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
Bright, tropical heat with a classic habanero punch. Habanero Red delivers a rush of mango, apricot, and citrus layered over a confident, lingering burn that stands out in salsas, marinades, and hot sauces. It is the quintessential kitchen habanero for cooks who want bold fruit character and serious fire in the same bite.
The plants are vigorous and compact, typically 2 to 3 feet tall with a branching habit that loads each stem with blossoms and lantern shaped pods. Deep green foliage frames clusters of pendant fruit, giving the plants an ornamental look long before ripening. Pods average 1½ to 2½ inches, slightly wrinkled and thin walled. They mature from bright green to a vivid, glossy red that signals peak sweetness and aroma, and the walls dry readily for flakes and powder or blend smoothly for ferments.
Bite into a fully ripe pod and the perfume arrives first, followed quickly by a clean, rising heat that lingers without muddling the fruit. In the kitchen, a sliver perfumes stews, rice and beans, and grilled seafood. Puréed, Habanero Red becomes the ruby heart of hot sauces and jerk inspired marinades. Dried and ground, it yields a brilliant, aromatic powder that wakes up rubs, soups, and roasted vegetables.
Rooted in the Caribbean and Yucatán Capsicum chinense tradition, Habanero Red remains a benchmark variety for growers and sauce makers. Expect dependable yields, iconic flavor, and the kind of heat that invites respect while keeping that bright, tropical character front and center.
Timing: Start seeds 8–10 weeks before last frost (cool/short seasons: 10–12 weeks). Chinense seedlings size slowly and need warmth.
Depth: Sow ¼" (6 mm) deep in sterile, fine mix; firm lightly and mist.
Temperature (germination): Keep medium 82–90°F (28–32°C) with a thermostat-controlled heat mat.
Germination Time: 10–21 days typical; some may take up to 28 days—keep trays warm and evenly moist.
Moisture & air: Humidity dome helps; vent daily to prevent damping-off. Keep mix moist, not soggy.
Light (post-sprout): 14–16 hrs/day of strong light (T5/LED). Keep lamps 2–4" (5–10 cm) above canopy; adjust as plants grow.
Air temperature (post-sprout): Days 72–80°F (22–27°C), nights 65–72°F (18–22°C); avoid <60°F (16°C).
Potting Up: First true leaf → 2–3" cells; then 4–5" pots ahead of transplant. Set a bit deeper each step to stabilize stems.
Feeding: Start ¼-strength balanced fert weekly once true leaves expand; increase to ½-strength after pot-up if pale. Add Ca/Mg if interveinal yellowing appears.
Airflow/conditioning: Gentle fan or daily brushing strengthens stems and lowers fungal pressure.
Soil Temperature & Transplant Timing
Decide by soil readings, not the calendar. Check 2–4" (5–10 cm) deep at dawn for 3–5 days:
Night air ≥60°F (16°C) for reliable chinense flower retention.
Ideal root zone 70–85°F (21–29°C).
How to check: Use a soil thermometer every morning and average.
Transplanting Outdoors
Hardening Off: 5–7 days (shade → partial → full sun); protect from wind.
Site: Full sun; fertile, well-drained soil, pH 6.0–6.8. Warmest microclimate wins (south-facing, reflective mulch).
Bed Prep: Incorporate 2–3" (5–8 cm) compost plus a balanced organic fertilizer. Avoid high-N programs (leafiness, delayed fruit).
Spacing: 18–24" (45–60 cm) in row; 24–30" (60–75 cm) between rows.
Support: Short stakes/cages keep heavy clusters off soil.
Mulch: After soil warms, mulch with straw/leaf mold or use black/woven fabric to conserve heat and moisture.
Watering: Deep, steady moisture—1–1.25" (25–32 mm)/week including rain. Avoid drought/soak cycles to limit blossom drop and cracking.
Season Extension: Low tunnels/row cover (off during bloom), plastic mulch, and thermal mass help in cool zones.
Variety-Specific Notes (Habanero Red)
Days to maturity: 80–100+ days from transplant to first ripe red fruit in warm conditions.
Set sensitivity: Cool nights or very hot nights (>80°F/27°C) can reduce set—use steady irrigation and 30–40% shade cloth in heat waves.
Pruning: Minimal; pinching the first junction flower can encourage branching if plants are lanky.
Troubleshooting
Slow germination: Raise medium to 86–90°F; keep evenly moist. Emergence up to week 3–4 can be normal.
