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Caribbean Red Habanero Pepper Seeds

Scientific name Capsicum chinense Jacq.

About this variety

Caribbean Red Habanero pepper seeds grow into shrubby plants reaching 31–36 in, bearing red fruit about 2 in long. Heat category: Hot. It is especially suited to hot sauces, salsas, pickling, chutneys, marinades, red-ripe harvests, and seed saving from confirmed open-pollinated stock. Maturity is 90-99 Days.About Caribbean Red HabaneroCaribbean Red Habanero is a hot chile pepper grown as...

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Alliance of Native Seedkeepers  |  SKU: HPP47
$150 USD $200
25% OFF
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Pickup available at Bertie County Seeds

Usually ready in 2-4 days

At a glance

The facts most gardeners need first

View the full variety record
25 minimum seeds per packet
Gardener experience

Hard

Germination difficulty

Moderate

Germination time

14–28 Days at 75–90 °F seed-zone soil temperature

  • Germination
    14–28 Daysa seed-zone soil temperature of 75–90 °F
  • Maturity
    90-99 DaysCounted from transplanting to the principal harvest stage under suitable conditions.
  • Sun
    Full sun
  • Support and spacing
    Stake recommended · space 24 in · rows 36 in
  • Growth habit
    Shrubby or Subshrub · Annual · 31–36 in tall
  • Best use
    Hot sauces, salsas, pickling, chutneys, marinades, red-ripe harvests, and seed saving from confirmed open-pollinated stock
Secure checkout Details
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Triple-tested seed qualityRegular quality and germination checks support every packet.

We regularly test seed quality and germination as lots move through storage and packing. We stand behind the seed we send and want customers to contact us when a packet does not perform as reasonably expected.

1-year seed warrantyCoverage begins on the date of purchase.

When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from the date of purchase. Conditions outside our control—including extreme weather, pests, unsuitable storage, and gardener error—are excluded. Contact us when something is not right so we can review the situation and work toward a replacement, refund, or another fair resolution.

Non-GMO / BE seed policyWe do not buy or sell genetically engineered or bioengineered seed.

Every seed variety we sell is non-GMO.

USDA’s National Bioengineered Food Disclosure Standard defines bioengineered foods as containing detectable genetic material modified through in vitro recombinant DNA methods in ways not achievable through conventional breeding or found in nature.

  • Hybrid means parent lines were conventionally crossed; hybrid does not mean GMO.
  • Heirloom and open-pollinated describe how a variety is maintained and reproduced.
  • Organic certification is separate and is shown only when verified for the individual product.

Read how we define heirloom, hybrid, and GMO/BE seed · USDA BE Standard

Packed in Colerain, North CarolinaPrepared in our seed room for gardens across the country.

Seeds are packed and shipped from Colerain, North Carolina. Our packets use forestry-certified paper, and we use recyclable paper mailers where appropriate. AONSK is also a 1% for the Planet partner while continuing to reduce waste in packing and fulfillment.

Garden tools

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Use the garden-fit planner and soil calculator to turn the recorded growing facts into a practical plan.

Open garden tools Uses this product’s recorded growing information. Local weather and garden conditions may vary.

Variety field guide

What to expect from Caribbean Red Habanero Pepper Seeds

Caribbean Red Habanero pepper seeds produce red hot chile pepper fruit about 2 in long on shrubby plants reaching 31–36 in; maturity is 90-99 Days.

Read the complete product descriptionTraits, flavor, garden use, variety notes, and the full catalog record

Caribbean Red Habanero pepper seeds grow into shrubby plants reaching 31–36 in, bearing red fruit about 2 in long. Heat category: Hot. It is especially suited to hot sauces, salsas, pickling, chutneys, marinades, red-ripe harvests, and seed saving from confirmed open-pollinated stock. Maturity is 90-99 Days.

About Caribbean Red Habanero

Caribbean Red Habanero is a hot chile pepper grown as Capsicum chinense Jacq. Plants have a shrubby habit and reach 31–36 in; support is listed as stake. The principal mature or market color is Red, with fruit described as about 2 in long. Reproductive classification: Open-Pollinated (OP). Maturity: 90-99 Days. Names associated with this variety include Habanero Caribe Rojo, Pepper Seeds - Hot Pepper - Caribbean Red Habanero.

