PLANT

Habanero Chocolate, also known as Black Congo, is a chilli pepper cultivar of the Capsicum chinense species from Jamaica.
It is among the hottest species, and many claim that it is hotter than Habanero Red Savina the chilli that held the Guinness World Record until 2007.
The Habanero Chocolate has a height of around 100 cm. The pendulous fruits ripen from green to brown and vary in height between 4 and 6 cm and in width between 2.5 and 5 cm. Ripening takes place in the mid to late season.
From the colour comes the name. It has no chocolate taste but an aftertaste of tropical fruits.
Its degree of spiciness is 300,000 on the Scoville scale.

CULTIVATION

When cultivating Habanero, it should be borne in mind that it is a chilli pepper that prefers a hot and humid climate, similar to a tropical climate. Water as needed.

COLLECTION

Once it has reached maturity, it is detached from the plant throughout the summer.

USES IN THE KITCHEN

In the kitchen, it is recommended with braised meats and game.