Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
The Capsicum chinense ‘Orange Habanero’ is a fiery classic renowned for its tropical fruit aroma and searing heat that made the habanero name legendary. Radiant orange pods burst with flavor and intensity, offering a citrusy sweetness followed by a swift, lingering burn that thrills hot sauce makers and spice lovers alike.
Plants grow vigorously to 2–3 feet tall with a compact, branching habit that produces dozens of pendant fruits. The glossy green leaves frame small white blooms that mature into lantern-shaped pods, 1–2 inches long, that ripen from light green to deep orange. Their thin walls make them perfect for drying, while their juicy flesh and floral-fruity notes shine in fresh salsas and sauces.
On the Scoville scale, Orange Habaneros register between 150,000–325,000 SHU, packing serious fire yet with remarkable depth of flavor. The heat strikes quickly but leaves behind rich notes of apricot, citrus, and smoke—an unforgettable combination that defines traditional Caribbean-style sauces and marinades.
Originating from the Yucatán Peninsula and long cultivated throughout the Caribbean and Central America, the Orange Habanero embodies centuries of spice culture and craftsmanship. To grow it is to celebrate the bold spirit of tropical cuisine and the enduring allure of one of the world’s most flavorful chilies.
How to Sow and Transplant — Orange Habanero Pepper (Capsicum chinense)
Starting Indoors
Timing: Start seeds 8–10 weeks before the last frost date.
Depth: Sow seeds ¼ inch deep in a sterile seed-starting mix.
Temperature: Maintain the soil medium at 80–90°F (27–32°C) for best germination.
Germination Time: Expect seedlings to emerge in 10–21 days under optimal warmth and moisture.
Light: After sprouting, provide 14–16 hours of bright light daily using grow lights or a sunny window.
Air Temperature: Keep ambient air between 70–80°F (21–27°C) for healthy seedling growth.
Potting Up: Transplant seedlings into larger pots at the first true-leaf stage to encourage strong root systems.
Feeding: Apply a ¼-strength balanced liquid fertilizer once per week during early growth.
Soil Temperature & Transplant Timing
Do not transplant by calendar alone—temperature consistency matters most.
Check soil temperature at 2–4 inches deep:
Soil should remain 60–65°F (16–18°C) or warmer for several consecutive mornings.
Night air temperatures should stay at or above 55°F (13°C).
Ideal root-zone temperature for vigorous growth is 70–85°F (21–29°C).
How to check: Insert a soil thermometer 2–4 inches deep and record early-morning readings over several days, then average results before transplanting.
Transplanting Outdoors
Hardening Off: Begin 5–7 days before transplanting. Gradually expose seedlings to outdoor conditions—first shade, then filtered light, then full sun.
Location: Choose a full-sun site with rich, well-drained soil and a pH between 6.0–6.8.
Spacing: Plant 18–24 inches apart in rows 24–36 inches apart to allow airflow and branching.
Support: Stake or cage plants to support heavy fruit loads and protect against strong wind or rain.
How to Grow — Orange Habanero Pepper (Capsicum chinense)
Watering:
Provide 1 to 1½ inches of water per week, increasing slightly during dry or windy conditions.
Water deeply but infrequently to build strong root systems and resilient plants.
Best method: Use drip irrigation or soaker hoses to water at the soil level, keeping foliage dry and minimizing disease.
If overhead watering is necessary, do it early in the morning so leaves dry before evening.
Flavor note: Consistent, moderate watering maintains rich fruit flavor and heat. Overwatering can reduce capsaicin and mellow the habanero’s signature intensity.
Fertilizing:
Feed with a balanced fertilizer every 2–3 weeks during vegetative growth.
Once flowering begins, switch to a low-nitrogen, high-potassium formula to support fruiting and increase heat concentration.
Avoid excess nitrogen—it promotes leafy growth at the expense of pods and reduces overall pungency.
Weeding and Mulching:
Keep the bed free of weeds, as they compete for nutrients, moisture, and root space.
Mulch early with black plastic or organic materials (such as straw or compost) after the soil warms to:
Retain soil moisture
Suppress weeds
Regulate soil temperature
Handle weeding gently—pepper roots are shallow, and damage can lead to issues like blossom end rot or reduced yield.