Leggy seedlings: Increase light intensity and keep day temps ≤80°F.
Blossom drop: Nights <60°F, drought, or excess N. Stabilize conditions; moderate feed.
Sunscald post-planting: Harden more gradually; give 2–3 days of temporary shade after set-out.
How to Grow — Habanero Red (Capsicum chinense)
Seed Starting & Transplant Timing
Start indoors 8–12 weeks before last frost. C. chinense needs sustained warmth to thrive.
Germination window: Maintain 80–90°F (27–32°C) using a heat mat and humidity dome. Expect 10–21 days; vent daily to prevent damping-off.
Lighting: Provide 14–16 hours/day under LED/T5 lights (2–4" above seedlings). Keep fixtures close to avoid stretch; rotate trays weekly for even growth.
First feed & pot-up: Begin ¼-strength balanced fertilizer at first true leaves. Pot up to 3–4" containers once roots bind the cell.
Harden off 7–10 days, increasing outdoor exposure gradually.
Transplant only when nights >60°F (16°C) and soil >65°F (18°C). Black plastic or landscape fabric pre-warms beds for quicker establishment.
Amendments at planting: 2–3" finished compost plus a gentle organic base (e.g., 4-4-4). In sandy soils, add calcium (gypsum) and a pinch of sulfate of potash to support firm walls and reduce blossom-end rot (BER).
Bed architecture: Raised beds/fabric pots help maintain the warm root zone habaneros crave.
Watering
Provide 1–1½ inches of water per week, especially during dry spells.
Water deeply but infrequently to encourage strong root growth.
Best method: Use drip irrigation or soaker hoses to deliver water at soil level, reducing wet foliage and minimizing disease risk.
If overhead watering is used, water early in the day so foliage dries before evening.
Note on heat levels: Less water and fertilizer often intensify heat, while excess water/fertilizer can make peppers milder.
Fertilizing
Start with a balanced fertilizer every 2–3 weeks during vegetative growth.
Once plants flower and set fruit, switch to a low-nitrogen, high-potassium formula to support heavy fruiting and hotter peppers.
Small, regular K boosts (e.g., sulfate of potash) help maintain flowering during midsummer heat.
Weeding & Mulching
Keep weeds in check—they compete for nutrients, space, and water.
Use mulch (black plastic early, organic later) to:
Retain soil moisture
Suppress weeds
Keep soil temperatures stable
Be careful when hand-weeding: pepper roots are shallow and easily damaged, which can lead to issues such as blossom end rot.
Sun & Heat Management
Grow in full sun for maximum yield and heat development.
In extreme heat (>95°F / 35°C), provide light afternoon shade to improve fruit set. Maintain steady moisture during heat waves to protect blossoms and developing pods.
Spacing & Support
Space plants 18–24" apart in rows 24–36" apart.
Habanero Red is compact but fruit-dense; a small cage or ring stakes prevent limb splits and keep pods clean.
Companion Planting
Good companions: Tomatoes, parsley, basil, carrots, okra, beans, and cucumbers.
Avoid: Fennel and kohlrabi, which can stunt pepper growth.
Interplant alyssum, dill, calendula to attract hoverflies/lacewings for natural aphid/thrips suppression.
Container Growing
Use 10–15+ gallon pots with high-quality potting mix and great drainage (fabric pots excel).
Containers dry faster—check moisture daily.
In midsummer, shade the sides of pots or cluster pots to prevent root overheating.
Pruning & Training
Minimal pruning is best. Pinch once early for branching; later remove only congested interior shoots for airflow. Heavy mid-season pruning delays harvest.
Season Extension & Overwintering
Low tunnels/row cover accelerate spring growth; remove/vent during bloom for pollinators.
Overwinter cut back by ~⅓ at 60–70°F (16–21°C) in bright light; water lightly. Resume feeding late winter for an early jump.
Harvest & Seed Saving
Typical maturity 90–110 days from transplant to full red.
Cut pods with pruners (leave a short stem).
For seed, select fully red, true-shape pods from vigorous plants. Dry seed 7–10 days and store cool/dry. Isolate from other chinense for purity.
Additional Tips — Habanero Red (Capsicum chinense)
Harvesting
Ripeness signal: Harvest when pods turn a full, glossy crimson and feel firm with a little give. Green-to-orange pods are usable, but the signature sweet-then-searing profile peaks at true red.
