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
Fiery, fruit forward, and unmistakably Caribbean. Caribbean Red Habanero delivers a rush of tropical sweetness—think cherry, mango, and citrus—wrapped around a fierce, lingering heat that sits well above standard orange habaneros. It is the pepper sauce maker’s dream: bright flavor that cuts through rich foods and an intensity that holds its own in any blend.
The plants are vigorous and compact, typically 2 to 3 feet tall with a branching habit that loads every stem with blossoms and fruit. Deep green foliage frames clusters of pendant pods so the plants look ornamental long before ripening. Pods average 1½ to 2½ inches, slightly blocky to lantern shaped with a gently wrinkled skin. They mature from glossy green to a deep, glowing red, and the thin to medium walls make them ideal for quick cooking, fermenting, or drying into flakes and powder.
Bite into a ripe pod and bright fruit comes first, followed quickly by a hard hitting, rising burn that lingers without turning muddy. In the kitchen, a sliver perfumes stews, rice and beans, and grilled seafood. Puréed, Caribbean Red becomes the ruby heart of hot sauces, marinades, and relishes; dried and ground, it yields a vivid, aromatic powder that wakes up rubs, soups, and roasted vegetables.
Rooted in the wider Caribbean and Yucatán habanero tradition, Caribbean Red earned its reputation among chileheads in the 1990s for bringing serious heat with true habanero character. Today it remains a favorite for home growers and small batch sauce makers alike—a variety with heritage, reliability, and the unforgettable flavor and fire that keep people coming back for more.
Timing: Start seeds 8–10 weeks before last frost (short-season areas: 10–12 weeks). Chinense types size slowly.
Depth: Sow ¼" (6 mm) deep in sterile, fine seed-starting mix; firm lightly and mist.
Temperature (germination): Keep medium 82–90°F (28–32°C) with a heat mat + thermostat. Consistent bottom heat is critical.
Germination Time: Typically 10–21 days; some seeds may take up to 28 days—do not discard trays early.
Moisture & air: Maintain even moisture; use a humidity dome and vent daily to prevent damping-off.
Light (post-sprout): Provide 14–16 hrs/day of strong light (T5/LED). Keep fixtures 2–4" (5–10 cm) above canopy.
Air temperature (post-sprout): Days 72–80°F (22–27°C); nights 65–72°F (18–22°C). Avoid temps <60°F (16°C).
Potting Up: At first true leaf, move to 2–3" (5–8 cm) cells; step up to 4–5" (10–13 cm) pots before outdoor set. Plant slightly deeper at each pot-up to stabilize stems.
Feeding: Begin ¼-strength balanced fertilizer weekly once true leaves expand; increase to ½-strength after pot-up if leaves pale. Add Ca/Mg if interveinal yellowing appears.
Airflow/conditioning: Gentle fan circulation or daily brushing strengthens stems and reduces fungal issues.
Soil Temperature & Transplant Timing
Transplant by soil readings, not dates. Measure 2–4" (5–10 cm) deep at dawn for 3–5 consecutive days:
Night air ≥60°F (16°C) to retain flowers in chinense.
Ideal root zone 70–85°F (21–29°C) for vigorous growth.
How to check: Insert a soil thermometer at planting depth each morning and average.
Transplanting Outdoors
Hardening Off: 5–7 days from shade → partial sun → full sun; shield from wind.
Site: Full sun; fertile, well-drained soil, pH 6.0–6.8. Choose your warmest microclimate (south-facing bed, reflective mulch).
Bed Prep: Work in 2–3" (5–8 cm) compost plus balanced organic fertilizer per label. Avoid excessive N (delays fruiting).
Spacing: 18–24" (45–60 cm) between plants; 24–30" (60–75 cm) between rows.
Support: Short stakes/small cages prevent stem crease under heavy fruit set.
Mulch: After soil warms, mulch with straw/leaf mold or use black/woven fabric to retain heat and moisture.
