CHOCOLATE HABANERO SEEDS

Capsicum chinense

The flavor of these gorgeous chocolate brown peppers is unlike any other habanero. Rich, earthy, smoky sweet and HOT. At least 300,000 SHU. Makes a great barbeque sauce, especially when roasted or smoked. Excellent in Jamaican jerk. A single pepper will do amazing things to a pot of spicy chili.

Intense biting heat when raw. Not the best choice for fresh salsas or fermented sauces.

Start seeds indoors around 10-12 weeks before the last spring frost. Germinates best at a consistent temperature of 85°F in bright light. Once seedlings have true leaves prick out to grow on in individual 3” pots at warm room temperature in bright light. Transplant into larger containers as necessary before hardening off and transplanting into warm fertile garden soil or into a 12” container after all danger of frost has passed. Will typically produce abundant pods that ripen in the first year given a good hot summer and plenty of water and weekly doses of fish and seaweed extracts.

Packet contains at least 20 seeds.