden hues
The name “Sbagliato” (Italian for “mistaken” or “wrong”) hints at the unexpected beauty and intensity of the cross—a nod to its dramatic appearance and fiery nature.
Cultural Significance: The Reaper Sbagliato Family has become a cult favorite among European and global chili enthusiasts. Its appeal lies in:
- Visual drama: Pods shift from purple to peach or red, often with mottled or striped patterns
- Fermentation potential: Thick-walled, oily pods ideal for aging and mash production
- Extreme heat: Estimated at 1,000,000–2,000,000+ SHU, depending on variant
- Flavor complexity: Floral, fruity, and slightly smoky—ideal for sauces, powders, and stews
Growers praise Reaper Purple Peach’s resilience to heat, high yield, and ornamental foliage, which often includes purple stems and dark green leaves. It’s especially popular in boutique seed exchanges, fermentation circles, and sauce competitions.
Lineage / Hybridizer History:
- Hybridizer: Emanuele Addis (Italy)
- Parentage: Carolina Reaper × Pimenta Puma
- Stabilization: Multiple generations (F6–F8 reported), with consistent pod shape, color progression, and heat levels
- Variants: Red, Purple Peach, Orange—all bred and refined in Italy
Unlike the Carolina Reaper, which was bred by Ed Currie in South Carolina, the Reaper Purple Peach is not affiliated with PuckerButt Pepper Company. It’s a completely independent creation, now distributed through European seed vendors and specialty growers.
Heat Profile
Scoville Rating (SHU): Estimated 1,400,000–1,600,000 SHU
Perceived Heat: Superhot
Heat Characteristics: Sharp and fast-building. The burn is intense and long-lasting, with a creeping throat sting and facial sweat trigger.
Flavor Profile
Tasting Notes: Bright and clean with mild fruitiness. Lacks floral undertones, making it more palatable than many superhots.
Aftertaste / Finish: Slight bitterness with a dry citrus-peach echo
Ideal Pairings:
- Fermented Reaper Purple Peach sauces with stone fruit
- Citrus-peach glazes for grilled meats
- Microdosed in chutneys and pickles
- Powdered for purple-themed spice blends
Fruit Characteristics
Shape: Lantern-shaped pods with occasional stinger tails
Size: 4–5 cm long, 2–3 cm wide
Color Stages:
- Immature: Deep purple
- Mid-ripe: Cream with purple mottling
- Ripe: Peach with residual purple blush
Wall Thickness: Medium
Texture & Skin: Smooth with occasional blistering; glossy finish
Plant Details
Growth Habit: Bushy and upright
Plant Height & Width:
Height: 80–120 cm
Width: 60–90 cm
Foliage: Dark purple-green leaves with anthocyanin-rich stems
Flower Color: White with purple blush
Days to Maturity: 100–120 days from transplant
Yield: Moderate to high – up to 60 pods per plant under optimal conditions
Cultivation Information
Seed Count per Pack: 5 or 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: 6.0–6.8
- Rich, well-draining loam (Easy DIY soil mixes)
- Benefits from calcium 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: High capsaicin and dihydrocapsaicin; heat concentrated in placenta and inner walls
Pigments: Anthocyanins drive purple coloration; carotenoids contribute peach tones
Volatile Flavor Compounds: Linalool and geraniol contribute mild fruitiness
Culinary & Cultural Use
Traditional Uses: Not used traditionally due to extreme heat. Reaper Purple Peach is Primarily grown for artisan sauces, fermentation, and ornamental value.
Raw vs Cooked Flavor: Raw pods are crisp and clean with intense heat. Cooking softens bitterness and enhances peach notes. Fermentation adds depth and color complexity.
Regional Dishes:
- Artisan peach hot sauces
- Caribbean-style fruit blends
- Purple-themed chutneys
- Fermented sauces with plum or apricot
Storage / Drying / Preserving Tips:
- Ideal for fermentation and sauce-making
- Can be dried whole or sliced
- Powdered form retains color and heat for spice blends
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