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Habanero Yellow

Habanero Yellow

Habanero Yellow belongs to the farming of chilli peppers of the Capsicum chinense species, that comes from Texas, U.S.A and it is one of the hottest in the world; in fact, it can reach 300,000 SHU. Thanks to the peculiar taste of this variety, the high spiciness, the beauty of the plant, it has been exported all over the world where it is farmed even in small terraces in private houses because the plant is resistant and easy to farm.



The shape of the plant is irregular and bushy, it reaches 120 - 130 cm height and 90 - 100 cm width. It has a medium/late growing, with hanging fruit, with a typical shape; during the ripening period, the fruit have nice shades of colour. Fruit, with 5 - 6.5 cm height and 2.5 - 4.5 cm width can vary their colour from green to yellow, according to the degree of ripening.


Once the plant is grown, it is strong and resists changes in weather, draught, water excess, cold weather up to a certain level. 

As all the Capsicum chinense, the only fault in this variety is the late growth. In order to have ripen fruit, you need to reduce the period of germination of the seed to February so that in March/April the plant reaches 20-30 cm height. Once the temperature stabilises, you should hurry and put the plant in its final place. It is preferable to put it in the ground if you wish to get the maximum output and an excellent product!

This plant needs fertile soils, well-drained, and rich in nutrients, acidic pH. If you want to grow it in a pot, do not buy cheap soil, yet those rich in nutrients which will give you a great final output.

For more information on how to grow chilli peppers, see the following guide: How to grow chilli peppers.


Even though the plant is very resistant, you need to use some precautions so to avoid bad situations or even risk the death of the plant.

It is recommended to check it daily so to identify possible issues such as ants, white patina on the leaves, aphids, spot on the stem, leaves yellowing. Another crucial element is water, which shouldn't be too much or it could make the plant rot.

Sun, right quantity of water, soil nutrients, fertilisers rich in nutrients, all have a positive influence on the plant since they reduce the risk of diseases down to 90%.

For more information on how to grow chilli peppers, see the following guide: All the parasites and diseases of chillies


When it is time to harvest, take the chilli peppers from the stalk, wash them up and dry them.

This variety is not ideal to be desiccated, since the fruit are very fleshy. Unless you have an electronic desiccator and cut them in half, it will take quite long. However, they can be used fresh, as long as you  keep them in the fridge; you could even make sauces or jams!

Do all the processing outdoors and use adequate protection devices as mask, glasses and gloves. In fact, the quantity of capsaicin in this variety is very high and dangerous! 

For more information on how to harvest chilli peppers, see the following guide: How to harvest chilli peppers.


People stand chilli peppers at different levels. I eat it not because it is in fashion, but for pleasure, so to enjoy the aftertaste in the mouth together with the nice hot feeling, which sometimes is aromatic, others is extremely hot. 

Try to eat chilli pepper not just for the hot feeling, yet to find its fruity taste that surprisingly enriches the meals. You only need to taste it in the right way!