Igama elithi "Habanero" lingabangela ukubambisana neHaana, ngomdanso waseCuban noma ingoma, ama-cigare namabhishi ... Omunye akanakunaki omunye owaziwa ngokuthi "i-Havanese". Ayikho i-Tabasco edumile kanye ne-Cayenne sauces, noma izitsha eziningi zaseLatin America, ezingenza ngaphandle kwalesi sithako esishisayo. Leli pepper likaHabanero, elinye lama-pepper obabayo emhlabeni.
Izinhlamvu ezihlukahlukene
I-Chili imelwe izinhlobo eziningi, okuyinto ebukhali kunazo zonke uHabanero. Igama layo lihlotshaniswa negama lomuzi waseHaana (i-pepper yavulelwa eCuba). Namuhla, ukukhiqizwa okuningi kwemboni kule pepper kuwela eMexico (inhlanhla yaseYucatan).
Eyaziwa yizi ezihlukahlukene zhgghesthestyu ephakeme futhi wabiza ukunambitheka pepper. Esikoleni esikolweni sase-Scoville, uhlala ezikhundleni eziyunithi eziyizinkulungwane eziyi-100 kuya ku-475 eziyinkulungwane. 
Hlola izinhlobo ezinhle kakhulu ze-pepper esifundeni saseMoscow neSiberia.
Isici sesibili sesimifino yemifino: umhlobiso wangaphandle: izithelo ezincane zifana nezinhliziyo. Isici sesithathu isivuno esiphezulu (esivela esihlahleni esisodwa singakwazi ukuqoqa izithelo ezingaba ngu-90 ezilinganisa 30 kuya ku-50 amagremu). "Habanero" inezinhlobo eziningana: zihlukile ngobuciko nobukhulu obukhulu:
- I-Habanero chocolate. Lezi zinhlobonhlobo zombala we-chocolate zakhiwe eJamica naseTrinidad, ine-aftertaste ethize "ngomusi" futhi inselele ubukhulu bokubukeka ngo-Red Savina (amayunithi angu-300-475 ayizinkulungwane).
- UHabanero Red Savina. Bred in California. Ihlukana nojuiciness nokubukhali.
- I-Habanero Red Caribian. Futhi enye yepelepele eshisayo. Eyaziwayo ikakhulukazi ukudla kwaseMexico.
- UHabanero Tigerpaw-nr. Bred to the USA. Inombala okhanyayo we-orange. Okunamandla - kusuka ku-265 kuya ku-368 amayunithi ayizinkulungwane. Ukungafani kwalezi zinhlobo ukuphikisana okuphezulu kuma-nematodes.
- Habanero Fataly. Bred eNingizimu Afrika. Unombala we-orange noma ushokolethi. Intukuthelo isilinganiselwe (kusuka amayunithi angu-125 kuya ku-325 amawaka). Uhlukana ne-lemon ne-peach iphunga.
- Habanero White. Lokhu kuyinhlobonhlobo ye-rarest - efuna kakhulu ukunakekelwa. Okunamandla - kusuka amayunithi angu-100 kuya ku-350 000.
Zonke izinhlobo ze "Habanero" zicebile kuma-alkaloids (i-capsaicin), amavithamini C, A, B, D, kanye nama microelements (iodine, potassium, iron, manganese, ithusi, calcium, sodium). Lokhu kungase kuchaze izindawo zayo ezifana ne-anesthesia (izimo ezibuhlungu zamaseli omzimba zivinjelwe), isenzo sokulwa nesifo sofuba, ukusheshisa kwe-metabolism. Lena i-antioxidant enhle kakhulu, inciphisa inqubo yokuguga, ikhanda ukumelana nokucindezeleka.I-pepper enobuthi "uHabanero" - i-aphrodisiac eqinile (ikakhulukazi amadoda), iyakwazi ukugqugquzela ukukhiqizwa "kwamahomoni enjabulo."
Uyazi? I-Pepper Habanero Red Savina - ebukhali futhi eshisayo, ibhalwe ohlwini lwe-Guinness Book of Records njengepipi elibaba kakhulu emhlabeni.
Izimo zokutshala pepper ezishisayo
I-Pepper "Habanero" - isitshalo esithatha ukushisa esingapheli, ohlala endaweni eshisayo. Ukuphatha kahle kangakanani ukudala izimo ezihle zalesi sitshalo kuncike ekutheni kuyokujabulisa isikhathi esingakanani ngezitshalo zawo. Endaweni yokushisa, efasiteleni elinamafasitela anezinga lokushisa elifanele, ukukhanya nomswakama, uHabanero uzothela izithelo unyaka wonke.
