Chilli - Habanero - Chocolate (seed)

Chilli - Habanero - Chocolate (seed)

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CAPSICUM CHINENSE

This is a stunning Habanero type originating from Jamaica. It is also known as “Congo Black” or “Brown Scotch Bonnet”.

Similar in appearance to other Habanero chillies but chocolate brown in colour. The fruits are extremely hot, up to 600,000 Scoville Heat Units. The bushes grow large with strong woody stems.

These are still habaneros, so there’s a fruity sweetness behind the extreme heat. But unlike other hot peppers in the family, the chocolates bring a unique hint of earthiness and smokiness to the experience. They are an excellent chilli for a Mexican mole sauce, or if you like rich salsa with an earthier taste, using chocolate habaneros are a great choice.

This plant produces lots of extreme hot chillies for months. They are a very heavy yield variety. The chilli turning from light green to dark green then to beautiful chocolate/brown when ripe. 

Chilli Habanero Chocolate Scoville heat units (SHU): 425,000 – 600,000

Flavour wise: Wonderful passion fruit like flavour.

Heat level:  Hot 10/15

5 seeds per packet

 

CHILLI GERMINATION ADVICE

Spring is the best time to plant your seeds. 

It is important to keep the seed medium moist during the germination period. Misting with a spray bottle is better to use rather than pouring water over them.  Seed germination time can take between 3 to 5 weeks

When the seedlings have at least two sets of leaves (or more) you can transplant them into larger pots or into the ground where you intend to fully grow them.  If you have 3-4 seedlings in one pot, separate them gently before planting out. Keep them in the shade, out of full sun, for some days after they have been transplanted.

Don’t use fertiliser until your seedlings have grown considerably as it may burn and harm them. Chillies need fertiliser approx. once a month (in pots approx. once a fortnight).  Rooster Booster, a slow releasing fertiliser, or Seasol are great, but you can also use a fertiliser labelled for fruits and vegetables. Be aware that too much fertiliser can burn plant roots.

Watering: Take care that your chillies do not dry out; give them a drink of water every day if the weather is very hot, particularly in very warm dry regions.