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
Dark, rich, and unforgettable. Chocolate Habanero, also known as Black Congo, delivers the classic habanero perfume wrapped in deep cocoa, dried-fruit, and smoky tobacco notes, with a formidable heat that outpaces most orange habaneros. It is the chile of choice for complex sauces and rubs where you want serious fire and a layered, gourmet flavor.
The plants are vigorous and striking, typically 2 to 3 feet tall with a branching habit that loads each stem with blossoms and fruit. Lush green foliage frames clusters of pendant pods so the plants look ornamental long before ripening. Pods average 1½ to 2½ inches, lantern shaped with a gently wrinkled skin. They mature from olive green to a glossy, dark chocolate brown, and the medium-thin walls make them excellent for fermenting, smoking, or drying into rich, aromatic flakes and powder.
Bite into a fully ripe pod and the aroma hits first—molasses, cocoa, and stone fruit—followed by a swift, building burn that lingers with clean intensity. In the kitchen, a small amount transforms moles, barbacoa, jerk-inspired marinades, bean stews, and savory chocolate pairings. Dried and ground, it yields a mahogany powder that lifts barbecue rubs, chilis, and roasted vegetables with depth as well as heat.
Rooted in the broader Caribbean and Capsicum chinense tradition, Chocolate Habanero is a staple among chile connoisseurs and sauce makers for its unique flavor profile and reliable production. Grow it when you want a pepper with pedigree, character, and a luxurious heat that turns everyday recipes into signature dishes.
Timing: Start 8–10 weeks before last frost (short-season: 10–12 weeks).
Depth: Sow ¼" (6 mm) deep; cover lightly and mist.
Temperature (germination): Maintain medium 82–90°F (28–32°C) using a thermostat-controlled heat mat; steady warmth = uniform emergence.
Germination Time: 10–21 days typical; allow up to 28 days for stragglers.
Moisture & air: Even moisture, not soggy. Use a dome and vent daily to deter damping-off.
Light (post-sprout): 14–16 hrs/day strong light; lamp height 2–4" above canopy.
Air temperature (post-sprout): Days 72–80°F, nights 65–72°F.
Potting Up: First true leaf → 2–3" cells; final step-up to 4–5" pots before field set. Plant a touch deeper at each pot-up.
Feeding: Start ¼-strength balanced feed weekly at two true leaves; increase to ½-strength after pot-up if growth lags. Supplement Ca/Mg if needed.
Airflow: Gentle fan promotes sturdy stems and lowers fungal pressure.
Soil Temperature & Transplant Timing
Use soil thermometry, not calendar. Measure 2–4" deep at dawn for several mornings:
Soil ≥65°F (18°C); night air ≥60°F (16°C) for reliable flower retention.
Ideal root zone 70–85°F (21–29°C).
How to check: Soil thermometer daily for 3–5 days; average readings before committing.
Transplanting Outdoors
Hardening Off: 5–7 days; introduce sun gradually to avoid leaf scorch.
Site: Full sun; warmest bed available. Soil pH 6.0–6.8, high organic matter, excellent drainage.
Bed Prep: Incorporate 2–3" compost plus balanced organic fertilizer. Avoid high-N programs; too much N = leaves, not fruit.
Spacing: 18–24" in row; 24–30" between rows.
Support: Stake/cage early—heavy clusters can crease stems, especially after rain/wind.
Mulch: Apply once soil is warm; black plastic or woven fabric helps heat and weed control.
Watering: Even, deep irrigation—about 1–1.25" per week. Avoid wide moisture swings to limit blossom drop and cracking.
Season Extension: Row cover/low tunnels (remove during bloom), reflective mulch, masonry heat sinks for ripening in cool climates.
Variety-Specific Notes (Chocolate Habanero)
Days to maturity: Typically 90–110 days from transplant to first chestnut/chocolate fruit. Plan for a long, warm run.
Sun management: Dark pods can sunscald if suddenly exposed; harden carefully and provide light shade during heat spikes.
Flavor peak: Allow full color change for the signature cocoa–raisin aroma before harvest.
Troubleshooting
Seedlings stall: Root zone too cool; raise tray temp to 75–80°F and ensure sharp drainage.
Yellowing or tip burn: Underfeeding or low Ca/Mg—start ¼-strength feed and add Ca/Mg; keep pH in range.
