This genus of plants is known for a specific compound and its many derivatives. That compound is capsaicin. Capsaicin is usually concentrated in the fruits and around the seeds of plants in this genus. It is an irritant to many animals, including humans, and causes a "burning" sensation when it comes in contact with any tissue. It is generally thought that capsaicin is concentrated around the seeds to prevent them from being eaten by animals. People have come to enjoy the spiciness of the compound as is proven by these plants' wide distribution and cultivation. Contact with this compound can cause inflammation, which some scientists would agree is not entirely a bad thing. The compound promotes an increase in blood flow to the gastrointestinal tract, which results in quicker and more efficient digestion. Not too mention, the compound increases the production of gastric juices.
The famous 10-alarm pepper from the Caribbean is the legendary hottest of all peppers, its name means "from Havana." Habanero and its kin long ago migrated from the Caribbean Islands to Central America where they remain extremely popular today. A close relative of the Jamaican Scotch Bonnet, the short, wrinkled, green fruits (1-1/2" long by 1" wide) turn orange. To complement its searing heat, Habanero has a delicious, pungent, smoky quality unlike any other pepper; many people find its flavor and aroma irresistible in sauces and salsas. This old heirloom pepper takes a long while to ripen, at least 95 days for it to reach its mature state.
| Plant Types: | Annual, Fruit, Perennial, Vegetable |
| Light: | Partial Shade to Full Sun |
| Height: | 1 foot to 1 foot 6 inches |
| Width: | 1 foot 6 inches to 2 feet |
| Zones: | 10a to 15b |
| Bloom Color: | Green |
| Bloom Seasons: | Early summer, Mid summer, Late summer, Early fall, Mid fall, Late fall |
| Special Features: | Edible |
| Fertilizer: | Blood Meal, Fish Emulsion, Poultry Manure, Steer Manure, Water Soluble Veggie Plant Food |
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Sow pepper seeds indoors in containers 8 to 10 weeks before the projected last frost in cold climates. When the soil has warmed and the night temperatures are no longer dipping below 55°F/13°C, the seedling should be set outdoors about 2 ft. apart.
Continuously harvesting peppers will induce more fruit production throughout the growing season. Pick sweet peppers regardless of color. They can be picked at any time. Hot peppers can also be picked at any color, but if you plan on drying the hot peppers allow the fruit to fully ripen and reach full color. Use garden pruners to cut the stem above the fruit to minimize damage to both the plant and the pepper itself.
CAUTION: Use rubber gloves, or clean the hot peppers under running water to avoid skin burn from the pepper juice.
For best growth, Peppers need a long, warm growing season. If temperatures drop below 60°F, especially when there are fruits present on the stem, your harvest can be damaged.
Blooms star to bell-shaped solitary or clustered flowers in yellow, white, greenish white, pruple, or purple tinged.
Peppers thrive in soils that are constantly and thoroughly moist, but not soaked.
When peppers have flowers on them, feed with a complete and balanced liquid fertilizer twice per month.
Susceptible to aphids, whiteflies, cutworms and pepper weevils. Simply spray the offending insects with a strong blast from a garden hose. Be careful not to harm the plant in the process however. Both the larvae and adult pepper weevils attack the fruit. It's best to destroy the infested plants. Keep the soil weed-free.