Habanero Pepper

The habanero pepper is a small, lantern-shaped chili pepper that is known for its intense heat and fruity flavor. It is a member of the Capsicum chinense species and is believed to have originated in the Amazon region of South America. Habanero peppers are commonly used in Mexican and Caribbean cuisine to add heat and flavor to dishes like salsas, marinades, and hot sauces.

Habanero peppers are typically about 1-2 inches long and come in a range of colors, including orange, red, yellow, and green. They have a thin, waxy skin and a unique flavor that is often described as smoky, citrusy, and slightly sweet. The heat level of habanero peppers is very high, ranging from 100,000 to 350,000 Scoville units, which makes them one of the hottest chili peppers in the world.

Days to Maturity:  100 Days

Seeds per pack: 15

• Start the seeds: Start habanero seeds indoors about 8-10 weeks before the last expected frost. Use a seed-starting mix and plant the seeds 1/4 inch deep. Keep the soil moist and warm (around 80°F) until the seeds germinate, which can take up to 2 weeks.

• Transplant the seedlings: Once the seedlings have developed their second set of leaves, they can be transplanted into larger containers or outside into a sunny location with well-draining soil. Space the plants about 2-3 feet apart.

• Provide the right conditions: Habanero peppers need warm temperatures (around 75-85°F) and plenty of sunlight to grow. Ensure they receive at least 6 hours of direct sunlight each day.

• Water and fertilize: Keep the soil moist but not waterlogged. Provide 1-2 inches of water per week. Fertilize the plants every 2-3 weeks with a balanced fertilizer, following the manufacturer's instructions.

• Support the plants: Habanero pepper plants can grow up to 4 feet tall and may need support to prevent them from bending or breaking due to the weight of the peppers. Use stakes or cages to support the plants.

• Watch for pests and diseases: Monitor the plants for pests and diseases, such as aphids or fungal infections. Treat any issues promptly with insecticides or fungicides, following the manufacturer's instructions.

• Harvest the peppers: Habanero peppers are ready to harvest when they are fully ripe and reach their full size. They will typically be about 1-2 inches long and will have turned from green to their final color (orange, red, or yellow). Cut the peppers from the plant using a sharp knife or scissors, leaving a small stem attached. Wear gloves and avoid touching your face when handling the peppers.