Yellow Habanero Golden Fire F1 Hybrid – 20 Seeds – East West Seed – Thai

Description

Yellow Habanero Golden Fire F1 Hybrid

 

Price: 290 Taka per packet

Quantity: 20 seeds

Brand: East-West Seed

Country: Thailand

 

Type	Name
English Name	Yellow Habanero Pepper
Bengali Name	হলুদ হাবানেরো মরিচ
Local Names	Golden Habanero, Yellow Hot Pepper
Trade Names	Golden Fire F1, Golden Habanero F1, Yellow Habanero Hybrid

 

Scientific Classification

Item	Details
Scientific Name	Capsicum chinense Jacq.
Family	Solanaceae
Genus	Capsicum
Species	C. chinense
Cultivar	Golden Fire F1 Hybrid

 

Native Region

• Amazon Basin
• Northern South America
• Caribbean region

Major Cultivation Regions

• Mexico
• Belize
• Jamaica
• USA
• India
• Thailand
• Bangladesh
• Vietnam
• China
• Netherlands (greenhouse production)

Origin & Breeding History

Yellow habaneros originated from traditional Caribbean and Mexican habanero populations.

Golden Fire F1 was developed through controlled hybridization to obtain:

• Uniform fruit size
• Improved yield
• Better disease tolerance
• Consistent yellow color
• Earlier harvest

Status

✔ F1 Hybrid
✘ Heirloom
✘ Open Pollinated

Special Characteristics

1. Extremely high pungency
2. Fruity tropical aroma
3. Attractive golden-yellow fruits
4. High productivity
5. Suitable for containers
6. Long harvest season
7. Excellent hot-sauce variety

Average Seeds per Gram

Research average:

Source Range
140–220 seeds/g

 

Practical average: 180 seeds/g

Seed Viability

• 3–5 years under ideal storage
• Best viability within 2 years

Germination Temperature

Condition	Temperature
Minimum	18°C
Optimum	28–32°C
Maximum	38°C

 

Germination Time

• 7–21 days
• Usually 10–14 days at 30°C

Germination Percentage

Good quality F1 seed:

• 85–98%

Light Requirement

• Light not required
• Darkness preferred until emergence
• Cover lightly

Moisture Requirement

• Uniform moisture
• Never waterlogged

Best Propagation Method

Method	Rating
Seed	Excellent
Cuttings	Moderate
Grafting	Rare
Tissue Culture	Commercial only

 

Plant Type

• Short-lived perennial in tropics.
• Grown as annual commercially.

Growth Habit

✔ Bushy
✔ Compact
✔ Upright

Plant Height: 60–100 cm

Plant Spread: 50–80 cm

Root Characteristics

• Fibrous root system
• Medium deep
• Extensive feeder roots

Stem Characteristics

• Semi-woody
• Strong branching

Leaf Characteristics

• Dark green
• Smooth
• Oval-lanceolate

Suitable Climate

• Tropical & Subtropical
• Ideal for Bangladesh.

Temperature

Stage	Temperature
Minimum	15°C
Optimum	24–32°C
Maximum	38°C

 

Relative Humidity: 60–80%

Heat Tolerance: 9/10

Rain Tolerance: 6/10

Drought Tolerance: 7/10

Frost Tolerance: 0/10

Seed Sowing Depth: 0.5 cm

Plant Spacing: 18–24 inches (45–60 cm)

Row Spacing: 24–36 inches (60–90 cm)

Raised Bed Spacing

2 rows/bed

45 cm × 60 cm

Stake Requirement

Recommended

Especially during heavy fruiting.