Poor set in heat waves: Provide afternoon shade, steady water; avoid pruning during stress.
Cold snap after set-out: Cover with row cover or cloches; uncover midday for pollinator access.
How to Grow — Chocolate Habanero (Black Congo) (Capsicum chinense)
Seed Starting & Transplant Timing
Start indoors 8–12 weeks before last frost; this cultivar is heat-hungry and slow in cold soils.
Germination: Keep media at 80–90°F (27–32°C) with a heat mat; emergence in 10–21 days. Vent humidity domes daily.
Lighting: 14–16 hours/day under close LED/T5 lighting to prevent stretch; raise fixtures as plants grow.
First feeding & pot-up: Begin ¼-strength balanced fertilizer at first true leaf; pot up to 3–4" pots when roots fill cells.
Harden off for 7–10 days.
Transplant when warm: Nights >60°F (16°C), soil >65°F (18°C). Pre-warm beds (black mulch) for a week if spring nights linger cool.
Soil Preparation
pH & texture: 6.2–6.8, fertile, well-drained loam is ideal.
Amendments: Work in compost plus a gentle organic base fertilizer. In light soils, add calcium (gypsum) and a bit of sulfate of potash to support firm walls and reduce BER.
Bed architecture: Raised beds and fabric pots accelerate root warmth—critical for Chocolate Habanero’s momentum.
Watering
Provide 1–1½ inches per week; more during flowering/fruit fill in hot weather.
Water deeply but infrequently to promote deep rooting.
Best method: Drip/soaker to keep foliage dry and disease low.
If overhead watering, do it early morning so leaves dry before evening.
Flavor/heat note: A modestly lean moisture strategy (without stress) intensifies the variety’s smoky, raisin-cocoa character and heat.
Fertilizing
Use a balanced fertilizer every 2–3 weeks in vegetative phase.
At first buds, switch to low-N, high-K feeding to encourage prolific fruiting and hotter pods.
Small, regular K supplements help sustain flowering through summer heat.
Weeding & Mulching
Keep weeds in check; chinense roots are shallow and dislike disturbance.
Mulch (black plastic early, organic later) to:
Retain moisture
Suppress weeds
Stabilize soil temperature
Hand-weed carefully—root damage invites flower drop and BER.
Sun & Heat Management
Plant in full sun for maximum yield and capsaicin development.
When temps exceed 95°F (35°C), provide light afternoon shade; maintain even moisture to preserve pollen viability and prevent sunscald on chocolate-maturing pods.
Spacing & Support
Space 18–24" apart in rows 24–36" apart.
Chocolate Habanero loads heavy; use a small cage or bamboo tripod to keep fruit off soil and prevent limb splits.
Avoid: Fennel and kohlrabi, which can suppress growth.
Add alyssum, dill, and calendula to recruit beneficials (hoverflies, lacewings) for aphid/thrips suppression and improved pollination.
Container Growing
Opt for 10–15+ gallon containers for heat buffering and moisture stability.
Check moisture daily; containers lose water quickly in sun/wind.
Shade pot sides in midsummer and elevate pots for airflow. Fabric pots help maintain ideal root temps.
Pruning & Training
Minimal pruning. Pinch once early to encourage branching; later, remove only crowded interior shoots for airflow. Heavy pruning mid-season delays maturity.
Season Extension & Overwintering
Low tunnels or early row cover jump-start growth; remove/vent during bloom for pollinators.
Overwinter indoors: cut back ~⅓, keep at 60–70°F (16–21°C) in bright light, water lightly; resume feeding late winter.
Harvest & Seed Saving
Maturity typically 95–120 days from transplant to deep chocolate-brown pods.
Harvest with pruners; leave a short stem. Allow pods to fully color for the signature smoky-fruity depth.
For seed, select fully chocolate, true-shape pods from vigorous plants. Dry seed 7–10 days; store cool/dry. Isolate from other chinense to preserve Black Congo traits.
Profile: The Chocolate Habanero is known for its smoky, earthy, and raisin-like undertones, layered with an explosive burn that outpaces orange habaneros.
Nutrient boost: Ripe pods contain high levels of capsaicin, vitamin C, and antioxidant pigments.
