Red Savina Habanero
Capsicum chinense — 350,000–577,000 SHU
The Red Savina Habanero was the world's hottest pepper for 12 years (1994–2006) before being dethroned by the Bhut Jolokia. A selectively bred cultivar of the standard Habanero, it produces larger, hotter fruits with the same fruity, aromatic character — but with roughly twice the capsaicin content. A collector's variety and a serious cooking ingredient for those who love extreme heat with complex flavour.
🔥 Heat Scale
🌱 How to Grow Red Savina
8+ hours daily. More heat and sun = more capsaicin. A greenhouse significantly improves results in cooler climates.
25–32°C ideal. Similar to standard Habanero but benefits from consistently warm conditions to reach full heat potential.
Consistent moisture. Slight drought stress during fruiting pushes heat higher — experiment once you're confident with the plant's health.
15–20L pot minimum. Larger containers support more fruit production over the long season.
Weekly high-potassium tomato feed from first flower. Well-fed plants produce larger, hotter fruit.
Strongly recommended. Red Savina is perennial — overwintered plants fruit earlier and more heavily the following year.
🩺 Common Problems
Cause: Temperature above 35°C or below 15°C, low humidity
Fix: Shade during afternoon peak heat, mist flowers, maintain stable night temperatures
Cause: Long season variety — normal for first-year plants
Fix: Start seeds January/February, use heat mat, prioritise greenhouse growing
Cause: Hot dry conditions, especially under glass
Fix: Increase humidity, neem oil spray, introduce predatory mites in greenhouse
Cause: Overwatering in cool spells when plant is less active
Fix: Reduce watering in cool weather, ensure excellent drainage
❓ Common Questions
How much hotter is Red Savina than regular Habanero?
Roughly 1.5–2× hotter. Standard Habanero peaks around 350,000 SHU; Red Savina ranges 350,000–577,000 SHU. The difference is clearly noticeable when comparing side by side.
Is Red Savina still a world record holder?
No — it was dethroned by the Ghost Pepper in 2007 and has been surpassed by many varieties since. But it remains a significant variety in chilli growing history and is still sought after for its flavour.
Can I cook with Red Savina?
Yes — use in extremely small quantities in hot sauces, marinades, and salsas. The fruity Habanero flavour is excellent; the heat just needs to be respected. Gloves are essential when handling.
Where did Red Savina originate?
Developed by Frank Garcia of GNS Spices in Walnut, California, from a rare mutant Habanero plant that produced unusually large, hot fruits. Officially recorded in 1994.
