Capsicum annuum Features: -Annual -Heirloom -300,000 - 500,000 SHUs (Scoville Heat Units) -Recommended for outdoor growing in a container or in the ground -Comes in a biodegradable pot We grow our plants from seed, start them indoors, and move them outside to the shade to acclimate to the weather. To transplant, dig a hole a bit larger than the biodegradable pot, tear the pot in a few places, and bury the the root ball (including the pot) in the hole. You may also choose to add a bit of compost or worm castings into the hole before adding the plant. Water in thoroughly. 2nd photo by Epiphany School Variety description from Truelove Seeds: "This incredibly hot family heirloom pepper was shared with Epiphany School by the Wilson Family! ... Mrs. Liz Wilson, is an amazing gardener who brought these rare seeds over from Vietnam in the early 2000s. She has been saving their seeds every year, selecting for heat each time, which has resulted in a pepper with a Scoville level we estimate to be 300,000 - 500,000 SHU. This pepper has an outstanding lifespan: Mrs. Wilson brings her favorite plants inside each year to overwinter and says that the first pepper plant (which she calls the grandparent plant) has lived for over 20 years! Over the past three seasons of growing Wilson’s Vietnamese Devil Pepper in our garden, our students have become obsessed with the pepper. Everyone knows the story of how the Wilsons introduced the pepper to us -- and most everyone also has their own story of taking too big of a bite of the pepper in the garden on a dare and spending the rest of the afternoon with their mouth attached to the garden faucet. ... These small but mighty peppers grow on dark green plants with fuzzy stems and leaves. The peppers themselves point upward as they grow, facing towards the sun. They start off black and over the course of a month slowly turn red, which is when they are at their hottest and sweetest, the best time to harvest. The Wilsons taught us to harvest the red peppers by grasping them at the base of the stem and pulling sideways. The Wilsons eat them alongside their meals -- a plate full of fresh peppers in the middle of the table, and everyone takes bites of the pepper between bites of food. Mr. Wilson also dries the peppers, makes them into flakes, and boils them in oil to make chili oil. Our students have been making hot sauce with the flesh of the peppers from our seed keeping!"