Hot Chilli Pepper Habanero Chocolate
Hot Chilli Pepper Habanero Chocolate. An extremely hot variety producing heavy yields of 2″ long by 1 ¾” wide wrinkled hot peppers, which turn from green to a rich chocolate when mature. The plants can reach 3ft but take longer to mature than others, so best started early. Rated as 425-600K Scoville units, this is a real chilli experts chilli with a rich fruity/smoky flavour. These can be sometimes difficult to germinate if conditions are not ideal, but well worth the effort. Being perennial they can be over-wintered inside to produce an early crop the following year.
Cultivation Advice Hot Chilli Pepper Habanero Chocolate
Days to Germination: 10-21
Optimum Soil Temp. for Germination: 70F+
Days To Harvest: 100
Planting Depth: 1/4in
Spacing, Plant: 24 inches
Light: Greenhouse / Conservatory
- Sow seeds 1/4″ deep in 3in pots with quality soil based seed compost from early spring.
- Keep moist. Seedlings emerge in 10-21 days at 70degrees F+.
- Temperature is critical for germination.
- Transplant to individual containers when seedlings have at least two pairs of leaves.
- When 4-5 inches plant 18″ apart in greenhouse / conservatory with root ball 1/2″ below the soil surface.
- Keep moist and feed when flowering with tomato type fertiliser.
- Harvest when fruits have reached full-size and full colour.
