Pepper, Hot: Habanero- Yellow

With the typical citrusy-smoky flavor of orange habaneros and twice the heat, these fireballs are a perfect addition to a pot of soup or chili, and they make killer hot sauce. The Yellow Habanero originated in the Yucatan Peninsula of Mexico, but it is now commonly grown in the Caribbean and North America as well. It even grows nicely in northern climates, in summer gardens, or in large pots. One of the hottest versions of the habanero. 110 days.

For more mild peppers water liberally and for hotter peppers stress the plants by only watering after they wilt slightly

Heirloom
Non-GMO

SCOVILLE HU- 450,000 - 650,000
CULINARY USE- Fresh eating / Sauces
FLAVOR PROFILE- Citrus / Smokey
OIL SATURATION- Medium
FRUIT COLOR- Yellow
FRUIT SIZE- Medium
LEAF TYPE- Regular
SPECIES- Capsicum Chinense
MATURITY- 110 days

Approximate seed count- 10 seeds
Germination rate- 80% 2/23

The habanero chili comes from the Amazonas region, and from there, it was spread through Mexico. One domesticated habanero, which was dated 8,500 years old, was found at an archaeological dig in Peru. The Yucatán Peninsula is the biggest producer of habaneros these days, but it’s grown in many South American and Central American countries, as well as the southwestern United States.

Hot peppers take longer and have a lower germination rate than other peppers. Heat does speed sprouting, but it can still take up to 30 days. We have found that soaking the seeds in hydrogen peroxide for a few hours prior to planting can help with germination rates. 

Please note that these peppers are extremely hot and should be handled with care. We highly recommend that you wear gloves when touching the seeds or fruit.