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Habanero orange

We remind all readers that this article is dedicated only to Habanero Orange chilli pepper, a guide with all the Habanero varieties is available at the following link: Habanero.

The Habanero Orange is one of the best chilli peppers, with a full and shiny colour like apricot; it belongs to the Capsicum Chinense family, such as tobacco, goji berries, tomatoes and potatoes.

This family or species includes the hottest chilli peppers in the world, with a value between 150,000 and 330,000 SHU on the Scoville scale.

ORIGINS 

It originates in the peninsula of Yucatan, in Mexico and the Caribbean islands, where the perfect weather allows it to be a perennial plant, reaching 2 meters in height and beyond. 

The term habanero, as the entire species is designated, refers to a specific "cultivar" (crop) of Yucatan.

Habanero derives from Cuba; according to a legend  some refugees brought the seeds to Yucatan, naming it after its city of origin. Its origins date back to 6,500 BC, when there is the first archaeological evidence of its farming.

A Chinense Capsule was found in a cave of the pre-ceramic Neolithic period in Peru, tracing it back around 9,000 years

This variety became famous in Europe thanks to the colonizers. It was considered the aroma of the poor, due to its easy cultivability, whereas rich people fought to seek oriental spices.

PLANT 

The Habanero Orange plant is lantern-shaped, quadrangular, about 4 cm long and 2.5 cm wide.

The hanging bellflower often ends with an elongated and pointed tip, sometimes slightly curved. The fruits are shiny orange and waxy, in fact they are widely used in gardens.

The taste is extremely spicy yet aromatic, with spicy tips and fruity tones of peach and exotic fruit. The plant is very large and resistant, with broad leaves, powerful branches.

In favourable weather conditions and with adequate soil, it grows and reaches 1.5 - 2 meters height.

BIOLOGICAL FARMING

Sow it during the night, when the temperature does not fall below 15 C, approximately between March and May, depending on the region.

The germination outdoors takes about 12 days, but you can anticipate making the seeds sprout at home so as in March you have already some beautiful seedlings ready to grow outdoors.

As soon as the first leaves have sprinkled, transfer the shoots into small jars filled with 2 or 3 cm of soil, well compacted on the bottom and dig in the center of the jar to lay the seed upside down.

Be very careful to always keep the sprouts moist and warm and try to expose them constantly to light, for at least 14 hours a day.

If they grow in a poorly lit environment, the plants could spin, or grow in height in seek of light, damaging the stem, which will not be able to support the weight of future fruits.

If the new leaflets cannot free themselves from the cuticle of the seed, help them to shell using tweezers and a lot of delicacy, otherwise the leaves could rot. 

As soon as the plant grows, transplant it into a larger pot; as soon as the seedlings have developed at least 4 large leaves, you can move them into the final pot or directly into the ground. 

Transplantation is a delicate operation: remove the seedling with its cube without breaking the young roots and place it in the new pot or in the ground, free the roots if they are too tangled and break it down compacting it evenly.

NATURAL FERTILIZERS AND FEEDING 

These varieties are the fruit of the nourishment of the earth; if you want to have the best fruits, trust the experience of nature and use only organic nutrients.

Natural fertilizer is the best, the humus derived from the decomposition of leaves, grass, fruit and vegetables. A biological alternative is the manure of farmyard animals. Almost all types of manure must first be composted in order to allow enough nitrogen to be created.

The fertilizer provides the chemical nutrients necessary for the growth and development of plants, nitrogen, potassium and phosphorus, calcium, magnesium and sulfur. The use of organic fertilizers allows to maintain the optimal balance of the soil. 

In addition to manure, use algae-based fertilizers, volcanic ash or wood.

In general, organic fertilizers make it possible to keep the earth alive, in continuous exchange with the substances used.

Soil are often analyzed to understand how to exploit them better, but a natural approach allows the land itself to select the most suitable crops, a biological fertilization does not change the chemical balance of the earth, yet helps them, creating a relationship with them and thus offering you better fruits in terms of properties and benefits. 

Among the adversities that can compromise your harvest, there are biotic ones, such as fungi and bacteria. To prevent any pests from being infested, sprinkle a solution of water, garlic and hot pepper powder on your plants. 

Your peppers will be ripe, shiny and full, ready to be harvested in about 120 days, we suggest the use of nitrile gloves anytime you touch them. 

HOW TO STORE CHILI PEPPER 

The Habanero chilli peppers are great to be eaten fresh; otherwise store it as it is or chopped in oil, dry it in the oven or in the sunlight and then hang them in the house near a heat source away from moisture. 

You just have to try to farm this variety!

OUR PRODUCTS:

If you are interested in this variety of chilli peppers, we have listed some products you might be interested in:     


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