Sun and Heat Management:
Grow in full sun (6–8+ hours daily) for maximum yield and heat.
Ideal temperatures are 75–90°F by day and 60°F or warmer by night.
During extreme heat (above 95°F / 35°C), provide light afternoon shade to help blossoms set and prevent stress.
Spacing and Support:
Space plants 18–24 inches apart in rows 24–36 inches apart to promote airflow.
Use stakes or small cages if plants become top-heavy with fruit or are exposed to strong wind.
Companion Planting:
Good companions: Tomatoes, basil, parsley, carrots, beans, okra, cucumbers, and marigolds.
Avoid: Fennel and kohlrabi, which can stunt pepper growth.
Orange Habanero’s bright pods contrast beautifully with green herbs, making it both decorative and productive in mixed beds.
Container Growing:
Use 5–10 gallon containers filled with high-quality, well-drained potting mix.
Check moisture daily—containers dry out quickly, especially in full sun.
In midsummer, shade the sides of pots to keep root temperatures steady and prevent heat stress.
Fertilize lightly but regularly to sustain healthy growth and heavy fruiting.
Stage options: Harvest when pods turn from glossy green to vivid orange for peak flavor and maximum heat. Green-stage harvests give a lighter, tangier flavor for milder sauces.
Clean cuts: Snip pods with fine-tip pruners, leaving a short stem attached. Pulling by hand can damage branches and slow further flowering.
Batch strategy: For sauce-making, plan for one or two large, uniform harvests at full color. For daily use, pick continuously every few days to encourage new fruiting.
Shade cure: After harvest, air-cure pods for 2–4 days in a single layer out of direct sunlight. This helps even out ripening and deepens the habanero’s fruity fragrance before drying, freezing, or processing.
Flavor & Nutrition
Profile: Intense tropical fruit character—bright citrus, apricot, and floral notes wrapped in searing heat. A classic Caribbean flavor that balances sweetness and fire.
Nutrient notes: Fully ripe orange pods contain high levels of vitamin C, beta-carotene, and antioxidants that contribute to both color and nutrition.
Kitchen aroma control: For maximum aroma and heat, cook whole or with ribs and seeds intact. To mellow spice, deseed and remove the inner membranes before dicing.
Handling
Heat caution: Always wear gloves when handling or chopping large quantities. Oils from the ribs and seeds can irritate skin and eyes.
Clean transitions: Wash knives and boards with hot, soapy water followed by a splash of vinegar to neutralize oils before switching to other ingredients.
Storage & Preservation
Fresh hold: Store unwashed peppers in a paper-lined container or mesh bag in the refrigerator. Keeps well for 1–2 weeks.
Fermenting: Mash or chop ripe pods with salt to create traditional hot pepper mashes and sauces.
Roasting: Char under a broiler or over an open flame for a smoky sweetness that pairs beautifully with grilled meats.
Drying: Dehydrate at 115–125°F until crisp; store whole or grind for flakes and powder.
Pickling: Preserve sliced pods in vinegar brine for a tangy, fiery condiment.
Freezing: Dice and freeze flat on a tray before transferring to airtight bags. Retains flavor and heat beautifully.
Kitchen Use
Caribbean classics: Ideal for hot sauces, jerk marinades, escabeche, and pepper relishes.
Modern uses: Adds fire and fruit to mango salsa, tropical chutneys, or citrus glazes for fish and poultry.
Flavor pairings: Lime, mango, pineapple, papaya, garlic, scallion, cilantro, and allspice complement the habanero’s natural flavor balance.
Growing & Pruning Tips
Habit and support: Compact, bushy plants benefit from a low ring stake or small cage to support branches laden with pods.
Sun and airflow: Provide 6–8 hours of sun with ample spacing for airflow. Light tip pruning at 8–10 inches encourages branching and heavier fruit set.
Heat and set: Fruit set slows above 95°F or below 55°F. Use 30–40% shade cloth during heat waves and maintain steady moisture to prevent blossom drop.
Containers & Watering
Container size: Use 5–10 gallon pots for best yields and consistent fruit size.
Moisture: Keep soil evenly moist but not soggy. Avoid extremes—wide wet–dry swings can cause tough skins or reduced flavor. Mulch containers to maintain root temperature and conserve moisture.
