Pepper Habanero Orange produces distinctively wrinkled fruits measuring approximately 2 by 1¼ inches, transitioning from dark green to vibrant salmon orange at maturity. Renowned for its intense heat, this pepper is essential in authentic Jamaican jerk sauces and can be utilized fresh or dried. Plants develop into robust, bushy specimens that continue producing throughout the growing season, making them a reliable choice for both culinary enthusiasts and serious pepper growers. Expect harvest in about 75 days for green peppers and 100 days for fully ripe orange fruits.

Germination Rate: 96%. Test Date: 9/25. TLM.

Texas Minimum Germination Rate: 55%.

Why Choose Pepper Habanero Orange?

• Heirloom Seed: Passed down through generations for at least 75 years for reliable harvests and authentic flavor.
• Non-GMO Seeds: Plants whose DNA structure has not been altered in ways that do not occur naturally through traditional breeding methods.
• Intense Heat: Delivers the bold, fruity fire that defines Caribbean and Cajun cooking.
• Versatile Use: Excellent fresh, dried, smoked, or in sauces, salsas, and spice blends.
• Prolific Producer: Robust, bushy plants continue producing throughout the season for extended harvests.
• 100 Seeds: Generous count to start a full planting of habanero peppers in your garden.

Planting Tips for Success

• When to Plant: Start seeds indoors 8–10 weeks before the last frost. Transplant outdoors once nighttime temps stay above 55°F.
• Sunlight: Full sun — at least 6–8 hours of direct sunlight daily.
• Soil: Well-draining, fertile soil with a pH of 6.0–7.0. Amend with compost before planting.
• Planting Depth: Sow seeds ¼ inch deep.
• Spacing: Space transplants 18–24 inches apart in rows 24–36 inches apart.
• Watering: Water deeply and consistently. Allow the top inch of soil to dry between waterings to avoid root rot.
• Support: Stake or cage plants as they mature and become heavy with fruit.
• Fertilizing: Feed with a balanced fertilizer at transplant. Switch to a low-nitrogen, high-phosphorus fertilizer once flowering begins.
• Days to Maturity: Approximately 75 days to green, 100 days to fully ripe orange.
• Harvest: Pick at orange for maximum heat and fruity flavor. Wear gloves when handling — capsaicin is intense.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Great Customer Service: David answers all customer service questions. Usually within a few minutes.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Jerk Sauces & Marinades: The defining pepper in authentic Jamaican jerk chicken and Caribbean marinades.
• Hot Sauces: Blend with mango, citrus, or garlic for a fruity, fiery homemade hot sauce.
• Salsas & Dips: Use sparingly in fresh salsas for an intense heat kick.
• Dried & Ground: Dry and grind into habanero powder for use in spice rubs and seasoning blends.
• Pickled: Pickle whole or sliced in vinegar for a shelf-stable condiment that adds heat to any dish.

Order Habanero Orange Pepper Seeds Today

Order yours today and grow your own fresh habanero peppers in your spring garden.

Nutritional Information

(Applies to harvested pepper, not seeds. Per 1 habanero pepper, approx. 9g.)

• Calories: 4
• Total Fat: 0.1g
• Sodium: 0mg
• Total Carbohydrates: 0.7g
• Dietary Fiber: 0.3g (1% Daily Value)
• Total Sugars: 0.4g
• Protein: 0.1g
• Vitamin C: 16.5mg (18% Daily Value)
• Vitamin A: 12mcg (1% Daily Value)
• Potassium: 40mg (1% Daily Value)

Important Disclosures

• Variety Disclaimer: Seed variety, packet size, and count are as described. Results may vary depending on growing conditions, climate, soil quality, and gardening practices.
• Seed Storage: Store seeds in a cool, dry place away from direct sunlight. Properly stored seeds maintain best viability for 2–3 years.
• Planting Zones: Suitable for USDA Hardiness Zones 4–11 as a warm-season annual. Best results in Zones 8–11. In Texas and warm climates, start indoors in late winter for an extended harvest season.

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