BREEDER: M. MAZOUREK
All the floral sweetness of the famous habanero, minus the burn. 100 days to maturity; 70 days for green peppers.
Each Habanada seed sold supports public plant breeding research at Cornell University. The creation of this variety was funded in part by a National Science Foundation grant. All products are certified NOP but not US-COR (Canadian Organic) Compliant.
Future breeder Michael Mazourek was studying at Cornell University in 2001 when he received a mysterious packet of seeds from researchers in New Mexico. The seeds were related to habanero peppers, a pepper famous for its intense burn. The twist? These particular peppers were heatless—the result of a natural mutation in the field. And they soon became the focus of Michael’s (surprisingly delicious) doctoral research.
Through years of crossing, selection and DNA analysis, Michael discovered how to limit the habanero’s heat while preserving its floral and melon-like flavors. The resulting “Habanada” is aromatic with lingering sweetness, and it defies everything we’ve come to expect from a pepper. You can eat them green and unripe for a potent hit of aroma, or savor the habanadas’ full potential as a bright orange flavor bomb.
Our Habanada seeds were produced in NY.
Days to Maturity
100 days; 70 days for green peppers
— 2-3” bright orange fruit, longer and more tapered than a traditional habanero
— Soil Requirements: Fertile, well-drained soils with an optimal pH of 6.5. Little to no additional fertilization needed. Avoid high nitrogen prior to flowering, as it will delay fruiting. Phosphorus and calcium will boost yields and prevent blossom end rot.
— Support required: Provide trellising or other support to increase yield and ease of harvest.
— Row Covers: Row cover young plants. Remove row covers when temperatures go above 85˚F to prevent damage to plants. Monitor for aphids.
Spacing After Transplanting
— Plant Spacing: 15” single row; 18-24” double row
— Row Spacing: 24-36”
— Start seeds indoors 8-10 weeks before transplanting. Sow seeds ¼” deep in trays or shallow flats, 4 seeds per inch.
— Germinate with heat mat for 10+ days, alternating 82˚F for 8 hours and 90˚F for 16 hours.
— 10-15 days to emergence.
— At true leaf stage (4 weeks), transplant (bump up) to 2”-cell flats or 4” pots.
— Move transplants outdoors to harden off gradually for 3-5 days, protecting seedlings from wind, strong sun, hard rain and cold.
— Transplant 2-4 weeks after last frost, when soil temperatures reach at least 70˚F.
Pest + Disease Info
— Insect Pests: Climbing cutworms, tarnished plant bugs, aphids, flea beetles. Control insect pests with organic insecticide such as pyrethrin, spinosad, soaps, etc. as appropriate.
— Diseases: Use best management practices such as drip irrigation and moisture management, crop rotation, removal of post-harvest crop debris and proper air circulation to prevent common pepper diseases such as phytopthora and bacterial spot.
Fruits can be harvested green, but to reach Habanada’s flavor potential, harvest when the 2-3” fruit turn orange.
Habanadas will store 1-2 weeks maintaining flavor and crispness. Store whole and dry under plastic in a refrigerated environment.
4,500 seeds/ounce; 70,000 seeds/pound.
Grab stem. Crunch. Repeat. Repeat again. Okay, one more. Of course, you can also slice, puree or pickle these orange beauties. Just remember to leave the white ribs in; that’s where the flavor is hiding.