Red Savina Habanero Pepper Seeds – Former World Record Holder (Capsicum chinense)

Red Savina Habanero – Heirloom, Open-Pollinated, Organically Grown

Capsicum chinense | Annual | 95–100 Days to Maturity

Once officially crowned the world’s hottest chili pepper, the Red Savina Habanero is a legend in the hot pepper world — and it still commands respect. Clocking in at up to 570,000 Scoville Heat Units, Red Savina runs nearly 8 times hotter than the hottest cayenne and delivers a deeply complex, fruity flavor underneath its searing heat. A premier choice for serious hot sauce makers, chileheads, and adventurous growers seeking a true capsaicin benchmark with outstanding flavor credentials.

Plant Details

• Species: Capsicum chinense
• Type: Superhot Habanero – Heirloom, Open-Pollinated
• Days to Maturity: 95–100 days from transplant
• Heat Level: Superhot – up to 570,000 SHU (former world record)
• Flavor Profile: Intensely fruity, citrusy, complex
• Color: Matures to deep red
• Organic & Open-Pollinated: Yes
• Growing Environment: Garden, greenhouse, or large containers

Safe Handling

Always wear gloves when handling seeds, plants, and fruits. Wash hands thoroughly even after removing gloves. Avoid touching eyes or any sensitive areas. Lime juice applied to burning skin is said to provide relief. Never remove gloves until completely finished handling peppers.

Soil & Water

Plant in fertile, well-drained soil enriched with organic matter; target pH 6.0–6.8. Water consistently and deeply, allowing the top inch to dry between sessions. Apply soaker hoses during hot, dry spells. Mulch to retain soil warmth throughout the long growing season.

Planting & Growing Tips

• Optional: soak seeds in room-temperature water for up to 24 hours to speed germination.
• Start seeds indoors 10–12 weeks before the last expected frost; sow ¼ inch deep in organic seed-starting mix.
• Maintain 80–85°F (27–29°C) soil temperature; a seedling heat mat is essential. Germination: 2–4 weeks.
• Harden off gradually — begin in a wind-protected spot with partial sun, increasing over 1–2 weeks.
• Bring indoors if nights drop below 55°F (13°C).
• To maximize yield: supplement with LED grow lights during winter months; gently shake or brush plants to aid pollination; trim plants in fall to overwinter indoors under bright light.
• Container growing: 7–10 gallon pots recommended.

Harvest Tips

• Harvest at full red maturity for peak heat and complex flavor. Always wear gloves.
• Use garden scissors to cut from stems cleanly. Pick regularly to encourage continued fruiting.
• Exceptional for superhot hot sauces, ferments, drying, and spice blends. Use sparingly — extremely potent.