Our friend and colleague Michael Mazourek, plant breeder at Cornell University, has bred this habanero pepper without the heat. Habanada (cleverly named) is aromatic with many notes of citrusy sweetness - and just as you're sure it's about to turn on the burn, it mellows out and leaves us appreciating the its unique flavours. You can eat them and pickle them green and unripe, or let them ripen to full orange for the most depth of flavour. Michael warns that Habanada will easily become a hedgerow with few fruits if they are grown with too much nitrogen, so go easy on the compost. 100 days to maturity, 70 days for lime green peppers.
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