Habalokia – a fearsome cross with extreme heat
What makes Habalokia special
Habalokia is the result of two of the world’s hottest chilli varieties – Habanero and Bhut Jolokia (Ghost Pepper). The result? A chilli with extreme heat, intense fruitiness and a dramatic appearance.
Background and name
The name is a blend of Habanero and Bhut Jolokia. This cross was developed by growers who wanted to combine the aroma of habanero with the brutal strength of the ghost pepper.
Appearance and growth habit
The plant is vigorous, 80–100 cm tall, and produces many pods. These are 5–6 cm long, bumpy, and ripen from green to red-orange. Often a frightening look that gives away the strength.
Estimated Scoville heat
Approx. 700,000 – 1,000,000 SHU
Flavour and uses
Intense fruitiness with fast, lingering heat. Very strong – best used in sauces, powders or hot chilli oil.
Ways to use Habalokia
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Make small batches of extremely hot chilli sauce
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Use in marinades for grilled food (with care)
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Dry and blend into super-hot chilli flakes
How to grow Habalokia
Habalokia belongs to Capsicum chinense. Sow your chilli seeds between January and March. Needs warmth, a long season and plenty of light – preferably a greenhouse.
For anyone who wants to grow pure chilli madness – Habalokia offers both flavour and fear!
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