Cut cleanly: Always use sanitized pruners or scissors and leave a short stem stub to prevent tearing the brittle chinense pedicels. Twisting can split nodes and reduce subsequent flowering.
Rhythm for yield: Pick in small, frequent rounds—every 2–4 days once the first wave colors. Removing ripe fruit signals the plant to continue setting heavy clusters.
Quick cure for depth: Spread newly harvested red pods on a breathable tray at room temperature for 48–72 hours to let internal sugars equilibrate and aromatics intensify before chilling or drying.
Flavor & Nutrition
Flavor arc: Expect tropical fruit (mango, papaya), citrus zest, and floral notes carried by a rapid-onset, long-finish heat.
Nutrient peak at red: Carotenoids (capsanthin, capsorubin) and vitamin C concentrate as pods fully color, along with capsaicinoids for maximum intensity.
Heat tuning: Removing the placenta and seeds softens the attack; roasting deepens sweetness and rounds the burn.
Handling
Gloves are non-negotiable: Red habaneros can cause prolonged skin and eye irritation. Choose nitrile gloves and avoid touching your face.
Ventilate the kitchen: Use an exhaust hood or window fan when sautéing or blending; capsaicin aerosols can irritate lungs.
Utensil discipline: Dedicate or thoroughly wash boards/knives with hot soapy water + baking soda; capsaicin clings to plastics and wood.
Storage & Preservation
Short-term fresh: Store unwashed pods in a paper-towel-lined, vented container in the crisper (5–10 days). Wash just before use to preserve bloom and reduce mold risk.
Drying: Halve or slice into rings; dehydrate at 120–125°F (49–52°C) until brittle. Keep whole for storage and grind to powder right before use to protect volatiles.
Freezing: Freeze whole or chopped; lay flat on a sheet first for IQF-style free flow, then bag. Texture softens on thawing but flavor/heat remain vivid.
Fermentation: 2–2.5% salt by weight; ferment 10–21 days for a bright, lactic tang; blend with brine and vinegar for shelf-stable sauces.
Pickling: Classic 1:1 vinegar:water with garlic, allspice, and onion yields a crisp, fiery condiment.
Roast & peel: Broil or flame-roast to blister skins, then sweat in a covered bowl and peel—this tames sharpness and unlocks jammy sweetness.
Kitchen Use
Essentials: Iconic in Caribbean pepper sauces, jerk marinades, escovitch, callaloo, and seafood stews.
Balancing partners: Tropical fruits (mango, pineapple), coconut milk, citrus, and allspice create a rounded heat experience.
Micro-dosing: Mince a thumbnail piece to lift beans, rice, chowders, and salad dressings without overwhelming.
Infusions: Float a slit pod in soups, oils, or syrups; remove when flavor lands where you want it.
Growing & Pruning Tips
Warm roots, happy plant: Keep root zone >70°F (21°C). Black mulch or fabric pots speed early growth.
Air & light: Lightly thin congested interior shoots for airflow; avoid heavy pruning mid-season which can stall fruit set.
Support: Small cages or tri-stakes prevent branch splits under heavy cluster loads.
Containers & Watering
Pot size: 7–10+ gallon containers are ideal; larger volume = steadier moisture and bigger pods.
Irrigation cadence: Aim for even moisture (not soggy). Big wet–dry swings boost blossom-end rot and dull flavor.
Companion Planting & Pollinators
Attract allies: Alyssum, basil, dill, and marigold draw hoverflies and lady beetles while supporting pollinators, improving set and suppressing sap feeders.
Seed Saving
Selection: Choose fully red, true-to-type pods from vigorous plants. Dry seed 7–10 days on screens, label carefully, and store cool/dry.
Isolation: If purity matters, separate from other chinense types or bag blossoms to prevent crossing.
Common Pests & Problems — Habanero Red (Capsicum chinense)
Insects & Mites
Aphids (leaf curl, honeydew deposits, sooty mold)
Controls: Wash off colonies; apply insecticidal soap/neem; disrupt ant activity; introduce predators like lacewings.
Whiteflies (small swarms when disturbed; sticky honeydew)
Controls: Yellow sticky traps, vacuum early in the day, apply soap/neem, keep weeds suppressed.
Thrips (silver scars; distorted new leaves; virus vectors)
Controls: Blue sticky traps, remove weeds, spinosad or soap, avoid mowing flowers near the crop.
