Capsicum chinense | ‘Red’ Habanero Pepper
Habanero Peppers are flowering plants in the nightshade family (Solanaceae) with edible fruits that are commonly made into relishes, or pickled, or ground into a fine powder for use as a spice. Some peppers varieties are not edible and are grown as ornamentals.
Peppers are grown as tender summer annuals in most areas outside their native habitat. Seeds are best propagated indoors or in a greenhouse. It is recommended to transplant outdoors when soil temperatures reach 60 F or warmer. Plants become woody as the growing season progresses. Flowers are typically small with five white petals and pepper fruits come in all sorts of shapes and sizes. Mature around 75 days from transplant.
Reaching Scolville levels as high as the Red Habanero is one of the hottest habanero-type peppers one can grow.
The wrinkled fruits are 1.5″, thin-walled, and have few seeds. Around 95 days fruits ripen to a brilliant red instead of the more common orange habanero. The fruit set is average on short, compact plants. This pepper has nuclear-hot flavor!
Sun exposure: Full sun
Mature height: 18-30 inches
Mature width: 2 ft
Hardiness zones: 10-11