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Habanero, organic seeds

Eco Heirloom


Is called "Hellfire" and is one of the hottest chillies. Habanero comes from the West Indies where it is very common in for instance salsa sauces and marinades. It needs heat and should be grown in green houses or as potted plants, the more sun and heat, the hotter the taste. This plant is of medium height and branches out widely. The hanging, softly pleated fruits are about 4 cm long and 3 cm wide. As fully ripe orange, before that green. Both fresh and dried, the Habanero brings happiness to those chilli-eaters who have a passion for the hottest of the hot. A portion contains about 20 seeds.


Product number:7195
Scientific name:Capsicum chinense
Botanic family:The Nightshade Family - Solanaceae
Days to maturity:75
F1 Hybrid:No
New variety:No
Sowing time:Pre-cultivate: January–March
Sowing depth:1 cm
Germination temperature:22–30 °C
Germination time:12–42 days
Plant spacing:30–50 cm
Row spacing:50–70 cm
Height:60 cm
Plant location:Sun
Seeds/g:100–150 seeds
Other:Might take longer to germinate, 4–6 weeks.
Heirloom variety:Yes

Cultivation advice


Sow indoors just under 1 cm deep 7-8 weeks before setting out, in January-March for cool green houses. The best germination temperature is 22-30°C. Let the plants stand in a light airy place and after sprouting preferably at a temperature of 18°C. After getting a few real leaves the sprouts should be planted in pots. The temperature can now be lowered further. Temper the plants successively before setting out. Do not set the plants outdoors before the risk of nightly frost is over and the nightly temperature keeps above 7°C! Plant them a little deeper than they were in the pots and never allow them to dry out. Do not hurry too much with your sowing if you do not have a really good "nursery". 


30-50 cm between the plants. 50-70 cm between rows.


The fruits are sometimes harvested green but are not fully ripe until they turn red or yellow, orange and brown for some sorts. The plants get new fruits as long as they are harvested. Hot Peppers (Chillies) can also be harvested unripe, but develop their taste more as they ripen. Sun and heat are also important to get really potent chillies.  


100-150 seeds/g, one portion yields 10-15 good seedlings, about 10 g for 1000 seedlings.
A portion contains about 20 seeds.