Hot Pepper ‘Chocolate Habanero’
Chocolate Habanero has little in common with its sugary and sweet namesake, save for its gorgeous, deep-brown colour. Considered one of the hottest varieties in the habanero family (with up to 450,000 Scoville units), this chili is definitely one for heat lovers. Also known as Congo Black, Habanero Negro and Black Habanero – names likely coined by English spice traders in the 19th century – its exotic, rich, smoky flavour can have a dramatic effect upon a finished dish. Named after the city of La Havana in Cuba, this family of peppers is thought to have originated in the Amazon region, although habaneros are also are very popular in the Caribbean.
| Height: 45 cm
Width: 70 cm
| Height: 30 cm
Width: 30 cm
|Basil, okra, onions, calendula, mint, oregano, thyme
|Feb to Mar
|May to Jun
|15 to 30 days
|90 to 120 days
|3 cm to 5 cm apart at 0.5 cm depth
|25 cm to 35 cm
|Well-drained, fertile and moist
|Regular watering, allow to dry out
|Habaneros like it hot: soil temperature should be kept higher than 18°C to ensure good germination.
|Although peppers are self-pollinating plants, pollinators will increase fruit set.
|Grow companion plants that attract ladybirds to prevent aphid attacks.
|The more habanero peppers you pick, the more you will harvest! Pick the peppers often – as soon as they are ripe – to ensure a continued harvest.
| Medicinal properties: Contain a high concentration of vitamins and minerals. Can help relieve pain.
How to eat: Chocolate Habanero is the star chili, when it comes to Jamaican jerk spice. ‘Jerk’ is a style of cooking in which meat is either dry rubbed with a hot spice mixture or steeped in a spicy wet marinade. Want to push the boundaries of your cooking abilities? Try your hand at an adventurous and spicy Chocolate Habanero cake with chocolate and avocado buttercream!
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