Description

This incredibly hot and pungent habanero pepper is used for making Jamaican jerk sauces and other spicy delicacies. Soaring at 100,000-350,000 SHU (very hot), these 2″ peppers start dark green, turning orange as they ripen.

Pepper – Habanero – Capsicum chinense

Soil & Water: Peppers require deeply-worked, well-drained soil with plenty of added organic matter and a pH of 6.0-6.8. Water deeply, but don’t over water.

Planting & Growing: Start seeds indoors 8 weeks before the last frost. Direct seeding is not recommended. Stake to keep fruit off the ground and mulch for disease and weed control.

Harvesting & Storage: Harvest the first fruits early to encourage continued production through the season. Cut (don’t pull) the fruit from the stems.

Soil Temperature: 80-85F
Planting Depth: 1/4″
Germination: 8-25 Days
Height At Maturity: 24-32″
Days To Maturity: 80 Days green, 100 Days ripe
Sun/Shade: Full Sun
Spacing After Thinning: 12-18″
Approx Seeds per Pack: 25