Habanero Cappuccino – deep and fiery flavour in a chocolate tone
What makes Habanero Cappuccino special
Habanero Cappuccino is an exclusive brown variant of the classic habanero. It offers the same intense heat and fruity flavour, but with an earthier, rounder depth – perfect for smoky BBQ sauces and hearty dishes.
Background and name
This variety is a colour variant of the ordinary habanero, developed by selection to bring out the chocolate-brown shade. The name Cappuccino alludes to both the colour and the rich flavour.
Appearance and growth habit
The plant grows compact and reaches 70–90 cm. The pods are irregular, wrinkled and about 5–6 cm long. They ripen from green to a dark brown chocolate colour.
Estimated Scoville heat
Approx. 200,000 – 350,000 SHU
Flavour and uses
Hot, fruity with hints of chocolate and tobacco. The deeper flavour makes it excellent for BBQ sauces, strong stews and chilli con carne. Makes a fantastic chilli powder when dried.
Ways to use Habanero Cappuccino
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Make a dark habanero sauce with a smoky tone
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Use in rubs for meat
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Dry to a flavourful powder with extra depth
How to grow Habanero Cappuccino
Habanero Cappuccino belongs to Capsicum chinense. Sow your chilli seeds between January and March. Does best in a warm spot with plenty of light – preferably a greenhouse or a sunny patio.
For anyone who wants heat with a dark character – Habanero Cappuccino delivers!
The price is for 6 chilli seeds Sow in moist seed compost or peat pellets 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