Watering: Deep, consistent moisture—1–1.25" (25–32 mm)/week including rain. Avoid drought/soak cycles.
Season Extension: Row cover/low tunnels (remove during bloom), plastic mulch, and thermal mass speed ripening in cool zones.
Variety-Specific Notes (Caribbean Red Habanero)
Days to maturity: Expect 80–100+ days from transplant to first ripe fruit in warm conditions.
Set sensitivity: Cool nights or heat waves (>80°F/27°C nights) can reduce set; keep moisture steady and consider 30–40% shade cloth during extremes.
Pruning: Minimal; pinching the first “king blossom” can promote branching if plants are lanky.
Troubleshooting
Slow/uneven germination: Raise medium to 86–90°F, re-moisten; viable seed can emerge in week 3–4.
Leggy seedlings: Increase light intensity and reduce lamp distance; keep day temps ≤80°F.
Blossom drop: Nights <60°F, erratic watering, or high N—stabilize conditions and feed moderately.
Sunscald after set-out: Harden more gradually; provide temporary shade for 2–3 days.
How to Grow — Caribbean Red Habanero (Capsicum chinense)
Seed Starting & Transplant Timing
Sow indoors 8–12 weeks before last frost. Caribbean Red is a heat lover; cool soils mean stalled growth.
Germination environment: Maintain 80–90°F (27–32°C) on a heat mat with a humidity dome. Expect 10–21 days; vent daily to prevent damping-off.
Lighting: Provide 14–16 hours/day under LED/T5 fixtures, 2–4" above the canopy. Keep seedlings compact by lowering lights rather than increasing fertilizer.
First feed & pot-up: Begin ¼-strength balanced fertilizer at first true leaf. Pot up to 3–4" containers when roots knit.
Hardening off: 7–10 days of gradual outdoor exposure.
Transplant window: After nights stay >60°F (16°C) and soil is >65°F (18°C). Pre-warm beds with black mulch or landscape fabric for a week if spring lags.
Amendments: At planting holes, blend 2–3" compost plus a gentle organic base (e.g., 4-4-4), and consider sulfate of potash for potassium. In sandy soils, add gypsum or a Ca source to reduce blossom end rot (BER).
Raised beds/fabric pots: Help maintain the warm root zone chinense types crave.
Watering
Provide 1–1½ inches per week, more during hot, dry spells.
Water deeply but infrequently to drive roots down.
Best method: Drip or soaker hoses at soil level to keep foliage dry and disease pressure low.
If overhead watering is unavoidable, irrigate early morning so leaves dry before evening.
Heat/Flavor note: A slightly lean regime (never wilting) concentrates capsaicinoids; overwatering and heavy feeding can mellow heat and thin flavor.
Fertilizing
During vegetative growth, apply a balanced fertilizer every 2–3 weeks.
At first bloom, shift to low-N, high-K feeding to prioritize flowers and fruit over leaf.
Light, regular K boosts (e.g., sulfate of potash) support ongoing set through midsummer heat.
Weeding & Mulching
Keep beds weed-free—pepper feeder roots are shallow and easily outcompeted.
Mulch (black plastic early, organic later) to:
Retain moisture
Suppress weeds
Stabilize soil temps
Hand-weed gently; damaging feeder roots can trigger flower drop and BER.
Sun & Heat Management
Plant in full sun (6–8+ hrs) for maximum yield and heat development.
In extreme heat (>95°F / 35°C), use 30–40% shade cloth in afternoons to preserve pollen viability and reduce sunscald on ripening pods. Keep moisture steady during heat waves.
Spacing & Support
Space 18–24" apart in rows 24–36" apart.
Caribbean Red forms a dense canopy and sets heavy clusters—add a small cage or ring stakes to prevent limb splits and keep pods off soil.
Companion Planting
Good companions: Tomatoes, parsley, basil, carrots, okra, beans, cucumbers.
