Habanero West Indian Yellow – the Caribbean’s golden standard
What makes Habanero West Indian Yellow special
Habanero West Indian Yellow is a traditional Caribbean chilli with strong heat and intense tropical flavour. It belongs to the original habanero varieties and is still a favourite on the islands of the Caribbean.
Background and name
This variety is widely grown in Jamaica, Trinidad and Barbados. It is the yellow habanero most often used in classic jerk chicken and Caribbean sauces. The name reveals its geographical home.
Appearance and growth habit
The plant grows 80–100 cm tall and produces a large number of pods. These are 4–6 cm long, wrinkled and ripen to a deep, clear yellow shade. Very decorative and productive.
Estimated Scoville heat
Approx. 250,000 – 350,000 SHU
Flavour and uses
Sweet, fruity and with clear notes of mango and citrus. The heat is direct and intense. It suits Caribbean dishes, hot sauces and salsas perfectly.
Ways to use Habanero West Indian Yellow
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Make a classic jerk sauce
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Combine with tropical fruit in salsa
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Dry and blend into yellow habanero powder
How to grow Habanero West Indian Yellow
Habanero West Indian Yellow belongs to Capsicum chinense. Sow your chilli seeds between January and March. Give the plant plenty of light and warmth – preferably in a greenhouse or a warm patio.
A genuine Caribbean chilli that lifts every dish with colour, heat and flavour!
. 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