Distinct character: Unlike other habaneros, this variety’s complex flavor makes it ideal for barbecue sauces, mole, and marinades.
Handling
Extreme caution: This pepper is extremely hot—always wear gloves. Capsaicin oils can burn skin and eyes for hours.
Kitchen ventilation: Use fans or stovetop hoods when cooking. Fumes from frying or blending can overwhelm indoor spaces.
Cross-contamination alert: Keep cutting tools, boards, and hands thoroughly cleaned when switching between hot peppers and other foods.
Storage & Preservation
Refrigeration: Store fresh pods unwashed in breathable packaging for up to 1–2 weeks.
Drying: Thin-walled pods dry well. Dehydrate slowly (115–120°F) to preserve their unique smoky flavor. Store whole; grind into powder as needed.
Freezing: Freeze whole or sliced pods. Thawed pods soften but maintain flavor and fire.
Pickling & fermenting: Brown pods make striking pickles and can be fermented into a base for rich hot sauces.
Smoke-drying: Traditionally smoked, these peppers create a powerful smoky powder prized in sauces and rubs.
Kitchen Use
Bold dishes: Perfect for dark sauces, jerk marinades, barbecue, mole, and chili pastes.
Pairings: Complements chocolate, coffee, tomatoes, tamarind, and dried fruits.
Sauce-making: A small amount adds enormous heat and smoky sweetness to hot sauces.
Growing & Pruning Tips
Heat requirements: C. chinense thrives in warmth; root temps above 70°F (21°C) are critical.
Pruning: Pinch early to shape a bushy plant; avoid heavy pruning mid-season.
Support: Branches may sag under pod weight—add light staking.
Containers & Watering
Container size: Grow in 10-gallon pots or larger for maximum production.
Water cycle: Keep soil evenly moist, never waterlogged. Uneven cycles reduce fruit quality and can cause blossom end rot.
Seed Saving
Choose uniform, fully chocolate-brown pods from vigorous plants. Isolate from other chinense peppers to preserve true Black Congo genetics. Dry seeds fully before storage.
Aphids (leaf curl, sticky honeydew, sooty mold)
Controls: Spray colonies with a firm stream of water; follow with insecticidal soap or neem oil. Disrupt ant activity, which protects aphids. Encourage natural predators such as lacewings and lady beetles by planting nectar-rich flowers nearby.
Spider mites (fine stippling, bronzing, webbing in hot/dry spells)
Controls: Increase humidity by mulching and misting paths; rinse leaf undersides thoroughly; rotate horticultural oils and neem applications. Predatory mites (Phytoseiulus, Neoseiulus) can suppress outbreaks in tunnels/greenhouses.
Whiteflies (flutter when disturbed; honeydew/sooty mold on leaves)
Controls: Yellow sticky cards to capture adults; vacuum infested leaves in the cool morning; repeat insecticidal soap/neem applications; keep weeds down around the planting area.
Thrips (silvery scarring, twisted new growth; transmit viruses)
Controls: Blue sticky cards; remove spent blooms and weeds; apply spinosad (outdoor label) or insecticidal soap. Prevent mowing flowering weeds nearby during bloom periods.
Flea beetles (small pits and shot-holes on young foliage)
Controls: Lightweight row cover until flowering; dust stems with diatomaceous earth; plant sacrificial trap crops like radishes; maintain clean beds.
Cutworms (seedlings chewed through at soil line)
Controls: Place collars around young stems; clear away plant debris; handpick cutworms in the evening.
Caterpillars (fruitworms, armyworms) (chewed leaves, entry holes in pods)
Controls: Scout daily; handpick; spray Bacillus thuringiensis kurstaki (Bt) on young larvae. Manage grassy margins to reduce moth populations.
Pepper weevil / fruit borers (premature fruit drop; internal tunneling in warm regions)
Controls: Harvest promptly; destroy dropped or damaged pods; strict sanitation; consult local extension on pheromone trap timing for your region.
Diseases
Bacterial leaf spot (small, water-soaked lesions that darken and cause defoliation)
Prevention: Use certified clean seed; rotate away from Solanaceae for at least 3 years; avoid overhead watering; sanitize tools.
Management: Remove infected foliage; copper-based sprays can provide protection for new leaves.
Anthracnose (sunken lesions with orange spore masses on mature fruit)
Prevention: Mulch to stop soil splash; space plants generously; use drip irrigation.
