Yellow Reaper

Family: Solanaceae Superhot Pepper

Planting Schedule

Provide your location or planting zone to unlock dates and add Yellow Reaper to a garden.

Sunlit and unapologetically bold, Yellow Reaper peppers ripen to a vivid golden glow that catches the eye before the heat ever does.

The flesh is thick-walled and crisp-snap tender, with a bright, peppery flavor that turns incendiary as the superhot intensity builds. Grow Yellow Reaper for fiery fresh use, bold sauces, and punchy pickling—each harvest delivers a radiant heat that lingers and elevates every application.

Light: Full SunMaturity: 85 DaysHabit: Bush

Location not set yet

Enter your ZIP for local crop dates

Yellow Reaper Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Mar 30th	Jul 20th	Oct 13th – Aug 29th
Zone 2b	Mar 20th	Jul 10th	Oct 3rd – Aug 25th
Zone 3a	Mar 20th	Jul 10th	Oct 3rd – Sep 1st
Zone 3b	Mar 24th	Jul 14th	Oct 7th – Sep 21st
Zone 4a	Mar 20th	Jul 10th	Oct 3rd – Sep 24th
Zone 4b	Mar 18th	Jul 8th	Oct 1st – Sep 27th
Zone 5a	Mar 13th	Jul 3rd	Sep 26th – Sep 30th
Zone 5b	Mar 9th	Jun 29th	Sep 22nd – Oct 5th
Zone 6a	Mar 6th	Jun 26th	Sep 19th – Oct 10th
Zone 6b	Feb 28th	Jun 20th	Sep 13th – Oct 16th
Zone 7a	Feb 23rd	Jun 15th	Sep 8th – Oct 20th
Zone 7b	Feb 13th	Jun 5th	Aug 29th – Oct 28th
Zone 8a	Feb 4th	May 27th	Aug 20th – Nov 5th
Zone 8b	Jan 26th	May 18th	Aug 11th – Nov 12th
Zone 9a	Jan 9th	May 1st	Jul 25th – Nov 26th
Zone 9b	Dec 15th	Apr 6th	Jun 30th – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

Crop Details

Trait	Value
Days to Maturity	85
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Yellow Reaper’s thick walls give you a clean, crisp bite even when you chop it fine, and the heat ramps fast with a peppery, vinegar-bright finish. Use it where you want flavor to stay in the front of the mouth—pickled, reduced, or charred—so the burn and the snap both show up.

Best Uses

fresh slicing into limey ceviche-style salsas
thickening a pepper-forward hot sauce (reduce with vinegar until glossy)
quick-pickling whole or chunked for crunchy heat
charring and blitzing into smoky paste for tacos and braises

Flavor Profile

bright peppery bite thick-walled crisp snap escalating superhot heat lingering piquant finish

Kitchen Pairings

lime garlic white vinegar smoked salt mango dark chocolate

Frequently Asked Questions

What’s a common disease for Capsicum chinense (yellow reaper) and how can I prevent it?

A frequent problem is blossom-end rot (physiological disease), often triggered by inconsistent moisture that disrupts calcium uptake. Water steadily so the soil doesn’t swing between dry and wet, and add a 2–3 in. mulch layer to buffer moisture. If you see black, sunken spots on the fruit tips, remove affected peppers and correct watering right away to prevent new fruit from developing the issue.

How often should I water yellow reaper peppers during peak growth?

During the main growing phase (from flowering through fruiting), keep soil evenly moist but not waterlogged—aim for about 1–2 inches of water per week depending on heat and container size. Check by feel: the top 1 inch should dry slightly between waterings, but the root zone should remain consistently damp. In full sun summers, containers often need more frequent watering than in-ground beds to maintain that steady moisture.

How do I know when yellow reaper peppers are ready to harvest?

Harvest when fruits turn fully yellow and reach their expected size for your plant, typically around 85 days from transplanting. The peppers should be firm and glossy with a crisp feel—avoid picking when they’re still pale green if you’re aiming for full flavor and heat development. Use shears to cut the stem, and harvest regularly to keep plants producing new fruit.