Chilli 'Habanero Mustard'

Capsicum chinense

Beautiful squat mustard-yellow chillies are produced on a dense 50cm-high bush. Hot and spicy, this is one for the chilli addict and can be used to make a delicious hot oil. Has the same Scoville (heat) rating at ‘Scotch Bonnet’ and ‘Bird’s Eye’.

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Chilli 'Habanero Mustard'

An outstanding chilli that changes colour as it ripens from light green with a hint of purple to that famous mustard-yellow before aging to orange. If you can get past the heat, these chillies have a lovely depth of flavour that adds something special to preserves and sauces.

How to grow

Within the capsicum family, germination temperatures are generally related to the heat of the capsicum or chilli. The hotter the chilli, the higher the germination temperature required. For this reason, it is always best to germinate chillies indoors, using a heat mat to provide bottom heat directly to the seed and root zone. Water frequently as the higher temperatures can cause the seed raising mix to dry out more quickly, and use a cover to help improve the humidity and surrounding air temperature. Chilli seedlings can be planted out into the garden once the risk of frost has passed. Choose a warm, sunny spot and cultivate it deeply adding dolomite to supply chillies with both calcium and magnesium. Regular harvesting improves the productivity and vigour of the plant. Pick the fruit using secateurs to avoid damaging the plant and wear gloves when harvesting chillies!

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