Habanada Sweet Pepper Seeds

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 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.

Write a Review

Habanada Sweet Pepper Seeds Reviews

2 reviews
Habanada, hot or not..
Review star icon Review star icon Review star icon Review star icon Review star icon Aug 3, 2020
They seem to like it really hot even though they are not...

Incredibly Productive!
Review star icon Review star icon Review star icon Review star icon Review star icon Sep 20, 2020
I grew these in Zone 6a-6B in the foothills of the Appalachians. I mulched them in black plastic, which I reuse each year, and covered the plastic with a thick layer of the sandstone rocks I hoed up this spring. The plants were gorgeous all season and are now absolutely loaded with peppers that are now (mid-September) turning orange and getting ready to pick. Flavor is dusky and unique with no heat. Are good green and excellent orange. Have so many that I will be experimenting with fermentation. Would definitely plant again.
Linda Gribko

You May Also Like