Orange Habanero Pepper

Orange Habanero Pepper

$3.95

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Add a fiery touch to your garden with Orange Habanero Pepper! This compact and vibrant plant, reaching about 1-2 feet in height, produces an abundance of small, 1-1 1/2 -inch lantern-shaped, vivid orange peppers that pack a punch of intense heat and bold fruity, tropical, sweet, and crunchy flavor. Perfect for adding a spicy kick to your dishes, these habaneros are great for sprucing up salsas, hot sauces, and marinades. Handle with care when cooking €“ their heat is not to be underestimated! Cultivate your culinary creativity with these zesty gems, turning every meal into a spicy sensation. Spice level is very hot (200,000 to 350,000 Scoville Units).

Also Known As: Habanero Orange Pepper, Habanero Dulce, Habanero Oren, Habanero Jaune, Caribbean Habanero, Colloquial Scotch Bonnet, Orange Chili

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Plant Name:
 Pepper, Orange Habanero
Latin Name:
 Capsicum chinense
Days to Germinate: 14-21
Days to Harvest: 120
Germination Rate: 92%
Test Date: 8/24
Growth Habit: Bush, Upright
USDA Zones: 3-12
Lifespan: Annual, Perennial 9-12
Brand: TomorrowSeeds
Sunlight: Full Sun, Partial Shade
GMO: No
Pollination:
 Heirloom, Open-Pollinated
Fungicide-Treated Seeds*: No
Seeds Packed For**: 2025

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.


Planting Instructions:

 

Soil Preparation:


Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Several weeks before planting, prepare dig or plow the soil 8-10 inches deep and rake up several times to break up large clods. Work the soil when it is dry enough to not stick to garden tools. You may optionally apply manure, compost, peat moss, or rotted hay to build the organic matter content of the soil, especially if working with heavy clay.
 

Planting:

Try not to plant seeds until the soil is >65F in Spring and all danger of frost is past since peppers grow best in warm weather. For Fall planting, plant peppers 12-16 weeks before the first expected frost. Starting peppers indoors and then transplanting outdoors will be easier than if starting from seed outdoors. If direct sowing, plant 3-4 seeds in 1/2 inch deep holes spaced 1 1/2 feet apart within rows spaced 3 feet apart (from hole to hole).
 

If transplanting, start seeds indoors 8-10 weeks before last average frost in Spring. Plant 3-4 seeds 1/2 inch deep in a pot. When pepper plants are 4-6 inches tall, transplant outdoors. Make 3-4 inch-deep transplant holes spaced 1 1/2 feet apart within raised rows spaced 3 feet apart (from plant to plant). Fill the holes with water and let it soak in. The slightly sunken areas that were created will help the plant to retain water. Move the plants carefully from the pots or flats and set them in the transplant holes, leaving as much soil as possible around the roots. Fill the hole with soil and pack it loosely around the plant. Leave a slightly sunken area around each plant to hold water. Water the plants after planting.
 

Planting Depth: 1/2 inch
Within-Row Spacing:
 1 1/2 feet
Between-Row Spacing:
 3 feet

 

Care During the Season:

Watering: Water the plants enough to keep from wilting. Slow, deep watering helps the root system grow strong. Try not to let pepper plants wilt because this will reduce yield and quality of the fruit.

Weeding and Pruning: Keep plants as weed-free as possible. When tilling or hoeing, be careful not to cut too deeply into the soil near the pepper plants as cutting the feeder rooters may slow the plant's growth. Pull by hand any weeds that are close to the plants.

Fertilizing: You may optionally add 2-3 pounds of a complete fertilizer per 100 square feet of garden area. Spread the fertilizer evenly over the garden and work into the soil. If planting single pepper plants, after the first pepper begins to enlarge, you may optionally place about 2 level tablespoons of fertilizer around each plant about 6 inches from the stem, then mix it well with the soil. Water the plant after adding the fertilizer. This will increase the yield and quality of the peppers.
 
Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Sevin is a synthetic insecticide that can be used to control for the flea beatle. Insecticidal soaps and neem oils are good ways to control for aphids. Before using a pesticide, please read the label and always follow cautions, warnings and directions.

Diseases:  Leaf spots are caused by fungi and bacteria and can be treated with neem oil, sulfur, and other fungicides. Please always follow label directions.
 

Harvesting:

Harvest Habanero peppers as they mature to increase yields throughout the season. Habanero peppers are usually ready for harvest 90 days after transplanting. Harvest by pulling peppers off stems when they turn orange and reach a usable size, about 1-2 inches.

 

Nutrition Facts:

 
Amount Per
Calories 1
% Daily Value*
Total Fat 0 g 0%
Saturated fat 0 g 0%
Cholesterol 0 mg 0%
Sodium 0 mg 0%
Potassium 2 mg 0%
Total Carbohydrate 1 g 0%
Dietary fiber 0 g 0%
Sugar 0 g
Protein 0 g 0%
Vitamin C 20% Calcium 0%
Iron 0% Vitamin D 0%
Vitamin B6 0% Cobalamin 0%
Magnesium 0% Vitamin A
 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.