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Red Savina pepper – a variety of pepper that belongs to the species Capsicum chinense Jacquin.




Image of Red Savina Pepper plant at Google

The Red Savina pepper is a variety of pepper that belongs to the species Capsicum chinense Jacquin.

Overview
• This is a cultivar of the habanero chili.
• This has been selectively bred to produce hotter, heavier, and larger fruit.
• Frank Garcia of GNS Spices, in Walnut, California, is credited with being the developer of this pepper.
• The exact method Garcia is used to select the hottest strains.
• The Red Savina chili was displaced in Guinness World Records as the hottest chili in the world by the Naga Jolokia pepper.
• The Red Savina held the record from 1994 until 2006.
• Red Savina peppers have heat that range up to 577,000 on the Scoville scale.

Growing/Caring conditions for Red Savina Habanero
• Sow seedlings indoors.
• It prefers well-drained soils, such as silty or sandy loams, and 800–2,000 mm (31–79 in) of annual precipitation.
• Sow them late spring to early summer.
• A soil pH of 7.0 – 8.5 is good for this plant.
• The plant requires full sun.
• Zones 10-12.
• This plant needs temperatures to be at least 64 degrees F to germinate.
• Sow those eight to ten weeks before the last frost date for your area.
• They are a difficult in germination and seedlings grow slowly at first.
• Provide bottom heat or heat lamps to raise the soil temperature to 80 degrees.
• This will promote better and quicker germination.
• A heated germination mat works well.
• While your seedlings are growing, get your garden ready.
• Add plenty of compost, manure, and a general fertilizer.
• Peppers like hot weather.
• Transplant young seedlings outdoors after the last chance of frost.
• If the weather is still cool, delay transplanting a few days.
• Keep them in a cold frame, indoors.
• Space 18-24 inches apart, in rows 24 to 30 inches apart.
• Mulching around the peppers to keep down weeds, retain moisture, and help to feed the plant.
• As the peppers develop, use a fertilizer higher in Phosphorous and Potassium.
• Providing too much nitrogen will result in a great looking bushy, green plant, but few fruits.
• Peppers can be picked as soon as they reach a size which is edible.
• Continuous harvesting encourages the fruit to produce new flowers.
• Spider mites and aphids are the most common problems.
• An occasional borer insect is also known to attack this plant.
• Try an organic insecticide or dust.
• Fungal infections can be treated with fungicides. Apply treatment as soon as you see it.
• Potential pests include aphids, white flies, cutworms, pepper maggots, and Colorado potato beetles.
• Diseases include Verticillium wilt and mosaic virus.
• Frost will stunt or kill the plants.
• Cold weather can cause the plant to slow down or stunt it.
• Use a hot cap in on cold and frosty spring nights.





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