Organic 'Red Habanero' Hot Pepper
Organic 'Red Habanero' hot pepper (Capsicum chinense) from the seed company Gaia, a fiery habanero with a fruity aroma and explosive heat
The 'Red Habanero' pepper is a very hot habanero, of the Scotch Bonnet type, known for its wrinkled , pendant fruits that ripen from deep green to intense red . Each compact plant, about 45 cm tall, produces ten to twenty peppers with a fruity , hot, and complex flavor, reaching 100,000 to 350,000 SHU , an intensity sought after for Caribbean jerk sauce and Creole dishes. In regions where nighttime temperatures drop below 21°C , greenhouse cultivation is recommended to ensure good fruit set and consistent production. Despite its small size, this pepper offers exceptional aromatic and spicy power, combining fire, tropical fragrance, and reliable yield.
An essential variety for lovers of warmth, it brings character and depth to a multitude of recipes.
Companion plants : Alliums, Basil, Tomato, Spinach, Oregano, Marjoram, Nasturtium, Marigold
Nefarious plants : Broad beans, Brassicaceae, Fennel
Spread/carry : Compact and bushy
Plant height : 40 to 50 cm
Quantity per packet : 20 seeds
Certification : Certified organic by Ecocert Canada
Special features : Very hot chili pepper (100,000–350,000 SHU), Scotch Bonnet type, wrinkled fruits and pendants, ideal for tropical sauces, reliable production under heat
Leaf color : Medium green
Texture/flavor : Fruity, fiery, aromatic
Cold tolerance : Not hardy
Farming method
Sow indoors 6 to 8 weeks before planting time, about 6 mm deep in warm potting soil. Maintain a temperature of 27 to 31°C to encourage germination in 7 to 21 days. Harden off the seedlings to 18–19°C before planting them out in full sun (level 3). Water moderately (level 2). Space plants 30 to 45 cm apart, with 60 to 75 cm between rows. In cooler climates or when nighttime temperatures drop below 21°C, growing in a greenhouse will ensure better fruit production.
Harvesting and preservation
Harvest when the fruits reach their final red color , which ensures maximum heat. Regular picking encourages continuous production. Store the peppers at 10-12°C with 95% relative humidity to maintain their firmness and aroma.
Usage ideas
• In jerk sauce or very spicy marinades
• In fermented sauces or spiced reductions
• To enhance stir-fries, stews or Caribbean dishes
• In powder or flake form after drying
• In homemade chili oil for aromatic heat
The 'Red Habanero' chili pepper combines heat, fruity aroma, and authentic Caribbean flavor in a compact yet intensely productive variety. A must-have for hot pepper lovers, it brings fire and character to both the garden and the kitchen.
