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Habanero Mustard Pepper Seeds

Habanero Mustard Pepper Seeds

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Market price: $5.00
Our price: $2.99
Quantity 28 item(s) available
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Capsicum chinense

Habanero Mustard Pepper Seeds (92-100 days)


.25 grams per seed package/Seed Package Contains Approx. 30-45 heirloom pepper seeds.

Habanero Mustard Pepper orginates in the Caribbean Islands. 

It produces peppers that are 1 ½" long by 1 ½" wide and are the color of yellow mustard. 

Like most habanero peppers this one is hot! 

About 325,000 Scoville Units. 

The plant is green with white flowers. 

A great pepper for jerk sauces or other sauces and ues. 

Very rare and hard to find habanero. 



Seed Planting Depth

Seeds per gram

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield


¼" 110-130 75-85° 7-10 24" 12-18" 40 lb. Full

Planting Tips for Heirloom Hot Peppers:

Start these vegetable seeds indoors about 6-8 weeks before your last frost date.  Be sure to keep them in a warm place so that the soil temperature stays above 75°.  Young heirloom pepper plants like it to stay warm and will develope best if kept happy.

Only transplante after the heirloom pepper seedlings have shown several sets of their true leaves and only once you are sure the outside soil temperature is consistently above 65°.  

Heirloom seeds are hardy but always take care with your garden seeds to give them the appropriate amount of moisture - not letting the vegetable seeds dry out prematurely or overwatering and possibly having them rot.


4 cups of hot peppers (serrano, jalapeno, Thai, etc.)
1 1/2 cup vinegar
1 1/2 cup water
3 cloves garlic, crushed
1/2 onion chopped
2 TBSP black peppercorns
2 TBSP salt
2 TBSP sugar
2 TBSP coriander seeds
Cut the large peppers into 1/4 inch rings and simply pierce the very small peppers a few times, or you can cut all peppers into 1 inch pieces.  this will depend on how you wish to eat them.
Pack the peppers into 1 qt jar.
Place all remaining ingredients into a pot or medium sauce pan and bring to a boil.
Reduce heat and let simmer for 5 minutes.
Pour the hot brine into the jar of peppers, place lids, and seal.
Serve within a month, and refrigerate after opening.
Note** To seal the jar you can either place it on a canning rack or directly into a pot with the water filled up to cover the whole jar.  Bring to a boil for 10-15 minutes.
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