Companion Planting & Pollinators
Beneficials: Interplant with basil, marigolds, coriander, and sweet alyssum to attract hoverflies, bees, and parasitic wasps that help control aphids and thrips. These flowers also enhance pollination for heavier fruit set.
Seed Saving
True-to-type selection: Choose pods with the classic lantern shape and bright orange color, displaying the distinct fruity heat of the habanero. Avoid off-type or unusually shaped fruits.
Isolation: Separate at least 150 feet from other Capsicum chinense varieties to prevent cross-pollination. For smaller gardens, bag flower clusters or individual branches with fine mesh.
Dry and store: Air-dry cleaned seeds 7–10 days, bottle with a desiccant packet, and store in a cool, dark location. Test germination yearly with a 10-seed sample for viability.
Common Pests & Problems – Orange Habanero Pepper (Capsicum chinense)
Insects & Mites
Aphids
(Leaf curling, sticky honeydew or sooty mold)
Controls: Blast off with water, use insecticidal soap or neem oil, and encourage natural predators such as lady beetles and lacewings.
Spider Mites
(Fine stippling and webbing during heat or drought)
Controls: Increase humidity, hose leaf undersides, apply horticultural oil or neem, and introduce predatory mites if available.
Whiteflies
(Clouds of tiny insects when disturbed; honeydew buildup)
Controls: Use yellow sticky traps, vacuum adults in early morning, and treat with insecticidal soap or neem.
Thrips
(Silvery streaks or scarring on leaves; distorted new growth; virus vectors)
Controls: Set up blue or yellow sticky cards, remove weeds and spent flowers, apply spinosad or insecticidal soap.
Flea Beetles
(Shot-hole damage on young leaves)
Controls: Protect seedlings with row covers until flowering, use trap crops, and apply diatomaceous earth around stems.
Pepper Weevil or Fruit Borers
(Premature fruit drop and internal damage, especially in warm regions)
Controls: Harvest promptly, remove dropped or infested fruits, maintain strict sanitation, and consult local extension services for trap timing.
Pepper Maggot
(Regional pest causing stings and larvae inside pods)
Controls: Time harvests to avoid peak fly activity, promptly remove infested fruit, and use baited traps where recommended.
Cutworms
(Seedlings severed at soil line)
Controls: Use collars around stems, clear debris from soil surface, and handpick larvae at dusk.
Caterpillars (Hornworms, Loopers, Armyworms)
(Chewed leaves and fruit damage)
Controls: Handpick large larvae; use Bacillus thuringiensis kurstaki (Bt) for small caterpillars.
Slugs & Snails
(Feeding on young seedlings and low-hanging fruit)
Controls: Use beer traps, iron phosphate baits, or copper barriers; pull mulch back from stems to reduce shelter.
Diseases
Bacterial Leaf Spot
(Water-soaked spots turning brown, leaf drop)
Prevention: Use clean seed, avoid overhead watering, rotate 3+ years away from Solanaceae, sanitize tools.
Management: Remove affected leaves; copper sprays can protect new growth.
Anthracnose
(Sunken, moldy lesions on ripe pods)
Prevention: Mulch to reduce splash, maintain good airflow, and use drip irrigation.
Management: Remove infected fruit; apply protectant fungicides labeled for peppers if needed.
Phytophthora Blight / Root Rot
(Sudden wilt, dark stem lesions, fruit rot in wet soil)
Prevention: Provide excellent drainage, use raised beds, avoid overwatering and low areas.
Management: Remove and discard affected plants; rotate crops before replanting peppers.
Powdery Mildew
(White powdery coating on leaves, especially late season)
Prevention: Maintain airflow, avoid overfertilizing with nitrogen.
Management: Remove infected leaves and apply organic biofungicides for suppression.
Verticillium or Fusarium Wilts
(One-sided wilting or yellowing; vascular browning)
Management: Rotate crops, solarize soil when possible, and remove infected plants—no cure exists.
Mosaic Viruses (TMV, PVY, CMV)
(Mottled or puckered leaves, stunted growth)
Prevention: Control aphids and thrips, remove infected plants, sanitize tools, and avoid handling tobacco before working with peppers.
