Habanada Sweet Pepper Seeds

#0089
This packet sows approximately 8 plants when started indoors.
Availability: In Stock
Bred using traditional open-pollinated techniques to be enjoyed for the unique habanero flavor, but without the heat—thus the name "haba-nada" (no heat). The 2"-3" peppers turn from lime green to bright orange when ripe. Try them roasted or fresh. Now everyone can enjoy the irresistible tropical flavor of these sweet "habanero" peppers!
$3.49 $2.09 10 seeds

Botanical Name: Capsicum chinense

Days to Maturity: 75–100 days from transplanting

Family: Solanaceae

Native: Brazil

Hardiness: Frost-sensitive perennial grown as an annual

Plant Dimensions: 24" tall, 18" wide

Variety Information: 'Habanada' is a heatless version of the habanero, with a citrusy-floral, slightly spicy flavor. The 2"–3" long peppers are more tapered at the ends, and not blocky like the habanero. Fruit starts out green and turns a bright, tangerine-orange when ripe. 'Habanada' scored just a 1 on the Scoville heat scale, which is enough for a sensitive palate to barely detect warmth.

Attributes: Good for Containers

When to Sow Outside: For Mild Climates only: 2 to 4 weeks after average last frost, when soil temperature is at least 70°F.

When to Start Inside: RECOMMENDED. 8 to 10 weeks before transplanting. Ideal soil temperature for germination is 70°–90°F. Transplant seedlings outside 2 to 4 weeks after your average last frost date, and when daytime temperatures are at least 70°F, and nighttime temperatures are at least 55°F. Mild Climates: May be sown in late summer for fall/winter crop.

Days to Emerge: 10 –25 days

Seed Depth: ¼"

Seed Spacing: Start indoors

Row Spacing: 24"–36"

Thinning: Start indoors, plant seedlings 18"–24" apart outside

Harvesting: Harvest 'Habanada' at 2"–3" when green or bright orange. Flavor becomes more complex as peppers ripen to orange.

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