Description
The "Habanero" pepper, from the Capsicum sp. family, offers gardeners an infusion of vibrant colour and intense heat. Typically ripening to a fiery red or orange hue, these chillies boast a heat level ranging between 100,000 to 350,000 Scoville Heat Units (SHU). White flowers bloom during Birak to Bunuru (late spring to summer), preceding the emergence of the lantern-shaped fruit which brings both visual appeal and a sizzling zest to dishes.
Whether grown in the ground, potted or nestled in vege/herb gardens, the "Habanero" thrives in sunny spots and requires consistent watering, especially during the Bunuru (summer) season. For those opting for in-ground planting, enhancing sandy soils with a rich soil conditioner is recommended. As Djilba (early spring) approaches, a balanced fertiliser will boost its growth and yield. Harvesting the fruit is best done when they attain their full colour, approximately 75 to 90 days after planting. A word of caution: due to its extreme heat, always handle with care, and those unaccustomed should consume sparingly.
| Botanical Name | Capsicum chinense |
| Common Name | Chilli Pepper |
| Cultivar | Habanero |
|
Classification |
Fruiting and Edible |
| PBR Name | |
| Origin | Central, South America |
| Foliage | Evergreen |
| Height | Chilli plants generally grow 60 cm - 1 M |
| Width | Chilli plants generally grow 60 cm - 1 M |
| Light | Full sun |
| Soil | Well-draining, good quality soil is important for good fruit-set. |
| Water Requirement | Though Chilli plants are tolerant of low water, they will fruit better with regular water in warm weather. Reducing watering when fruit is ripening can increase heat levels in the fruit. |
| Lifespan | Perennial |
| Flower Colour | White |
| Flower Time | Depending on when the plant is germinated. Generally flowers from Birak (early summer) to Djeran (autumn) |
| Toxicity | Chilli plants contain Capsaicin, the higher the Scoville Heat Unit (SHU) score, the more capsaicin the plant contains. Capsaicin is toxic to most animals if ingested. Humans can tolerate capsaicin, however it can be toxic at high enough levels, so caution must be taken when ingesting chillis. Capsaicin is also harmful to sensitive areas of the skin in humans and animals. Special care should be taken to avoid the eyes, nasal passage and groin in particular. |
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Information is intended as a guide only.
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