Botanical Name: Capsicum chinense
Days to Maturity: 75–100 days from transplanting
Hardiness: Frost-sensitive perennial grown as an annual
Plant Dimensions: 24″ tall, 18″ wide
Variety Information: ‘Habanada’ is a heatless version of the habanero, with a citrusy-floral, slightly spicy flavor. The 2″–3″ long peppers are more tapered at the ends, and not blocky like the habanero. Fruit starts out green and turns a bright, tangerine-orange when ripe. ‘Habanada’ scored just a 1 on the Scoville heat scale, which is enough for a sensitive palate to barely detect warmth.
Attributes: Good for Containers
When to Sow Outside: For Mild Climates only: 2 to 4 weeks after average last frost, when soil temperature is at least 70°F.
When to Start Inside: RECOMMENDED. 8 to 10 weeks before transplanting. Ideal soil temperature for germination is 70°–90°F. Transplant seedlings outside 2 to 4 weeks after your average last frost date, and when daytime temperatures are at least 70°F, and nighttime temperatures are at least 55°F. Mild Climates: May be sown in late summer for fall/winter crop.
Days to Emerge: 10 –25 days
Seed Depth: ¼”
Seed Spacing: Start indoors
Row Spacing: 24″–36″
Thinning: Start indoors, plant seedlings 18″–24″ apart outside
Harvesting: Harvest ‘Habanada’ at 2″–3″ when green or bright orange. Flavor becomes more complex as peppers ripen to orange.