Description 500,000 SHU Heat Level: HOT Extreme Caution: Can irritate skin and eyes. WA Grown & Organically Fed. It features a characteristic fruity flavour, a smoky and earthy undertone, and ripens to a dark chocolate brown colour. The Chocolate Habanero pepper is a cultivar of the habanero chili, which has been selectively bred to produce spicier, heavier, and larger fruit, ultimately more potent than its derivative. Seed-starting Step-by-step guide • Prepare mix: Fill cells with quality seed mix; moisten until damp, not soggy. • Sow seeds: Plant ~6 mm deep, 1 per cell (or 2 and thin). Lightly press surface. • Warm & cover: Place trays on a heat mat, cover with dome, keep 25–30°C. • Keep moist: Mist or bottom-water; avoid water logging. • Light: Set grow lights above trays for 14–16 hrs/day. • Monitor: Check daily for moisture, mold, or damping-off; vent dome briefly. • Germination: 10-20 days up to 5 weeks. • Transplant: At ~15 cm or several true leaves, move into pots with nutrient rich, well-draining soil. • Aftercare: Reduce humidity, harden off 7–10 days before outdoors. Begin light feeding once roots establish. • Position: 6-8 hours of sun and warmth (21-35°C) • Days to Harvest: 90 - 100 days. Yielding bright yellow, elongated, wrinkled pods. Picking peppers encourages the plant to produce more fruit. • Water & Feed: Use well-draining, nutrient-rich soil and fertilise with a balanced, water-soluble NPK. Both over watering and under watering are problematic. • Cultivating Difficulty: Moderate - Challenging. Slow to germinate and mature. Prone to issues like nutrient deficiencies and pests.
