Name: Chilli 'Chocolate Habanero' Seeds
Brand: Herboo
SKU: HS100
Price: 4.00 GBP
Availability: InStock

A seriously hot chilli with a flavour worth the heat — smoky and faintly fruity, ripening from green to a deep chocolate brown. It needs an early start and a warm spot under glass, and rewards both with one of the most striking chillies you can grow at home.

Chocolate Habaneros are a dark-fruited selection of Capsicum chinense, the species behind the scotch bonnet and the habanero. They ripen from green through to a deep chocolate brown and measure 425,000–577,000 on the Scoville scale — roughly double a standard orange habanero. The colour is the giveaway: leave them green and you lose both the smoky flavour and most of the point.

One of the hottest chillies you can realistically ripen in the UK, with a smoky, apricot-like flavour behind the heat.

Pot Fans

Grows Inside

Grow Your Own

Greenhouse

Hot Spice

Needs Love

We grow these for the colour as much as the kick. Chocolate Habaneros ripen to a rich, matte brown that looks nothing like a supermarket chilli, and the flavour underneath the heat is smoky and almost apricot-sweet. Start them in January, keep them under glass, and you'll be picking through to October.

Title

Chocolate Habanero seeds need the longest season of any chilli — sow indoors January to March at 21–25°C, allowing 10–21 days for germination. Pot on to 25 cm containers and grow under glass or on a warm, bright windowsill. Fruits ripen green to chocolate brown from August to October, around 22 weeks from sowing, at 425,000–577,000 SHU.

January–March indoors, in a heated propagator

10–21 days at 21–25°C — slow and uneven

Germination

Greenhouse, conservatory or warm windowsill; full sun

Grow

Keep compost moist, never waterlogged; high-potash feed once flowering

Water

From August; pick when fully chocolate brown, not green

Harvest

425,000–577,000 SHU — around twice a standard habanero

Heat

Capsicum chinense 'Chocolate Habanero'

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Good card gifts

Good tips

Beautiful colour