Habanero Pepper - Capsicum chinense
Delicious and HOT, the Habanero pepper originates from the Yucatan in Mexico, and is often found in Caribbean cuisine. This heirloom pepper generously produces 1"-2" long fruits. The thin skin allows these peppers to be easily dried and ground. If you're a hot spice lover, try it fresh or made into a delicious hot sauce!
Found in Jamaican "jerk" sauces.
Heat is at 215,000 Scoville heat units (SHU).
- Sun: Full
- Indoors: 8 - 12 weeks before last frost
- Direct Sow: No
- Seed Count: 25
- Days to Maturity: 80-100
- Plant Size: 25"-36"
- Open Pollinated
Seeds should be planted indoors and kept in a dome with a heated mat for 8-12 weeks.
It is key that your new starts be hardened off. This is a process that requires taking them outside during the day, for a period of time, before they are planted. This acclimates your seedlings to the outside world, meaning the elements like the wind and sun. We do it for several weeks to a month as this strengthens their stems and overall plant structure.
- Start for a short period of time initially, then graduate to more time each day
- One week minimum is recommended
- Bring them inside in the early evening and overnight
- Keep an eye on them and constantly water them. Make sure they have not blown over.