Carrot Bomb Pepper seeds produce compact, round fruits that pack a vivid orange punch in the garden and on the plate. This hot pepper variety was carefully developed by breeder Dan at Tourne-Sol through years of careful selection from Bulgarian Carrot pepper stock — resulting in a distinctly round, bomb-shaped fruit roughly 1.5 inches in diameter, compared to the elongated shape of its parent line. The heat is moderate and bright, with the characteristic fruity, slightly sweet undertone that makes Bulgarian Carrot-type peppers so prized among cooks and hot sauce makers alike.

Growing Guide

Carrot Bomb Pepper is a warm-season crop that reaches maturity in approximately 75–85 days from transplant. Start seeds indoors 8 to 10 weeks before your last expected frost, keeping soil temperature between 75–85°F (24–29°C) for reliable germination, which typically occurs in 10–21 days. Transplant outdoors once nighttime temperatures remain consistently above 55°F (13°C).

Choose a site with full sun — at least 6 to 8 hours of direct sunlight daily. Space plants 18 to 24 inches apart in rows 24–30 inches apart to encourage good airflow and fruit development. Peppers prefer well-drained, fertile soil with a pH of 6.0–6.8. Work in compost at planting and side-dress with a balanced fertilizer once fruits begin to set. Water consistently and evenly — irregular moisture can lead to blossom drop. This variety is well-suited to containers of at least 5-gallon capacity, making it a practical choice for patio gardens.

Harvest & Use

Fruits can be harvested at the green stage for a sharper, grassier heat, or left to ripen fully to their brilliant deep orange for a sweeter, more complex flavour. At full ripeness, the thin walls and concentrated juice make Carrot Bomb ideal for fresh salsas, quick-pickled condiments, and small-batch hot sauces. The moderate heat level — roughly in the range of a hot cayenne — makes it approachable for those who enjoy real kick without overpowering a dish.

Harvest regularly to encourage continued fruiting. Fresh peppers keep for up to 1–2 weeks refrigerated; for longer storage, dry or ferment them. The small, round shape makes Carrot Bomb especially convenient for whole pickling in brine — they fit neatly in jars without slicing. Dehydrated and ground, they produce a vividly coloured orange chili powder with genuine depth.

A thoughtfully bred variety with a clear lineage and consistent performance — Carrot Bomb earns a permanent spot in any pepper grower's lineup.