Organic ‘White Habanero’ hot pepper

Organic ‘White Habanero’ hot pepper (Capsicum chinense) from the seed company Gaia, a rare habanero with an ivory color and explosive heat

The ‘White Habanero’ pepper is a rare variety of the famous habanero, notable for its small , ivory to pale yellow fruits that retain an intense heat of 100,000 to 350,000 SHU . Their fruity , lemony , and delicately floral flavor offers a greater aromatic complexity than classic habaneros, with less bitterness. The abundant , wrinkled fruits ripen from white to yellow while retaining their vibrant tropical aroma, ideal for salsas, fermented sauces, marinades, and chili oils. The compact plant produces generously even in small spaces, while offering a unique visual signature in the garden.

This chili pepper combines rarity, intensity and aromatic finesse, creating a taste experience that is both powerful and refined.

Companion plants : Alliums, Basil, Tomato, Spinach, Oregano, Marjoram, Nasturtium, Marigold
Nefarious plants : Broad beans, Brassicaceae, Fennel

Spread/Habit : Compact and bushy
Plant height : 45 to 60 cm
Quantity per packet : 20 seeds
Certification : Certified organic by Ecocert Canada
Special features : Rare ivory chili pepper, heat level 100,000350,000 SHU, lemony and floral flavor, wrinkled fruit, productive and compact

Leaf color : Medium green
Texture/flavor : Fruity, lemony, very tangy
Cold tolerance : Not hardy

Farming method

Sow indoors 6 to 8 weeks before planting time. Place the seeds 6 mm deep in warm potting soil, maintained between 27 and 31C for optimal germination (7 to 21 days). Harden off the seedlings at 1819C before transplanting them outdoors in full sun (level 3). Water moderately (level 2). Space plants 30 to 45 cm apart, with 60 to 75 cm between rows. Consistent warmth promotes fruit set and production, especially in cooler regions.

Harvesting and preservation

Harvest when the fruit reaches its final color , from creamy white to pale yellow. Regular harvesting encourages continuous production . Store the fruit at 10-12C with 95% relative humidity to maintain its firmness and aroma.

Usage ideas

In fresh or tropical salsas , for a tangy lemony note
In fermented sauces , oils or crushed chilies
In marinades for fish, poultry or Caribbean dishes
Dried and then ground into powder for a rare spice
In ultra-hot sauces with a distinctive floral aroma

The ‘White Habanero’ chili pepper combines rarity, extreme heat, and aromatic finesse in a compact yet highly productive variety. An unmissable experience for lovers of intense chili peppers with bright, fruity flavors.