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Home PEPPER Habanada Pepper Seed

HABANADA

HABANADA

Capsicum chinense 70 days. This nearly fire-free habanero offers all the delicious, fruity, tropical flavor of a standard habanero but without the burn. At fully ripe—a glowing orange—Habanada has its most well-developed and complex flavor. Compact plants are great for small spaces or containers. Developed at Cornell University.

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SEED

ORGANIC SEED

TRANSPLANT

$4.25

$4.25

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Customer Reviews

Based on 2 reviews
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C
Cheryl
My favorite pepper

These peppers were amazingly productive and tasty. I began harvesting them in July when they were lime green. At that stage they are all flavor and no heat. As they ripened they developed a slightly more complex flavor and more heat. The red ones were as hot as my La Bomba jalapenos, but removing the seeds and scraping out the pith brought them back down to mild. Probably because I harvested peppers at all stages, I got a huge harvest--at least 50-60 peppers per plant. If I could only grow one pepper, this would be my choice.

J
Jenny
All the flavor! Nada the heat!

Grew these peppers this past season just for fun since they were new-ish. And wow...Amazed!! Ive never had a pepper with soo much flavor, but barely and heat at all. I used them to make a Haba-y-Nada jam with the habaneros I grew as well, and its the best jam I think Ive made yet. Each plant was very prolific-at minimum 15-20 peppers per plant. And they grew great in pots (I do an all container garden). Will certainly grow these again, only thing is they took muuuch longer to ripe than my other peppers-I didnt harvest until September and started from seed beginning of March. Overall, one amazing pepper!

Soil Temp for Germ 70–90°F
Seed Depth ¼"
Days to Emergence 8–25
Soil Temp for Transp 65°F
Plant Spacing 12–18"
Row Spacing 24–30"
Fertilizer Needs High
Minimum Germination 70%
Seeds per Gram ≈ 140
Seed Life 2 years

Capsicum annuum Our wide array of fabulous peppers, both sweet and hot, offers one of the richest sources of nutrients in the plant kingdom. Hot peppers contain capsaicin, which revs up your metabolism and reduces general inflammation in the body.

Days to maturity are calculated from date of transplanting and reflect edible green fruit.

Culture
• Peppers are warm-season annuals that grow best in composted, well-drained soils with a pH of 5.5-6.8
• Extra calcium and phosphorus are needed for highest yields
• Plants perform best when grown in raised beds and covered with plastic mulch
• Row cover young plants, remove after blossoms form
• Peppers grow slowly in cool soils; do not transplant before weather has stabilized
• Peppers set fruit best between 65-85°F

Direct Sowing
• Not recommended

Transplanting
• Start seeds in trays 8-12 weeks before anticipated transplant date
• Once seedlings have 2 sets of true leaves, up-pot to a 4 inch pot
• Use 1/2 cup TSC's Complete fertilizer and a shovelful of compost around each plant
• Fertilize with Age Old Bloom when plants begin to flower

Insects & Diseases
• Common insects: Flea beetles, aphids
• Insect control: Pyrethrin or row covers
• Common diseases: See chart below
• Disease prevention: 3-4 year crop rotation

Harvest & Storage
• Peppers are generally fully ripe and have the most flavor and vitamins when they turn red, yellow, purple, or orange
• Store at 45-55°F and 95% relative humidity

KEY TO PEPPER DISEASE RESISTANCE AND TOLERANCE
HR indicates high resistance.
IR indicates intermediate resistance.
BLS* | Bacterial Leaf Spot
Pc | Phythium Root Rot
PVY* | Potato Y potyvirus
RK | Root-Knot
TEV | Tobacco Etch Virus
TMV* | Tobacco Mosaic Virus
ToMV* | Tomato Mosaic Virus
TSWV* | Tomato Spotted Wilt Virus
* Numbers indicate specific disease race.

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