Management: Remove infected pods immediately; use protectant fungicides if conditions stay warm and wet.
Phytophthora blight / root rot (sudden wilt; blackened stem bases; fruit collapse in wet soils)
Prevention: Plant in raised beds with excellent drainage; avoid overwatering; do not plant in low spots.
Management: Rogue and discard affected plants; avoid replanting peppers in that bed during the same season.
Powdery mildew (white coating on leaf surfaces, often late-season)
Prevention: Provide airflow and avoid excessive nitrogen.
Management: Remove heavily infected leaves; biofungicides (such as Bacillus-based sprays) can suppress spread.
Verticillium & Fusarium wilts (one-sided wilting; vascular browning in stems)
Management: Rotate out of Solanaceae; solarize soil where practical; remove symptomatic plants—no cure once infected.
Mosaic viruses (CMV, TSWV, TEV) (mottled leaves, puckering, stunting; distorted fruit)
Prevention: Control thrips and aphids; remove symptomatic plants; sanitize hands and tools; avoid working after handling tobacco products.
Physiological & Environmental Issues
Blossom end rot (black, sunken lesions at fruit tips)
Cause: Calcium uptake disruption due to inconsistent watering.
Fix: Water consistently; mulch soil; avoid damaging roots; use balanced fertilizer.
Poor fruit set
Cause: High heat >95°F, low night temps <60°F, excess nitrogen, or drought.
Fix: Provide shade cloth during heatwaves; maintain steady watering; apply moderate fertilization.
Sunscald (pale, leathery patches on pods exposed to intense sun)
Fix: Keep a healthy canopy; avoid removing too many leaves during hot weather.
Edema (blisters or corky patches on leaves/pods)
Fix: Regularize irrigation; avoid drastic wet–dry cycles.
Heat variability (pods milder than expected)
Cause: Overly lush growth from heavy nitrogen and constant water.
Fix: Use moderate feeding and allow slight stress (without wilting) for higher heat.
Monitoring & Prevention — Quick Checklist
Inspect leaves and buds weekly.
Use drip irrigation; water in mornings if overhead.
Maintain wide spacing; prune lightly only to remove problem foliage.
Mulch after soil warms to stabilize moisture and block soil splash.
Rotate 3+ years away from peppers, tomatoes, potatoes, and eggplants.
Clean tools and discard diseased pods rather than composting.
Q: How hot is the Chocolate Habanero?
Often 300,000 to 500,000 Scoville Heat Units. It is hotter than most orange habaneros, with deep, earthy, cocoa-raisin notes beneath the heat.
Q: How long does it take to mature?
About 95–120 days from transplant to reach full chocolate-brown color. Cooler nights can extend the timeline.
Q: How long does germination take?
10–21 days at 80–90°F. Warmth and steady moisture are critical for chinense germination.
Q: Does it need special soil conditions?
Rich, well-drained soil with pH 6.0–6.8. Maintain a warm root zone, 70–85°F, and avoid standing water.
Q: What spacing should I use?
18–24 inches between plants, 24–36 inches between rows. Strong branching benefits from good airflow.
Q: Do I need more than one plant for pollination?
No. Flowers are self-pollinating. Gentle shaking or airflow improves fruit set.
Q: Can I grow Chocolate Habanero in containers?
Yes. Use a 10–15 gallon pot with excellent drainage. Cage or stake the plant as pods get heavy.
Q: How many peppers will one plant produce?
Commonly 40–100 pods in a long warm season, depending on care and climate.
Q: How do I harvest safely?
Wear gloves. Use pruners to snip pods at full brown maturity. Avoid touching eyes or face.
Q: Best ways to store or preserve?
Exceptional in fermented sauces, dark vinegar sauces, and dried powders. Drying intensifies the smoky, raisin-like flavor.
Q: Will cooking change the flavor or heat?
Slow cooking softens sharp edges and deepens the molasses-like profile. Heat remains high.
Q: Is it perennial?
Yes in frost-free zones. Elsewhere, prune by one-third and overwinter indoors in bright light at 60–70°F.
Q: Why is my plant flowering but not setting fruit?
Temps below 55°F or above 95°F, poor airflow, or excess nitrogen. Stabilize temperature and reduce heavy feeding.
