Habanada Sweet Pepper Seeds

#0089
This packet sows approximately 8 plants when started indoors.
Availability: Out of 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
Out of Stock

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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Habanada Sweet Pepper Seeds Reviews

3 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...
Marcus

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

I probably did something wrong, but...
Review star icon Review star icon Review star icon Review star icon Review star icon Oct 25, 2020
I got no peppers. The plant did not grow any taller than about 3-5", roughly the height of when it was transplanted. Could have been many factors, but was slow to grow compared with the others in the seed starting as well. I'll try again next year, but for such an expensive seed, really hoping I get some peppers.
Carla
Owner Response: Hi Carla, Thank you for taking the time to share your experience. In our climate cool nights can be a challenge to this species of peppers, slowing their growth. Putting very hot peppers and this species also in containers can raise the soil temperature by 10 degrees F which can really help. If you are using potting soil do make sure it has nutrients in it. The nutrients wash out over the course of a couple of months so you may need to supplement with fertilizer. If your plants aren't growing there are a few simple reasons this can occur- temperature, light (need full sun, 6 or more hours a day), food (soil nutrition), root restriction, and of course water. We hope that helps. There is also a Pepper: Sow and Grow article linked in the "learn more" tab on this page that may be helpful.

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