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.
|Heat Level||420,000-570,000 Scoville heat units (SHU)|
|Germination||sow indoors 1/4 in. deep 8-14 weeks before last frost, germinates best with soil temp between 80-90F|
|Life Cycle||perennial often grown as an annual|
|Antagonists||fennel, beans, kohlrabi|
|Uses||edible*(fruit), herb/spice, medicinal*, utility (repellent)|
|Breed Status||Heirloom/Open Pollinated|
|Saving Seeds/Propagation||Harvest seeds from the earliest, fully matured (but not dried) fruits.|
**Purchasers are responsible for understanding and complying with all local laws, restrictions, and regulations. For more information and a list of restricted plants and seeds, please visit the USDA's composite list of Federal and State noxious weeds. The extent Amkha Seed LLC can be held liable for damages is limited to replacement of the item, or a refund of the purchase price (within 30 days of purchase). Click here for more information.