Your Cart is Empty


Habanero Pepper Seeds


The habanero chili comes from the Amazon, from which it was spread, reaching Mexico. A specimen of a domesticated habanero plant, dated at 8,500 years old, was found at an archaeological site in Peru.

An intact fruit of a small domesticated habanero, found in pre-ceramic levels in Guitarrero Cave in the Peruvian highlands, was dated to 6500 BC. The habanero chili was disseminated by Spanish colonists to other areas of the world, to the point that 18th-century taxonomists mistook China for its place of origin and called it Capsicum chinense ("the Chinese pepper").

Today, the largest producer is the Yucatán Peninsula, in Mexico. Habaneros are an integral part of Yucatecan food, accompanying most dishes, either in natural form or purée or salsa. Other modern producers include Belize, Panama, Costa Rica, Colombia, Ecuador, and parts of the United States, including Texas, Idaho, and California.

The Scotch bonnet is often compared to the habanero, since they are two varieties of the same species, but they have different pod types. Both the Scotch bonnet and the habanero have thin, waxy flesh. They have a similar heat level and flavor. Both varieties average around the same level of pungency, but the actual degree varies greatly from one fruit to another according to genetics, growing methods, climate, and plant stress.

In 1999, the habanero was listed by Guinness World Records as the world's hottest chili, but it has since been displaced by other peppers. The Bhut jolokia (or ghost pepper) and Trinidad Moruga Scorpion have since been identified as native Capsicum chinense subspecies even hotter than the habanero. Breeders constantly crossbreed subspecies to attempt to create cultivars that will break the record on the Scoville scale. One example is the Carolina Reaper, a cross between a Bhut jolokia pepper with a particularly pungent red habanero.

    Species: Capsicum Chinense

    Heat Level: 100,000-350,000

    Type: Medium/Hot

    Origin: Amazon, reaching Mexico 

    Days to Harvest: 90-100 Days

    Seeds per Packet: 10+ Pepper Seeds 

    Looking for live plants instead?  BUY  HABANERO PEPPER PLANTS HERE!

    Try our other Habanero and Bonnet seed varieties: 
    Tasmanian Habanero Seeds, Red Savina Habanero Seeds, Chocolate Habanero Seeds, Golden Habanero Pepper Seeds, White Habanero Seeds, Peach Habanero Seeds, Caribbean Chili & Habanero Seeds, Spicy Mustard Habanero Seeds, Lemon Habanero Seeds, Big Sun Habanero Pepper Seeds and Habanada Habanero Pepper Seeds 

    Other Habanero Products:

    Hollering Habanero Hot SauceGarlic Habanero Hot Sauce, Mango Habanero Beef JerkyRed Savina Powder, Habanero Ketchup, Carrot Habanero Hot Sauce, XXX Habanero Hot Sauce, Tropical Habanero Hot Sauce, Mango Habanero Hot Sauce, Habanero Hot Sauce Collection Set, Mango Habanero Cheddar Cheese, Jalapeño and Habanero Gift Box Set.

    Customer Reviews

    Based on 2 reviews
    Nelson Collier
    Only a couple germinated.

    Planted 1/4” deep as instructed. Kept soil moist, not soggy, damp or dry. Out of about 13 seeds only 4 germinated.

    No problems from these seeds

    Got a pack 10 seeds this spring. Due to really wet spring/ early summer, got them out a little late.
    They took off once outside and are incredibly prolific. Yesterday i picked 70 peppers off of 5 plants. The day before, i got 50 from 3 other plants.
    They are great peppers. Lot of flavor and a nice bit heat to them. Hopefully next spring wont be so wet and i can get an early start.

    Customer Reviews

    Based on 2 reviews Write a review