The Tanzanian Habib pepper, also known as “Pilipili Habibi,” is a unique variety of chili pepper native to Tanzania. Here are some key characteristics:

1. Appearance:
   • Size: Small to medium-sized, typically around 1-2 inches in length.
   • Shape: Usually elongated with a slightly curved or wrinkled surface.
   • Color: Immature peppers are green, maturing to vibrant red, though some variants might turn yellow or orange.
2. Flavor and Heat:
   • Heat Level: Moderately hot to very hot, depending on the specific strain and growing conditions.
   • Scoville Scale: Ranges from 30,000 to 100,000 Scoville Heat Units (SHU), placing it in the same category as cayenne or Thai peppers.
   • Taste: Besides the heat, it offers a fruity and slightly smoky flavor, making it a versatile ingredient in both raw and cooked forms.
3. Culinary Uses:
   • Traditional Dishes: Commonly used in Tanzanian cuisine, especially in sauces, stews, and marinades. It is a key ingredient in “Pili Pili” sauces.
   • Preservation: Often dried or ground into powder for long-term storage and use in spice blends.
4. Cultivation:
   • Climate: Grows well in warm, tropical climates with plenty of sunlight.
   • Harvest: Typically harvested when fully ripe to maximize flavor and heat.

The Tanzanian Habib pepper is valued not only for its heat but also for its unique flavor profile, making it a staple in East African cooking and a favorite among chili enthusias

Every seed variety undergoes organic cultivation and self-testing on our South African, Botswanan, Zambian, and Tanzanian farms. Our commitment lies in offering a diverse selection of organically grown, open-pollinated, Non-GMO seeds, proudly produced and acclimated locally.

Before planting, please verify the conditions in your area suitable for the specific seed type. Growth rates and germination times hinge on various factors like soil conditions, rainfall/watering patterns, climate, and more. The outcome of growth and harvest may be influenced by these conditions.