The West Indian Bondamanjak chili pepper or red Habanero is a small chili pepper, about 5 cm, very hot (10/10 on the Scoville scale) and very fragrant, with a characteristic fruity flavor, called Bondamanjak´ in the West Indies, goat pepper in Reunion.
This variety is essential for the spicy dishes emblematic of these regions (cod chiktail, fish blaff, chélou, bloodied skin, avocado fierce, goat colombo, cod macadam, etc.).
The West Indian Bondamanjak chili pepper or red Habanero is not eaten but is placed in dishes during cooking to flavor them, remove it before serving.

How to successfully sow chili peppers

Sow in February-March in pots of fine seed compost in a heated greenhouse (25°C). Peppers need a high temperature at the beginning of their development as well as a little humidity but not too much. Germination within 3 weeks.
Plant out in May in deep, loose soil, in a warm, sunny location, sheltered from the wind, 50 cm apart in all directions. Hoeing, watering and mulching.
If you do not live in a warm region, greenhouse cultivation is highly recommended.

Good associations

Peppers will appreciate cohabitation with other nightshades: Peruvian groundcherry, Balbis nightshade, peppers, tomatoes, etc.

Harvesting chili peppers

5 to 6 months after sowing when the peppers are fully ripe.
Pick as needed or dry in the sun or oven.