Guanokalong Bloom is a 100% natural fertiliser for bloom from IndonesiaThis fertiliser especially for marijuana is made of seabird and bats dun [...]
Now available at Alchimiaweb the Chocolate Habanero seeds, also called Black Congo. Among the wide Rocalba's catalogue there are a lot of varieties belonging to this family such as the Red Habanero and the Orange Habanero, and here we bring you the less known but not less intriguing, Chocolate Habanero.
This hot pepper has its origins in Jamaica but has been massively used in Yucatan, the mecca of the Habanero. The fruit is green, but once ripe it turns a chocolate colour with purple tones, hence its name. The size of the fruit is 5cm long and 2.5cm thick.
This hot chilli is highly appreciated in the cuisines where it is known thanks to its intense smoky aroma, which blends perfectly with the tasty spiciness produced by the 300,000 SHU (Scoville Heat Units) it contains on average. In traditional Mexican cuisine, it is often used in dishes such as cochinita pibil, seafood, tamales, etc.
Chocolate Habanero cultivation is not much of a mystery. It is advisable to germinate the seeds indoors with a little light when the frost is over, where the temperature is controlled at around 25-30 °C. It is best to take them out for a while during the day so that they acclimatise and do not get affected by any possible frosts or drops in temperature that may still remain, as they are from a tropical location. The plants grow to about 60-90cm in height.