Habanero is a very popular chilli, so we want to give you all the information you need to know the history, the variant and how to grow it.
The Cuban capital gave its name to the Habanero pepper because it is from here that it was exported to Yutacan by some refugees. This story has no definite sources, but it helps to spread an enigmatic veil behind the famous Habanero.
The country in first place for the production of this chili is Mexico followed by USO, Costa Rica and in fourth place, Italy (especially in Tuscany and Calabria).
The tropical areas are perfect because the chillies never end! The plant in fact produces fruits perennially. The soil must not be too humid and the temperature must remain high (from 25 International to 40 International). The fruits of Habanero become bitter if they are cultivated in excessively wet soil.
The Habanero has a massive shape, stocky and in fact it is often said that it resembles a "lantern". The qualities of Habanero are really many, the forms in fact can vary and also the color: Habanero chocolate, orange, red (red Savin), yellow, red, red Caribbean (red caribbean) and Fatalii.
There are many varieties of Habanero, there are seven main ones and many others. Here’s a list of the best-known and lesser-known species.
The yellow version has a bright yellow color, which attracts lovers of cuisine who want to give a creative touch to their dishes. As for the plant we can say that it literally loves the sun and produce so many chillies if you leave it most of the hours under the sun. It won’t grow more than 80 cm, but we assure you it’s very productive.
This variety has been found recently and unlike the others is just a little less spicy. The characteristics of this chili are the exotic scent, almost pineapple, which makes it unique in its kind and the Indian origin.
This chili is famous for having the Sienna brown skin and for the hint of chocolate, which not everyone can feel. The plant is very large compared to the other variants and even reaches 90 cm, so we advise you to support it with some canes during the flowering phase to avoid that the branches are cut off because of the fruits.
A variety that grows higher and as its name suggests. It can be grown in the garden as on the balcony. It is not so different from the previous variant. Its color is perfect to enrich the dishes and the taste is very suitable for the flavoring of spicy oil.
It’s called white not just because it’s white, but because it’s slightly smaller and thinner. It also has a nuanced spicy value and its color probably changes when cooked.
We are talking about the smallest chili in the family. On an aesthetic level this plant does its effect. The fruits are very spicy and used especially for salads or to flavor the dishes thanks to its sweet taste.
This variety, on the contrary, is the largest, is ivory white and grows on a luxuriant plant. We are talking about a very spicy fruit, but at the same time it has a lovely taste. Use it to cook, as an ingredient to make a sauce or raw, for true lovers of spiciness.
It is the rarest variant. Its skin is full of wrinkles and its aroma is very fragrant.
From the name we understand that we are talking about an elongated shape compared to normal, but for the rest the taste and color remain the classic, red and fruity. Do not be surprised by the length of the plant that grows to 110 cm.
The characteristic is just the orange color that is loved and used in all the kitchens of the world to give that exotic touch to the dishes. The variant is Mexican and reaches up to 90 cm. We advise you to be patient with this species because it is very slow in the growth and will produce the first fruits between September/October.
The variant so called "drop or orange spot" in English, is a chilli pepper with a vibrant color and with a lower level of capsaicin than the average of the species. Use it to make the oil or pulverize it to preserve it better and season your dishes.
Habanero Peach recalls a peach for its color, it is a very spicy plant that does not exceed 30 cm and is also a very rare variety. Its taste is aromatic, very spicy.
The mother of the one who discovered this variant was named Savina. It is the variety that held the world record until 2006. The plant reaches almost 1 m and ripens very late.
The Golden variety is very beautiful to see because it has golden reflections. A peculiarity of this plant is that it has very long leaves at the base. In addition, this variety is perfect for making spicy apricot jam.
The green of this chilli makes it blend with the plant, has a very spicy and bitter taste, reminiscent of the unripe fruit. For lovers of fire in the mouth, this variety must absolutely be tasted fresh.
The variety mustard color is very suitable for those who love spicy, in fact it is absolutely flaming! We recommend to try to use it for apricot or peach jams, which are very sweet, but at the same time compensate for the sweetness through the acidity of the spicy.
The species Habanero ranges from 100,000 SHU to 300,000 SHU, except for Guinness winner Habanero Red Savina.
Habanero Red Savina was the hottest chili in 2006.
It is still believed that Habanero is the only burning pepper still edible. The others are considered really extreme.
We are talking about a plant that is very easy to grow, but we advise you to plant it at the right time in order to respect flowering times and avoid the cold weather and ruin our harvest. We have created a detailed guide just to explain how to do, just a click and you will have all the information you need: how to grow chili and germination hot pepper method scottex
The habanero are really very tempting, for this reason we have all kinds, dust, seeds and plants! The choice is yours: