Description

Organic Habanero Chocolate Pepper

The organic Habanero Chocolate hot pepper is a variety of Capsicum chinense native to Jamaica. The fruits of this plant are slightly larger and hotter than the classic Habanero, measuring 400,000 SHU on the Scoville scale. As it ripens, the pod develops a brown tinge and an aromatic note of dark chocolate, making it a unique cultivar in terms of appearance and flavour.

How can I grow it?

Like other chilli plants, the Habanero Chocolate is also afraid of the cold. For this reason, we recommend you to start sowing between March and May, when temperatures are above 15°; otherwise, with a heated seedbed or grow-box you can bring this phase forward to the winter months. After leaving the seeds to soak for about 24 hours, place them in a container on absorbent paper, close and puncture the lid to create good – but not excessive – humidity. The first shoots may take from a few days to more than two weeks to sprout.
Once they have sprouted, transplant them into the soil and water them little and often to ensure constant watering without creating stagnation. Expose the plant to sunlight and make sure that the room temperature always remains around 20°/25°.
The organic Habanero Chocolate pepper requires a little more patience. To harvest them, wait about 4 months; when the fruits come off the plant easily, they will be ready to colour and flavour your dishes.

How can I eat it?

With its sweet aftertaste and aroma reminiscent of chocolate, the organic Habanero Chocolate pepper is ideal for making sauces and jams to accompany cheese, meat and fish.

We recommend wearing gloves when handling the chillies to avoid skin irritation.
Store the seeds in a cool, ventilated place with a temperature between 8° and 20° C, protected from weather, changes in humidity and sunlight.