Carolina Hot
Also known as Carolina Hot cayenne
Carolina Hot is a Capsicum annuum selection from South Carolina, United States. Capsi has not yet documented heat for this variety. Flavor is sharp, cayenne. Used for Pickles, hot sauce, dried flakes and powder, and fresh cooking..
Carolina Hot is a cayenne-type chile from Clemson University. Pods are long, thin, and sharp-pointed, and they ripen from green to red.
Flavor & Use
Sharp, straightforward cayenne flavor. Thin walls make it a drying pepper first.
Culinary
About
The original line makes a slender, curved cayenne that tapers to a sharp point. Fruit runs longer and thinner than Carolina Cayenne, with thin walls that dry cleanly. Plants vary in height and branching. Treat it as a warm-season full-sun crop with even moisture after fruit set. Kitchen use is the usual cayenne work: pickle, simmer into sauce, or hang to dry for flakes and powder.
Backstory
Clemson horticulturists J.A. Martin and J.H. Crawford released Carolina Hot in 1954 and published the official circular in 1958. The seed they put out mixed plant habit, fruit color, and root-knot nematode resistance. USDA and Clemson later used that mixed stock as the source population for more uniform replacements.
Appearance
Growing
Heritage
ExploreCarolina Hot is a selection of an existing type. The parent isn't linked in Capsi yet.
J.A. Martin and J.H. Crawford, Clemson University · 1954
Parent
Sources
FAQ
- How hot is Carolina Hot?
- Capsi has not yet documented heat for this variety. Capsi uses a sourced range and a trust tier, not a single marketing number. How we verify heat: https://web.thecapsi.app/learn/heat-and-capsaicin/how-we-measure-heat
- What does Carolina Hot taste like?
- Sharp, straightforward cayenne flavor. Thin walls make it a drying pepper first.
- How do I grow Carolina Hot?
- Carolina Hot: about 75 days to maturity, subtropical climate, full sun, hardiness zones 8-11.
- What can I substitute for Carolina Hot?
- Carolina Cayenne, Charleston Hot, Cayenne