Bred using traditional open-pollinated techniques to be enjoyed for the unique habanero flavor, but without the heat—thus the name "haba-nada" (no heat). The 2"-3" peppers turn from lime green to bright orange when ripe. Try them roasted or fresh. Now everyone can enjoy the irresistible tropical flavor of these sweet "habanero" peppers!
• Botanical Name: Capsicum chinense
• Days to Maturity: 75–100 days from transplanting
• Family: Solanaceae
• Native: Brazil
• 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.