Amakhukhamba akhula, utamatisi, u-anyanisi, isipinashi, i-cilantro, i-parsley, i-arugula, i-dill efasiteleni, uzothola isivuno semifino kanye namakhambi amasha unyaka wonke.
Umsebenzi wokuqala ukuhlinzeka ngesitshalo ngokushisa. Esigodini sendawo kubalulekile ukutshala ukuze uthathe izindawo ngokukhanyisa okuhle kulo lonke usuku, ngaphandle kwemidwebo. Emagumbini okutshala amafasitela aseningizimu asuke afaneleka kakhulu.
Umsebenzi wesibili ngumswakama. Ukunisela kufanele kube njalo, kodwa kungabi ngokweqile. Inhlabathi yokunisela okulandelayo kufanele iphele.
Kubalulekile! Phakathi kwabalimi kunombono wokuthi ukuze kubonakale kangcono izimfanelo zepipper, kubalulekile ukuba ngezikhathi ezithile zidale izimo ezicindezelayo zesitshalo - ukungondli, ukuphuza kancane. Ukuvuna kuyoba ngaphansi, kodwa izinga layo liphakeme.
Umsebenzi wesithathu ukuhlinzeka ngokudla okuhle. Ama-pepper ashisayo akhetha inhlabathi e-subacid.
Indlela yokutshala izithombo
Ukuba ne-pepper yomuntu oyedwa oshisayo "uHabanero" ingenziwa yinoma yimuphi umlimi wensimu - akunzima ukuyikhula. Imbewu yezithombo ingathengwa ezitolo ezikhethekile ze-intanethi. Indlela engcono kakhulu yokuvuna imbewu ukuyiqoqa wena. Ukuze wenze lokhu, emva kokuba izithelo sezivuthiwe, yimisa emabhishi ngezinsuku ezingu-10. Bese uvuthwe bese ubola ngaphakathi kocingo olulodwa ukuze zicishwe kancane. Ngemuva kwalokho, kufanele baqedwe futhi basuse imbewu, futhi emva kokumiswa - bahlukaniswe zibe izikhwama zamaphepha. Isigaba sokuqala sokukhiqiza "Habanero" - ukutshala imbewu yezithombo. Imbewu yokutshala kufanele yenziwe amasonto angu-8-10 ngaphambi kokutshala izithombo endaweni engapheli - ngoFebhuwari.
Uyazi? Isazi semithi esivela kuDetroit Wilbur L. Scoville ngo-1912 sakha isikali esikhethekile esilinganisa ukufutheka kwezinhlobonhlobo zepipper. Okokuqala, inani lamanzi amnandi adakwe, ahlanjululwe nge-pepper adliwe, alinganiswa. Kusukela ngo-1920, baqala ukulinganisa amazinga e-capsaicin ku-SHU (i-Scoville Heat Units) ngo-pepper.
Ukulungiselela imbewu
Ngaphambi kokutshala, imbewu kufanele ilungiselelwe: ifudumele inyanga ngaphambi kokutshala. Uma imbewu ivela esitolo, kufanele iphathwe nge-fungicide. Njengomthetho, zifakwa esisombululo se-potassium permanganate, engeza usawoti omncane, wageza ngamanzi ahlanzekile. 
Kubalulekile! Imbewu efikile lapho isetshenziswe nge-potassium permanganate ngeke isabe izithelo - zivele zilahlwa kude.
Ngemuva kwalokho, imbewu ihlungwe izinsuku ezingu-2-3 emanzini afudumele afudumele (ku / kwesikhumba, ama-cotton pads, njll).
Imbewu kumele ibe semanzi futhi ifudumele - kumele ivule futhi iqale ukuhluma. 
Ukukhethwa kwamandla nokulungiswa kwe-substrate
Imbewu yokutshala izimo zegumbi kungcono ukusebenzisa izitsha ezincane ze-opaque (ukukhanya kubi kakhulu izimpande). Izinkomishi zepulasitiki ezivamile ezigoqwe ngocingo zizokwenza. Ezimweni zokushisa, ungasebenzisa iziqukathi ezincane, futhi ungazitshala masinyane emabhokisini amapulangwe (emva kokubeka ungqimba lwamanzi ngaphansi - ubumba obuncane, izingcezu ze-foam, izitini eziphukile). 
