Description
Chilli Name : HABANERO CHOCOLATE
Chilli Species : Chinense
Chilli Origin : Caribbean (Jamaica)
Chilli Heat : Very Hot
Habanero Chocolate, also known as Congo Black, is a Caribbean habanero variant known for its distinctive dark brown pods and rich, smoky-fruity flavour. Originating from Jamaica, it’s one of the best-tasting habaneros for sauces and salsas, combining serious heat with deep complexity.
Pods are lantern-shaped, 4–6 cm long, ripening from green to a dark chocolate-brown. Heat is very hot, typically between 300,000–450,000 SHU, with a flavour that blends fruitiness and earthy tones unique to the chocolate strains.
Plants are strong, upright, and productive, reaching 70–90 cm in height, producing heavy yields of medium-sized pods through the summer.
Seeds germinate best at 28–30 °C, sprouting in 10–21 days. Plants mature in around 100–110 days and thrive in warm, sunny conditions.
