Green Habanero – green heat with a citrus-fresh flavour
What makes Green Habanero special
Green Habanero is an intensely hot chilli with a refreshing citrusy flavour profile. It has the same fruity character as other habaneros but with a slightly tangier bite – perfect for tangy sauces and green chilli oil.
Background and name
This is a naturally green variant of the classic habanero, and it is common to harvest it before it changes colour. It is often grown in the Yucatán region of Mexico and used in the local cuisine to give tangy dishes extra heat.
Appearance and growth habit
The plant is 60–100 cm tall, bushy and productive. The pods are 4–6 cm long and have the classic habanero shape – slightly wrinkled with a pointed end. They stay pale green even when ripe.
Estimated Scoville heat
Approx. 100,000 – 300,000 SHU
Flavour and uses
Green Habanero has a strong heat that builds quickly, but also a clean, citrusy flavour with floral touches. Excellent in green salsas, hot marinades and ceviche.
Ways to use Green Habanero
-
Make a green habanero sauce with lime and coriander
-
Perfect in ceviche or hot guacamole
-
Use in a hot green curry
How to grow Green Habanero
Green Habanero belongs to Capsicum chinense. Sow your chilli seeds between January and March. It takes time to germinate and ripen, so start in good time. Grows best in a greenhouse or a very sunny spot.
A habanero with a tangy twist – grow it if you want something out of the ordinary!
The price is for 6 chilli seeds
Sow in moist seed compost and keep warm, at about 25–30°C for best germination. The compost should be moist but not wet. A propagator helps to keep the air humid. Once the seedlings have grown a little and developed their second pair of leaves, you can lower the temperature to about 20°C and take them out of the propagator. They do well on a sunny windowsill, in a greenhouse and outdoors in summer. For best results, soak the seeds in Growhelper for 12–24 hours before sowing
