Description

Product Name: Habanero White Bullet

Cultivar Name: Habanero White Bullet™
Species: Capsicum chinense
Common Names: White Bullet Habanero, Peruvian White Habanero, White Lightning
Type: Stable Hybrid

Origin & Lineage

Geographic Origin:
Believed to originate from Peru, though the exact lineage remains undocumented. The Habanero White Bullet was later trademarked by Redwood City Seed Company in California under the name “White Bullet™ Habanero”. It is considered a stabilized variant of the Peruvian white habanero, known for its compact size, ivory coloration, and intense heat.

Cultural Significance:
The Habanero White Bullet is prized for its ornamental value, compact growth, and unexpected pungency. Despite its small size and pale color, it delivers a heat level that rivals or exceeds many larger habanero types. It is favored by growers for container cultivation, bonchi pruning, and white-themed culinary applications.

Lineage / Breeder History

Parentage:
Unspecified Capsicum chinense lines; likely derived from Peruvian white habanero landrace

Hybridizer:
Unknown origin; trademarked and distributed by Redwood City Seed Company (USA)

Selected Traits:
• Ivory-white bullet-shaped pods
• Compact, low-growing plant structure
• Fruity aroma with smoky undertones
• High heat with clean finish
• Extremely prolific—up to 1,000 pods per plant

Stabilization Status:
Stable. Expressed consistently across generations. Minor variation in pod size and shape may occur.

Heat Profile

Scoville Rating (SHU): 250,000–350,000 SHU
Perceived Heat: Superhot
Heat Characteristics:
Immediate and sharp burn with mouth and sinus impact. Heat builds quickly and lingers for 10–20 minutes. Comparable to Red Savina and Chocolate Habanero in intensity.

Flavor Profile

Tasting Notes:
Fruity and floral with notes of green melon, citrus zest, and white peach. The flavor is clean and tropical, with a slightly smoky finish.

Aftertaste / Finish:
Bright, lingering heat with subtle sweetness and dry floral tail

Ideal Pairings:
• Cream-based sauces and aiolis
• White salsas and ceviche
• Pickled pods for charcuterie and seafood
• Fermented sauces with tropical fruit
• Dried powders for pale spice blends

Fruit Characteristics

Shape:
Bullet-shaped pods with rounded tip

Size:
2.5 cm long, 0.75 cm wide

Color Stages:
• Immature: Pale green
• Mid-stage: Creamy yellow
• Ripe: Ivory-white

Wall Thickness:
Thin to medium

Texture & Skin:
Smooth, glossy skin with crisp flesh. Ideal for drying, slicing, and pickling.

Plant Details

Growth Habit:
Compact and bushy; low-growing

Plant Height & Width:
Height: 30–50 cm
Width: 40–60 cm

Foliage:
Bright green, ovate leaves with tight canopy

Flower Color:
White

Days to Maturity:
100–120 days from transplant

Yield:
Very high — up to 250 pods per plant under optimal conditions

Habanero White Bullet plants are ideal for container gardening, bonchi cultivation, and ornamental borders. Their compact form and prolific fruiting make them ideal for small-space growers.

Cultivation Information

Seed Count per Pack: 10 seeds
Germination Time: 10–14 days (Germinating Chilli Seeds)
Optimal Germination Temp: 26–32°C (Essential guide to ideal temperatures and humidity for chilli seed germination)
Light Requirements: Filtered sun
Soil Preferences:
• pH: 6.0–6.8
• Rich, well-draining loam or coco-perlite mix (Easy DIY soil mixes)
• Benefits from calcium and potassium supplementation

Watering:
Maintain consistent moisture. Avoid waterlogging. Mulch recommended.

Fertilization:
Apply balanced NPK fertilizer every 2–3 weeks. Supplement with magnesium and calcium during fruiting.

Support:
No staking required; canopy remains compact

Pruning:
Pinch early growth to encourage branching. Remove lower leaves to improve airflow.

Storage Tips:
Store Habanero White Bullet seeds in a cool, dry place. Refrigeration at 4–8°C extends viability. Avoid humidity and light exposure.

Notable Compounds

Capsaicinoid Content:
High — primarily capsaicin and dihydrocapsaicin

Volatile Flavor Compounds:
Limonene, geraniol, and esters contribute to fruity aroma

Pigments:
Low carotenoid content; minimal color bleed in culinary use

Nutritional Value:
Rich in vitamin C, potassium, and antioxidants

Culinary & Cultural Use

Traditional Uses:
Used in Caribbean and Peruvian cuisine for sauces, pickles, and marinades. Also favored in white-themed plating and cream-based dishes.

Raw vs Cooked Flavor:
Raw: Crisp, fruity, and floral
Cooked: Mellowed sweetness with intensified aroma

Regional Dishes:
• White habanero aioli for seafood
• Pickled pods for ceviche and grilled meats
• Fermented white hot sauce with mango and garlic
• Creamy pasta sauces with hidden spice
• Dried powder for pale spice blends

Storage / Drying / Preserving Tips:
• Thin walls dry quickly for powder or flakes
• Pickles well in vinegar or brine
• Can be frozen whole or sliced
• Suitable for oil infusions and fermented sauces