Pruning Requirement

Moderate

Remove:

• Dead branches
• Interior overcrowding

Container Size

Type	Volume
Minimum	15 L
Ideal	25–35 L
Commercial	40–50 L

 

Ideal Soil: Sandy loam

Texture: Loam to sandy loam

Drainage: Excellent

Organic Matter: High (>3%)

Soil pH: 6.0–6.8

EC Tolerance: 1.5–2.5 mS/cm

Rooftop Potting Mix

Ingredient	%
Loamy Soil	25
Coconut Coir	20
Brown River Sand	10
Perlite	8
Cow Dung Compost	10
Vermicompost	8
Trichocompost	5
Wood Bark	3
Coconut Husk	3
Wood Charcoal	2
Neem Cake	2
Mustard Cake Powder	1
Bone Meal	1
Horn Meal	0.5
Oyster Shell Powder	0.5
Small Stones/Jhama/Cinder	1

 

Properties

Water retention:
★★★★☆

Aeration:
★★★★★

Drainage:
★★★★★

Suitable for Dhaka rooftops.

Water Requirement

• Seedling: 100–200 ml/day
• Vegetative: 1–1.5 L every 2 days
• Flowering: 1.5–2 L/day
• Fruiting: 2–3 L/day

Hot rooftop: Daily irrigation often required.

Overwatering Symptoms

• Yellow leaves
• Root rot
• Flower drop
• Wilting despite wet soil

Underwatering Symptoms

• Leaf curl
• Blossom drop
• Small fruits
• Sunscald

Nutrient Ratio

Approximate tissue demand:

Nutrient	%
N	3.5
P	0.4
K	4.5
Ca	1.5
Mg	0.4
S	0.3

 

Micronutrients: B, Zn, Mn, Cu, Fe, Mo

Organic Fertilizer Program

Per plant:

Monthly

• Vermicompost 150 g
• Trichocompost 100 g
• Cow dung compost 200 g

Every 45 days:

• Bone meal 20 g
• Horn meal 10 g
• Neem cake 20 g
• Mustard cake 15 g

Every 30 days:

• Oyster shell 10 g
• Epsom salt 5 g

Chemical Program

Per plant/month

Fertilizer	Amount
Urea	10–15 g
TSP	8–10 g
MOP	12–15 g
Gypsum	10 g
Zinc Sulphate	1 g
Boron	0.5 g

 

Split into 2 applications.

Deficiency Symptoms

Nutrient	Symptom
N	Yellow lower leaves
P	Purple leaves
K	Leaf edge burn
Ca	Blossom end rot
Mg	Interveinal chlorosis
B	Deformed fruits

 

Flowering & Fruiting

• First Flower: 50–70 days
• Full Bloom: 70–90 days
• Flower to Fruit: 7–14 days
• Fruit Set to Maturity: 35–50 days
• Seed to First Harvest: 90–120 days
• Seed to Final Harvest: 180–300 days
• Fruiting Duration: 4–8 months

Pollination

• Self-pollinated
• Cross-pollination: 10–40%

Fruit Characteristics

Shape: Lantern shaped

Size:

• 4–6 cm long
• 3–5 cm wide

Weight: 8–20 g

Color Progression: Green → Light Yellow → Golden Yellow

Wall Thickness: 2–4 mm

Fruits per Plant: 50–200+

Depending on season.

• Taste Rating: 9/10
• Sweetness: 3/10
• Aroma: 10/10
• SHU: 200,000–350,000 SHU
• Some selections exceed 400,000 SHU. (Hot Sauce Club)

Capsaicin Content

Approximately 0.8–2.0%

Culinary Uses

• Hot sauce
• Pickles
• Chili powder
• Salsa
• Chutney
• Meat dishes

Yield Analysis

• Yield per Plant: 0.8–2.5 kg
• Yield per Container: 1–3 kg
• Yield per Square Foot: 0.3–0.8 kg
• Yield per m²: 3–8 kg
• Yield per Hectare: 15–30 tons

Family Requirement

Family of 4: 0.5–1 kg/year usually sufficient because of extreme heat.

