Habanada – enjoy habanero flavour with no heat at all
What makes Habanada special
Habanada is one of the most unique chilli varieties there is – a completely heatless habanero! Here you get the fruity, floral flavour of habanero, but without burning heat. A dream for chefs and chilli lovers.
Background and name
Habanada was developed through conventional breeding by plant scientists at Cornell University. The name is a play on the words Habanero and Nada (nothing) – that is, no heat!
Appearance and growth habit
The plants are 80–100 cm tall and productive. The pods look like ordinary habaneros – slightly wrinkled, about 5 cm long – and ripen to bright orange.
Estimated Scoville heat
0 SHU – no heat at all
Flavour and uses
Habanero aroma and fruity sweetness when the pods ripen. Perfect in salads, cold sauces, fruit salsa or roasted whole in the oven. A perfect choice for families with children or anyone who wants flavour without fire.
Ways to use Habanada
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Finely chop into salsa or ceviche
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Stuff with cream cheese and bake in the oven
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Make a marmalade with mango and lime
How to grow Habanada
Habanada belongs to Capsicum chinense. Sow your chilli seeds between January and March. A long development time, but well worth the wait. Does best in a sunny spot, preferably a greenhouse or a warm balcony.
Habanero flavour for everyone – without you having to sweat!
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.
