Chilli ‘Chocolate Habanero’
A stunning member of the Habanero family!
Originating from Jamaica, the ‘Chocolate Habanero’ also known as Congo Black, weighs in at a fiercely hot 300-400,000 SHU. Ripening from emerald green to a gorgeous chocolate brown, these chillies will become a decorative addition to any garden.
The Chocolate Habanero has a rich, smoky flavour can add a dramatic finish to your favourite dish or a spicy addition to Jerk sauce. Harvesting from August to October you’ll have plenty of chance to add some spice to your favourite summer and autumnal recipes.
Chilli plants can be grown on a patio or in a greenhouse, the must-have addition to any vegetable garden or allotment.
Growing Information
Using a good quality, moist seed compost, sow your seeds in a propagator and cover with 6mm (¼”) compost. Place on a windowsill or in a greenhouse at approximately 21-24°C (70-75°F) to germinate, usually 7-14 days. Transfer seedlings into 7.5cm (3″) pots and grow on. Once they are 15cm (6″) tall, transfer to 25cm (10″) pots of John Innes No.3 and keep on a warm, sunny windowsill or greenhouse (once warm enough).
Sowing Information
Using a quality, moist seed compost, sow seeds in a propagator and cover with 6mm (1?4″) compost. Place on a windowsill or in a greenhouse at approx. 21-24°C (70-75°F) to germinate, usually 5-7 days. Transfer seedlings into 7.5cm (3″) pots and grow on. Performs well in a large pot on a patio or most productive when grown in a greenhouse. Plant out in a sunny, sheltered position 50cm (20″) apart after risk of frost has passed. Support your plants with a cane. Feed regularly with a proprietary fertiliser. Pick fruits green or red. Sowing- Cropping: 22 weeks.
