The best varieties of habanero peppers and the peculiarities of their cultivation
Habanero pepper is a nightshade plant of the genus capsicum chinense, the fruits of which are considered one of the hottest in the capsicum culture.
general information
The history of the plant is more than 8.5 thousand years old. In its natural environment, it grows in the warm regions of the Caribbean, Mexico and Brazil. Artificially cultivated in all countries of the world, including Russia.
Habanero has many varieties that differ in severity. The softest is Habanero White (from 100,000 to 325,000 SHU), and the sharpest is Red Savina (from 475,000 to 700,000 SHU), included in the Guinness Book of Records.
Habanero peppers are famous for their decorative appearance, unusual smoky, woody or fruity shades in taste and aroma. They are used in cooking, canning industry and distillery production.
Habanero is equally important as a medicinal plant - such peppers are rich in calcium, iodine, phosphorus, iron, vitamins A, C and D.
Habanero is famous as a powerful aphrodisiac, stimulates the production of "happiness hormones", has a bacteriostatic and analgesic effect, improves the secretion of gastric juice, helps with sciatica, arthritis, gout and catarrh of the upper respiratory tract.
Origin and characteristics of varieties
Habanero pepper varieties trace their history from different countries, differ in the appearance of the fruits, their taste and aroma.
- Habanero Сhocolate
The variety is native to Jamaica and Trinidad. In some catalogs it is found under the name "Black Congo". It has a chocolate brown fruit with a subtle smoky note on the palate and a thick, fruity aroma more intense than other species.
Most common in Mexico and Cuba. Often used in South American dishes.
- Habanero Red Savina
A variety artificially bred in the USA. It is known as the first habanero, which began to be grown in California and was taken under state protection. It has red, sweet-spicy fruits with a light fruity aroma.
In 1994, he received the title of the hottest pepper in the world and held the leadership for 13 years. Differs in good productivity (up to 50 large fruits per season). It is often used in the national cuisine of Costa Rica.
- Habanero Green
The variety is native to the Yucatan Peninsula. It is actively cultivated in Belize, Texas, California and Costa Rica.
The only one in the Capsicum chinense family that retains its green color when ripe. Has a rich taste and woody aroma. It is often used to prepare national Mexican dishes - fajitos, tacos and nachos.
- Habanero Big Sun
A rare variety native to South Africa. It has large golden yellow fruits with a persistent fruity aroma. It has a stable yield throughout the year. It is considered one of the best for conservation. Often used in industry.
- Habanero White
The variety is native to Peru. For the shape of the fruit, reminiscent of toffee gum, it is often called "candy".
An interesting feature of the plant is the change in color of the fruit from green to white as it ripens. However, due to the exactingness of the conditions of detention and "capriciousness", it is not popular among gardeners.
- Tigerpaw-nr
A cultivar artificially bred in the United States. It has bright orange fruits, similar in taste and aroma to those of the classic orange habanero pepper, but is grown primarily for decorative and research purposes.
The NR marking used in the name indicates that the hybrid is resistant to root pests - nematodes.
- Habanero Orangе
The variety is native to Mexico. It has golden-orange fruits with a well-traced apricot aroma.
Habanero Orangе is most common in Central America.It is considered one of the highest-yielding among the "brothers" (from one bush per season, you can collect up to 2.5 kg of sharp fruits). Often used in South American dishes.
- Habanero Red Caribbean
Native to the Amazon Basin with a smoky citrus fruit aroma.
Unlike most others, it belongs to early maturing varieties. Ripens on average in 80 days. It is often used in national Mexican dishes.
- Habanero Mustard
The variety is native to the Caribbean. It has a mustard-colored fruit with a rich tropical fruit aroma. Reaches maximum pungency when grown in hot, dry climates.
- Habanero Fataly
The variety is native to South Africa. It has an unusual appearance and a pronounced aroma of fruits with notes of lemon and peach. Cultivated all over the world. Due to the thin walls, it is easy to dry and is used in interior decoration.
Key characteristics of varieties
The varietal variety of habanero allows peppers to be grown in different conditions and to be harvested throughout the year.
There are tall and spreading plants suitable for planting in large summer cottages, and compact low bushes that can be grown in pots.