  • Scientific name:Capsicum chinense Jacq.
  • Life cycle:Annual
  • Planting season:Spring
  • Growth habit:Shrubby/Subshrub
  • Plant height:31–36 in
  • Sunlight:Full sun
  • Seed depth:1/4 in
  • Germination:14–28 Days at 75–90 °F
  • Spacing:24 in between plants; 36 in between rows
  • Soil:Loamy; pH 6.0–6.5
  • Water:Moderate
  • Support:Stake
  • Reproductive type:Open-Pollinated (OP)
  • Fruit:Red; About 2 in long
  • Heat:Hot; 300,000-475,000 SHU

History and seedkeeping context

NMSU associates Red Caribbean Habanero with the Yucatán Peninsula and describes brilliant red ripe fruit. The North American cultivar archive independently records Caribbean Red as Capsicum chinense with vigorous plants around 710 mm tall and a 90-day harvest reference. Association with the Yucatán does not make every seed lot eligible for the protected Habanero de la Península de Yucatán designation.

The available sources do not establish a named person’s tribal identity. The NMSU Chile Pepper Institute and the North American cultivar archive both place Caribbean Red near 90 days. The value fits 90–119 Days, while actual timing depends on warmth and whether green or red fruit are counted.

Fruit, flavor, and kitchen use

Use ripe red fruit in hot sauces, salsas, marinades, chutneys, fermentations, pickles, and strongly seasoned cooked dishes. Add cautiously and wear gloves. NMSU describes citrusy and slightly smoky notes with very high heat. Heat intensity can vary with growing conditions and individual fruit. Pungency varies with genetics, temperature, water stress, fruit position, and ripeness; any heat figure is a range, not a promise for every pod. Caribbean Red Habanero is especially useful for hot sauces, salsas, pickling, chutneys, marinades, red-ripe harvests, and seed saving from confirmed open-pollinated stock. Flavor and eating quality are described as nMSU describes citrusy and slightly smoky notes with very high heat. Heat intensity can vary with growing conditions and individual fruit. Pungency varies with genetics, temperature, water stress, fruit position, and ripeness; any heat figure is a. Heat classification: Hot; listed range: 300,000-475,000 SHU. Pungency can shift with genetics, weather, water stress, and ripeness.

How to grow Caribbean Red Habanero

Start Caribbean Red Habanero indoors about 8 to 10 weeks before the last expected frost. Sow 1/4 in deep in a warm, evenly moist seed-starting mix; expect 14–28 Days near 75–90 °F. Provide strong light as soon as seedlings emerge, pot up before roots become crowded, and harden plants gradually before transplanting after nights are reliably warm.

Plant in full sun with loamy soil near pH 6.0–6.5. Space plants 24 in apart and rows 36 in apart. Maintain moderate moisture, mulch after the soil warms, and avoid excessive nitrogen. Install stake early where the shrubby plant or fruit load warrants it. Mature height is 31–36 in.

Season care

• Warmth matters most during germination; keep Caribbean Red Habanero seed warm without leaving the medium saturated. • Harden seedlings gradually and wait for warm nights before transplanting, because cold soil and wind can stall peppers for weeks. • Install stake before branches carry a heavy crop, and keep moisture even while fruit is setting. • Harvest at the color stage suited to the recipe, but leave fruit fully mature on selected plants when saving seed. • Use 90-99 Days as a planning range rather than a guaranteed calendar date; weather and transplant stress can shift first harvest.

Harvest and maturity

90-99 Days from transplant to first representative harvest; the same value is used in every description. Peppers can often be used at an immature green or transitional color, but fully ripe color is required for mature seed.

Saving seed

Peppers are largely self-pollinating but insect movement can produce crosses. To save Caribbean Red Habanero true to type, grow several healthy representative plants, isolate them from compatible pepper varieties or use blossom bags or cages, and remove clear off-types before flowering. Allow selected fruit to reach full biological color, handle hot fruit with gloves, remove the seed, dry it in a thin labeled layer until fully hard and dry, then store it cool, dark, and dry. Keep the harvest year, source, isolation method, and selection notes with the lot.

Common questions

When is Caribbean Red Habanero ready?

Plan around 90-99 Days. The listed range is a planning guide, and weather, transplant stress, and harvest stage can shift the actual date.