Q: Can it cross with other peppers?
Yes within Capsicum chinense. Isolate plants if saving seed true to type.
Q: How do I use it without overpowering a dish?
Use a thin slice to perfume stews, beans, or barbecue sauces. Pair with tomato, tamarind, pineapple, or cocoa for balance.
Q: Is it ornamental as well as edible?
Absolutely. Dark pods against glossy foliage create dramatic contrast in beds and large containers.
Q: Is it safe to handle and eat?
Yes, with caution. Wear gloves, ventilate during processing, and wash tools after use.
Q: Why are my pods not turning chocolate brown?
Insufficient sun, cool nights, or premature harvest. Allow full ripening on the plant with maximum sunlight.
In the lowland tropics of Central America and the Caribbean, Indigenous farmers cultivated peppers of remarkable diversity, tending plots where maize, beans, and cassava grew alongside fiery Capsicum chinense. These communities knew peppers not only as flavor but as medicine, as preservative, and as spirit. Among the many lines they nurtured, darker-hued pods appeared, rich brown with undertones of red and black. These peppers, often called Black Congo or later Chocolate Habanero, were valued for their deep, smoky flavor and intense heat, a combination that spoke as much to ceremony as to cuisine. Their unusual color set them apart, linking them to fertility and earth in cultural symbolism, while their perfume marked them as kin to the broader habanero family.
When Afro-Caribbean traditions took root in the islands after centuries of forced migration, these peppers became part of a new and complex foodway. Dark habaneros found their place in pepper sauces, stews, and marinades that relied on layers of flavor as much as sheer fire. In markets across Jamaica, Trinidad, and Belize, their pods were distinguished from the brighter reds and oranges, commanding respect among cooks who understood their depth. A single Chocolate Habanero could perfume an entire pot of rice and peas or lend gravitas to a thick pepper sauce where vinegar, fruit, and spice converged. For healers, the pepper’s potency was not just culinary: its heat was understood as cleansing, its smoke as purifying, its strength as medicine for both body and spirit.
As diasporas carried Caribbean foodways abroad, the Chocolate Habanero traveled in seeds and stories. Gardeners in London, New York, and Toronto prized it for both rarity and authenticity, a pepper that bore the flavor signature of island kitchens. Its heat often exceeded that of common habaneros, yet its smoky, raisin-like undertone made it indispensable in sauces that paired with meats, root vegetables, and tropical fruits. Writers described its flavor as haunting, deep as molasses, layered as cocoa, though it is no relation to chocolate except by color. For those who knew it, this was a pepper of seriousness, less suited to casual use and more a cornerstone of particular, revered dishes.
In the age of “superhot” pepper contests, the Chocolate Habanero retained its dignity. It did not need to chase record Scoville numbers, for its reputation had long been established. Sauce makers highlighted it as the pepper for connoisseurs, those who sought not just fire but complexity. Home cooks experimenting with Caribbean recipes discovered that without the right pepper, a dish could taste incomplete. The Chocolate Habanero’s role was not optional but essential, the difference between approximation and authenticity. Meanwhile, seed savers continued to preserve its lines, ensuring that future generations could access its unique combination of color, flavor, and fire.
To grow Chocolate Habanero today is to keep alive a thread of culinary history that begins in Indigenous Central America, wends through Afro-Caribbean adaptation, and persists in diaspora resilience. Each dark, glossy pod is a testimony to farmers who valued flavor as deeply as heat, who recognized that the earth itself can lend its hues to the harvest. It is a pepper that refuses to be simple, one that carries with it the shadow and depth of Caribbean identity. In planting it, in cooking with it, you honor a legacy where food is memory, fire is healing, and flavor is history.
Goal: Maintain the cultivar’s rich, cocoa-brown color, smoky depth of flavor, and high heat while preserving genetic purity and seed longevity.
1) Selecting Plants for Seed Saving
Choose exemplars: Select 4–10 robust, disease-free plants with uniform lantern/ovate pod shape, thick walls, and dependable ripening to dark chocolate-brown. Plants should show strong vigor, branching, and heavy yields.
Cull off-types: Exclude plants that ripen only red/orange, show elongated habanero-like shapes, weak aroma, or inconsistent heat. Cull virus-like mosaics or plants prone to cracking/sunscald.