Avoid: Fennel and kohlrabi (growth suppressants).
Add alyssum, dill, calendula to attract hoverflies and parasitoids that suppress aphids/thrips, improving set and plant health.
Container Growing
Use 10–15+ gallon pots for best yields and moisture stability.
Containers dry faster—check daily and water when the top 1–2" are dry.
In midsummer, shade pot sides and lift containers off hot surfaces; fabric pots enhance aeration and root temp control.
Pruning & Training
Minimal pruning works best. Pinch once early to encourage branching. Later, remove only crowded interior shoots to improve airflow; heavy mid-season pruning delays fruiting.
Season Extension & Overwintering
Row cover/low tunnels aid early establishment; uncover for pollination at bloom.
Overwinter indoors: cut back by ~⅓ after harvest; keep at 60–70°F (16–21°C) with bright light, watering lightly. Resume feeding in late winter.
Harvest & Seed Saving
Expect 90–110 days from transplant to full scarlet red.
Cut pods with pruners, leaving a short stem to protect branches.
For seed, select fully red, true-shape pods from vigorous plants; dry seeds 7–10 days and store cool/dry. Isolate from other chinense to maintain Caribbean Red genetics.
Additional Tips — Caribbean Red Habanero (Capsicum chinense)
Harvesting
Peak ripeness: While pods may be picked green for cooking, the true fiery sweetness only arrives once fruits mature to a deep scarlet red.
Cut for plant health: Always harvest with clean, sharp pruners, leaving a short stem attached. Twisting can tear branches and stress the plant.
Encourage production: Regular harvesting of ripened pods stimulates further blooming and keeps plants producing late into the season.
Curing for intensity: Allow harvested pods to rest in a well-ventilated tray indoors for 2–3 days to concentrate flavor and aroma.
Flavor & Nutrition
Profile: Caribbean Red Habanero is hotter than the typical orange habanero, offering bright tropical fruit notes layered with searing, lasting heat.
Nutritional edge: Fully ripened pods contain heightened vitamin C, carotenoids, and capsaicinoids, maximizing both nutrition and spice.
Sweetness & burn: Pods picked earlier carry sharper heat; fully mature pods balance it with sweetness.
Handling
Protective gear: Gloves are essential—this is one of the hottest habaneros. Oils can cause lingering burns.
Ventilation: Avoid processing in enclosed areas. Steam released when cooking or blending can irritate lungs and eyes.
Kitchen safety: Designate utensils for hot peppers, or thoroughly wash after use with soap and baking soda.
Storage & Preservation
Short-term storage: Refrigerate in breathable packaging. Do not wash until ready to use.
Drying: Slice and dry pods in a dehydrator at low temps (120–125°F). Grind only before use to retain volatile aromatics.
Freezing: Freeze whole pods or chopped pieces; texture softens, but flavor and heat stay intact.
Pickling: Excellent in vinegar brines with onions, garlic, and carrots.
Fermentation: Create a mash with 2–2.5% salt and ferment for 2–3 weeks, then blend for sauces.
Kitchen Use
Traditional Caribbean cuisine: Core ingredient for jerk marinades, pepper sauces, soups, and seafood dishes.
Pairings: Works well with citrus, pineapple, mango, papaya, and coconut milk.
Versatility: Adds fire to chili, hot sauces, rubs, and infused oils.
Growing & Pruning Tips
Warmth dependent: Best results when grown in steady warmth above 70°F (21°C).
Pruning: Light pruning improves air circulation but avoid heavy cuts, which delay fruiting.
Support: Plants can become top-heavy with pods; stake or cage to prevent branch breakage.
Containers & Watering
Container size: Minimum 7–10 gallons for robust yield.
Moisture rhythm: Keep soil evenly moist. Stress from uneven watering can reduce pod size and flavor.
Seed Saving
Save seed from deep red, fully ripe pods to ensure true-to-type flavor and heat. Isolate from other chinense types to maintain purity.
