Organic Habanero Lemon Chili Pepper
The organic Habanero Lemon chili pepper is a variety of Capsicum chinense native to the Caribbean. It features the classic sweet and fruity flavor of the Habanero pepper, but is distinguished by its bright lemon yellow color and slightly lower heat, around 200.000 SHU. It remains a super-hot cultivar, ideal especially for the most demanding palates.
How can I grow it?
Like other chili pepper plants, the Habanero Lemon 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 Lemon 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?
Given its bright yellow hue and slightly citrusy aroma, we recommend using organic Habanero Lemon chili pepper in small doses to add color, flavor, and flavor to your meat and fish dishes. It's also excellent for sauces and condiments, such as hot oil.
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.
