Habanero Big White Chili Seeds
- Order number: 104140
- Chili spiciness: 10, 11Extremely hot
Habanero Big White Chili Seeds
Info: Like its other chili relatives, this rare variety of habanero originates from Mexico and is one of the hottest chillies in the world with a spice grading of 300,000 Scoville heat units. The plant grows approximately 50cm tall, has a very bushy growth and has a high fruit yield. The fruits reach about 2-4cm in length and ripen from green through to white and then a light yellow. The fruits have the fruity taste typical of habanero peppers and are perfect for drying out.
Care: Germination temperature is between 22°C and 30°C (germination period: 6-20 days); it is therefore recommended to use a greenhouse and a heating mat. The plants need fresh, well-fertilised permeable soil and should not be left in standing water. They should be placed in a sunny, sheltered place with at least 6 hours of sunlight per day, if not more. Place the plants outside around 2 to 3 weeks after the last frost.
You can find plenty of useful tips for successfully growing chili plants in our Chili Growing Guide and in the Chili Journal.
Type | Capsicum chinense |
Heat level | 10+ |
Scoville | average 300,000 SHU |
Optimum germinating temperature | 22 - 30 °C |
Seeding | Jan - Apr |
Flowers | white (May - Aug.) |
Growth habit | bushy, 50 - 70 cm in height |
Maturation | From green to creamy white |
Fruit`s appearance | folded, approx. 5 x 5 cm |
Maturation period | 100 - 120 days |
Origin | Mexico |
Schärfegrad: | 10, 11 |
Manufacturer
Name: | Femundus GmbH |
Address: | Holzweg 16 67098 Bad Dürkheim Deutschland |
weiß und lecker
Es ist eine superleckere Chili. Ein wunderschöner, leicht säuerlicher Geschmack. Sehr fruchtig und sehr saftig. Dazu finde ich sie farblich sehr ansprechend. Das einzige Manko war der Ertrag. Es waren nicht allzu viele Chilis dran (20), aber die, die dran waren, habe ich sehr genossen. Extrem scharf waren meine nicht, muss ich ehrlicherweise sagen. Ich hätte sie eher in Richtung 9/10 eingeordnet, wenn ich bedenke, wie massiv der Unterschied zu einigen superscharfen Sorten war. Die hier konnte man wirklich noch guten Gewissens ans Essen machen.