Description

The habanero is renowned for its intense heat and unique fruity flavor, making it a favorite among chili lovers. With Scoville heat units ranging from 100,000 to 350,000, this pepper is 100 times hotter than a jalapeño, bringing a fiery kick to any salsa or barbecue. The 2½” long, 1″ wide peppers start green and ripen to a vibrant orange-red when mature. At 24″ tall and 18″ wide, these plants thrive in mild climates and are perfect for containers. Handle with care, as these peppers are extremely hot, and always wear gloves when harvesting to avoid irritation from the capsaicin.

Botanical Name: Capsicum chinense
Days to Maturity: 100 days from transplanting
Family: Solanaceae
Native: Brazil
Hardiness: Frost-sensitive perennial grown as an annual
Plant Dimensions: 24″ tall, 18″ wide
Variety Information: 2 ½” long, 1″ wide, green turning to orange-red when mature. Habaneros are one of the hottest peppers in the world at 100,000–350,000 Scoville heat units.

When to Sow Outside: For Mild Climates only: 2 to 4 weeks after average last frost, when soil temperature is at least 70°F.
When to Start Inside: RECOMMENDED. 8 to 10 weeks before transplanting. Ideal soil temperature for germination is 70°–90°F. Transplant seedlings outside 2 to 4 weeks after your average last frost date, and when daytime temperatures are at least 70°F, and nighttime temperatures are at least 55°F. Mild Climates: May be sown in late summer for fall/winter crop.
Days to Emerge: 10–25 days
Seed Depth: ¼”
Seed Spacing: Start indoors
Row Spacing: 24″–36″
Thinning: Start indoors, plant seedlings 18″ – 24″ apart outside

Harvesting: Harvest when peppers start to turn orange-red. When harvesting, take care to avoid touching the interior of any broken peppers, as the capsaicin is an extreme irritant, especially to the eyes. Wash hands thoroughly after harvesting or wear gloves to harvest peppers.

This packet sows up to 24 plants when started indoors. 30 seeds in packet.