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White Habanero Pepper

White Habanero is a new, scorching chili recently found in Peru. Hotter than hot, (10x hotter than a Jalapeno), it's also a very pretty plant. Even if you don't love blowing your head off, this pepper is a pretty ornamental, especially showy in pots.

Small bushy plants produce loads of creamy-white chilis about 2" long . Rated at over 300,000 Scoville Units, they're great eating for serious chili heads. They can be used fresh, make a fiery chile powder and a surprising (and delicious) white hot sauce. 85 to 90 days.


Thoroughly moisten your seed-starting mix, and then fill your pots/containers to within 1/2" of the top.

Place two or three seeds into each small container or each cell of a seed starter. Cover the seed with about 1/4" of soil.

Water to ensure good seed-to-mix contact. You can use a plant mister or just dribble a stream of water over the top. You don't need to soak the soil, just moisten the top layer.
(You don't want to heavily water and "push" seeds to deep that they can't germinate.)

Keep the mix moist but not soaking wet. Lay some plastic kitchen wrap and a rubber band over pots to keep in heat and moisture.

Place the pots in a warm, sunny spot or on top of a heat mat. (Seeds won't germinate until the soil itself is 75-80 degrees.)

Check pots daily. As soon as you see sprouts, remove the covering and place the pots in a sunny window or under grow lights, keeping the lights just an inch or two above the tops of the plants.

10 seeds.

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