White Habanero Pepper Plants

The white habanero is the oft forgotten older sister of the classic habanero pepper. This underappreciated and vaguely deformed pepper was finally rescued from obscurity and is quickly becoming an instant favourite with backyard gardeners and chefs alike. Although the white habanero belongs to the Capsicum chinense species, which produces easily some of the hottest peppers in the world, the white habanero separates itself with not only its appearance but in its slightly lower heat, as well as more citrusy nuances of flavour. As a gardener interested in adding something exotic and unique, or a foodie looking for new flavours to experiment with, the white habanero pepper plant is worthy of some serious consideration. We’ll cover everything you need toation, to care, to use and handling of white habanero peppers.

 

Understanding the White Habanero Pepper Plant

The white habanero is the product of a mutation (or several mutations) of the habanero pepper, a pepper native to the Amazon but cultivated in Mexico and the Caribbean. Aside from their colour, the white habanero is indistinguishable from their better-known orange and red cousins. Compared with these, they are smaller and squatter (usually between 1 inch and 2 inches long) and their skin tends to be wrinkled, like all habaneros.

These peppers are small but mighty: they measure as hot as 100,000 to 350,000 Scoville units, making them 20 times as hot as jalapeños and less hot than their scarlet and orange siblings (jalapeños come in at 2,500 to 8,000 Scoville units). However, white habaneros have a unique floral taste that is fruity and citrusy, making them good for adding a refreshing, spicy zing to a meal.

Growing Conditions

White habaneros love warm, sunny weather and need at least 90-120 days of warm weather to mature. Because of this, they’re best grown in long, hot summers in arid climates, and plants don’t ordinarily get taller than 2 to 4 foot (60-120 cm). They grow medium-compact, so are good for garden beds or containers.

This grow well and consistently produce chilies. The soil should also be well-drained, fertile, and with good organic matter content. The ideal soil pH for habanero peppers is between 6.0 and 6.8, mildly acidic to neutral pH. Habanero plants thrive in full sun and should be exposed to at least 6 to 8 hours of direct sunlight a day.

How to Grow White Habanero Pepper Plants

Given the long growing season of a white habanero pepper plant, growing these hot peppers from seed is definitely worth the effort, but with patience. No matter your growing zone, be prepared to start habanero seedlings indoors 8 to 10 weeks before the last expected frost date of the season.

Seeds can be germinated more easily after they have been soaked for 12 to 24 hours in tepid water. This is to soften the hard seed coat, which otherwise makes germination difficult.

Sow Seeds: Fill seed trays or little pots with seed-starting mix and plant seeds ¼ inch deep; cover them lightly with soil and water gently to soak the mix.

Germination Instructions: Place the trays in a warm location, ideally between 75°F and 85°F (24°C to 29°C). Use heat mats if needed to maintain the appropriate temperature. Maintain a medium level of moisture – not soggy wet.

Transplanting: When the seedlings grow their second set of true leaves, and the threat of frost has passed, they can be transplanted outdoors. Hardening off: A week prior to planting, harden off the seedlings by placing them in a sheltered outdoor location for progressively longer periods of time to gradually acclimatise them to outdoor conditions.

Caring for White Habanero Pepper Plants

White habanero pepper plants require daily watering, feeding and surveying for insects and disease.

### Watering: Peppers like even moisture, but won’t put up with waterlogging – water deeply once or twice a week, and allow soil to dry out slightly in between. Mulch around the base of plants to conserve moisture and keep the soil a little cooler.

Fertilise: Sprinkle a balanced fertiliser every two to four weeks as your plant grows. Higher amounts of phosphorus will promote blooming and fruiting. Or use a top layer of compost or organic materials.

Prune: Good air circulation will also eliminate diseases. Make sure you remove any yellowing or damaged foliage and trim lower branches so they don’t touch the ground.

Pest and Disease Control: Suffering from aphids, spider mites, or pepper maggots? If you’re dealing with insects, use an insecticidal soap or neem oil to combat your foes. Meanwhile, keep a watchful eye out for signs of fungal diseases. Symptoms include brown, scabbed patches or powdery mildews. If found, use appropriate fungicides or organic treatments.

