Habanero Maya Red – Compact Caribbean Chilli with Classic Heat
What Makes Habanero Maya Red Special
Habanero Maya Red is an intensely red, very hot habanero from Central America. The plant is compact in habit but generous in yield and flavour – a good choice if you want plenty of chillies in a small space.
Background and Name
This variety originates from Mexico and Belize and is named after the Maya culture. It is a classic chilli in Central American cooking and is often used in stews and hot sauces.
Appearance and Growing Habit
The plant is bushy, around 60–80 cm tall and does very well in a pot. The pods are small to medium (3–5 cm), rounded and ripen to a deep red. It is very productive and suits balcony growing.
How Hot Is Habanero Maya Red?
Approx. 200,000 – 300,000 SHU
Flavour Profile and Uses
Fruity and slightly smoky, with clear heat. A versatile all-round habanero that works fresh, dried or as the base of hot salsas. A staple of Caribbean and Mexican cooking.
Ways to Use Habanero Maya Red
-
Cook a traditional red habanero sauce
-
Freeze whole pods and use as needed
-
Use in chilli con carne or spiced oil
How to Grow Habanero Maya Red
Habanero Maya Red belongs to Capsicum chinense. Sow your chilli seeds between January and March. It is hardy and fast-growing for a chinense – suitable for beginners too.
Hot, red and reliable – Maya Red is a safe bet for habanero lovers!
The price is for 6 chilli seeds
Sow in moist seed compost or peat pellets and keep warm, at around 25–30 °C for best germination. The compost should be moist but not wet. A propagator helps to keep the humidity up. Once the seedlings have grown a little and developed their second pair of leaves, you can lower the temperature to around 20 °C and move them out of the propagator. They do well on a sunny windowsill or in a greenhouse, and can also go outdoors in summer. For best results, soak the seeds in Growhelper for 12–24 hours before sowing.
