Chilli - Habanero - Red

Chilli - Habanero - Red

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The Habanero chilli 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 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. 

Pod size: 4cm long and 3cm wide.

Flavour: Characteristic habanero flavour

Heat Level: Hot

5 seeds per pack



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.