The "Habanero Chocolate" hot dark brown pepper (Capsicum chinense) belongs to the spiciest, extremely hot varieties, considered a culinary delicacy. Its fruit take on a block or broadly conical shape. They grow up to about 7 cm in length, are wrinkled, and take on a beautiful, chocolate colour at the crop maturity stage. Their flesh has a sweet taste reminiscent of tropical fruit, but it is extremely hot at the same time (300,000 points on the Scoville scale). "Habanero Chocolate" peppers can be added to meat and vegetarian dishes, soups and hot sauces - both in raw form and dried and ground. Due to their very high content of hot-tasting capsaicin, peppers should be used in small quantities.

Seeds of the "Habanero Chocolate" pepper should be sown in spring, in flat pots or at a heated hotbed. Seedlings can be transferred to the ground at the end of May the earliest, when the risk of frost has passed. Pepper plants like sheltered, warm, sunny sites and moist, humus soil. They do not reach large dimensions and have a compact, bushy habit, which is why they can be grown in pots and treated as terrace or balcony decorations. The fruit are ready for harvest in July and August - the longer they stay on the bushes, the hotter they become.

Note: Seeds of the "Habanero" pepper must be sown in gloves. Wash your hands thoroughly immediately after carrying out this task.

One package contains 0.15 g seeds of the "Habanero Chocolate" pepper.

• Weight: 0.15 g
• Use: Spice - raw or dried and ground
• Harvest time: July - August
• Site: sheltered, warm, sunny; moist soil rich in humus