This pepper is a member of the nightshade family and produces spicy little fruits known as “chili peppers.” These hot little numbers are believed to have originated in the Americas but have, since the 15th century, become increasingly popular all across the globe. There are hundreds of varieties of chili peppers that vary in color, size, and hotness, but most types are red, green, orange, purple, or yellow in color and pack a serious punch in terms of spice compared to other types of peppers.
The Habanero chili pepper is one of the best known types of pepper in the US thanks to its frequent appearance in Southwestern and Mexican cuisine. The exact origin of this pepper is still contested within the botanical community, and the oldest intact Habanero pod was found in Peru. Today, it’s still grown extensively in South and Central America as it has an affinity for the dry, hot weather these regions provide. Commonly associated with the color orange or red, the habanero can actually produce fruit in multiple colors, including white, brown, pink, and yellow. This array of fruits all make for one hot chili, coming in at 200,000–350,000 SHU on the Scoville heat scale (for comparison, jalapeños fall somewhere between 3,500 and 8,000 SHU!).
Seed Depth: 1/4″
Space Between Plants: 12–24″
Space Between Rows: 24″
Germination Soil Temperature: 60–80°F
Days for Germination: 10–25
Sow Indoors: 6–10 weeks before average last frost date. For fall crop in USDA Zones 9 and above, start in midsummer.
Sow Outdoors: 2–4 weeks after average last frost date.
Vegetative: Can be propagated by taking stem cuttings and placing them in a soilless mix. A rooting hormone will help your plants produce roots faster.
Grows best in a warm, tropical or subtropical climate. Seeds will germinate slowly in soils below 65°F. Plants can survive light frosts if well protected and can be grown as perennials in USDA Zones 9 and above.
Natural: Full sun. Prefers partial afternoon shade in hot weather.
Artificial: Will grow well under high output fluorescent, LED, or HID lamps. Needs at least 8 hours of light daily; however, more is preferred.
Soil: Prefers well-drained loamy soils. A pH of between 6.0 and 6.8 will keep plants healthy and nourished.
Hydroponics: Thrives in a variety of hydroponic systems, including deep water culture, ebb and flow, and drip system.
Aeroponics: Thrives in aeroponic systems.
Water: Requires low to moderate levels of water. Aim for about 1–`2 inches of water per week. Drought tolerant but will produce more fruit if kept consistently moist. Use drip irrigation to avoid getting leaves wet.
Nutrients: Requires low to moderate amounts of nutrients. Too much nitrogen can result in an abundance of foliage with low fruit production, so make sure fertilizers contain sufficient amounts of phosphorus, calcium, and magnesium. Apply after the first fruits have formed. Sidedress with compost tea once every 3 weeks.
Foliar: Will benefit from foliar applications of 1 tbsp Epsom salts mixed with 1 gallon of water. Apply when blooms start to form and again about 2 weeks later.
Pruning: Perennial plants will benefit from light pruning once or twice per year.
MULCHING: Use mulch to suppress weeds and conserve moisture. While plastic mulches are commonly recommended as a method for retaining heat and moisture while suppressing weeds, we recommend using eco-friendly, reusable landscaping fabric or straw to help your peppers grow.
Covering: Protect from frosts using row covers or tarps by forming a tent over your plants. Remove during the day.
Support: Habaneros can grow up to 7′ tall, so if you notice your plant is getting a bit top heavy, use cages or stakes to provide support.
DEFICIENCY(S): A calcium deficiency can result in blossom end rot. To remedy this situation, reduce your nitrogen application and/or ensure that you’re keeping your plants evenly watered. If this doesn’t resolve the issue, a calcium-based foliar can help your plants fight off this disorder.
Rotation: A 3-year rotation away from all plants in the Solanaceae family is recommended to keep soil healthy and free of pests.
Companions: Grows well with basil, coriander, onion, spinach, tomato, and peas. Avoid beans and kohlrabi.
Harvest: Cut peppers from the plant once they are ripe and have reached their full size, which for this blend is generally between 1–6″ long. Wear gloves when harvesting and avoid touching your face and eyes: capsaicin found in the fruit is a skin irritant.
Storage: Fruits can be refrigerated for up to 10 days.
Helpful Tip: While many love habaneros for their intense spiciness, sometimes the pain caused by a particularly hot pepper can be almost unbearable. Although it may seem counter-intuitive, whatever you do, do NOT drink water to reduce the level of heat! Capsaicin, which causes the pepper’s intense heat, is an oil, so drinking water won’t do anything but spread the sensation. Instead, bite into a lemon or lime or consume dairy products to reduce the pain.
Preserve: Fruits can be dried and ground or crushed for later use as a spice. Also can be easily frozen. Simply place in a freezer bag and pop into the freezer. The skins should come off easily when the peppers are defrosted.
Prepare: Use small amounts of chopped peppers to give a spicy kick to your favorite curry dishes, Mexican salsas, chili, bean dishes, or casseroles. Try grilling them whole for a smoky side. Homemade hot sauce is always a special treat when you’ve got an abundance of ripe peppers. Always use care or wear gloves when handling fresh peppers, and avoid getting the juices on sensitive skin, especially near your eyes.
Nutritional: Provides small amounts of vitamin(s) A, B6, E, C, riboflavin, potassium, and manganese. Also a good source of phytochemicals.
Medicinal: Capsaicin causes blood vessel dilation and boosts metabolism. This can result in reductions of weight, increased circulation, and a suppressed appetite. Additional benefits include regulation of high blood pressure, promotion of a healthy liver and other organs due to increased blood flow and mucus production, and regulation of digestive functions. It has also been classified as a aphrodisiac, so pack some cayenne-infused chocolates on your next date.
Warnings: Capsaicin can be a skin irritant, especially on sensitive skin. Avoid handling peppers with bare hands and always wash your hands well before touching your face (or going to the bathroom!).
Feeling like you might be in need of a little spice in your life? Try this vegan Lentil and Coconut Soup with Cilantro-Habanero Gremolata. We bet it will put a little pep in your step!