Search Results for “habanero” – ChilliChump Seeds

Habanero Extra Hot

mrscc — Wed, 28 Jan 2026 12:43:52 +0000

The Habanero Extra Hot is a hotter selection of the classic habanero, bred for increased punch while keeping the familiar flavour profile. This Capsicum chinense produced some interesting shaped pods for me in the 2025 season. Will be interesting to see how the seeds perform in 2026. They ripen from green to red and deliver a sharp, upfront heat that is certainly spicier than a typical habanero. Flavour is bright and fruity beneath the burn, which makes it a strong choice for fresh sauces, salsas and cooking where heat needs to cut through. Plants are vigorous and productive in warm conditions, with a steady set once established.

Species: Capsicum chinense
Time to Fruit: 90–120 days
Parentage: Habanero selection

Giant Habanero Chocolate

mrscc — Wed, 28 Jan 2026 12:35:06 +0000

The Giant Habanero Chocolate is a large podded habanero with deep brown ripening fruit. This Capsicum chinense delivers strong habanero heat, commonly around 300,000 to 450,000 SHU. Plants are productive once established and benefit from a long, warm season.

Species: Capsicum chinense
Time to Fruit: 100–120 days
Culinary Uses: Hot sauces, marinades, cooking
Parentage: Habanero selection

Rocoto Costa Rica

Shaun aka ChilliChump — Mon, 02 Dec 2024 14:43:47 +0000

The Rocoto Costa Rica is a distinctive chilli variety known for its robust heat and unique characteristics. Its thick-walled, apple-shaped pods mature from green to a vibrant red, housing black seeds—a signature trait of the Capsicum pubescens species. With a Scoville Heat Unit (SHU) range of 30,000 to 100,000, it delivers a significant punch, comparable to a milder habanero. The flavour profile is notably fruity and sweet, making it ideal for salsas, sauces, and traditional dishes like rocoto relleno. Originating from the cooler climates of Costa Rica, this variety thrives in similar environments, displaying resilience to lower temperatures. The plant features hairy leaves and purple flowers, adding ornamental value to its culinary appeal.

Species: Capsicum pubescens
Scoville (SHU): 30,000–100,000
Origin: Costa Rica
Time to Fruit: Approximately 120 days
Culinary Uses: Salsas, sauces, rocoto relleno
Parentage: Pure strain

CC Habanero Fire: ChilliChump Exclusive

Shaun aka ChilliChump — Tue, 05 Dec 2023 13:50:23 +0000

I was trying something out by crossing a Habanero with a 7Pot Habanero. The results have been mixed for the first two generations. But this year (2023) I have really loved the pod shapes. Lovely twists and turns on the chilli pods, that almost look like flames, hence the name. Give them a try, and let me know what you think! Just a little word of warning…the heat on these is at least double a normal habanero! 🔥🔥🔥

This is not a fully stable variety, currently it is at F4 F5 (2025), but I am getting pretty consistent results.

Habanero Orange

Shaun aka ChilliChump — Mon, 04 Dec 2023 18:59:16 +0000

Chump-O-Meter

Shaun aka ChilliChump — Wed, 13 Sep 2023 18:03:22 +0000

Traditionally chilli peppers’ spice level is measured in Scoville Heat Units (SHU). While we will try give a SHU estimates for most of our chilli seeds, we will also be using the Chump-o-Meter which we believe will give a better indication of the amount of heat to expect!

1 on the Chump-O-Meter has practically no spice to it and includes chilli peppers like the Ramiro, Bell Pepper and the Trinidad Perfume.

2 and 3 will be chillies like the Jalapeno, Cayenne and Poblano. These will get your tastebuds tingling from the spice.

4, 5 and 6 include Thai Chillies, Piri Piri and Ring of Fire. You can certainly feel the heat with these ones and will bring on the sweat!

7 and 8 is where things really start to heat up and include chillies like the Habanero, Scotch Bonnet and Fatali. Definitely for the more adventurous!

9 and 10 is where Superhots start to make an appearance, like the Bhut Jolokia (Ghost Pepper), 7Pot Primo and Dorset Naga. Typically at or above 1 million scoville, and will be a challenge for most people!

11 is reserved for the hottest of the hots. Primotali Chocolate and the 7Pot Bubblegum definitely have this rating! These chillies are well above a million scoville and need to be handled with caution!

Habanero Chocolate

Shaun aka ChilliChump — Fri, 06 Jan 2023 17:55:43 +0000

The Habanero Chocolate is a Capsicum chinense variety known for its deep brown colour and strong habanero heat. I have been impressed with the size of the pods on this plant, they can get impressively large! They ripen from green to a rich chocolate brown and deliver an good burn of about 250,000 to 350,000 SHU. The flavour is smoky and slightly sweet, making this chilli excellent for sauces, salsas and drying for powder. Plants can reach over 1.2 m tall and produce heavy crops throughout a long season. Start seeds early in warm conditions for best results.

- Species: Capsicum chinense
- Scoville (SHU): 250,000–350,000
- Colour when ripe: Chocolate brown
- Plant height: Up to 1.2 m
- Culinary uses: Hot sauces, salsas, powders

Hainan Yellow Lantern

Shaun aka ChilliChump — Sun, 18 Sep 2022 15:09:30 +0000

The Hainan Yellow Lantern, also known as the Yellow Emperor chilli, is a vibrant and intensely hot pepper cherished in Southern China. Maturing to a bright yellow hue, these plump, wrinkled pods measure approximately 5 cm in length and 3 cm in width. With a Scoville rating around 300,000 SHU, they deliver a potent heat comparable to habaneros. Beyond their fiery kick, these chillies offer a fruity flavour with a tart aftertaste, enhancing sauces and seafood dishes. Primarily cultivated in the southwest and southeast regions of Hainan Island, this Capsicum chinense variety thrives in warm climates. The Hainan Yellow Lantern is a pure strain, not a hybrid, making it a unique addition to any chilli enthusiast’s garden.

Species: Capsicum chinense
Scoville (SHU): Approximately 300,000
Origin: Hainan Island, China
Time to Fruit: 120–150 days
Culinary Uses: Hot sauces, seafood dishes, pickling
Parentage: Pure strain

It is a prolific producer of yellow chillies, and is usually one of my earliest fruiting Chinense varieties. This is a very tasty chilli and I use it in a variety of my hot sauces.