Common Pests & Problems — Caribbean Red Habanero (Capsicum chinense)
Insects & Mites
Aphids (leaf curl, honeydew/sooty mold)
Controls: Water jets; insecticidal soap or neem; introduce/attract lady beetles and lacewings; control ants.
Spider mites (stippled leaves; webbing in hot/dry)
Controls: Raise humidity; rinse undersides; rotate oil/neem; predatory mites in protected culture.
Blossom end rot — maintain even moisture; mulch; balanced Ca/K nutrition.
Poor fruit set — temp extremes (>95°F / <60°F), drought, or high N; provide shade cloth and steady irrigation.
Sunscald — keep canopy intact; avoid harsh pruning.
Edema — smooth irrigation rhythms; ensure drainage.
Heat variability — high water/high N lowers SHU; gentle stress (not wilting) sharpens heat.
Monitoring & Prevention — Quick Checklist
Scout weekly (buds, undersides, fruit shoulders).
Soil-level irrigation; mornings if overhead.
Wide spacing; light, targeted pruning only.
Warm-soil mulching to reduce splash.
3+ year rotations; clean tools; harvest and discard suspect fruit promptly.
Caribbean Red Habanero (Capsicum chinense) — FAQs
Q: How hot is Caribbean Red Habanero?
Commonly 300,000–450,000 SHU, often hotter than standard orange habaneros, with rich chinense fruit notes.
Q: How long does it take to mature?
90–120 days from transplant to deep red ripeness.
Q: How long does germination take?
10–21 days at 80–90°F. A heat mat and humidity dome improve rates.
Q: Does it need special soil conditions?
Yes. Fertile, well-drained soil, pH 6.0–6.8, and warm roots. Avoid cold, wet soils.
Q: What spacing is best?
18–24 inches between plants, 30 inches between rows. Good airflow helps prevent disease.
Q: Do I need more than one plant for pollination?
No. Self-pollinating, with better set under steady temperatures and airflow.
Q: Can I grow it in containers?
Yes. Use 10–15 gallon pots, sturdy cages, and a regular feeding schedule.
Q: How many peppers per plant?
Frequently 40–100 pods, more in long, warm seasons.
Q: How do I harvest safely?
Wear gloves and eye protection if sensitive. Cut pods with pruners to avoid tearing stems.
Q: Best ways to store or preserve?
Fermented hot sauces, Caribbean vinegar sauces, drying to powders, or freezing whole for later use.
Q: Does cooking reduce heat?
Slightly. Flavors deepen with roasting or long simmering, but heat remains intense.
Q: Is it perennial?
Yes in frost-free climates. Overwinter indoors after pruning to maintain a head start next season.
Q: Why is my plant flowering but not fruiting?
Temps outside 55–95°F, inconsistent moisture, or too much nitrogen. Stabilize conditions and avoid overfeeding.
Q: Can it cross with other peppers?
Yes within C. chinense. Isolate if you intend to save true seed.
Q: How do I use it without overpowering a dish?
Start with a sliver. Balance with fruit, vinegar, or creamy elements. A small amount flavors an entire pot.
Q: Is it ornamental?
Very. Glossy plants laden with crimson pods are striking in beds and containers.
Q: Is it safe to handle and eat?
Yes with caution. Wear gloves, ventilate well, and wash thoroughly after processing.
Q: Why are my pods small or thin-walled?
Heat or drought stress during fruit set, or low fertility. Keep moisture steady and feed lightly but regularly.