Maintain breadth: Save from multiple mother plants to retain the line’s resilience and true color trait.
2) Harvesting Seeds
Timing: Leave pods to ripen to uniform mahogany/chocolate brown and—weather permitting—hold 7–14 days past full color to finish seed embryos.
Collection: Harvest multiple perfect, fully mature pods per selected plant. Use sanitized pruners and label each plant lot clearly.
3) Cleaning Seeds
Separation: Halve pods lengthwise; scrape seeds/placenta into a labeled sieve or bowl.
Rinse: Wash gently with lukewarm water, rubbing to remove placenta.
Optional short fermentation (12–24 hr): Useful to loosen placenta and reduce surface microbes; stir once; rinse thoroughly. Avoid long soaks to protect embryos and color compounds.
Inspection: Remove debris; discard pale, underdeveloped, or damaged seeds.
4) Drying Seeds
Method: Spread in a single layer on labeled coffee filters or mesh screens.
Environment: 70–85°F (21–29°C), shaded, well-ventilated; avoid direct sun and temps >95°F (35°C) to protect viability.
Duration: 7–14 days with daily stirring; seeds should finish hard and non-tacky.
5) Storing Seeds
Packaging: Store fully dry seed in paper envelopes placed inside an airtight jar/foil pouch with silica gel.
Conditions: Cool, dark, dry—refrigerate at 35–45°F (2–7°C) for best longevity.
Viability: 3–5 years refrigerated; 5–10 years if ultra-dry and frozen. Warm sealed containers to room temperature before opening to prevent condensation.
6) Testing Seed Viability
Paper towel test: Germinate 10–20 seeds in a damp towel within a vented bag at 80–85°F (27–29°C); read at 7–14 days.
Targets: ≥80% is solid.
Priming (optional): For older seed, 8–12 hr soak in 0.5–1% H₂O₂ or kelp solution can improve speed and uniformity.
Tips for Successful Seed Saving
Isolation: Chocolate Habanero (Black Congo) is C. chinense and crosses readily with other chinense (Caribbean Red, Scotch Bonnet, superhots). Use ~300 ft (≈90 m) isolation and prefer bagged/caged branches or hand-pollination for seed you’ll sell or hold as breeder stock.
Pollinators & set: Encourage pollinators elsewhere; for caged branches, tap/vibrate daily during bloom to ensure set.
Record keeping: Track plant IDs, isolation method, harvest dates, pod color/shape notes, and heat/flavor impressions. Photograph representative fruits to document the chocolate trait.
Safety: High capsaicin—gloves/eye protection advised; sanitize tools and surfaces after processing.
Culinary Uses, dark cocoa–raisin depth with habanero blaze (treat like perfume)
Dark pepper sauces (signature):
Roasted, bittersweet profile: Char pods with onion and garlic; blend with tamarind or lime, a touch of cacao or Mexican chocolate, and vinegar. The result is mahogany, aromatic, and haunting—ideal for grilled meats, roasted squash, or beans.
Fermented cocoa sauce: 2–3% salt mash (pods + onion/garlic). After 2–4 weeks, blend with vinegar and a whisper of piloncillo for a sauce that reads chocolate–raisin without added sugar bombs.
Mole-adjacent condiments:
Rehydrate a few dried chocolate habanero slices (or use fresh, roasted) with ancho/pasilla, toasted pumpkin/sesame seed, and a touch of cacao. Blend into a spoonable relish for turkey, chicken, or mushrooms—mole echoes with modern heat.
Jerk & brown glazes:
Add minced chocolate habanero to jerk pastes for deeper bass notes; or make a brown sugar–molasses glaze with allspice, ginger, and a hint of vinegar. Brush onto roasted plantains, grilled eggplant, or pork.
Salsa morena / negra:
Blend roasted pods with charred tomato, onion, and a drizzle of coffee or strong tea for a savory, dark salsa to top beans, roasted roots, or tamales.
Chili oils & finishing dusts:
Bloom a pinch of finely ground chocolate habanero in warm neutral oil; strain for a deep, perfumed oil. Or dust finished plates with a micro-pinch of powder for raisin–tobacco lift.
Heat control tips:
This cultivar is searing. Remove placenta and add in sub-gram amounts; use whole slit pods to scent broths and remove. Adding toward the end preserves cocoa–raisin aromatics.
