This website uses cookies for the analysis of access / marketing activities. By using I agree to this use.

NEW Data Protection Regulation: Information about cookies and your option to object

  • Fast and safe delivery
  • More than 1000 products
  • More than 125.000 satisfied customers
  • Est. 2001

Hotline:  +44 2033196535  / monday to friday from 8am to 5pm CET

Your basket € 0,00

Your basket is empty

This website uses cookies for the analysis of access / marketing activities. By using I agree to this use.

NEW Data Protection Regulation: Information about cookies and your option to object

    Filter options
    Varieties / Habanero (208)

    Habanero

    The name derives from Havana, meaning "the one from Havana". The Habanero can be found in a lot of varieties ranging from white to chocolate and from mild to hot. Taste and heat are different for each type, that is what makes them special.

    1 2 3 4 5 6 7 8 9

    Schärfegrad 10

    Habanero Umba Chilli Seeds

    A big red Habanero strain! Typical hot Habanero taste!

    € 2,50 *

    Schärfegrad 1

    NuMex Suave Red Chilli Seeds

    Interesting new Habanero variety, that has the full flavor of the Habaneros, but only a hint of pungency. The Pepperworld Hot Shop is one of the first shops worldwide to sell this newcomer.

    € 2,50 *

    Schärfegrad 3

    Panola Mango Hot Sauce

    147 ml (€ 2,69 / 100 ml)

    Mild but really aromatic exotic-fruity hot sauce with mango, with a perfect balance of fruity mangoes, passion fruit, lemon and just a small kick of habanero.

    € 3,95 *

    Habanero Datil Chilli Seeds

    Very tasteful, not too hot, Habanero chili with a longish form. Heat level (1-10): 6

    € 2,50 *

    Schärfegrad 1

    Vicentes Sweet Habanero Chilli Seeds

    Vicentes Sweet Habanero ? the name says it all! This Habanero variant has no heat. Pack is enough for 10 plants. Heat (1-10): 1

    € 2,50 *

    Schärfegrad 10

    Bumblefoot's Bumblef**ked Hot Sauce

    150 ml (€ 8,63 / 100ml)

    Heaven & Hell! Ginger followed by a 6-million-Scoville sledgehammer mixed with caffeine & Ginseng. Heat (1-10): 10+

    € 12,95 *

    Schärfegrad 5

    The Shizzle Voodoo Hot Jerk Marinade

    400 g (€ 2,74 / 100 g)

    The HOT Shizzle is unique! A Pineapple based jerk marinade with the traditional Jerk spices and a little bit more heat. Simply put poultry, shrimp or pig in a zip bag and let it marinade for 24h and taste the Caribbean flavor :-)

    € 10,95 *

    Schärfegrad 10

    Red Savina® Organic Chilli Plant

    The Chillis from this plant are nice and fruity. This plat is also very productive. The plant originates from the USA.

    € 5,95 *

    Schärfegrad 10

    Habanero Red (Mexico) Organic Chilli Plant

    This plant is a typical habanero plant. It has a compact growth and caries a lot of red fruit.

    € 5,95 *

    Schärfegrad 10

    Habanero Lemon Chilli Seeds

    Fiery-fruity Habanero chilli in the lemon variation. Versatile and 'hot' …

    € 2,50 *

    Schärfegrad 10

    Habanero, whole Chilies, dried - FeuerStreuer Pur

    20 g (€ 24,75 / 100 g)

    One of the hottest Chillies in the world! Caution: Extremely hot.

    € 4,95 *

    Schärfegrad 10

    Habanero Chilli Seeds

    One of the hottest chillis in the world – about 50 times hotter than Jalapenos!

    € 2,50 *

    Schärfegrad 10

    Caribbean Red Chilli Seeds

    Caribbean Habanero variety with great taste and even greater fire.

    € 2,50 *

    Schärfegrad 7

    Cajohns Kiss of Fire Hot Sauce

    148 ml (€ 4,36 / 100ml)

    Let yourself kissed by the fire. In this case the fire comes from the Scotch Bonnet Chilies with some spices and vinegar, which results in a well rounded off Caribbean style sauce

    € 6,45 *

    Schärfegrad 6

    Hula Girl Chipotle Habanero Hot Sauce

    147 ml (€ 4,73 / 100 ml)

    The South sea is calling - this smoky-refined hot sauce with habaneros, chipotle and red, ripe jalapenos comes from Hawaii.

    € 6,95 *

    Schärfegrad 10

    Ultimate Chilli mix - 15 varieties for REAL Chiliheads

    800 g (€ 2,49 / 100 g)

    VERY LIMITED: The biggest fresh chilli mix on this planet! Try Package for REAL chiliheads with 15 varieties!

