Zavory Habanero - No Heat

ContainerTed · April 22, 2016

Back in 2009, I grew this pepper from seed and it had absolutely no heat. I am a pepper wimp (self professed), and was surprised that I could enjoy the Habanero taste without the pain.

The seeds have been stored since mid-season in 2009 and I was hoping that I might be able to wake up a couple. So, I turned on the heat and did a pre-soak in MG organic nitrogen only fert.

Here's the results. Now to see if I can get one of them to the fruiting stage.

MI Dawn · April 22, 2016

I also really like this pepper. I make a Habanero Gold jam that uses both bell and habanero peppers. I can sub out the bells for this variety and another one - Trinidad Perfume - which also has no heat. Using them increases the habanero flavor without the heat. Works also in salsa to increase flavor without the heat. I think my Trinidad was a little more productive than Zavory.

MI Dawn

BigVanVader · April 22, 2016

I didn't care for it myself (Zavory), it wasn't productive here and the taste was bland to me.

dmforcier · April 23, 2016

Ted, is the first pic where you are now?

They look fine. Let them develop at least two sets of true leaves before you separate and up-pot. Don't fertilize yet or over-water (they look a smidge damp in the pic) and you should have some nice pods.

You say the seeds are from 2009? How was the germination rate?

ginger2778 · April 23, 2016

Quote:

Originally Posted by dmforcier

Ted, is the first pic where you are now?

They look fine. Let them develop at least two sets of true leaves before you separate and up-pot. Don't fertilize yet or over-water (they look a smidge damp in the pic) and you should have some nice pods.

You say the seeds are from 2009? How was the germination rate?

Gee Ted, I bet you didn't know all that, huh?

ContainerTed · April 23, 2016

Marsha -

dmforcier - The picture of the seedlings was taken yesterday afternoon. The germination rate so far is 2 seedlings out of about 50 plus seeds. The seeds were harvested in 2009 and kept in an old medicine bottle until this year. When I moved from North Georgia to here in Northeast Tennessee, my entire pepper seed collection at the time was subjected to 20 degree freezing temps overnight. For the most part, I put them aside and, in my mind, just wrote them off. But, for some reason I didn't dispose of them.

So, this year I'm doing another "cleanup" of older seeds and decided to give this one a try because I haven't seen it anywhere else. It would be a shame to let it become another lost variety. So, I decided to give it a try. I've been known for waking up some older tomato seeds, and hoped my methods would work here. I really expected nothing, but hoped for success.

And, rest assured that I'll move these to individual cups/pots when the time is appropriate.

tarpalsfan · April 23, 2016

Hi
I am growing Zavory's this season-I think that the plants are wonderful! They aren't big enough to transplant yet-but I sure think they are great so far-very pretty.
.
I see you had some nice peppers-did you like them?

dmforcier · April 23, 2016

Glad to see that you got a result. I would suspect the age more than the freezing for the low germination rate. (Both effects are dependent on the level of residual moisture in the seeds.)

I'm having a very similar situation with my C.pubescens this year. 1 out of 45 sprouts, and I just discovered a second tiny volunteer. Even this small level of success feels like .. victory!

Hunt-Grow-Cook · April 23, 2016

I've grown it a few times and enjoy it. Really prolific for me, and completely mild hab like flavor. I pickled a bunch last year.

tarpalsfan · April 24, 2016

Quote:

Originally Posted by Hunt-Grow-Cook

I've grown it a few times and enjoy it. Really prolific for me, and completely mild hab like flavor. I pickled a bunch last year.

I am really enjoying growing Zavory's so far. My plants are just little right now-but really nice-leafy and green. I hope I get some peppers

.
Wow! it took awhile for my slow dial up to let me see your photo's! But stunning! You plants were not only gorgeous and healthy looking-but loaded with peppers too! I am kinda jealous here

Just beautiful:clap:

clkingtx · April 24, 2016

Wow, I didn't know there was a sweet habanero! Where do I sign up? Lol, one more to add to my to grow list, along with trinidad perfume. Amazon has both types of seeds, so looks like I'll be adding on to my next order, lol.

Ted, it's great that you have 2 growing, hopefully they will do well, and you can save lots of seed!

Keiththibodeaux · April 24, 2016

So, I am thinking mix one of them with a bunch of regular Habs. Challenge one of my bravado friends to "who can each one whole" contest, and grab the this one first. Must be the little boy in me.

Starlight · April 27, 2016

Great! Didn't know there was a sweet hab either. Definitely gotta add to my list of ones to get.

