Chilli - Red Habanero - Capsicum Chinense (seeds)

Chilli - Red Habanero - Capsicum Chinense (seeds)

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The habanero is named after the Cuban city of La Habana, known in the U.S. as Havana, because it used to feature in heavy trading there. It is related to the Scotch Bonnet pepper; they have somewhat different pod types but are varieties of the same species and have similar heat levels.

This amazing pepper’s origins go back 8,500 years to the South American rain forests of Brazil, where the Mayans brought them up through Central American to Mexico. They are wildly popular in Mexico, now deeply ingrained in their culture.

The plant grows well in a pot to about one meter in height and is a very bushy variety with a short strong trunk. Before maturity the pepper is green, which turns a brilliant glossy red when ripe.

The bright red fruits are anywhere from 20 to 30 times hotter than jalapeno's. Their bright colour and intense fiery heat are the classic ingredients in the Caribbean and South American barbecue meat marinades and pastes. This chilli is would also be a great choice for a hot sauce or as a spicy chilli powder.

Pods size: 4 cm long and 3 cm wide.

Flavour: Characteristic habanero flavour

Heat Level: Hot

10 seeds per pack



Spring is the best time to plant your seeds. 

Different germination methods: you can use pots or multi-cell seed trays. Seeds may germinate faster if you plant 3-4 together. Make 3-4 holes in the soil and put one seed in each hole. 

It is important to keep the seed medium moist during the germination. A small mister (such as a spray bottle) is better to use rather than pouring water over them.  Germination time can be between 3 to 5 weeks

Transplant: When the seedlings have two sets of leaves you can transplant them into larger pots or into the ground. You can let them grow bigger if you like without any problems. If you have 3-4 seedlings in one pot, separate gently. Keep them in shade for some days after the transplant.

Don’t use fertilizer before you have transplanted your seedlings as it may burn them. Chillies need fertilizer about once a month (in pots once a fortnight). We use Rooster Booster, a slow releasing fertilizer or Seasol, but you can use a fertilizer labelled for fruits and vegetables. Too much fertilizer can burn plant roots.

Watering: Take care that your chillies do not dry out; give them a bit of water every day if the weather is particularly hot.