Organic Habanero Chocolate Chili Seeds

Information: The habanero species is thought to originate in the Yucatan region in Mexico. Although the name "habanero" can be translated to mean "someone or something from Havana", the plant is only found growing in isolation on the island of Cuba. Even today, it is primarily grown on the Yucatan peninsula, however it is predominantly orange and yellow habanero varieties grown here. The red variant usually comes from the Caribbean or the southern states of the USA.

The habanero chocolate variety distinguishes itself from others in its family with its chocolatey brown colour. It has the same shape as all other habanero peppers - similar to a small pepper with glossy, wrinkled, thin skin that nevertheless contains plenty of juice. It is one of the hottest type of habanero chili and approximately 50 times hotter than jalapeño peppers. Its hotness takes a few seconds to kick in, but when it does, it`s with full force. In the kitchen, the pepper is primarily used for sauces and marinades.

Care: Germination temperature is between 22°C and 28°C (germination period: 12-21 days); it is therefore recommended to use a greenhouse and a heating mat. The plants need fresh, well-fertilised, permeable soil, and do not tolerate waterlogging. They should be placed in a sunny, protected place with at least 6 hours of sunlight - preferably more. As the plants have a particularly long maturation period, it is recommended to grow them in a pot, so that you can easily bring the plants inside when the temperature falls below 12°C during the day, allowing all the fruits to ripen. To keep the plant over the winter, cut it back by 20cm after harvesting and place in a light place where it is at least 15°C.

You can find plenty of useful tips for successfully growing chili plants in our Chili Growing Guide and in the Chili Journal.

As of spring 2015, we also offer a wide range of pre-grown chili plants, including the Habanero Chocolate Chili: Buy chili plants.

from controlled organic cultivation / plant passport: DE-RP2-25004 / organic inspection body: DE-ÖKO-006