Chilli Pepper - HABANERO - Capsicum chinense

SKU: 9332392118492

Size: 100 mm
Price:
Sale price$4.70

Tax included

Description

The "Habanero" pepper, from the Capsicum sp. family, offers gardeners an infusion of vibrant colour and intense heat. Typically ripening to a fiery red or orange hue, these chillies boast a heat level ranging between 100,000 to 350,000 Scoville Heat Units (SHU). White flowers bloom during Birak to Bunuru (late spring to summer), preceding the emergence of the lantern-shaped fruit which brings both visual appeal and a sizzling zest to dishes.

Whether grown in the ground, potted or nestled in vege/herb gardens, the "Habanero" thrives in sunny spots and requires consistent watering, especially during the Bunuru (summer) season. For those opting for in-ground planting, enhancing sandy soils with a rich soil conditioner is recommended. As Djilba (early spring) approaches, a balanced fertiliser will boost its growth and yield. Harvesting the fruit is best done when they attain their full colour, approximately 75 to 90 days after planting. A word of caution: due to its extreme heat, always handle with care, and those unaccustomed should consume sparingly.

Botanical Name Capsicum chinense
Common Name  Chilli Pepper
Cultivar Habanero
Classification
Fruiting and Edible
PBR Name
Origin Central / South America
Foliage Evergreen
Height Chilli plants generally grow 60 cm - 1 M
Width Chilli plants generally grow 60 cm - 1 M
Light Full sun
Soil Well-draining, good quality soil is important for good fruit-set.
Water Requirement Though Chilli plants are tolerant of low water, they will fruit better with regular water in warm weather. Reducing watering when fruit is ripening can increase heat levels in the fruit.
Lifespan Perennial
Flower Colour White
Flower Time Depending on when the plant is germinated. Generally flowers from Birak (early summer) to Djeran (autumn)
Toxicity Chilli plants contain Capsaicin, the higher the Scoville Heat Unit (SHU) score, the more capsaicin the plant contains. Capsaicin is toxic to most animals if ingested. Humans can tolerate capsaicin, however it can be toxic at high enough levels, so caution must be taken when ingesting chillis. Capsaicin is also harmful to sensitive areas of the skin in humans and animals. Special care should be taken to avoid the eyes, nasal passage and groin in particular.


Disclaimer:
Information is intended as a guide only.
Unless otherwise stated, all images are examples only and not photos of the actual plants for sale.
Licensed images are used with permission of the license holder.

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