Yellow Reaper

Pepper

85d to harvest

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.

Crop Dates

Milestone	Date
Start Indoors	Mar 24th
Last Frost	May 19th
Transplant / Sow Outdoors	Jul 14th
Harvest Begins	Oct 7th
Harvest Ends	Sep 21st

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

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.