Flea beetles (small pits on seedlings and leaves)
Controls: Row covers until bloom, trap crops, diatomaceous earth at stems.
Cutworms (seedlings cut at base overnight)
Controls: Collars around stems, remove plant debris, handpick at dusk.
Caterpillars (chewed fruit and foliage)
Controls: Handpick; Bt applications; mow margins to limit moths.
Pepper weevil / borers (southern/warm hazard; early fruit drop)
Controls: Frequent harvest, sanitation, destroy fallen fruit, consult extension on traps.
Blossom end rot — water evenly, mulch, avoid root stress.
Poor fruit set — extremes in heat/cold, excess N, or drought; remedy with shade and steady watering.
Sunscald — keep foliage canopy; avoid defoliating sprays.
Edema — regulate watering.
Heat variation — lush growth reduces pungency; slight stress enhances it.
Q: How hot is Red Habanero?
Usually 200,000 to 350,000 SHU, sometimes higher. Expect bright, fruity heat with a clean finish.
Q: How long does it take to mature?
Roughly 90–120 days from transplant to full red color.
Q: How long does germination take?
10–21 days at 80–90°F. Consistent warmth speeds emergence.
Q: Does it need special soil conditions?
Fertile, free-draining soil with pH 6.0–6.8 and a warm root zone. Avoid waterlogged beds.
Q: What spacing works best?
18–24 inches between plants. Provide 30 inches between rows to improve airflow.
Q: Do I need multiple plants for fruiting?
No. Self-fertile. Airflow or light vibration helps pollination.
Q: Can I grow Red Habanero in containers?
Yes. 10–15 gallon containers, sturdy support, and regular feeding yield best results.
Q: How many peppers per plant?
Often 40–100 pods per plant in favorable conditions.
Q: How should I harvest safely?
Wear gloves and eye protection if sensitive. Snip pods cleanly with pruners to avoid stem damage.
Q: How should I store or preserve them?
Dry for flakes or powder, freeze whole or chopped, ferment for layered sauces, or pickle in vinegar brines.
Q: Will cooking reduce the heat?
Heat mellows slightly with cooking. Aroma remains lively, especially if added near the end.
Q: Is it perennial?
Yes in warm climates. In cold regions, prune and overwinter indoors with strong light.
Q: Why are flowers dropping without fruit?
Temperature extremes, drought stress, or high nitrogen. Keep moisture steady and shade briefly during heat spikes.
Q: Can Red Habanero cross with other peppers?
Yes with other C. chinense. Isolate if saving seed.
Q: How do I use it without overpowering a recipe?
Start with a small amount. Balance with fruit, acid, or dairy. A quarter pepper can season a whole pot.
Q: Is it ornamental?
Yes. Plants covered with bright red pods are striking in garden borders and patio pots.
Q: Is it safe to handle and eat?
Yes, with prudent handling. Gloves recommended. Wash hands, boards, and knives after use.
Q: Why are my pods smaller than expected?
Heat stress or nutrient imbalance. Provide steady water, light feeding, and avoid prolonged drought.
Before the habanero’s name was tied to Havana through colonial trade routes, its roots were already planted deep in the Yucatán Peninsula and throughout the Caribbean, where Indigenous Maya and Taíno farmers cultivated chinense peppers as part of everyday life. These communities valued peppers for their capacity to transform simple meals into sustenance for the spirit, using them in sauces, stews, and ritual practices that connected food to health and identity. Among their many selections, red-fruited strains stood out, vibrant as coals and carrying a perfume of fruit beneath their fiery skin. These were peppers that warmed more than the tongue — they symbolized vitality and continuity in cultures that already understood biodiversity as security.
Colonial contact layered new meanings onto the pepper. The habanero became a marker of trade and adaptation, its seeds carried along shipping routes that laced the Caribbean together. While the orange type eventually became more widely marketed, red habaneros remained central to local cooking, where they contributed not only heat but also aroma. In Maya kitchens, they were roasted alongside tomatoes and onions for salsas that accompanied tortillas and tamales, their pungency mellowed by smoke. In island kitchens, they were crushed into pepper sauces that lasted for months in vinegar jars, served at every meal as a constant companion to saltfish, rice, and meat.
