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Chilli Pepper ‘Habanero Chocolate’
£2.80
Availability: In stock
Capsicum Chinense – 10 seeds
300,000 – 500,000 SHU
Chilli ‘Habanero Chocolate’ is a traditional Caribbean variety grown for its deep brown fruits and intense, smoky heat. This open-pollinated strain dates back to early 20th-century cultivation and remains a favourite for its rich flavour and reliable crops.
The plants produce glossy, chestnut-coloured chillies with a powerful kick and a hint of sweetness underneath. They’re excellent for sauces, salsas and marinades, where a little goes a long way. Best grown in a greenhouse or warm, sheltered spot outdoors.
The chilli seeds should be sown in trays or modules from Jan – Mar at 18-21C. Pot on when seedlings are large enough to handle and continue to pot on as they grow. Plant out in late spring/early summer.
The Habanero can take a few weeks to germinate so be patient and don’t overwater!
Sow: January – March
Harvest: July – October
Position: Full sun
Spacing: 45 cm
Ideal for: Hot sauces · Marinades · Caribbean cooking
Seed Story
Chilli Peppers were brought to Europe by Christopher Columbus in the 1400’s.
Chillies originated in Mexico and are one of the oldest cultivated crops in the Americas. They have been part of the human diet since 7500BC.
The Aztecs discovered the medicinal qualities of capsaicin which is what gives chillies their heat. capsaicin was used to reduce blood pressure, relieve pain and is even said to increase metabolism and help with digestive issues.
Chillies are the traditional treatment for toothache in Mexico
In Africa, chillies are laid on fences around crops to deter elephants!
There are many species of capsicum but only 5 have actually been domesticated including two very popular types:
Capsicum Anuum which includes bell peppers, paprika, jalapeño’s and cayenne
Capsicum Chinensis which includes the habanero and scotch bonnet.
Chillies were introduced to Asia by Portuguese traders who sold them based on the similarities to black pepper in taste. They then introduced them to India at the end of the 15th century.
