Magnum Habanero Pepper (Capsicum Chinense)
The Magnum Habanero is a pepper that ranks among the hottest peppers in the world, around 100,000 and 350,000 on the Scoville scale. With a beautiful bright orange, the Magnum Habanero is explosive in the mouth! However, it is really fragrant and is used as the main ingredient in several West Indian sauces. In Mexico, it is mainly used in salsas, as an accompaniment to dishes that are not very spicy. Variety in greenhouses and isolated by a fine net on the farm.
BOTANICAL INFORMATION
Latin name: Capsicum Chinense
Common name: Magnum Habanero, West Indian pepper, Cabri pepper
English: Magnum Habanero Pepper
Family: Solanaceae
| Plant type: Annual |
| Quantity: Envelope of about 20 seeds |
| Exposure: Full sun |
| Shape: Erected |
| Soil: Well drained |
| Sowing: Inside |
| Plantation: In the garden after the risk of frost |
| Days to maturity: 100 to 120 days |
| Germination: 10 to 20 days |
| Plant spacing: 60 cm |
| Row spacing: 60 cm |
| Depth: 5 mm |
| Width: 30 cm |
| Height: 60 cm to 80 cm |
| Color: Orange |
| Family: Solanaceae |
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