More Information
| Botanical Name |
Capsicum chinense |
| Seeds Per Pack |
15 |
| Life Cycle |
Annual |
| Min. Time to Germinate |
10 Days |
| Max. Time to Germinate |
15 Days |
| Depth to Sow Seeds |
1/4 in. |
| When to Sow |
Indoors 8-10 weeks before last spring frost |
| Growing Height |
24-36 in. (60-90 cm) |
| Plant Spacing |
18-24 in. (45-60 cm) |
| Hardiness |
N/A |
| Sun Exposure |
Full Sun |
| Danger |
N/A |
| Soil pH Requirements |
5.6 to 6.0 (acidic), 6.1 to 6.5 (mildly acidic), 6.6 to 7.5 (neutral) |
| Days to Harvest |
90-100 |
| Propagation Methods |
From seed; sow indoors before last frost |
| Seed Collecting |
Allow unblemished fruit to ripen; clean and dry seeds |
| Heat (Scoville Heat Units) |
100,000-349,999 SHU |
| Pepper Color |
Green changing to orange |
| Pepper Shape |
Tapered, Twisted |
| Pepper Size |
Medium (3in. to 6in. in length) |
| Pepper Usage |
Fresh (salsa, salads), Frying, Pickling, Roasting |
100,000-349,999 SHU. Ojeenmma is an aromatic habanero-type pepper wrapped in a remarkably fragrant, fruity perfume. This Ghanaian landrace has been grown for generations by the Ga people around Accra, and it ripens from green to a glowing yellow-orange on vigorous plants that can top 5 feet and benefit from sturdy caging. Pods are slightly elongated with juicy flesh and citrus-tropical notes, making the aroma just as memorable as the spice. Expect maturity in roughly 90 to 100 days from transplant, along with strong resilience to pests and disease. Traditional cooks often blend it with tomatoes, onions, ginger, and garlic for richly flavored stews and sauces, and it also shines in hot sauce, fermentations, and marinades where fragrance matters as much as fire. Non-Isolated.