Growing Capsicum chinense: habaneros, Scotch bonnets and superhots

Members of this species produce large plants that bear small but extremely hot fruits, including "super-hot" varieties such as 'Habanero' and 'Carolina Reaper.'

This species contains the hottest pepper cultivars (100,000–1,000,000+ Scoville Heat Units, or SHU).

some of our hottest peppers such as ‘Habanero’, ‘Trinidad Moruga Scorpion’, ‘Scotch Bonnets’, ‘Carolina Reaper’, and ‘Ghost’ pepper or ‘Bhut jolokia’ are members of the species Capsicum chinense

C. chinense peppers originate from the Amazon region of South America and can be difficult to grow outdoors in Oregon.

In the warmest parts of western Oregon, they can be grown outdoors when planted into soil covered with plastic mulch or in warm microclimates. This species will reach maximum production when grown underneath a plastic row cover, in a high tunnel or in a heated greenhouse.

Habaneros and Scotch Bonnets (Capsicum chinense) prefer more moderate temperatures and higher humidity.

Low-heat cultivars that keep the traditional flavors include Biquinho Yellow, Caribbean ‘Aji Dulce’ types, Habanada, heatless habañeros, NuMex Suave (Yellow, Orange and Red) and Trinidad Perfume.

‘NuMex Suave Red’ and ‘NuMex Suave Orange’ are significantly milder than any other cultivar of C. chinense , with heat levels of 774 and 335 SHU, respectively.

while the plants are much taller and wider than other habanero cultivars