Through the centuries, the red habanero persisted in home gardens as a seed line passed from hand to hand. Unlike fleeting trade goods, it was never simply bought — it was inherited, gifted, saved. Its flavor made it essential: fruity like apricot, sharp with green brightness, fiery enough to demand respect. Healers brewed pepper teas to restore appetite and ward off seasonal illness, while farmers used the pepper’s capsaicin to protect crops from pests. In these ways, the pepper remained both everyday tool and cultural symbol, more than a garnish and less than a commodity.
In the twentieth century, as hot sauce gained popularity worldwide, the red habanero stepped onto the global stage. Bottled sauces from Mexico and the Caribbean showcased its flavor, and gardeners abroad began to experiment with growing it under glass and in summer gardens. Its Scoville rating, among the highest of commonly cultivated peppers, made it both a challenge and a treasure. While orange habaneros were more common in supermarkets, red habaneros earned a reputation among enthusiasts as more intense, with a cleaner fruit flavor and sharper burn.
Today, Red Habanero continues to occupy a unique position. It is both traditional and contemporary, equally at home in a Maya salsa or a modern hot sauce brand. Its heat demands caution, yet its flavor demands use. Chefs value its ability to add complexity without bitterness, and home cooks in the diaspora cherish it as a taste of home. In every pod is a story that begins in Indigenous gardens, passes through colonial ports, and continues in the kitchens of those who refuse to let its heritage be forgotten.
To grow Red Habanero is to plant a lineage that has survived conquest, migration, and commercialization without losing its essence. It is a pepper that speaks in the universal language of fire and fruit, one that carries the memory of ancestors into every meal. Its history is not just botanical but human, rooted in the soil of the Americas and flowering wherever people have carried it.
Goal: Maintain the cultivar’s hallmark lantern-shaped red pods, fruity-aromatic chinense flavor, and high heat, while preserving purity and long-term seed viability.
1) Selecting Plants for Seed Saving
Choose exemplars: Select 4–10 vigorous, disease-free plants that consistently produce uniform lantern/ovate pods, thick walls, and heavy yields. Plants should have sturdy branching, good leaf cover (to prevent sunscald), and a predictable green → red ripening pattern.
Cull off-types: Exclude plants with elongated cayenne-like shapes, thin walls, muted aroma, atypically low or erratic heat, chronic blossom-end rot, or virus-like mosaics.
Keep genetic breadth: Save seed from multiple mother plants to avoid bottlenecking the line and to maintain resilience.
2) Harvesting Seeds
Timing: Allow fruit to reach fully saturated red and—weather permitting—remain on the plant 7–14 days past color break to finish embryo development.
Collection: Harvest blemish-free, fully mature pods from several selected plants. Use sanitized pruners; keep each plant’s harvest labeled as a separate lot from field to drying rack.
3) Cleaning Seeds
Separation: Halve pods; scrape seeds and placenta into a labeled sieve or bowl.
Rinse: Swirl gently with lukewarm water to release pulp and placental tissue; avoid hot water.
Optional short fermentation (12–24 hr): Helps detach mucilage and suppress surface microbes. Stir once; do not over-ferment—chinense embryos are sensitive. Rinse thoroughly afterward.
Inspection: Remove debris; discard pale, underdeveloped, or obviously damaged seeds.
4) Drying Seeds
Method: 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, never above 95°F / 35°C). Provide gentle airflow; avoid direct sun/ovens unless precisely temperature-controlled.
Duration: 7–14 days, stirring daily until seeds are hard, glassy, and non-tacky.
5) Storing Seeds
Packaging: Place fully dry seed into paper coin envelopes nestled in an airtight jar or foil pouch with silica gel.
Storage 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
Paper towel test: Germinate 10–20 seeds on a damp (not dripping) towel in a vented plastic bag at 80–85°F (27–29°C); evaluate at 7–14 days.
Benchmarks: ≥80% indicates a healthy, fresh lot. For older seed, prime 8–12 hours in 0.5–1% hydrogen peroxide or dilute kelp/fulvic solution to synchronize emergence.
Tips for Successful Seed Saving
Isolation: Habanero Red is C. chinense and readily crosses with other chinense (Scotch bonnets, MOA, superhots). Use ~300 ft (≈90 m) isolation plus blossom bagging/caging or hand pollination on seed-bearing branches to ensure purity.
Pollinators & set: Encourage pollinators in general beds; for bagged clusters, gently tap/vibrate branches daily during bloom to move pollen.