How long does germination take?

Expect 14–28 Days near 75–90 °F. Cooler media, excess water, old seed, or uneven moisture can delay emergence.

How large does it grow?

Expect about 31–36 in. Growth habit: Shrubby/Subshrub. Support: Stake.

How is it used?

Hot sauces, salsas, pickling, chutneys, marinades, red-ripe harvests, and seed saving from confirmed open-pollinated stock

Can I save seed?

Peppers are largely self-pollinating but insect movement can produce crosses.

Garden toolsOpen the garden-fit planner, planting-window questions, or soil calculator only when useful

Uses this product’s recorded growing information. Local weather, soil, and garden conditions may vary.

Garden-fit planning for this variety

Will Caribbean Red Habanero Pepper Seeds fit your garden?

Check warmth, season length, growing space, harvest stage, and intended kitchen use.

Questions for this pepper seed
Seed-starting fit and patience
Recorded product profileExperienced planning is helpfulPatience and controlled warmth are importantRead why
Soil test, pH, drainage, and amendment calculator Have a laboratory soil report? Enter pH, nutrients, texture, bed size, and site observations here. Open soil tools
Recorded soil typeLoamy
Recorded pH range6.0–6.5
Water needsModerate
LightFull sun

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.
Adjusts P (ppm) target & interpretation.
Target 6.2–6.8
Ideal 4–8%
Target 40–60 ppm (Mehlich-3)
Target 150–200 ppm
Ok ≥ 1000 ppm
Ok ≥ 120 ppm
For pH adjustment size
For “shopping list” amounts
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.

Full growing record

Complete growing and seedkeeping record

Starting and plantingSeed preparation, sowing, germination, transplanting, spacing, and early establishment
Start Caribbean Red Habanero indoors about 8 to 10 weeks before the last expected frost. Sow 1/4 in deep in a warm, evenly moist seed-starting mix; expect 14–28 Days near 75–90 °F. Provide strong light as soon as seedlings emerge, pot up before roots become crowded, and harden plants gradually before transplanting after nights are reliably warm.

Plant in full sun with loamy soil near pH 6.0–6.5. Space plants 24 in apart and rows 36 in apart. Maintain moderate moisture, mulch after the soil warms, and avoid excessive nitrogen. Install stake early where the shrubby plant or fruit load warrants it. Mature height is 31–36 in.
Season-long growing guideWater, fertility, support, weather response, pollination, containers, and care through maturity
Start Caribbean Red Habanero indoors about 8 to 10 weeks before the last expected frost. Sow 1/4 in deep in a warm, evenly moist seed-starting mix; expect 14–28 Days near 75–90 °F. Provide strong light as soon as seedlings emerge, pot up before roots become crowded, and harden plants gradually before transplanting after nights are reliably warm.

Plant in full sun with loamy soil near pH 6.0–6.5. Space plants 24 in apart and rows 36 in apart. Maintain moderate moisture, mulch after the soil warms, and avoid excessive nitrogen. Install stake early where the shrubby plant or fruit load warrants it. Mature height is 31–36 in.
Harvest, storage, and usesRecognizing maturity, harvesting cleanly, handling and storage, kitchen uses, and garden roles

Harvest and storage

Caribbean Red Habanero is listed at 90-99 Days from transplanting to the principal harvest stage under suitable conditions. Use ripe red fruit in hot sauces, salsas, marinades, chutneys, fermentations, pickles, and strongly seasoned cooked dishes. Add cautiously and wear gloves. NMSU describes citrusy and slightly smoky notes with very high heat. Heat intensity can vary with growing conditions and individual fruit. Pungency varies with genetics, temperature, water stress, fruit position, and ripeness; any heat figure is a range, not a promise for every pod. Caribbean Red Habanero is especially useful for hot sauces, salsas, pickling, chutneys, marinades, red-ripe harvests, and seed saving from confirmed open-pollinated stock. Flavor and eating quality are described as nMSU describes citrusy and slightly smoky notes with very high heat. Heat intensity can vary with growing conditions and individual fruit. Pungency varies with genetics, temperature, water stress, fruit position, and ripeness; any heat figure is a. Heat classification: Hot; listed range: 300,000-475,000 SHU. Pungency can shift with genetics, weather, water stress, and ripeness. Peppers are largely self-pollinating but insect movement can produce crosses. To save Caribbean Red Habanero true to type, grow several healthy representative plants, isolate them from compatible pepper varieties or use blossom bags or cages, and remove clear off-types before flowering. Allow selected fruit to reach full biological color, handle hot fruit with gloves, remove the seed, dry it in a thin labeled layer until fully hard and dry, then store it cool, dark, and dry. Keep the harvest year, source, isolation method, and selection notes with the lot.