Pepper Seeds - Hot Pepper - Caribbean Red Habanero
$200 USD
$300
Unit price /
Unavailable
Across the Caribbean basin, from the Greater Antilles to the Yucatán Peninsula, Indigenous peoples cultivated chinense peppers whose perfumes and heats formed the backbone of regional cuisines. The word habanero, suggestive of Havana, points to trade routes and port cities rather than a single birthplace, while the pepper’s deeper roots trace to Indigenous stewardship that prized aroma, vigor, and productivity. In Taíno and other island gardens, chiles traveled by canoe and footpath, by kinship ties and market exchanges, accumulating stories as they moved. Among these lines, a ruby-ripe type emerged that concentrated sweetness and fire into pods that gleamed like lacquered fruit, an ancestor to what we now know as the Caribbean Red Habanero.
In coastal settlements, cooks folded these peppers into citrus marinades for fish, ground them with garlic and herbs into pastes for meats, and steeped them in vinegars to keep their fire ready at a moment’s notice. The pepper’s perfume, with notes of tropical fruit and green apple, made it more than heat. It was a cornerstone, a way of making simple ingredients sing. Healers and elders saw in it a tonic for appetite and vigor. Traders recognized its value as a compact, durable commodity, easy to dry and carry. Seed selection in these communities was intentional, favoring plants that carried flavor and productivity through storms and droughts.
As colonial economies rose and fell, the pepper persisted, a constant in home gardens and local markets. In the twentieth century, Caribbean migration spread the habanero’s reputation across the Americas. The red types, especially, became emblems of island pride in diaspora neighborhoods, where produce stalls displayed them like jewels. Miami, New York, and Houston kitchens gave the pepper new contexts while preserving its ancestral roles. Meanwhile, growers and seed savers began to stabilize selections for color, shape, and heat, producing named strains that captured the best of what families had stewarded for generations.
Caribbean Red Habanero gained a reputation for intense heat within the habanero family, often surpassing orange strains, yet it held fast to the chinense perfume that makes the category beloved. Sauce makers leaned into this balance, crafting bottles that could be dangerously hot yet still layered and aromatic. Chefs discovered that a small amount could transform ceviches, stews, and even fruit salads, where a careful dice of red habanero could set mango or pineapple alight. The pepper taught a lesson that echoes the islands’ own history, that power and beauty can coexist, that intensity does not have to be coarse.
As gardens and greenhouses far from the Caribbean learned to host this pepper, growers admired its vigor and the way clusters of red pods flashed against deep green leaves. Seed exchanges carried the pepper’s story into new languages and climates. Writers described it as a culinary fulcrum, able to tilt a dish toward exuberance with just a few strokes of the knife. In communities that had long known its ways, it remained what it had always been, a companion to saltfish and stewed meats, a constant presence in jars of pepper sauce offered with nearly every meal.
To cultivate the Caribbean Red Habanero is to honor a network of Indigenous and Afro-Caribbean foodways that have threaded the region together for centuries. Each gleaming pod contains a map of trade winds and kinship lines, a record of hands that planted, harvested, bartered, and cooked through hardship and celebration. The pepper stands not only for heat but for resilience, not only for color but for continuity. In growing it, in cooking with it, you join a living lineage that turns the red of ripeness into the red of remembrance, carrying forward the flavors that make the Caribbean itself.
Goal: Preserve the cultivar’s hallmark very high heat and fruity-smoky aroma while keeping seed lots pure and long-lived.
1) Selecting Plants for Seed Saving
Choose exemplars: Select 4–10 vigorous, disease-free plants with uniform, lantern-shaped pods, strong branching, and heavy set. Fruits should ripen clean, saturated red with consistent heat and aroma.
Cull off-types: Remove plants with elongated or blunt shapes, thin walls, muted aroma, or inconsistent heat. Exclude any with recurring physiological issues (BER, sunscald susceptibility) or virus-like mosaics.
Diversity: Save seed from multiple mother plants to maintain a broad, resilient genetic base.
2) Harvesting Seeds
Timing: Allow fruits to reach full red and remain on the plant 7–14 days past color to complete embryo development and improve fill.
Collection: Pick blemish-free, fully mature pods from several chosen plants. Use sanitized pruners; label each plant’s lot separately from harvest through drying.
