Chocolate Habanero is best known for its earthy, fruity, smokey flavor and for being significantly hotter than most other habanero varieties at roughly 420,000-570,000 SHU. Productive plants yield 2-inch long pods that mature from green to a stunning chocolate/brown.
This pepper goes by several names including black Congo, black habanero, Cuban habanero, dark habanero, Jamaican hot chocolate, and Senegal hot chocolate. Though years of cultivation around the world have created some strains with slight variations, they all tend to have similar flavor and heat characteristics.
|420,000-570,000 Scoville heat units (SHU)
|sow indoors 1/4 in. deep 8-14 weeks before last frost, germinates best with soil temp between 80-90F
|perennial often grown as an annual
|fennel, beans, kohlrabi
|edible*(fruit), herb/spice, medicinal*, utility (repellent)
|Harvest seeds from the earliest, fully matured (but not dried) fruits.
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