    € 19,95 *

    Schärfegrad 7

    El Yucateco Caribbean Chile Habañero Hot Sauce

    120 ml (€ 4,54 / 100 ml)

    directly from Yucatan: aromatic Habanero Hot Sauce spiced with Caribbean flavors. With this you can refine every dish so that it stands out

    € 5,45 *

    Schärfegrad 4

    Stubb's Spicy Bar-B-Q Sauce

    450 ml (€ 1,54 / 100 ml)

    One of the leading BBQ sauces from the USA in the hot version.

    € 6,95 *

    Schärfegrad 9

    Crazy Jerry's Brain Damage

    147 ml (€ 6,09 / 100 ml)

    Fiery hot sauce with mandarins, honey, mango, habanero chilies, garlic, chipotle and chili extract. And a pink plastic brain on the bottle!

    € 8,95 *

    Schärfegrad 1

    NuMex Suave Orange Chilli Seeds

    Interesting new Habanero variety, that has the full aroma of the Habaneros, but only a hint of pungency. The Pepperworld Hot Shop is one of the first shops worldwide to sell this newcomer.

    € 2,50 *

    Schärfegrad 2

    Hauptstadtgriller - Roasted Garlic BBQ Sauce

    240 ml (€ 2,46 / 100 ml)

    Finest roast flavors from the delicious garlic are perfectly balanced in a delicious organic BBQ sauce.

    € 5,90 *

    Schärfegrad 3

    The Shizzle Original Recipe Jerk Marinade

    400 g (€ 2,74 / 100 g)

    The ORIGINAL Shizzle is unique! A Pineapple based jerk marinade with the traditional Jerk spices and a little bit more heat. Simply put poultry, shrimp or pork in a zip bag and let it marinade for 24h and taste the Caribbean flavor :-)

    € 10,95 *

    Schärfegrad 9

    Chocolate Habaneros, pickled

    60 g (€ 10,83 / 100 g)

    Fresh, marinated, whole fiery, hot Habanero chilies - awesome in taste and heat!

    € 6,50 *

    Schärfegrad 5

    Pepperworld's Sweet Slow Burn

    140 ml (€ 5,36 / 100ml)

    NOW WITH A NEW DESIGN Hot Syrup made from figs, habaneros and spicy ginger, all ripened under the south Italian sun. Heat (1-10): 5

    € 7,50 *
    1 2 3 4 5 6 7 8 9

    Habanero – the mother of all super hots

    A Chilli with a long history is the habanero. And it is a story full of misunderstandings – that have continued until today. The first one is already the name: Habanero means something like “From Havana” – this is actually not the place of origin even though the Chilli is sold there. As a representative of the capsicum chinense, like all the other varieties it is taught because of the name that these originate from China. The actual place of origin is from the Amazon in South America. From there starting 6500 BC. She found its way to the north where she was cultivated especially on the Yucatan peninsula. After the European colonial age the fruit has found its way all over the earth – what further lead to people believing that the fruit originates from China, which has further lead to more misunderstandings…

    What is a Habanero actually?

    Like already mentioned the Habanero is a capsicum chinense. Like many of its relatives she is characterized trough a high heat level and originates from the Amazonian region from where it was then brought to the entire world. Especially bellowed was and is the Habanero with its aroma and as a base for other super-hot varieties and also as a base for a lot of hot sauces.

    The Habaero plant: a typical chinense representative

    It there is a stereotype for the species capsicum chinense, then this is the Habanero. This has all the traits of the species in a way or another: light to bright green color of the hairless and in the majority big leaves, as well as a light to bright green color of the stem. At first the plant grows in a compact form and then begins early on to develop in a full crown. Typical plants grow up to a height of one meter, and the average should be of about 75cm. When taken god care of they develop quickly and hundreds of white to cream white blossoms - and that can have even in the first season dozens of fruit.

    Wrinkled

    The fruit of the Habaneros are above all wrinkled. A well know Chilli gardener has said about this Chilli that the Habanero Chillis are the wrinkled Chilies. What he meant is that the fruit can be found in a wide variety of colors, not round, oval, long, pear or ball shaped, but more are shapeless with wrinkles that go the length of the Chilli, that are not parallel one to another. In the main cultivation are between middle and south America there are predominant yellow and orange Habaneros, what may actually be the original color. Further possible colors are of course red but also purple and brown, apricot, mustard colors and almost green. A trait that differentiates the Habanero from the other superhot like the Trinidad Scorpion, the Bhut Jolokia and the Carolina Reaper is the surface: while these have an uneven skin, the Habanero is very smooth despite all the wrinkles and appears as if it would be made from wax. When it comes to the taste, the Habanero can have besides the heat an exotic fruity aroma that reminds one of the fruity aroma of the Baccatum-Chilis and the Rocotos.