3) Cleaning Seeds
Separation: Halve pods; scrape seeds/placenta into a labeled sieve or bowl.
Rinse: Swirl gently in lukewarm water to remove pulp; avoid hot water.
Optional short fermentation (12–24 hr): Helps detach placenta and suppress surface microbes. Stir once; do not over-ferment—chinense embryos are sensitive. Rinse thoroughly afterward.
Setup: Spread seeds in a single layer on labeled coffee filters, paper plates, or mesh screens.
Environment: Warm, airy, shaded space (target 70–85°F / 21–29°C, keep below 95°F / 35°C). Provide gentle airflow; avoid direct sun and uncontrolled heat sources.
Duration: 7–14 days, stirring daily until seeds are hard, glassy, and no longer tacky.
5) Storing Seeds
Packaging: Place fully dry seed into paper coin envelopes tucked inside an airtight jar or foil pouch with a desiccant (silica gel).
Conditions: Cool, dark, dry—refrigerator 35–45°F (2–7°C) with low humidity is ideal.
Viability: Expect 3–5 years strong viability refrigerated; 5–10 years if ultra-dry and frozen. Always let containers warm sealed to room temp before opening to prevent condensation.
6) Testing Seed Viability
Germ test: Place 10–20 seeds on a damp (not dripping) paper towel in a vented plastic bag at 80–85°F (27–29°C); check at 7–14 days.
Benchmark: ≥80% germination indicates a healthy lot.
Priming (optional): For older seed, an 8–12 hr soak in 0.5–1% H₂O₂ or dilute kelp/fulvic solution can speed and synchronize emergence.
Tips for Successful Seed Saving
Isolation: As a C. chinense, Caribbean Red readily crosses with other habaneros/bonnets/superhots. Use ~300 ft (≈90 m) isolation plus blossom bagging or caging of seed branches; hand-pollinate if you need foundation-grade purity.
Pollinators: Encourage bees/hoverflies in general beds; for bagged clusters, gently tap/vibrate caged branches daily during bloom.
Record keeping: Log plant IDs, isolation method, harvest dates, pod notes (shape/heat/aroma), and any off-type observations. Photograph representative pods to document the line.
Safety: Extreme capsaicin—wear gloves and eye protection; clean surfaces/tools thoroughly after processing.
Culinary Uses, scarlet habanero with explosive perfume (dose by the gram, not the handful)
Pepper sauces & table condiments (signature):
Fresh blend: Purée ripe Caribbean Red with onion, garlic, carrot (for body), lime/orange juice, vinegar, and salt. Optional: a touch of papaya or mango to round edges. Strain for a glossy, pourable sauce; or leave rustic for texture.
Fermented mash: Salt to 2–3% by weight, ferment 2–4 weeks, then blend with vinegar for a vibrant, shelf-friendly sauce that keeps its ruby color.
Vinegar steeps: Slit whole pods and steep in cane vinegar with pimento (allspice); use as a finishing splash for fish, greens, and stews.
Jerk marinades & wet rubs:
Blend chiles with scallion, thyme, garlic, ginger, pimento, black pepper, a little brown sugar, and citrus. Marinate chicken, pork, or tofu; grill or roast, basting with diluted marinade in the last minutes.
Escovitch & pickled garnishes:
Quick-pickle rings with onion, carrot, and pimento berries; spoon over fried fish, roasted root veg, or grilled mushrooms.
Aromatizing whole pods:
Float a slit pod in rice & peas, callaloo, fish stews, or bean pots; remove before serving. You get fragrance with controlled burn.
Roasted purées for salsas & glazes:
Char pods with tomato, garlic, and onion on a grill/comal; steam, peel where loose, then blend. Brush on grilled shrimp, jackfruit, or squash.
Powders & flakes:
Dry fully red pods; grind to a vivid crimson powder for rubs, chilis, and finishing dusts. Start at 1/16–⅛ tsp per pot—this cultivar is fierce.