Preservation and Pantry Value
Dehydration: Sliced pods dry to mahogany chips that grind into a dark, fragrant powder; store airtight/dark.
Fermentation: Mash ferments develop round sweetness and integrate bitterness elegantly—excellent for premium sauces.
Freezer strategy: Freeze whole pods or pre-measured paste; handle from frozen to avoid repeated capsaicin exposure.
Vinegar steeps: Slit pods in cane vinegar yield complex, near-smoky table vinegars for greens, beans, and fish.
Flavor Benefits beyond heat
Notes of cocoa, dried fig/raisin, coffee, and light tobacco leaf layered over chinense blossom—unlike bright-fruited orange habaneros, this reads darker and more savory-sweet.
Micro-doses give “chef’s secret” depth to stews, grill glazes, and bean pots.
Garden and Ornamental Benefits
Medium, vigorous plants with clusters of pendant pods ripening green → chestnut/chocolate brown.
Thick skins and strong peduncles resist splitting; consistent yields for sauce and drying programs.
Deep color adds “artisan” visual to mixed crates and dried wreaths.
Traditional and Practical Uses (Indigenous & Afro-Indigenous foodways focus)
From American origins to Caribbean craft: C. chinense was domesticated in the Americas; chocolate habanero’s profile resonates with Caribbean pepper sauces, pickles, and jerk cookery while also dovetailing with Mesoamerican dark-sauce traditions (seed-thickened, cacao-touched).
Technique bridges: Comal roasting, sun/air drying, mortar/grinding, and fermentation echo Indigenous preservation logics—extending chile alongside maize, beans, and squash.
Community & ceremony: Pepper condiments accompany staple foods at harvests and gatherings—flavor as a shared inheritance rather than a lone “spice hit.”
Safety and Handling always
Wear gloves (and consider eye protection) when cutting, drying, grinding, or blending.
Ventilate for roasting and oil blooming—vapors can be intense.
Label clearly: “Chocolate Habanero / Black Congo — Very Hot.” Refrigerate pickles and sauces unless processed via a tested canning method.
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 - Chocolate Habanero (Black Congo)
$200 USD
$300
Unit price /
Unavailable
Description
Dark, rich, and unforgettable. Chocolate Habanero, also known as Black Congo, delivers the classic habanero perfume wrapped in deep cocoa, dried-fruit, and smoky tobacco notes, with a formidable heat that outpaces most orange habaneros. It is the chile of choice for complex sauces and rubs where you want serious fire and a layered, gourmet flavor.
The plants are vigorous and striking, typically 2 to 3 feet tall with a branching habit that loads each stem with blossoms and fruit. Lush green foliage frames clusters of pendant pods so the plants look ornamental long before ripening. Pods average 1½ to 2½ inches, lantern shaped with a gently wrinkled skin. They mature from olive green to a glossy, dark chocolate brown, and the medium-thin walls make them excellent for fermenting, smoking, or drying into rich, aromatic flakes and powder.
Bite into a fully ripe pod and the aroma hits first—molasses, cocoa, and stone fruit—followed by a swift, building burn that lingers with clean intensity. In the kitchen, a small amount transforms moles, barbacoa, jerk-inspired marinades, bean stews, and savory chocolate pairings. Dried and ground, it yields a mahogany powder that lifts barbecue rubs, chilis, and roasted vegetables with depth as well as heat.
Rooted in the broader Caribbean and Capsicum chinense tradition, Chocolate Habanero is a staple among chile connoisseurs and sauce makers for its unique flavor profile and reliable production. Grow it when you want a pepper with pedigree, character, and a luxurious heat that turns everyday recipes into signature dishes.
The taste is great and the tomato is yellow in color 1-2 lb tomatoes.
Tomato Seeds - Indeterminate - Kentucky Beefsteak
D.F.
Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
Corn Seeds - Flint -Glass Gem Corn
D.F.
Wow, what a pretty blue these seeds are. i can't wait to plant them and watch them grow. I will update you on how many germinate. The seeds look healthy.
Corn Seeds - Flour -Hopi Blue Corn
D.F.
Seeds look great 👍 and i haven't had a chance to plant any of them yet, but I will update you when I put them in a seed tray and see how many germinate.
Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
