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AFRICAN HABANERO. An early-ripening, high-yielding hot pepper variety of the species Capsicum chinense, originating from Africa (especially common in Gambia). Suitable for growing in open ground and greenhouses, it is characterized by stable fruiting and high productivity. The plant is vigorous, strong, well-branched, 50-90 cm tall, capable of producing several dozen fruits per bush. The heat level is about 200,000-400,000 Scoville Heat Units (SHU).
The fruits are large for the habanero type, up to 5-6 cm long, ribbed, fleshy, with thick walls, and turn a rich red color when fully ripe. The taste is bright, sweetish-fruity, with a pronounced floral aroma and a long, building heat. The variety is widely used for making hot sauces, pickling, as well as fresh. It is valued for its large fruits, rich flavor, aroma, and high yield.