Physiological & Environmental Issues
Blossom End Rot
(Dry, sunken black end on fruit)
Cause: Irregular watering or root disturbance affecting calcium transport.
Fix: Keep moisture consistent, mulch, and avoid overfertilization.
Poor Fruit Set
(Few or misshapen pods)
Cause: Extreme heat above 95°F or cold nights below 60°F, excess nitrogen, drought stress.
Fix: Provide afternoon shade in heat waves, steady moisture, and balanced feeding.
Sunscald
(White or tan blotches on fruit from intense sunlight)
Fix: Maintain healthy canopy coverage; avoid over-pruning foliage.
Edema / Water Stress
(Blisters or corky spots on leaves and stems)
Fix: Maintain even watering rhythm; avoid sudden wet–dry cycles.
Cracking or Splitting
(After heavy rain following drought)
Fix: Keep watering consistent and harvest promptly at full color.
Flavor Dilution
(Reduced aroma and heat)
Note: Overwatering and heavy nitrogen can mute flavor—slightly lean conditions intensify the habanero’s fruity heat.
Monitoring & Prevention — Quick Checklist
Scout plants weekly; check undersides of leaves and new growth.
Water at soil level with drip or soaker hoses; morning watering preferred if overhead is used.
Maintain plant spacing and prune lightly to enhance airflow.
Mulch once soil warms to stabilize moisture and prevent soil splash.
Rotate crops 3+ years away from peppers, tomatoes, eggplants, and potatoes.
Sanitize tools and harvest regularly; discard diseased fruits rather than composting them.
Q: How hot is the Orange Habanero Pepper?
The Orange Habanero typically measures 150,000–325,000 Scoville Heat Units (SHU). It delivers an intense, fiery burn balanced by a fruity, tropical sweetness reminiscent of citrus and apricot.
Q: How long does it take to mature?
Expect 90–99 days from transplant for full color and peak flavor. Peppers ripen from green to deep orange, with the most aromatic and flavorful pods forming at full maturity.
Q: How long does germination take?
Seeds generally sprout in 10–21 days when kept at 80–90°F (27–32°C) with steady moisture. Cooler soil temperatures slow or reduce germination rates.
Q: Do Orange Habanero plants need special soil conditions?
They grow best in rich, well-drained loam with a pH of 6.0–7.0. Maintain a warm root zone between 70–85°F (21–29°C) and avoid standing water to prevent root rot.
Q: What spacing do they need?
Plant 18–24 inches apart in rows 24–36 inches apart. This spacing encourages airflow and sturdy branching for heavy fruit loads.
Q: Do I need more than one plant for pollination?
No. Orange Habaneros are self-pollinating, but airflow and pollinator activity can help improve fruit set.
Q: Can I grow Orange Habaneros in containers?
Yes. Use 3–5 gallon pots (larger for maximum yields) with quality potting mix and excellent drainage. Stake lightly if branches bend under fruit weight.
Q: How many peppers will one plant produce?
With good care, each plant can produce 50–100+ pods during a warm growing season.
Q: How should I harvest them?
Cut pods with clean pruners, leaving a short piece of stem attached. Harvest when the peppers turn bright orange for maximum flavor and heat.
Q: What’s the best way to store or preserve Orange Habaneros?
Refrigerate fresh pods in a breathable bag for up to two weeks.
Freezing: Whole or chopped for later use.
Drying: Ideal for powders and flakes.
Fermenting: Perfect for hot sauces and mashes.
Pickling: Excellent in vinegar or citrus brines.
Q: Will peppers lose their heat or flavor when dried or cooked?
Drying retains most of the heat and aroma. Slow cooking softens the fruity notes slightly, while roasting enhances the sweetness and deepens the flavor.
Q: Are Orange Habanero peppers perennial?
Yes, in Zones 10–12. In colder regions, grow as annuals or overwinter potted plants indoors in bright light at 60–70°F (16–21°C) after trimming back.
Q: Why aren’t my peppers setting fruit?
Extreme heat above 95°F (35°C), cool nights below 60°F (16°C), drought, or excess nitrogen can reduce fruit set. Provide steady moisture, moderate feeding, and light afternoon shade during hot spells.
Q: Can Orange Habaneros cross-pollinate with other peppers?
