Caribbean Red Habanero F1 Pepper seeds
Caribbean Red Habanero is a hybrid hot pepper produced by Pop Vriend Seeds. It has a pungent, smokey flavour accented by fruity and citrus notes.
Pepper plant produces great yields of 2″ x 1″ wide hot peppers. It is extremely hot in flavour, one of the hottest, yet most delicious chilies which makes hot sauces irresistible.
Characteristics of Caribbean red Habanero
- Blocky and wrinkled pepper
- 2 inches length of fruits and almost as wide
- The fruits start off dark green and then ripen out to a lovely red
- Matures 100-120 days after transplanting
- Pepper runs a scorching 215,000 Scovilles
- Pepper is perennial
- Lantern shaped with sharp pointed-end fruit
- They also grow well in containers; though can get a bit taller
Healthy Benefits of Caribbean Red Habanero
- With a Scoville rating of 215,000 and a citrusy, smoky flavor, Caribbean Red Habaneros make an excellent hot sauce for people who can take the heat.
- A single habanero pepper only contains about 18 calories, 0.7g of dietary fiber, and 0.8g of protein.
- Hot red pepper, like the Caribbean Red Habanero variety, contains a significant amount of vitamin C as well as vitamin A, Iron, Calcium, and Potassium.
- The capsaicin in hot peppers also has anti-inflammatory effects on the body, which may be beneficial to those managing chronic pain.
Guide to Growing Habanero Pepper
Caribbean Red Habanero plants are an excellent choice for container gardens, raised beds, and small garden spaces. Peppers plants thrive best when temperatures are warm. Ideal temperatures are 70 to 80°F during the day, and 60 to 70ºF at night. Pepper plants grow best in warm, well-drained soils.
Planting: Peppers are best started indoors, eight to ten weeks or more. Space plants 18″ inches apart in rows 24″ inches apart or more. Water plants thoroughly after transplanting.
Watering: Keep the soil evenly moist; especially when developing, peppers need about an inch of water a week.
Fertilizer: As the peppers develop, switch over to a fertilizer higher in phosphorus and Potassium.
Harvesting: Be careful when breaking the peppers from the plants, as the branches are often brittle. Hand clippers can be used to cut peppers from the plant to avoid excessive stem breakage.
Storing: Store sweet peppers for up to two weeks in a spot that ranges from 50 to 55°F. Hot peppers are good to eat fresh, dry, or pickled.
Pests & Diseases: Several insects enjoy your pepper plants. Try an organic insecticide or dust. While many viruses and diseases can affect Peppers, it is somewhat infrequent. Fungal infections can be treated with fungicides. Apply treatment as soon as you see it.
Peppers are self-pollinators. Occasionally, they will cross-pollinate from pollen carried by bees or other insects. To minimize this possibility, don’t plant hot and sweet peppers too close. Because habaneros are so hot, you should exercise extreme caution when handling them.
Other Habaneros are Efia F1 , Super Habanero,