Habanero White Seeds

The White Habanero also known as 'Peruvian White Habanero' is a lovely and rare variety that is hard to come by and said to originate from Peru. These fiery hot jelly bean shaped peppers grow on small, but very high yielding bushy pepper plants with the creamy-white coloured pods measuring 5cm (2in) long by 2cm (¾in) in diameter. 

 

If you like searing hot chillies, this could be the one for you as they have been rated at over 300,000 Scoville heat units. These awesomely hot chillies have a distinctive smoky flavour and the creamy-white fruits make for striking plants. 

The plant grows to around 45cm tall (18in). They will grow happily outside over the summer in pots, or planted into the garden, but bring them in before the first frosts to prolong fruiting. 

Maturing in around 90 days, this is a rare and unusual chilli for your collection.

 

 

Storage of Seeds: 

Store seeds away from children, sealed in their packaging in a cool, dry, dark place, or in a fridge. Never store them in a freezer as the sudden temperature drop is likely to kill them. Don't leave the seeds in direct sunlight as the heat generated may kill them.

 

Sowing: Sow from mid February to mid June

The temperature, moisture, and air circulation all play a role in growing plants from seeds. Too little heat, too much moisture, and lack of air circulation will cause poor results. Do not use jiffy peat pots, plugs, or potting soil as the soil becomes too dry or too wet, which can lead to low germination, disease and fungus.

 

Fill small cells or trays with a good sterile seed compost and sow the seeds on the surface. “Just cover” with a fine sprinkling (3mm) of soil or vermiculite.

Keep the compost moist - don't let the top of the compost dry out (a common cause of germination failure) If you wish, spray the surface with a dilute copper-based fungicide.

Cover the pot or tray with plastic film or place in a heated propagator, south facing window or a warm greenhouse. 

The ideal temperature is around 18 to 20°C (65 to 72°F)

 

Transplanting: 

When the seedlings have produced their first pair of true leaves they can be potted on into individual 7 to 10cm (3 to 4in) pots. Use good quality potting compost and mix in some organic slow release fertiliser. Pot the chilli on again before it becomes root-bound.

Water the seedlings regularly, but don't let them become waterlogged as this encourages rot. Don't let them dry out as they rarely recover at this stage. Water the soil, not the foliage. Once the plants have established, it is better to water heavy and infrequently, allow the top inch or so to dry out in between watering.

 

Seedlings should be grown in good light, but should not be exposed to direct sunlight from late spring to early autumn. Weaker sunlight from autumn to spring is unlikely to do them harm. Once seedlings have put on some growth they need lots of light. Growing them under a grow-light produces excellent stocky plants, as will a warm sunny windowsill. Adult chilli plants need lots of light. However, more than 4 hours or so in hot direct sunlight will dry them out quickly.

Acclimatise to outdoor conditions for 2 to 3 weeks before they are moved permanently outside. Plant them into rich moist soil. Flower do not form and fruit will not set if the temperature is much below 17°C (62°F) for most of the day, so wait until June/July for best results with outdoor planting.

 

Fertilising: 

After the first flowers appear, feed every 1 or 2 weeks with a half-strength liquid tomato feed. You could also add Seaweed extract to the water once a week.

 

Pollinating Flowers: (optional)

Chilli plants are self fertile and will generally pollinate themselves. However, if you want to give them a helping hand to ensure that lots of fruit are set indoors, use a cotton wool bud to gently sweep the inside of the flowers, spreading the pollen as you go. The flower's petals will drop off as the green middle part of the flower starts to swell slightly. This is the chilli pepper beginning to grow.

 

Harvesting: Harvest in approx 90 days

Harvest any time after they are fully developed but the longer you leave them on the hotter they will become. Harvest peppers as they mature to encourage new buds to form. Use scissors so you don't damage the plant.

 

Storage: 

After picking eat fresh or dry the peppers by putting them into a mesh bag, hang the bag up in a dry, airy, but not sunny spot. When they are completely dry, you can make paprika by grinding the peppers. Don't grind the stalks. You can regulate the spiciness of the result by including more or less of the seeds and veins.

 

WARNING: 

Be careful handling chilli seeds as they can cause a painful burning sensation: Avoid contact with the eyes or any sensitive skin before washing your hands thoroughly.