chinense Is there a favored Mexican orange habanero?

[thoroughburro]

I’m looking for a vigorous, productive orange habanero from Mexico, ideally Yucatán, with loads of classic “standard orange habanero” flavor. The problem is that “orange habanero” is a really generic term; I can’t rely on just that to be a single variety across vendors or even really from one vendor year on year.

This year, I tried Habanero Oxkutzcabense (or Oxkutzcabian, PI 438629) from Refining Fire Chiles, but they have an entirely different flavor to “orange habanero”. No dice for the sauce I’m developing.

Next year, I’m trying Habanero Mexican Orange (PI 435918) from Semillas La Palma, which is the only other specific, Mexican variety I see on my usual seed sites… I don’t want all my eggs in one basket, though, so I’ll probably grow at least one other if possible.

It doesn’t help that many pepper enthusiasts dislike the standard orange habanero, but hopefully someone out there has a favorite. I want to maintain my own seeds, so please exclude F1 hybrids. Thanks!!

 

[Bou]

Maybe @ahayastani or @willard3 could help?

 

[The Hot Pepper]

How about a vendor from MX?

Chile Habanero MSC-1085 - King Seeds

Habanero naranja de planta con porte alto y muy vigorosa. Maduración promedio a 100 días. Fruto de buen color, madura de verde a naranja, tamaños promedio de 3", buen peso y muy picoso, scoville promedio de 300,000 a 350,000. Resistencia a: BLS, resistencia alta a virosis. Excelente para mercado...

kingseeds.com.mx

Chile Habanero Prime (WS-4492) - King Seeds

Habanero naranja de gran tamaño que posee un muy buen rendimiento. Sus frutos son de más de 7 cms y bastante pesados. Tiene un muy buen picor. De planta vigorosa y compacta, es apto para invernadero o crecimiento a campo abierto y posee buena cobertura por follaje. De gran desempeño en...

kingseeds.com.mx

 

[thoroughburro]

Those look interesting, thanks THP… haven’t tried ordering from Mexico before, but that is the obvious port of call. I’ll do some searching of .mx domains…

 

[ahayastani]

How about a vendor from MX?

Don't...

Maybe @ahayastani or @willard3 could help?

Not much habanero in my region, although there are a few recent local agricultural projects that focus on the commerical cultivation of habanero (hybrids, I guess).

In my opinion, the "old" USDA genebank accessions are a safer bet than trying to source new seeds (mixed with hybrids). CICY in Yucatan has an interesting breeding program and they sell seeds of some varieties as well.

 

[The Hot Pepper]

 

[ahayastani]

No Boss, makes perfect sense what you said. But seeing things from the "other side" of the border, I wouldn't rely on MX pepper seed vendors. You can have some luck with local landraces though, if you find a trustworthy source. The chile rayado that is grown by various forum members is such an example. But I still have to find a reliable TejasHotPepper or Blanco Hot Peppers...

I don't want to imply that the "MX seed scene" is a mess - I've had good luck with many cactus and fruit species - just that there's work to be done in the pepper scene

 

[spicy.curry]

This year, I tried Habanero Oxkutzcabense (or Oxkutzcabian, PI 438629) from Refining Fire Chiles, but they have an entirely different flavor to “orange habanero”. No dice for the sauce I’m developing.

Other than not being what you were looking for, how is the Oxkutzcabense? Nice flavor?

It is interesting that we have many yellow Jamaican scotch bonnet varieties, or even Jalapeño varieties, but orange habanero is just orange habanero at most seed vendors. Maybe seeds from Lowe's or Walmart would be fine in this case?

 

[thoroughburro]

Other than not being what you were looking for, how is the Oxkutzcabense? Nice flavor?

It’s a very interesting variety. The fruitiness can’t be overstated. It’s one of those peppers that you smell when watering or just brushing past the leaves: that strange mango sweetness just bursts from the plants. A lot of that comes through in the peppers themselves. I tasted them here and here, and I think they would be really good as a fresh-use pepper or maybe good in a fruity sauce.

Vigorous, very productive, I can’t help but recommend it if the flavor profile sounds appealing!

 

[Indiana_Jesse]

I also miss the old fashioned orange habanero flavor...a lot of people hate it, but I love it! The oxkutzcabense (sp?) was a disappointment for me, certainly not bad at all, but not the flavor I was hoping. I got a standard orange as well from the same source but it doesn't seem to have the same characteristics as the ones I used to grow a decade or more ago. I recently bought some from the CPI at NMSU, hopefully they are the good old fashioned variety with compact growth and strong distinct flavor and aroma.

 

[mcbob]

Is this the type of growth habit your looking for? The plant was over wintered and has remained this compact 'umbrella' shape.
I'm not familiar with various types of orange habanero as I just started growing them last year. Its very fruity and hot though.

 

[Anders]

In the last few years, I have grown around 100+ varieties every season, searching for the best flavors. And for me, the Oxkutzcabian Orange is in my top 10 list . Absolutely fantastic flavor, that sort of reminds me more of sugar rush peach than an orange habanero.
And a very productive plant too!

 

[spicy.curry]

In the last few years, I have grown around 100+ varieties every season, searching for the best flavors. And for me, the Oxkutzcabian Orange is in my top 10 list . Absolutely fantastic flavor, that sort of reminds me more of sugar rush peach than an orange habanero.
And a very productive plant too!

Now I’m curious to hear your full top 10 list.

 

[Anders]

Now I’m curious to hear your full top 10 list.

It changes daily, but some of my favorites eaten fresh are Oxkutzcabian Orange, Sugar Rush Peach / Peppapeach, different scotch bonnets, Cumari do Para, Fatalii, Bhut Jolokia White, Yellow Naga (Drax) and many others

I love sweet/tropical/fruity c.chinense without any chemical/bitterness. All of these are yellow, white, peach and also around habanero heat +/-

When dried or used in fermented sauces etc the list changes a lot. I really love dried powder from red superhots

 

[Indiana_Jesse]

Update: I grew out a CPI (NMSU) purchased Orange Habanero in my grow tent. It passes the eye (fruit shape, plant shape), nose, and taste test! The one I sampled was the hottest orange hab I've had in a long time, but almost everything I grow in the tent seems hotter than normal.

 

[thoroughburro]

Thanks for reporting back!!

Edit: just ordered a couple packets. Were they as early as most habaneros? Might not be too late to start them…

 

[thoroughburro]

What am I talking about, of course it’s not too late to start them. I’ll grow out a few 2 gallon buckets, at least.

 

[Indiana_Jesse]

What am I talking about, of course it’s not too late to start them. I’ll grow out a few 2 gallon buckets, at least.

I think you have plenty of time to get a decent harvest!

 

[Fatalii Attraction]

I grow orange habs every year, and have settled on these as my "standard." I know Fruition is a long way from Mexico, but these ended up tasting exactly like what I want an orange hab to taste like.

Organic Magnum Habanero Pepper - Fruition Seeds

Organic Magnum Habanero Pepper - Our hottest. Pepper. Period. A key ingredient in Jamaican jerk sauces, Habanero is one of the world's most popular hot peppers with 210,000 Scoville units.

www.fruitionseeds.com

I'm just outside of Boston (Zone 5), and these kick ass right into October for me. Need to be started early, as they're slow to "get out of bed." I usually seed first or second week in March under LEDs with a heating pad.

Good luck!