Habanada, Pepper Seeds

Habanada Pepper Seed

All habanero fragrance, sweetness, and fruitiness without heat
Naturally bred selection came from Michael Mazourek
Golden snacking peppers welcome heat-sensitive cooks
Excellent fresh, roasted, or showcased by chefs

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Key Attributes

Botanical Name

Capsicum chinense

Days to maturity

90 Days

Sun

Full Sun

Packet

50 Seeds

About Habanada, Pepper Seed, Pepper Seed

A sweet habanero that has no heat. Enjoy the flavor of habaneros without the heat! The world’s first truly heatless habanero! Bred by well-known organic plant breeder Michael Mazourek, Habanada is the product of natural breeding techniques. These exceptional snacking peppers have all of the fruity and floral notes of the habanero without any spice. Excellent choice for market farmers, chefs and home gardens.

Growing details

Planting

Sow Depth

1/4"

Days to Germination

14–35 days

In-row plant spacing

18-24"

Row Spacing

24-36"

Plant profile

Maturity

Summer, Fall

Life Cycle

Annual

Plant Height

48 inches

Growth Habits

Upright

Seed & variety

Seeds Per Ounce

5,250

Color

Orange

Seed Type

Open Pollinated

Growing Season

Warm-Season Crop

Before Planting

A successful Pepper planting begins with a full-sun, warm site with fertile, well-drained soil and good air circulation. Incorporate compost and adjust nutrients and pH according to a soil test, avoiding excessive nitrogen. Wait until frost danger has passed and the soil has warmed; harden transplants and install supports before planting when the crop requires them.

Planting

Start pepper seed indoors 8–10 weeks before the last spring frost, keeping the medium about 80–85°F until germination. Once seedlings emerge, provide intense light and slightly cooler conditions, then pot up before roots become crowded. Harden plants gradually and transplant after frost danger has passed, nights remain above roughly 50°F, and the soil has warmed.

Watering

Pepper produces best with steady root-zone moisture. Irrigate deeply when rainfall is insufficient, especially while flowers and fruit are forming, and keep water off the foliage when practical.

Fertilizer

Pepper is a moderate to heavy feeder. Apply balanced nutrients according to soil-test results, emphasizing steady fertility and limiting nitrogen once flowering and fruit development begin.

Harvesting

Harvest peppers when fruit reaches the expected size, firmness, and usable color. Cut rather than pull to protect brittle branches. Picking green fruit encourages continued production; fully colored fruit usually develops sweeter or hotter flavor.

Tips

Stake heavily loaded plants before branches bend. Black plastic or fabric can warm cool soil, while temporary shade improves fruit set during extreme heat. Avoid cultivating deeply around shallow roots.

Pests & Diseases

Bacterial spot, Phytophthora blight, anthracnose, Verticillium wilt, and mosaic viruses are major pepper diseases. Select resistant varieties and clean seed, rotate nightshades, and prevent soil splash. Remove plants with mosaic or sudden crown collapse. Harvest fruit dry and discard any with sunken, expanding lesions.

Watch pepper for aphids, flea beetles, hornworms, cutworms, and whiteflies. Remove egg masses and caterpillars, protect young stems, and encourage beneficial insects before using labeled controls.