Orange Habanero Hot Chile Pepper

85-100 days. You have now entered the territory of Unbelievably Hot. This Chile is affectionately named Scotch Bonnet, but we will bet money that Scottish folks have probably never employed this Pepper in their cuisine. Habanero does look like a little Scottish war bonnet, growing in lovely shades of light lime green ripening to deep, golden-orange. Its cute appearance belies a Pepper 1000 times hotter than a Jalapeno, at 100,000 to 225,000 Scoville heat units. Hot Pepper afficionados - you know who you are - love to ingest these for the rush of heat followed by the thrill of remaining conscious! You must wear gloves to cut these babies. Habanero is suitable for Jamaican recipes such as jerk chicken. One Pepper is sufficient to heat up a large quantity of anything. (OP.)

One packet of about 30 seeds
In stock
Item
#3640
$3.85
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  • Information

  • Best raised as transplants sown indoors 6 to 8 weeks prior to setting out after the last spring frost date, Hot Peppers love heat: afficionados theorize that the hotter the growing conditions, the hotter the Pepper. The heat in Peppers is related to the amount of capsaicin within the tissues and seeds. We include heat unit measurements (known as Scoville units) and arrange the Peppers in ascending incendiary order! At the height of harvest, hold a roast. Place picked Peppers on a hot grill, turning them until all sides are charred and blistered black. Pile them all in a paper bag so that they steam each other's skins off. Once they are cool enough to handle, peel off the skins, remove the stems and slice into long pieces, scraping away the seeds. Freeze in airtight plastic bags for use on sandwiches and in sauces, stews and casseroles through the winter. Deer resistant.

    Average seed life: 2 years.

  • Gardening Tips
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Best raised as transplants sown indoors 6 to 8 weeks prior to setting out after the last spring frost date, Hot Peppers love heat: afficionados theorize that the hotter the growing conditions, the hotter the Pepper. The heat in Peppers is related to the amount of capsaicin within the tissues and seeds. We include heat unit measurements (known as Scoville units) and arrange the Peppers in ascending incendiary order! At the height of harvest, hold a roast. Place picked Peppers on a hot grill, turning them until all sides are charred and blistered black. Pile them all in a paper bag so that they steam each other's skins off. Once they are cool enough to handle, peel off the skins, remove the stems and slice into long pieces, scraping away the seeds. Freeze in airtight plastic bags for use on sandwiches and in sauces, stews and casseroles through the winter. Deer resistant.

Average seed life: 2 years.

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