Notta Hotta habanero! Developed by Jim Meyers at Oregon State University, Notta Hotta retains the unique fruity and floral fragrances and flavors of the habanero but with much lower heat levels, only registering around 500-1000 on the Scoville scale (a typical habanero rates between 100,000 and 350,000) . The story of Notta Hotta began in 2001 when Myers received a mild habanero variety from Kevin Crosby, a fellow vegetable breeder at Texas A&M University. That pepper was then accidentally crossed during a pepper variety trial at Oregon State. The resulting cross had desirable characteristics around color, shape, pungency and time to ripen. Myers continued to breed the pepper. He focused on low heat pungency and early maturity while maintaining high levels of aromatic and flavor compounds. Early maturity is important to allow the peppers to be successfully grown in temperate climates where habaneros typically struggle. Notta Hotta is smooth and elongated and is well suited for the Pacific Northwest climate.
Care: Plant 18-24″ apart in rows 24-30″ apart in full sun. Keep soil uniformly moist (but not waterlogged) for best production.
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