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).

• Organic

• Non-GMO

• Annual

• 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 

Growing Tips:

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.