COMMON PESTS:

Aphids

• Curling leaves
• Neem oil
• Imidacloprid

Thrips

• Silver streaking
• Spinosad

Whiteflies

• Virus transmission
• Yellow traps

Spider Mites

• Webbing
• Wettable sulfur

Fruit Borers

• Holes in fruit
• Bt spray

Cutworms

• Seedling cutting
• Soil treatment

DISEASES:

Anthracnose

• Fruit spots
• Copper fungicide

Damping Off

• Seedling collapse
• Trichoderma

Powdery Mildew

• White coating
• Sulfur spray

Bacterial Wilt

• Sudden wilting
• Remove plants

Mosaic Virus

• Distorted leaves
• Control vectors

Phytophthora Blight

• Stem rot
• Improve drainage

Harvest & Storage

Harvest Maturity

• Green Harvest: Firm green fruit
• Fully Ripe: Deep golden yellow

Harvesting

• Use scissors
• Avoid pulling.

Post-Harvest

• Shade cooling
• Sorting
• Drying surface moisture

Storage

Method	Duration
Fresh	5–10 days
Refrigerated	2–4 weeks
Frozen	8–12 months
Dried	1–2 years
Powder	1 year

 

Companion Planting

Best Companions

• Basil
• Marigold
• Onion
• Garlic
• Coriander
• Carrot

Avoid

• Fennel
• Large Brassicas nearby

Nutrition (100 g Fresh)

Nutrient	Amount
Calories	40 kcal
Carbs	9 g
Protein	2 g
Fiber	1.5 g
Vitamin A	530 IU
Vitamin C	140–240 mg
Vitamin E	0.7 mg
Vitamin K	14 µg
Potassium	320 mg
Calcium	18 mg
Iron	1 mg
Magnesium	23 mg

 

Health Benefits

• Rich in Vitamin C
• Antioxidant
• Improves circulation
• Supports metabolism
• Anti-inflammatory
• Supports immunity
• Helps digestion
• May reduce pain perception
• Rich in carotenoids
• Supports heart health

Culinary Uses

Bangladeshi

1. Habanero Beef Bhuna
2. Habanero Chicken Roast
3. Habanero Bhorta
4. Habanero Pickle
5. Habanero Shutki Curry

International

1. Caribbean Hot Sauce
2. Jamaican Jerk Marinade
3. Mango Habanero Salsa
4. Habanero Jelly
5. Habanero Chili Oil

Best Sowing Months

Dhaka:

• October–January (best)
• July–August (possible)

88. Best Harvest Season

January–May

Challenges

• Monsoon diseases
• High summer heat
• Mites
• Whiteflies
• Waterlogging

Rooftop Suitability: 9.5/10

Excellent for rooftop containers.

Commercial Potential

• Market Demand: High and increasing.

Export Potential:

• Moderate to High
• Specialty chili market.

Fresh Market Suitability: Excellent

Processing Suitability

Product	Rating
Dry Chili	Excellent
Powder	Excellent
Sauce	Excellent
Pickle	Excellent

 

Shelf-Life Rating: 8/10

Interesting Facts

• Habaneros are among the hottest commercial peppers.
• Yellow types often have stronger fruity aromas than red types.
• One plant can produce hundreds of peppers.

Lesser-Known Facts

• Heat increases under mild drought stress.
• Capsaicin is concentrated mainly in placental tissue.
• F1 seeds do not produce true-to-type offspring.

Quotes

• “A single habanero can teach respect faster than a hundred lectures.”
• “Great peppers reward patience with fire and fragrance.”

Seed Saving

Not recommended from Golden Fire F1.

Saved seed will segregate in F2 generation and lose uniformity. Use fresh F1 seed each season.

Info Reference List:

Research & Universities

1. University of Florida IFAS Pepper Production Guide
2. Cornell University Vegetable Program
3. Texas A&M Pepper Production Manual
4. AVRDC – World Vegetable Center
5. FAO Capsicum Production Manuals

Government Publications

1. USDA Pepper Production Guide
2. Bangladesh Agricultural Research Institute (BARI)
3. Indian Institute of Horticultural Research (IIHR)

Seed Companies

1. Johnny’s Selected Seeds (Helios F1 Habanero) (johnnyseeds.com)
2. Holmes Seed Company (Super Habanero F1)
3. Thai Garden Design (Golden Fire F1)

Horticultural References

1. Chile Pepper Institute
2. World Vegetable Center
3. Royal Horticultural Society
4. Capsicum chinense cultivar databases

 

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