Organic Chocolate Habanero Pepper
The organic Habanero Chocolate chili pepper is a variety of Capsicum chinense native to Jamaica. The fruits of this plant are slightly larger and spicier than the classic Habanero, reaching 400.000 SHU on the Scoville scale. As the pod matures, it develops a brown hue and a dark chocolate aroma, making it a unique cultivar in both appearance and flavor.
How can I grow it?
Like other chili pepper plants, the Chocolate Habanero tolerates the cold. Therefore, we recommend starting sowing between March and May, when temperatures settle above 15°C (59°F); otherwise, with a heated seedbed or grow tent, you can bring this phase forward into the winter months. After soaking the seeds for about 24 hours, place them in a container on paper towels, close and pierce the lid to create good—but not excessive—humidity. The first shoots may take anywhere from a few days to over two weeks to emerge.
Once they emerge, transplant them into the ground and water them little and often, ensuring consistent irrigation without creating stagnant water. Expose the plant to sunlight and ensure the ambient temperature remains around 20°-25°C.
Organic Habanero Chocolate chili peppers require a little more patience. Wait about four months to harvest them; when the fruits peel easily from the plant, they're ready to add color and flavor to your dishes.
How can I eat it?
With its sweet aftertaste and aroma reminiscent of chocolate, the organic Habanero Chocolate chili pepper is ideal for making sauces and jams to pair with cheese, meat and fish.
It is recommended to wear gloves when handling chili peppers to avoid skin irritation.
Store the seeds in a cool, ventilated place, with a temperature between 8° and 20° C, protected from atmospheric agents, changes in humidity, and sunlight.