Heat control tips:
Most capsaicin lives in the white placenta. Scrape to tame; add late to preserve blossom–tropical aromatics. Ventilate when blooming in oil or blending hot sauces.
Preservation and Pantry Value
Fermentation-first pepper: Thick chinense walls emulsify into creamy, stable sauces with brilliant color.
Dehydration: Thin slices dry evenly; whole pods dry slower but hold aroma. Store airtight/dark with desiccant.
Freezer insurance: Freeze halved pods or paste in tablespoon “coins.” Use from frozen to avoid handling heat repeatedly.
Vinegar & oil infusions: Vinegar steeps are classic; for oils, use food-safe, acidified or refrigerated methods and consume quickly.
Flavor Benefits beyond heat
Intense citrus blossom, guava–apricot, and honeyed tropical notes over a fast-rising, penetrating heat.
Micro-doses lift entire pots—cost-effective and high-impact for market kitchens.
Garden and Ornamental Benefits
Compact–medium plants hang clusters of lantern pods that ripen green → vivid scarlet.
Strong peduncles and resilient skins ease harvest and transport; heavy yields for sauce operations.
Color pop makes mixed crates and CSA boxes stand out.
Traditional and Practical Uses (Indigenous & Afro-Indigenous foodways focus)
Amerindian domestication, Caribbean continuities: C. chinense emerged in the Americas; across Taíno, Kalinago, Garifuna, and Afro-Caribbean communities, pepper sauces, pickles, and vinegars season maize, cassava, plantain, beans, and fish.
Hearth to bottle: Fire-roasting on comales, sun-drying strings, pounding in mortars, and fermenting mashes are part of a preservation logic shared across Indigenous Americas—making chile portable, storable, and communal.
Ceremony & community: Pepper vinegars and jerk pastes accompany harvests and gatherings, linking field to fire to table through cyclical seasons.
Safety and Handling always
Gloves and eye protection recommended for volume prep.
Work with ventilation; capsaicin aerosols are real.
Label clearly: “Very Hot / Caribbean Red.” Keep pickles and sauces refrigerated unless processed by a tested canning protocol.
Extras: ginger, molasses/brown sugar for jerk balance; coconut milk to soften edges.
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 Pepper - Caribbean Red Habanero
$200 USD
$300
Unit price /
Unavailable
Description
Fiery, fruit forward, and unmistakably Caribbean. Caribbean Red Habanero delivers a rush of tropical sweetness—think cherry, mango, and citrus—wrapped around a fierce, lingering heat that sits well above standard orange habaneros. It is the pepper sauce maker’s dream: bright flavor that cuts through rich foods and an intensity that holds its own in any blend.
The plants are vigorous and compact, typically 2 to 3 feet tall with a branching habit that loads every stem with blossoms and fruit. Deep green foliage frames clusters of pendant pods so the plants look ornamental long before ripening. Pods average 1½ to 2½ inches, slightly blocky to lantern shaped with a gently wrinkled skin. They mature from glossy green to a deep, glowing red, and the thin to medium walls make them ideal for quick cooking, fermenting, or drying into flakes and powder.
Bite into a ripe pod and bright fruit comes first, followed quickly by a hard hitting, rising burn that lingers without turning muddy. In the kitchen, a sliver perfumes stews, rice and beans, and grilled seafood. Puréed, Caribbean Red becomes the ruby heart of hot sauces, marinades, and relishes; dried and ground, it yields a vivid, aromatic powder that wakes up rubs, soups, and roasted vegetables.
Rooted in the wider Caribbean and Yucatán habanero tradition, Caribbean Red earned its reputation among chileheads in the 1990s for bringing serious heat with true habanero character. Today it remains a favorite for home growers and small batch sauce makers alike—a variety with heritage, reliability, and the unforgettable flavor and fire that keep people coming back for more.
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