Yes. They can cross with other Capsicum chinense varieties nearby. Isolate plants by distance or bag blossoms if saving seed.
Q: How do I use Orange Habaneros in the kitchen without overpowering a dish?
Use sparingly—just a small amount adds vibrant flavor. Excellent in hot sauces, salsas, marinades, relishes, and tropical fruit sauces. For balanced heat, pair with mango, pineapple, or citrus.
Q: Can Orange Habaneros be ornamental as well as edible?
Absolutely. The plants’ glossy foliage and clusters of glowing orange pods make them striking in gardens and containers.
Q: Are Orange Habaneros safe to handle and eat?
Yes, but handle with care. Always wear gloves when processing large quantities, avoid touching your eyes, and wash hands and tools thoroughly afterward.
Q: Why are my peppers not as hot or flavorful as expected?
Overwatering, excessive nitrogen, or harvesting too early can mute flavor and reduce heat. Let pods fully ripen and maintain slightly lean growing conditions for the best taste and heat intensity.
The Capsicum chinense ‘Orange Habanero’ descends from a lineage first domesticated by Indigenous peoples of the lowland Amazon Basin, where early farmers cultivated chiles for both food and medicine thousands of years before European contact. From those equatorial origins, C. chinense spread northward through ancient river trade routes into Central America, the Yucatán Peninsula, and the Caribbean, where local communities refined the peppers for heat, flavor, and resilience in tropical climates.
In the Maya and Taíno food traditions, habanero-type peppers became indispensable—used fresh, roasted, and dried to season seafood, stews, and corn-based dishes. These peppers were prized not only for their heat but also for their bright fruit aroma, considered both invigorating and cleansing. “Ají” or “chile” in regional languages referred to both food and medicine, embodying vitality and fire.
Over centuries of Indigenous and Afro-Caribbean cultivation, the habanero was selected into many regional strains, each reflecting local tastes and terroir—from the smoky orange habaneros of the Yucatán to the red and chocolate variants found across the Antilles. Spanish colonial trade later spread these fiery peppers globally, where they gained renown for unmatched intensity and flavor.
Today, the Orange Habanero stands as a cultural and culinary heirloom—a pepper that bridges ancient agricultural knowledge and modern spice craft. To grow it is to honor a continuum of Indigenous seedkeeping, Caribbean kitchen heritage, and the enduring human love for flavor that burns bright.
Saving seeds from Orange Habanero Pepper (Capsicum chinense):
1. Selecting Plants for Seed Saving:
Choose healthy plants with vigorous growth and abundant peppers.
Avoid plants showing signs of disease or poor growth.
2. Harvesting Seeds:
Timing: Allow the peppers to mature fully on the plant until they turn orange and wrinkled.
Collection: Harvest the ripe peppers and cut them open to remove the seeds.
3. Cleaning Seeds:
Separation: Rinse the seeds to remove any remaining flesh.
Inspection: Ensure seeds are clean and free from mold or pests.
4. Drying Seeds:
Place the seeds on a paper towel or screen in a well-ventilated, dry area. Allow them to dry completely for one to two weeks.
5. Storing Seeds:
Containers: Store seeds in labeled paper envelopes or airtight containers.
Storage Conditions: Keep in a cool, dry, and dark place.
Viability: Use seeds within two to three years for best results.
6. Testing Seed Viability:
Test by placing seeds on a damp paper towel in a plastic bag in a warm place and check for germination.
Tips for Successful Seed Saving:
Isolation: Maintain distance between different pepper varieties to prevent cross-pollination.
Pollinators: Encourage pollinators for better seed production.
Record Keeping: Keep detailed records of the process.
Culinary Uses – fiery tropical flavor with fruity sweetness
Hot sauces (signature use): The Orange Habanero is the foundation of countless Caribbean-style hot sauces. Blend ripe pods with vinegar, garlic, and tropical fruits such as mango or pineapple for a balanced sauce that marries heat and sweetness.
Salsas and relishes: Finely mince and add to mango salsa, pineapple pico, or tropical chutneys for a bright citrus kick and floral undertone.
Marinades and glazes: Combine with lime juice, honey, or orange marmalade for seafood, chicken, or pork marinades that balance spice and sweetness.
