Description

A classic among the extremely hot. Habanero Red is a legend. At 300,000 Scoville units—about 60× hotter than jalapeño—combined with a fruity, slightly citrusy aroma, it is one of the most recognizable chilies in the world. Small, wrinkled fruits in a rich red: beautiful, dangerous, and unforgettable in flavor.

At a glance

  • Heat: 300,000 SHU (extremely hot)
  • Fruits: small, wrinkled, red
  • Sowing under cover: February
  • Planting out: second half of May
  • Position: sunny, sheltered, warm
  • Difficulty: moderate—requires a long, warm season
  • Number of seeds per packet: approx. 20 (0.15 g)

What makes this variety stand out

Habanero (Capsicum chinense) is a species distinct from the classic annual pepper—it originates in the Caribbean, is heat-loving, and has a long growing cycle, hence sowing as early as February. The plants are compact, highly branched, and exceptionally productive. In Polish conditions, it performs best under cover or in large pots on a sunny balcony.

Growing step by step

Sowing (February, under cover): sow the seeds very early—at least 10–12 weeks before planting out. Germination temperature: 25–28°C; a heating mat is very helpful.

Pricking out: transplant the seedlings into 8–10 cm pots when they have their first pair of leaves. Supplemental winter lighting (an LED lamp) helps improve seedling quality.

Planting out (second half of May): plant in the ground or in 5–10 l pots, spacing plants 40 × 40 cm apart. Choose the warmest position in the garden without exception—against a wall, in a polytunnel, or on a south-facing balcony.

Care: water regularly and moderately at the base of the plant. Feed with fertilizer for fruiting vegetables every 10 days. The first fruits set only in July—patience pays off.

Uses

For processing only—do not eat raw. Ideal for chili sauces (classic Caribbean pickles), pastes, seasoned oils, and marinades for meat and fish. Dried and ground, it makes a homemade version of cayenne pepper on steroids.

Gardener’s tip

When working with habanero, wear gloves—capsaicin from the flesh remains on the skin for many hours and can continue burning the eyes or lips long after washing your hands with water alone. After handling, wash your hands with soap and rub them with vegetable oil, then rinse with warm water—the fat dissolves capsaicin better than detergent.

Specifications

Latin name Capsicum chinense
Variety Habanero Red
Fruit color red
Heat 300,000 SHU
Position sunny, sheltered, warm
Seasonality annual plant
Sowing time February (under cover)
Planting-out time second half of May
Spacing 40 × 40 cm
Net weight 0.15 g
Series Hot Peppers
Producer W. Legutko
EAN code 5903837456383
Manufacturer

W. Legutko

Species name

Capsicum chinense

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