The chocolate habanero originates in the Caribbean. It has various features that differentiate it from the typical orange variety. The chocolate habanero can have a scoville rating of 425,000 SHU to 577,000 SHU. Chocolate habaneros can be double the heat of the orange habanero.
They have a distinct earthy and somewhat smoky taste.
Similarly, they also have that slight fruity flavor you may recognize from orange habaneros.
Chocolate habaneros are typically used to make Jamaican jerk sauce.
They are also a delicious addition to mole, stew, salsa and other dishes were you want that smoky, earthy taste.
Package Size: 10 seeds per pack
Germination Rate: 80%
Germination Time: 7 – 21 Days
Species: Capsicum Chinense
Heat Level: Super Hot
Sowing Method: Raise Seedlings
Sowing Depth: 5mm
Position: Full Sun
Plant Life Cycle: Annual
Frost Hardiness: Frost Tender
Start seeds in small containers from 8-10 weeks prior to the last frost date. Plant seeds approximately 1/4-1/2″ deep in moist, well drained potting soil. Most standard soil mixes are suitable for pepper seeds. Soil temperature must be kept warm for proper germination. Cool soil, particularly at night can inhibit or significantly delay germination. To keep soil temperature warm, start seeds indoors, in a greenhouse and/or use a seed starting heat mat. Keep soil moderately moist, though not overly, dripping wet. Water soil when the soil surface just begins to dry. Allow proper air circulation for containers.