HABANERO PEPPER Seeds – Orange
₨ 285
The Habanero pepper (Capsicum chinense) is a hot chili pepper known for its intense heat and fruity, citrus-like flavor. Originating from the Amazon, it is now commonly grown in tropical climates around the world. The peppers are typically 2-6 cm long, and they mature from green to a vibrant orange or red color. Habanero peppers have a Scoville Heat Unit (SHU) rating of 100,000 to 350,000, making them one of the hottest peppers available.
10 Seeds in the pack
Habanero Pepper: Description and Growing Instructions
Description: The Habanero pepper (Capsicum chinense) is a hot chili pepper known for its intense heat and fruity, citrus-like flavor. Originating from the Amazon, it is now commonly grown in tropical climates around the world. The peppers are typically 2-6 cm long, and they mature from green to a vibrant orange or red color. Habanero peppers have a Scoville Heat Unit (SHU) rating of 100,000 to 350,000, making them one of the hottest peppers available.
Growing Instructions:
Sowing Season in Pakistan:
Optimal Time: The best time to start Habanero seeds in Pakistan is from January to March, ensuring that the plants can benefit from the warm spring and summer months.
Soil Preparation:
Type: Habanero peppers thrive in well-draining, fertile soil with a pH level between 6.0 and 6.8.
Preparation: Amend the soil with plenty of organic matter, such as compost or well-rotted manure. This will help improve soil fertility and drainage.
Location: Choose a sunny spot in your garden that receives at least 6-8 hours of direct sunlight daily.
Sowing:
Indoors: Start seeds indoors 8-10 weeks before the last expected frost. Sow seeds 1/4 inch deep in seed-starting mix.
Transplanting: Once seedlings have at least two sets of true leaves and nighttime temperatures are consistently above 13°C (55°F), harden them off and transplant them outdoors, spacing plants 18-24 inches apart.
Watering:
Regular Watering: Keep the soil consistently moist but not waterlogged. Water deeply once or twice a week, depending on weather conditions.
Avoid Overhead Watering: Water at the base of the plant to avoid wetting the foliage, which can lead to fungal diseases.
Care:
Fertilizing: Feed plants with a balanced fertilizer every 3-4 weeks. A high-potassium fertilizer can promote fruit development.
Mulching: Apply mulch around the base of the plants to retain moisture and suppress weeds.
Pruning: Remove any yellowing or diseased leaves and any suckers that appear between the main stem and branches to encourage better air circulation and fruit production.
Pest and Disease Control: Keep an eye out for common pests like aphids, whiteflies, and spider mites. Use cold-pressed neem oil or insecticidal soap as needed. Prevent fungal diseases by ensuring good air circulation and avoiding waterlogged soil.
Harvesting:
Timing: Habaneros are usually ready to harvest about 75-100 days after transplanting.
Method: Pick the peppers when they have fully changed color. Use scissors or pruning shears to cut the peppers from the plant to avoid damaging the branches.
Saving Seeds:
Selecting Peppers: Choose the healthiest and fully ripe peppers for seed saving.
Extraction: Cut the pepper open and scoop out the seeds. Spread them on a paper towel to dry for about a week.
Storage: Store the dried seeds in a cool, dark, and dry place in an airtight container. Properly stored seeds can remain viable for up to 5 years.
Uses and Recipes:
Uses:
Habanero peppers are commonly used to add heat and flavor to a variety of dishes, including salsas, sauces, marinades, and spice blends.
They can be used fresh, dried, or pickled.
Habaneros are also used in making hot sauces and chili powders.
Recipes:
1. Habanero Hot Sauce:
Ingredients: 10 Habanero peppers, 1 cup white vinegar, 1/2 cup carrot (chopped), 1/2 cup onion (chopped), 4 cloves garlic, 1 tsp salt, 1 tsp sugar.
Instructions:
1. Sauté the carrots, onions, and garlic in a little oil until softened.
2. Add the Habanero peppers and sauté for another 2 minutes.
3. Transfer to a blender, add vinegar, salt, and sugar, and blend until smooth.
4. Pour the mixture into a saucepan and simmer for 10-15 minutes.
5. Let it cool, then transfer to a sterilized bottle or jar. Store in the refrigerator.
2. Mango Habanero Salsa:
Ingredients: 2 ripe mangoes (diced), 1 Habanero pepper (finely chopped), 1/2 red onion (finely chopped), 1/4 cup cilantro (chopped), juice of 1 lime, salt to taste.
Instructions:
1. Combine all ingredients in a bowl.
2. Mix well and let it sit for 10 minutes to allow the flavors to meld.
3. Serve with chips, grilled meats, or as a topping for tacos.
3. Habanero-infused Honey:
Ingredients: 1 cup honey, 1-2 Habanero peppers (sliced).
Instructions:
1. Heat the honey in a saucepan over low heat.
2. Add the sliced Habanero peppers and simmer for 5-10 minutes.
3. Remove from heat and let it cool.
4. Strain the peppers out and pour the infused honey into a sterilized jar. Store in a cool, dark place.
Enjoy growing your Habanero peppers and experimenting with their fiery flavors in your kitchen!
Weight | 0.015 kg |
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