Record keeping: Track plant IDs, isolation method (distance/bag/cage/hand), harvest dates, pod notes (shape/heat/aroma), and any off-types. Photograph representative pods for QA.
Safety: High capsaicin—wear gloves/eye protection; clean tools and surfaces thoroughly after processing.
Culinary Uses, classic habanero fire with tropical perfume (use sparingly)
Pepper sauces (signature): Purée fresh or fermented pods with vinegar, carrot, onion, garlic, and citrus (orange/lime). Strain for a glossy, pourable table sauce. For thicker “ketchup-hot” styles, add roasted tomato or papaya.
Jerk pastes & marinades: Blend red habanero with scallion, thyme, garlic, ginger, allspice (pimento), and lime; marinate chicken, pork, or fish. Grill over hardwood; baste with diluted paste in final minutes.
Escovitch & pickles: Slice rings into hot vinegar with onion, carrot, and pimento berries. Spoon over fried fish or grilled vegetables.
One-pot flavoring: Float a whole slit pod in soups, rice & peas, callaloo, or stew peas, then remove before serving for aroma without overwhelming burn.
Roasted purées: Char pods (and tomato/garlic) on a grill or comal, steam 10 minutes, peel, and blend for a smoke-kissed condiment.
Salsas & relishes: Mince tiny amounts into mango, pineapple, or roasted tomato salsas; balance with lime, salt, and a whisper of sugar.
Powder & flakes: Dehydrate fully red pods; grind to a vivid crimson powder for rubs and chili blends. Start at 1/16–⅛ tsp per pot.
Heat control tips: Most fire resides in the white placenta. Scrape to moderate. Add late to preserve citrus-floral aromatics. Ventilate when blooming in oil.
Explosive chinense bouquet—citrus blossom, apricot, and tropical fruit—over a penetrating but clean heat.
A tiny dose seasons a full pot—cost-effective for home and market kitchens.
Garden and Ornamental Benefits
Compact–medium plants with heavy clusters of lantern pods ripening green → glossy red.
Strong peduncles and good leaf cover; pods hold at color for staged harvests.
Good yields for hot sauce makers and drying programs.
Traditional and Practical Uses (Indigenous & Afro-Indigenous foodways focus)
Amerindian roots to Caribbean kitchens: C. chinense varieties are Indigenous to the Americas and traveled throughout the Caribbean; pepper sauces, pickles, and pepper vinegars season maize, cassava, plantains, seafood, and beans across Kalinago, Taíno-descended, and Afro-Caribbean communities.
Jerk & escovitch lineages: Pimento wood smoke and vinegar pickles join Indigenous practices of fire-roasting/drying with later influences, creating today’s iconic condiments.
Protein & starch: chicken, pork, fish, beans, rice, cassava, plantain.
Herbs & extras: culantro/cilantro, ginger; a touch of molasses or brown sugar for jerk balance.
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 - Habanero Red
$200 USD
$300
Unit price /
Unavailable
Description
Bright, tropical heat with a classic habanero punch. Habanero Red delivers a rush of mango, apricot, and citrus layered over a confident, lingering burn that stands out in salsas, marinades, and hot sauces. It is the quintessential kitchen habanero for cooks who want bold fruit character and serious fire in the same bite.
The plants are vigorous and compact, typically 2 to 3 feet tall with a branching habit that loads each stem with blossoms and lantern shaped pods. Deep green foliage frames clusters of pendant fruit, giving the plants an ornamental look long before ripening. Pods average 1½ to 2½ inches, slightly wrinkled and thin walled. They mature from bright green to a vivid, glossy red that signals peak sweetness and aroma, and the walls dry readily for flakes and powder or blend smoothly for ferments.
Bite into a fully ripe pod and the perfume arrives first, followed quickly by a clean, rising heat that lingers without muddling the fruit. In the kitchen, a sliver perfumes stews, rice and beans, and grilled seafood. Puréed, Habanero Red becomes the ruby heart of hot sauces and jerk inspired marinades. Dried and ground, it yields a brilliant, aromatic powder that wakes up rubs, soups, and roasted vegetables.
Rooted in the Caribbean and Yucatán Capsicum chinense tradition, Habanero Red remains a benchmark variety for growers and sauce makers. Expect dependable yields, iconic flavor, and the kind of heat that invites respect while keeping that bright, tropical character front and center.
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.
The taste is great and the tomato is yellow in color 1-2 lb tomatoes.
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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.
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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.
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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.
