One of the best-tasting habaneros: intense smoky, earthy, and fruity character with strong chocolate/coffee undertones—far more complex than the citrusy orange types. The smokiness makes it legendary for mole sauces, jerk seasoning, and chocolate-based hot sauces.

Classic large habanero bush: 2.5–4 ft tall and almost as wide, woody stems, good branching. Plants are heavy producers (often 100+ pods per plant in a good season). Long-season variety (90–110 days from transplant to ripe pods). Loves intense heat and humidity; slow to fruit in cooler climates but worth the wait. Fairly drought-tolerant once established, but consistent moisture gives bigger yields.
 
Pods are lantern-shaped, 1.5–2.5 inches long × 1–1.5 inches wide, with the characteristic wrinkled/pimply habanero skin. Color progression: green → light brown → deep, rich chocolate brown when fully ripe. Thin walls, very juicy/oily flesh, smoky aroma when cut open.

Very hot for a traditional habanero: 300,000–450,000+ SHU (some sources list up to 500,000+). Noticeably hotter than orange habaneros on average, with a slower-building but longer-lasting burn that coats the throat and chest.

A traditional landrace habanero from the Caribbean (most commonly associated with Jamaica and Trinidad, though grown throughout the region for centuries). Also known as “Brown Habanero,” “Congo Black,” or “Jamaican Chocolate.” It is not a modern hybrid—pure chinense genetics that naturally ripened to chocolate brown long before the current super-hot craze.
 
A must-grow for anyone who loves super-hot flavor over pure punishment. The pods look sinister and taste incredible!
 
Sold in a 2.62" wide x 3.5" deep pot.