West Indies Yellow Habanero is a pepper originally from India. The plant is vigorous on average, 50-60 centimeters high, it adapts to cultivation in pots, even in the open ground. The foliage is green and hides the abundance of fruits that have the classic Habanero appearance and are light green when unripe and yellow when ripe. The spiciness is very high, scoville between 100,000 and 200,000. The flavor is fruity, aromatic with a sweet aftertaste. Suitable for fresh consumption, sauces and jams.
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Growing Habanero west indies
THINGS TO REMEMBER
Peppers take their time while growing, so before transferring them outside, you should plant them indoors and keep them inside for a couple of weeks (approximately 8-12 weeks) before taking them outside. Make sure that the soil is moist most of the time and not dry, but do not over-water the buds. 80-85 degrees Fahrenheit is the ideal temperature to keep them in. You will need to make sure that the room they are in has a proper amount of sunlight.
After 8-12 weeks, transfer them out the dorset naga in the soil; keep in mind that they will grow more where there is a lot of sunlight. Add some manure or mushroom compost to keep the soil moist and fertilized, or you can also use a mixture of seaweed and fish emulsion.