Does it stay sweet with no heat even with it is fully ripe? I've had a few types of peppers that were supposed to be sweet and when they turned bright red they had heat.

dmforcier · April 28, 2016

It's not a function of the degree of ripeness (past a certain point - new pods are often without heat). A ripe pod often has a slight drop in heat. Rather, pods are not uniform in heat level on the same plant. You can eat one that seems mild, then the next pod will scorch your moustache. Natural variation.

Cole_Robbie · April 28, 2016

I have Trinidad Perfume for the first time this year. From what I understand, it is a heatless hab.

April 23, 2016	#6
ContainerTed Tomatovillian™ Join Date: Jul 2008 Location: 6a - NE Tennessee Posts: 4,538	Marsha - dmforcier - The picture of the seedlings was taken yesterday afternoon. The germination rate so far is 2 seedlings out of about 50 plus seeds. The seeds were harvested in 2009 and kept in an old medicine bottle until this year. When I moved from North Georgia to here in Northeast Tennessee, my entire pepper seed collection at the time was subjected to 20 degree freezing temps overnight. For the most part, I put them aside and, in my mind, just wrote them off. But, for some reason I didn't dispose of them. So, this year I'm doing another "cleanup" of older seeds and decided to give this one a try because I haven't seen it anywhere else. It would be a shame to let it become another lost variety. So, I decided to give it a try. I've been known for waking up some older tomato seeds, and hoped my methods would work here. I really expected nothing, but hoped for success. And, rest assured that I'll move these to individual cups/pots when the time is appropriate. __________________ Ted ________________________ Owner & Sole Operator Of The Muddy Bucket Farm and Tomato Ranch

April 23, 2016	#7
tarpalsfan Tomatovillian™ Join Date: Mar 2015 Location: Arkansas Posts: 206	Hi Hi I am growing Zavory's this season-I think that the plants are wonderful! They aren't big enough to transplant yet-but I sure think they are great so far-very pretty. . I see you had some nice peppers-did you like them?

April 24, 2016	#11
clkingtx Tomatovillian™ Join Date: Apr 2008 Location: Wichita Falls Texas Posts: 446	Wow, I didn't know there was a sweet habanero! Where do I sign up? Lol, one more to add to my to grow list, along with trinidad perfume. Amazon has both types of seeds, so looks like I'll be adding on to my next order, lol. Ted, it's great that you have 2 growing, hopefully they will do well, and you can save lots of seed! __________________ Carrie

April 28, 2016	#14
dmforcier Tomatovillian™ Join Date: Apr 2016 Location: Dallas, TX Posts: 3,825	It's not a function of the degree of ripeness (past a certain point - new pods are often without heat). A ripe pod often has a slight drop in heat. Rather, pods are not uniform in heat level on the same plant. You can eat one that seems mild, then the next pod will scorch your moustache. Natural variation. __________________ Stupidity got us into this mess. Why can't it get us out? - Will Rogers

April 22, 2016	#2
MI Dawn Tomatovillian™ Join Date: Apr 2015 Location: Zeeland, MI Posts: 36	I also really like this pepper. I make a Habanero Gold jam that uses both bell and habanero peppers. I can sub out the bells for this variety and another one - Trinidad Perfume - which also has no heat. Using them increases the habanero flavor without the heat. Works also in salsa to increase flavor without the heat. I think my Trinidad was a little more productive than Zavory. MI Dawn

April 22, 2016	#3
BigVanVader Tomatovillian™ Join Date: Mar 2014 Location: Greenville, South Carolina Posts: 3,099	I didn't care for it myself (Zavory), it wasn't productive here and the taste was bland to me.

April 24, 2016	#12
Keiththibodeaux Tomatovillian™ Join Date: Jun 2011 Location: Louisiana Posts: 587	So, I am thinking mix one of them with a bunch of regular Habs. Challenge one of my bravado friends to "who can each one whole" contest, and grab the this one first. Must be the little boy in me.

April 27, 2016	#13
Starlight Tomatovillian™ Join Date: Jan 2015 Location: AL Posts: 1,993	Great! Didn't know there was a sweet hab either. Definitely gotta add to my list of ones to get. Does it stay sweet with no heat even with it is fully ripe? I've had a few types of peppers that were supposed to be sweet and when they turned bright red they had heat.

April 28, 2016	#15
Cole_Robbie Tomatovillian™ Join Date: Jun 2012 Location: Illinois, zone 6 Posts: 8,407	I have Trinidad Perfume for the first time this year. From what I understand, it is a heatless hab.