PipFoggsCulinarySeeds
The Chocolate Habanero pepper is a cultivar of the habanero chili, which has been selectively bred to produce spicier, heavier, and larger fruit, ultimately more potent than its derivative.
Our seeds are all fresh and we specialise is special culinary seeds.
Black habanero is an alternative name often used to describe the dark brown variety of chocolate habanero chillis (although they are slightly different, being slightly smaller and slightly more sphere-shaped). Some seeds have been found which are thought to be over 7,000 years old. The black habanero has an exotic and unusual taste, and is hotter than a regular habanero with a rating between 425,000 and 577,000 Scoville units. Small slivers used in cooking can have a dramatic effect on the overall dish. The chocolate habaneros take considerably longer to grow than other habanero chili varieties.
Growing
Sow indoors January to April, sow seeds 0.5cm deep, in moist compost and place in a warm light position such as a south facing windowsill in temperatures 18–21°C (65 to 70°F).
Prefers well drained soil that must be kept moist and a sunny position.
When the seedlings are about 15cm high, transplant to their final growing positions in a pot and keep in a warm and light position preferably on a sunny windowsill or greenhouse. Give a nitrogen feed once 2 to 3 chillies have appeared. Harvest in 1up to 20 weeks, from July to October, Chocolate Habanero are slower growers than other chillies.
Chocolate Habanero chillis have a heat rating of up to 300,000-450,000 Scoville Units.
Wear gloves when handling chillies and avoid touching your face.
Picking your chillies will encourage more to grow