Uses and garden roles

Use ripe red fruit in hot sauces, salsas, marinades, chutneys, fermentations, pickles, and strongly seasoned cooked dishes. Add cautiously and wear gloves. NMSU describes citrusy and slightly smoky notes with very high heat. Heat intensity can vary with growing conditions and individual fruit. Pungency varies with genetics, temperature, water stress, fruit position, and ripeness; any heat figure is a range, not a promise for every pod. Caribbean Red Habanero is especially useful for hot sauces, salsas, pickling, chutneys, marinades, red-ripe harvests, and seed saving from confirmed open-pollinated stock. Flavor and eating quality are described as nMSU describes citrusy and slightly smoky notes with very high heat. Heat intensity can vary with growing conditions and individual fruit. Pungency varies with genetics, temperature, water stress, fruit position, and ripeness; any heat figure is a. Heat classification: Hot; listed range: 300,000-475,000 SHU. Pungency can shift with genetics, weather, water stress, and ripeness.
Seed savingSelection, pollination, isolation, full maturity, cleaning, drying, labeling, and storage
Peppers are largely self-pollinating but insect movement can produce crosses. To save Caribbean Red Habanero true to type, grow several healthy representative plants, isolate them from compatible pepper varieties or use blossom bags or cages, and remove clear off-types before flowering. Allow selected fruit to reach full biological color, handle hot fruit with gloves, remove the seed, dry it in a thin labeled layer until fully hard and dry, then store it cool, dark, and dry. Keep the harvest year, source, isolation method, and selection notes with the lot.
Pests, diseases, and troubleshootingPrevention, diagnosis, environmental disorders, common damage, and first-response checks
Caribbean Red Habanero can be affected by aphids, flea beetles, mites, hornworms, bacterial leaf spot, Phytophthora root and crown rot, sunscald, blossom-end rot, and fruit cracking. Use clean seed-starting supplies, rotate away from solanaceous crops, avoid overhead irrigation late in the day, maintain even soil moisture, and inspect the undersides of leaves. Similar symptoms can have different causes, so compare plants of the same age and use local Cooperative Extension or diagnostic support before applying a treatment.
Frequently asked questionsDecision-focused answers that supplement the detailed guides above
Frequently Asked Questions - Caribbean Red Habanero

When is Caribbean Red Habanero ready?
Plan around 90-99 Days. The listed range is a planning guide, and weather, transplant stress, and harvest stage can shift the actual date.

How long does germination take?
Expect 14–28 Days near 75–90 °F. Cooler media, excess water, old seed, or uneven moisture can delay emergence.

How large does it grow?
Expect about 31–36 in. Growth habit: Shrubby/Subshrub. Support: Stake.

How is it used?
Hot sauces, salsas, pickling, chutneys, marinades, red-ripe harvests, and seed saving from confirmed open-pollinated stock

Can I save seed?
Peppers are largely self-pollinating but insect movement can produce crosses.
History and provenanceBotanical identity, cultivar history, regional or cultural context, uncertainty, and source records

Scientific name: Capsicum chinense Jacq.

Common name: Habanero Caribe Rojo

Cultivar or variety: Caribbean Red Habanero

NMSU associates Red Caribbean Habanero with the Yucatán Peninsula and describes brilliant red ripe fruit. The North American cultivar archive independently records Caribbean Red as Capsicum chinense with vigorous plants around 710 mm tall and a 90-day harvest reference. Association with the Yucatán does not make every seed lot eligible for the protected Habanero de la Península de Yucatán designation. The available sources do not establish a named person’s tribal identity. The NMSU Chile Pepper Institute and the North American cultivar archive both place Caribbean Red near 90 days. The value fits 90–119 Days, while actual timing depends on warmth and whether green or red fruit are counted.

References

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