Pepper Seeds - Hot Pepper - Ají Habanero
Description
Sun bright citrus with a friendly kick. Ají Habanero delivers the tropical perfume and fruity sparkle people love in habaneros, but with a gentler, more versatile heat. The flavor leans toward apricot, mango, and lemon zest, making this pepper a favorite for fresh sauces, ceviche, and quick pickles.
The plants are vigorous and handsome, typically 2 to 4 feet tall with a branching habit that loads every stem with blossoms and fruit. Medium green foliage frames clusters of pendant pods so the plants look ornamental long before ripening. The pods average 2 to 3 inches, slightly tapered and thin walled. They mature from light green to a glowing golden orange that signals peak sweetness and aroma, and the thin walls make them perfect for drying into flakes and powders or fermenting into silky hot sauce.
Bite into one and the sweetness hits first, followed by a clean, rising warmth that lingers without overwhelming. In the kitchen you can slice a few rings into salsas, brighten grilled seafood, or bloom chopped pepper in a little oil to perfume a whole pan. Dried pods grind into a sunny, citrusy powder that wakes up rubs, vinaigrettes, and roasted vegetables.
Ají peppers were stewarded for centuries by Indigenous growers of the Andes, and Ají Habanero is a modern selection from that rich Capsicum baccatum lineage. It captures the fruit forward charm of the ají family with a heat level most cooks can use every day, a variety with character, dependability, and harvests generous enough to stock the pantry and share.
Original: $2.00
-70%$2.00
$0.60
Description
Description
Sun bright citrus with a friendly kick. Ají Habanero delivers the tropical perfume and fruity sparkle people love in habaneros, but with a gentler, more versatile heat. The flavor leans toward apricot, mango, and lemon zest, making this pepper a favorite for fresh sauces, ceviche, and quick pickles.
The plants are vigorous and handsome, typically 2 to 4 feet tall with a branching habit that loads every stem with blossoms and fruit. Medium green foliage frames clusters of pendant pods so the plants look ornamental long before ripening. The pods average 2 to 3 inches, slightly tapered and thin walled. They mature from light green to a glowing golden orange that signals peak sweetness and aroma, and the thin walls make them perfect for drying into flakes and powders or fermenting into silky hot sauce.
Bite into one and the sweetness hits first, followed by a clean, rising warmth that lingers without overwhelming. In the kitchen you can slice a few rings into salsas, brighten grilled seafood, or bloom chopped pepper in a little oil to perfume a whole pan. Dried pods grind into a sunny, citrusy powder that wakes up rubs, vinaigrettes, and roasted vegetables.
Ají peppers were stewarded for centuries by Indigenous growers of the Andes, and Ají Habanero is a modern selection from that rich Capsicum baccatum lineage. It captures the fruit forward charm of the ají family with a heat level most cooks can use every day, a variety with character, dependability, and harvests generous enough to stock the pantry and share.