Table 1
| Habanero variety | Pungency | Bush type | Features of fruits |
|---|---|---|---|
| Сhocolate | From 425,000 to 500,000 SHU | Branching shrub 120 cm high with ovate-lanceolate leaves | The fruits are large, fleshy, about 5 cm long. At the stage of technical maturity - an emerald green hue. At the stage of biological maturity, it is dark brown. |
| Red savina | From 577.000 to 700.000 SHU | Branched shrub from 60 to 100 cm in height with pointed ends, rarely pubescent leaves | The fruits are pendant, thick-walled, wrinkled, 5 cm long and 4 cm in diameter. At the stage of technical maturity - olive hue. At the stage of biological maturity - matte red. |
| Green | From 250,000 to 325,000 SHU | Sprawling bush up to 70 cm high. | The fruits are lantern-shaped, 5-6 cm long and 2.5-3 cm in diameter. The color of the fruit remains green when ripe. May have a lighter or darker shade with a reddish or mustard tint. |
| Big sun | From 250,000 to 350,000 SHU | Powerful branchy bush with a height of 100 to 120 cm | Fruits are dense, ribbed, with a rough skin, up to 7-8 cm in length and 5 cm in diameter. At the stage of technical maturity - dark green. As they ripen, they are bright yellow with a glossy golden sheen. |
| White | From 100,000 to 325,000 SHU | Small compact bush, barely reaching a height of 40 cm | Fruits are 4-6 cm in length; as they ripen, they change color from green to white. May have a yellowish or ivory tint. |
| Tigerpaw-nr | From 265,000 to 368,000 SHU | Small shrub up to 70 cm high with glossy green leaves | Fruits are 3-4 cm long. At the stage of technical ripeness, it is yellowish-green in color. At the stage of biological maturity, it has a deep orange color. |
| Orangе | From 200,000 to 300,000 SHU | The bush is powerful, 60-90 cm high. Stems are straight, strongly branching. | Fruits are small, thin-walled, wrinkled, 2.5-3 cm long, resembling acorns in shape. At the stage of technical ripeness, it is green. At the stage of biological maturity, it is golden orange in color. |
| Red caribian | From 300,000 to 445,000 SHU | A branchy bush with a height of 60 to 100 cm, blooms with small white flowers with a greenish tint. | Fruits are small, wrinkled, 2-3 cm in diameter. At the stage of technical ripeness - light green. Then, through the orange color, they turn into red. |
| Mustard | From 150,000 to 325,000 SHU | Bush up to 150 cm high with fleshy leaves. | The fruits are wrinkled, spherical, 3.5 cm long and 3.5 cm in diameter. At the stage of technical ripeness - green with a purple tint. At the stage of biological maturity - mustard or orange. |
| Fataly | From 125,000 to 325,000 SHU | Compact bush, 50-60cm high | Fruits are thin-walled, conical in shape. When ripe, they have a rich orange or chocolate hue. |
Agrotechnics
How to grow habanero peppers is not worth talking about. Agrotechnology is exactly the same as that of any other hot peppers.
Key recommendations:
- deepening of seeds - 5–6 mm;
- Ph of soil - no more than 6.5;
- optimal temperature - 21 ° C;
- transplanting seedlings is carried out when at least two pairs of true leaves are formed in the seedlings;
- the interval between plants in the garden - 60-70 cm
- during active flowering and fruiting, it is recommended to fertilize with potassium-phosphorus fertilizers;
- harvesting of fruits is carried out upon reaching biological maturity.
Reviews
On thematic forums and YouTube channels, there are both positive and negative reviews about habanero pepper.
Among the advantages, the decorative appearance, good taste and easy cultivation of the plant are noted. Among the disadvantages are the tendency to infestation with nematodes and the need to work with gloves to avoid burns.
There is a lot of controversy around the pungency of the pepper, which, according to some gourmets, does not correspond to the declared one. However, due to the subjectivity of taste sensations, disputes remain unresolved.
Separate branches are devoted to the use of habanero in the art of bonsai, the subtleties of bending peppers at the growth stage to obtain unusual trunk shapes and examples of the use of ready-made compositions in the interior.
In conclusion, it should be noted that, despite the "venerable" age and positive characteristics of the habanero, there is not enough information about him. If you have experience in growing this plant at home or in the garden - share your impressions and care recommendations. Upload photos of culinary masterpieces based on it and share the link to the material on social networks!
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