Stews and rice dishes: Add small amounts to beans, soups, or rice dishes such as arroz con pollo for vibrant color and complex depth.
Pepper vinegar: Steep slit pods in cane or apple cider vinegar for a fiery table condiment with a citrus bouquet.
Pepper jelly & chutney: Cook with sugar and fruit to make glowing orange preserves that pair perfectly with cream cheese, meats, and charcuterie.
Heat control tips: The Orange Habanero’s heat is intense—start with a small portion and adjust upward. Removing seeds and inner ribs can reduce the burn while keeping its tropical aroma intact.
Preservation and Pantry Value
Fermentation: Traditional for Caribbean sauces—fermented habaneros develop tangy depth and mellowed heat.
Pickling: Sliced or whole, pickled habaneros retain their fruity perfume and crispness for months.
Dehydration & powder: Dried and ground, they create vivid orange flakes or powder with rich, smoky-sweet heat for seasoning meats, eggs, or roasted vegetables.
Freezing: Whole or chopped pods freeze well, preserving both heat and aroma for year-round cooking.
Flavor Benefits Beyond Heat
Distinctive chinense profile—notes of apricot, citrus, and tropical fruit wrapped in intense but clean heat.
A single pepper can flavor an entire dish—ideal for cooks who want complexity with control.
Adds visual and aromatic brilliance to both savory and sweet recipes.
Garden and Ornamental Benefits
Compact, bushy plants produce dozens of glossy orange pods that ripen from green to bright orange.
Excellent for container gardens or decorative borders, combining productivity and beauty.
Extended harvest season ensures steady supply for sauces, pickling, and drying.
Traditional and Practical Uses (Indigenous & Afro-Caribbean Roots)
Descended from Capsicum chinense varieties first cultivated in the Amazon Basin and refined in the Caribbean for both culinary and medicinal uses.
Central to Afro-Caribbean and Yucatán cuisines, where peppers form the base for fiery stews, jerk marinades, and pepper sauces.
Preservation traditions such as drying, fermenting, and pickling reflect Indigenous foodways adapted to tropical climates and community cooking practices.
Safety and Handling Always
Always wear gloves when handling or chopping habaneros.
Avoid touching your face or eyes; wash hands, knives, and boards thoroughly after use.
Clearly label jars or powders as “Hot – Orange Habanero” to prevent confusion with milder peppers.
Suggested Pairings
Savory base: Onion, garlic, cilantro, oregano, and thyme.
Bright elements: Mango, lime, pineapple, orange, and vinegar.
Protein & starch: Chicken, pork, fish, beans, rice, cassava, and plantains.
Herbs & extras: Parsley, annatto (achiote), cumin, and allspice for authentic Caribbean depth.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Pepper Plants (Capsicum spp.)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress peppers with ~0.1 lb N / 100 sq ft at first bloom & fruit set.
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
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Alliance Of Native Seedkeepers
Pepper Seeds - Hot - Orange Habanero Pepper
$200 USD
$667
Unit price /
Unavailable
Description
The Capsicum chinense ‘Orange Habanero’ is a fiery classic renowned for its tropical fruit aroma and searing heat that made the habanero name legendary. Radiant orange pods burst with flavor and intensity, offering a citrusy sweetness followed by a swift, lingering burn that thrills hot sauce makers and spice lovers alike.
Plants grow vigorously to 2–3 feet tall with a compact, branching habit that produces dozens of pendant fruits. The glossy green leaves frame small white blooms that mature into lantern-shaped pods, 1–2 inches long, that ripen from light green to deep orange. Their thin walls make them perfect for drying, while their juicy flesh and floral-fruity notes shine in fresh salsas and sauces.
On the Scoville scale, Orange Habaneros register between 150,000–325,000 SHU, packing serious fire yet with remarkable depth of flavor. The heat strikes quickly but leaves behind rich notes of apricot, citrus, and smoke—an unforgettable combination that defines traditional Caribbean-style sauces and marinades.
Originating from the Yucatán Peninsula and long cultivated throughout the Caribbean and Central America, the Orange Habanero embodies centuries of spice culture and craftsmanship. To grow it is to celebrate the bold spirit of tropical cuisine and the enduring allure of one of the world’s most flavorful chilies.
