Hot Pepper, Habenaro

Habaneros pack serious heat (100,000-350,000 Scoville units) in small, lantern-shaped fruits with incredible fruity, tropical flavor. Perfect for homemade hot sauces, these productive plants turn out orange, red, or chocolate brown peppers that bring both intense heat and complex flavor.

Hot Pepper: These heat-producing capsicums, ranging from mild jalapeños to face-melting habaneros, are measured for pungency using Scoville units. The capsaicin compounds provide the heat, boost metabolism, and deliver endorphins, with intensity increasing as fruits ripen from green to their final color. Choose from hundreds of varieties, including Cayenne, Thai chilies, and Serranos, to dial in the perfect heat level for salsas, hot sauces, and dried chili powders.

• Growing Tips: Transplant 2-3 weeks after the last frost when the soil reaches 65°F+, spacing 18-24 inches apart; they require warm temperatures and an extended season.

• Sun Requirements: Full sun (8+ hours required).

• Preferred Soil: Well-drained, fertile soil with consistent moisture; avoid excess nitrogen which reduces fruiting.

• Harvest Details: Pick peppers at any color stage, though heat and flavor intensify with ripening; cut fruits with pruners, leaving a short stem; maturity is reached in 60-90 days depending on the variety; harvest regularly to encourage more production.