    Heat world champion…

    …title has been lost for some time now. The Habanero has been in the year 1999 the world record holder for heat as the hottest Chilli in the world. In order to be more precise, the variety that had this title was the “Red Savina” that has been taken over by the Bhut Jolokia, a close relative. 20 times the heat of Tabasco, measuring around 100.000 Scoville, are here standard and the lower limit – upper limit can be up to 500.000 Scoville units. This means that the heat is comparable with the heat of the pepper sprays that can be bought commercially.

    The Habaneros don’t like wet feet at all!

    Rubber boots as a plant vessels against “wet feet” are perhaps an original idea, but most certainly not a good idea if you want to plant Habaneros. The saying is not random – and comes to clarify another misunderstanding. For somebody from Europe it seems natural that a plant that originates from the Amazon and remembering from the geography lessons from school that the Amazon is also called the rainforest you would automatically presume that the plant like it moist. This is not the case, but exactly the opposite. The best conditions for growth – like most other capsicum chinense types – in loos and mineral rich earth that lets the water sip trough easily. The most common reason why the Habaneros perish without having pests is that there has been too much water in the soil. A further indicator of this are light bitter tasting fruit. A lot of Habaneros that can be found in the Supermarkets that come from greenhouses have this characteristic…

    Like you can already see it is not that easy to make a Habanero plant happy. With a couple of hints this can be made more easily. It is ideal that the plant receives after the germination phase a big pot. Ten liter pots are here enough – more is even better. As a under layer it is recommended that you use a mix of flower earth, Perlite and sand. Flower earth that is peat based is best because the Habaneros prefer a light acidic soil. As a place where to put the plant it is recommended that you put it next to a wall that is southeast oriented. This way the plant receives the early morning rays and the plant is protected against the direct noon and afternoon sun rays. You should water the plants sparingly – it is less damaging for the plant if the leaves dangle for half a day than to have the plant drowning.

    Habaneros are suited for wintering as well. In the second and third year the plants should have a bigger pot then in the first year.

    Please handle only with gloves!

    After the rubber boots for the plant come the rubber gloves to play: when you want to process the Habanero fruit, you should wear gloves. When you know this, the next question that comes to mind is what should be done with the fruit? Here there are more answers.

    First of all you can process them fresh – this only something for the hardcore Chilli fans. A whole Habanero, which is small cut in a Goulash for the dinner is way too hot for your offspring. Who knows how much heat they can tolerate can put thin cut slices on the pizza or can spice up a soup.

    The Habanero has a relatively thin fleshed and doesn’t retain moisture. This makes it especially suited for drying. This is one of its strong points: due to the high heat it can be eaten only in small portions – and if dried, this is more easily. This is why it is perfectly suited as a spice and can refine dishes with the chinense typical fruity exotic aroma. When cut in half, this Chilli can be died easily in a piece of paper that is placed on the radiator, in the oven at low temperature or of course in a dehydrator. After this, the Chilli can be ground in a mill. Due to its ability to be dried and the fact that it doesn’t retain water, the Habanero is suited to make Chill salt. Hereby you can use dried Habanero from which the seeds have been removed and that have been ground to a paste which can then be mixed, depending on personal preferences with coarse salt. After this in the summer you can put in in a warm place (but not directly in the sun) to dry out and then for a couple of hours at low temperature in the oven. This way the salt can be kept for many years.

    One of the most important uses for the Habanero is in the production of sauces. High heat paired with a unique aroma and good availability make it to one of the most beloved ingredients of the private and commercial sauce manufactories.

    Famous relatives

    577.000 Scoville units topped in 1999 the Habanero Variety “Red Savina”, which has also an orange, similarly hot sister “Francisca” that has come from the same breeding grounds like the “Red Savina”. Another close relative of the Habanero that has grown in popularity is the so called “Fatali” that has more similitudes when it comes to form with the Bhut Jolokia then with the Habanero and this could be one of its distant relatives. There has existed a direct encounter between the Bhut Jolokia and the Habanero like it is usual for the Chilli culture – and this as well with world record heat, after the Bhut Jolokia has taken over the Red Savina and a kid of the Ghost Pepper (Bhut Jolokia) and a red Habanero emerged into the Carolina Reaper. This was made by “Smokin” Ed Currie. This Chilli holds the world record for the hottest Chilli since 2013 – and continues the world record stream of this family.