Capsicum chinense 'Habanero'
Yellow Lantern Chili
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Yellow Lantern Chili (Capsicum chinense 'Habanero') - Description
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.
Yellow Lantern Chili (Capsicum chinense 'Habanero') - Blooming
Blooms star to bell-shaped solitary or clustered flowers in yellow, white, greenish white, pruple, or purple tinged.
Yellow Lantern Chili (Capsicum chinense 'Habanero') - Growth
For best growth, Peppers need a long, warm growing season. If temperatures drop below 60°F (15°C), especially when there are fruits present on the stem, your harvest can be damaged.
Yellow Lantern Chili (Capsicum chinense 'Habanero') - Planting
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.
Yellow Lantern Chili (Capsicum chinense 'Habanero') - Pest
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.
Yellow Lantern Chili (Capsicum chinense 'Habanero') - Interesting facts
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.
Yellow Lantern Chili (Capsicum chinense 'Habanero') - Soil and irrigation
Peppers thrive in soils that are constantly and thoroughly moist, but not soaked.
