Collector Pepper
Grow Isabela Island Habanero for fruity hot peppers to roast, blend into sauces or slice thinly for drying. Allow the pods to become deep red for ripe-habanero flavour.
CASA VERDE · HEAT PROFILE
Hot
- Sweet
- Mild
- Medium
- Hot — this variety
- Super hot
Scoville range awaiting confirmation.
Understanding the heat
A diamond marks the midpoint of a listed range, or the listed value when only one number is given. An arrow marks a stated limit. These are variety guides, not measurements of our seed lot. This guide uses unequal numerical bands: sweet 0; mild up to 10,000; medium 10,000–50,000; hot 50,000–800,000; super hot from 800,000 SHU (display capped at 3 million). Heat varies between fruits and with growing conditions.
No numeric marker is shown without a sufficiently clear range. For bundles, the highlighted categories refer to the different varieties.
A Scoville range has not been listed for this variety.
Shop all pepper seeds in Canada
- Packet
- 10+ seeds per packet
- Maturity
- Harvest deep-red ripe pods; allow a long warm season
- Plant habit
- Medium-to-large plants; leave room and support fruiting branches
- Origin
- Ecuador
FROM GARDEN TO KITCHEN
Isabela Habanero, from seed to supper.
Give its ripe red pods a place in roasted sauces, citrus marinades and dried seasoning. These are hot peppers: begin with a small amount and build the heat gradually.
01 / BLEND A ROASTED SAUCE
Red pepper meets roasted tomato.
Blend a little roasted habanero with roasted tomato and onion. Spoon the sauce over rice, beans or grilled vegetables, adjusting the pepper quantity to your taste.
02 / MIX A CITRUS MARINADE
Lime, garlic and a measured kick.
Stir a little finely minced habanero into lime juice, garlic and oil. Use it for vegetables headed to the grill, adding the pepper gradually rather than starting with a whole pod.
03 / CRUSH A DRIED SEASONING
A pinch for soups and beans.
Dry the peppers thoroughly using a reliable drying method, then crush into flakes or grind. Start with a small pinch in beans, soups or spice blends and taste before adding more.
AI-generated culinary illustrations. Serving inspiration, not photographs of our harvest. Select a photo to enlarge.
CASA VERDE · GROWER’S NOTES
Get to know your pepper.
From seed to kitchen
Isabela Island Habanero
Grow Isabela Island Habanero for fruity hot peppers to roast, blend into sauces or slice thinly for drying. Allow the pods to become deep red for ripe-habanero flavour.
At a glance
Species
Capsicum chinense
Heat
Hot; numerical range unverified
Ripe colour
Deep red
Packet
10+ seeds
Why grow it?
Use it when you want habanero aroma and noticeable heat in a sauce or marinade. Adjust the quantity to the fruit you harvest and the people you are serving.
In the kitchen
- Roast and blend into a hot pepper sauce.
- Finely chop into a marinade, beginning with a small amount.
- Slice thinly and dry thoroughly for pepper powder.
Growing and harvesting
Start indoors with warmth and bright light, then harden plants off. Transplant after frost risk has passed into warm soil. Allow space for medium-to-large plants and support fruiting branches.
Let green pods develop their deep-red ripe colour. Plan for a long warm season; no verified harvest-day figure is available for this seed line.
Explore the seed collection
Pepper seeds CanadaFrequently asked questions
How hot is it?
It is a hot habanero type. We have not verified a numerical Scoville range for this seed line.
Is its island origin confirmed?
Seed-supplier descriptions associate the variety with the Galápagos Islands. This is reported variety history, not verified provenance for this seed lot.
Does a long season guarantee a large harvest?
No. Temperature, light, plant health and growing conditions influence yield and ripening.
Cultivar descriptions guide growing choices; they do not guarantee fruit size, yield or harvest date. Taste a small amount before seasoning a dish.
Cook your harvest
Use your harvest in these recipes. Check the variety notes and substitutions in each recipe.
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.