Harvesting and Storing White Habanero Peppers

White habanero peppers are ripe when they have yellowed to a creamy white colour and are firm to the touch. They should be handpicked the plant. Harvest plant to produce more fruit.

Harvest can be immediate (fresh), or delayed (frozen, dried/dehydrated, or pickled), for long-term storage. Dry the peppers by stringing up, or using a dehydrator if you prefer; they can be ground into a powder later or stored whole in an airtight container. Or, freeze. Wash and dry the peppers after harvest, then store in plastic freezer bags and stick in the freezer (up to six months).

Culinary Uses of White Habanero Peppers

White habaneros will lend a fruity, citrusy spice to whatever you throw them into, and even the most unadventurous cook will enjoy their versatility, whether you’re looking to spice up some plain popcorn or give your sweetcrumbs a peppery kick.

Salsas and Sauces: Perhaps the most popular way to use the white habanero is in a salsa or hot sauce. The fruit is a welcome addition to tomato-based salsas, as well as to fruit salsas. It can also add heat to vinegar-based hot sauces. Pair the pepper’s heat with ingredients such as mango, pineapple or lime to balance its flavour.

Marinades and rubs: White habaneros are excellent in marinades and rubs for meats, fowl and seafood. Combine minced or pureed white habanero with juice from citrus fruits, and herb and spice blends to create a marinade that will permeate meats with pungent heat. PC: Joe Amon, The Denver Post

Pickle: White habaneros are one of my favourite things to pickle because they don’t lose their vibrant colour and they add a nice amount of spice to sandwiches, tacos and salads. They also heat mellows just a touch, which helps if people find a raw one a little too hot.

OILS AND VINEGAR INFUSED WHITE HABANERO PEPPERS (FIERY CONDIMENT) Peppers: White habanero (preferably organic and pesticide free) 12-15 Fresh rosemary smaller or bigger bundle Oil: 3 bottles of olive oil (at least half the size of the basket) or 1 bottle of white vinegar (preferably), an equivalent to the amount of oil Times: 3 to 4 weeks Method: Place pepper slices in a bottle. It is best to cut them into smaller slices using a clean knife, spacing them out or placing them on top of one another. Place the rosemary bundle inside the bottle. Let it sit for at least 3 weeks. The longer you let it steep in the container, the better it smells. When ready to use, remove the rosemary before putting the cap on the bottle. Drizzle over pizza, salad, grilled vegetables, empanadas, etc.

White Habanero Peppers As Desert: There’s no rule that says dessert can’t be a little spicy! To get started, mix a little minced white habanero with a chocolate-based dessert (think a brownie, cake or ganache like the Queen of Hearts here – can’t you picture it? Your lips will sting, but your taste buds will thank you.), or use it with fruit sorbet or even homemade ice cream.

Safety Precautions When Handling White Habaneros

Because of their extreme heat, care should be taken when dealing with white habaneros. If you plan to cut your white habaneros, gloves should be worn to avoid exposure of skin to the oils on the pepper’s skin, as this can lead to painful skin irritation. After handling the peppers, avoid touching your face (or especially, eyes), or you could end up experiencing hot and burning sensations.

You don’t want to get the oils on your skin (wash with soap and water immediately, and use a dairy product like milk or yoghurt to diminish any resulting burn.) Similarly, don’t take too many liberties when cooking with white habanero peppers – a little goes a long way. If you follow these suggestions, you’ll be just fine.

The Benefits of Growing White Habanero Pepper Plants

Planting white habs has many advantages, beyond growing your own hot peppers. White hab horticulture is exceedingly easy for the most part, requiring a bit of patience until plants are fully established. And they can be grown in container gardens or in a sunny spot on a balcony or patio, as well as in-ground gardens.

Meanwhile, white habanero peppers are loaded with vitamins such as vitamin C, and high in antioxidants — by eating them, you end up getting a healthy dose of vital nutrients. Several studies on the health benefits of habanero peppers have been drawn up, with capsaicin — the magic ingredient that gives habanero peppers and other chilli peppers their spicy zing and potential health benefits — being studied as a solution for pain relief, speeding up your body’s metabolism and also as a solution for several inflammatory diseases.