Pepper - Habanero, Chocolate
I got these seeds from Trade Winds Fruit. Chocolate habanero peppers are actually hotter than standard habanero peppers. Depending on where you look, I've found references for a heat level anywhere from 300,000 to 577,000 Scoville units. While generally referred to simply as chocolate habaneros (due to their chocolate brown color - not indicative of flavor), they actually have a few different distinct varieties, each that go by a different name (ie: Congo Black and Jamaican Hot Chocolate). The flavor is described as rich, fruity, and earthy. The stout 14-36 inch tall plants produce 2-inch long peppers that mature from green to dark brown. I found quite a few reviews commenting on how difficult this variety can be to germinate, and how slow they are to develop. They are fairly productive, especially if you can over-winter them into a second year. Start these earlier than your sweet peppers, and remember that these thrive off heat and moisture. Water them well! These Capsicum chinense peppers are one of the top five hottest peppers in the world (as of 2018). They can be grown in a five gallon bucket so you can bring them indoors over winter. It seems they take longer to ripen fruit than some of the shorter season growing areas allow. Several reviewers have commented that Chocolate Habanero peppers produce more abundantly in their second year of production, so plan to over-winter them for a better harvest. This variety is often used for barbecue sauces and marinades in the Caribbean (where they come from).
85-100+ days to maturity
85-100+ days to maturity