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Capsicum habanero is a perennial pepper growing to 60-90
cm high and means from Havana. Technically, their species
name is Capsicum Chinense Jacquin. It is an extremely hot
pepper believed to originally have been taken to the
Yucatan Peninsula from Cuba. They are also grown to a
lesser extent in Belize, Costa Rica, Texas and California.
They can live many years in pots.
It is in leaf all year, in flower in Spring and Summer,
and followed by the fruits. Their average size is 1 to 2
1/2 inches long, 1 to 2 inches in diameter. The fruit is
pear-shaped, tapered and twisted, ripens from green to
orange and very aromatic. In tropical and sub-tropical
regions, the Habanero, like other chiles, will produce
year round. Fruits matures in 95-100 days. The habanero
is the most intensely spicy chile pepper of the Capsicum
genus. Extremely Hot 100K-300K (Scoville Units), 100
times hotter than Jalapeno.
Hardiness zones 9 -11, (-5°C/25°F, 4°C/40°F) in
Winter. Habaneros thrive in hot weather. As with all
peppers, the Habanero does well in an area with good
morning sun, in soil with an acidity level around 5-6 pH.
The habanero should be watered only when dry. Overly
moist soil and roots will produce bitter-tasting peppers.
Peppers are not heavy feeder. Once flowering begins,
fertilizer should be withheld; otherwise, flowers may
drop without setting fruit.
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