Imbewu kufanele itshalwe endaweni ehlelwe ngokukhethekile. Ungathenga ingxube eyenziwe ngomumo, kepha abalimi abaningi bakholelwa ukuthi kuphephile ukwenza i-substrate ngokwakho: engeza inhlabathi encane, i-vermiculite ne-perlite kuma-humus ne-peat (2 × 1 × 1). Izwe kufanele lifakwe inzalo.
Kubalulekile! Uma izithombo zitshalwe engadini, kungcono ukuthatha inhlabathi esakhiweni esizayo - isitshalo siyodlulisela ukufakelwa kalula kalula futhi sihlale kangcono endaweni entsha.
Ukuhlwanyela pepper
Imbewu yokutshala kufanele ibe se-substrate enomlilo (25-26 ° C centigrade) kuya ku-0.7-1 cm ngokujula. Uma kuhlwanyelwa ebhokisini, ibanga eliphakathi kwemigqa kufanele libe ngu-5-6 cm. Imbewu kufanele ifafazwe umhlaba futhi ihlanganiswe kancane, bese uthele ngamanzi afudumele futhi umboze ngezingilazi noma ifilimu ebonakalayo (ukuze uthole umphumela omncane wokushisa). 
Zivame ukuhluma esikhathini samasonto amabili kuya kwangu-4 (kuye ngokuthi inani lokushisa, ukubunjwa kwenhlabathi, ikhwalithi yembewu). Kuyinto efiselekayo ukuthi ebusuku izinga lokushisa lomoya elingaphakathi aliwa ngaphansi kwe-16 ° C. Ekuseni nakusihlwa kufanele uchithe umhlabathi ngamanzi afudumele kusuka ebhodleleni le-spray.
Ukunakekelwa kokutshala nokukhethwa okulandelayo
Ngemva kokuvela amahlumela okuqala, ingilazi noma ifilimu kufanele isuswe futhi ukukhanyisa kunikezwe okungenani amahora angu-16 ngosuku. Ngalesi sizathu izibani ze-phyto noma ze-fluorescent kufanele zisetshenziswe (kude no-10 cm). Kubuye kudingekile ukuba umoya ungene ekamelweni kaningi.
Isigaba esilandelayo sihlotshaniswa nokubonakala kwamaqabunga okuqala weqiniso (amathathu noma amane) - khetha izithombo ngeziqukathi ezihlukene.
Kubalulekile! Uma izithombo zitshalwe emabhokisini ekushiseni okushisa futhi ungaphazanyane, akudingekile ukuba wenze okuthile.
Ukukhethwa kwenziwa nge-oda elilandelayo:- lungisa iziqukathi (8-10 cm ububanzi) bese uzigcwalisa nge-substrate;
- manzi izithombo ngokuningi futhi ususe;
- phinda impande (engezansi kwesithathu);
- i-substrate elungiselelwe iphuziswa futhi idonswe;
- faka isithombo emgodini kuze kube sezingeni lamaqabunga e-cotyledonary, ufafaze inhlabathi futhi uhlanganiswe kancane;
- uthele futhi ugaya humus (engeza umlotha omncane).
Indlela yokunakekela u-Habanero pepper: ukuphuza, ukudla, ukunakekela inhlabathi
Ngemuva kokukhetha, izithombo zokuchelela kufanele zibe ngaphansi, kodwa ziningi kakhulu. I-backlight kufanele iphakanyiswe ku-50 cm ngaphezu kwesitshalo futhi ikhanyiswe okungenani amahora angu-12.
Izibonakaliso eziyinhloko ukuthi isitshalo silungele ukufakelwa kabusha ama-5 amaqabunga kanye nokuphakama kwama-20 cm. Emhlabathini ovulekile, i-pepper kaHabanero eshisayo akufanele iguqulwe kuze kube yilapho izinga lokushisa lomoya liba ngaphezu kwe-16 ° C (ngokuvamile ekupheleni kukaMeyi). Uma utshala, inhlabathi kufanele ilulazwe - engeza i-peat, humus, i-perlite.
Phakathi nenkathi yokukhula kuyoba umanyolo owusizo we-nitrogen. Kodwa esikhathini esizayo, lapho izimbali noma i-fruiting, umanyolo we-nitrogen uzophazamisa ama-ovari futhi uphambise ukunambitheka kwepelepele. 
Ngokungafani ne-nitrogen, izithako ze-phosphate ziyasiza kulo lonke isikhathi (ikakhulukazi ohlelweni lwempande).
Umquba womzimba uyoba usizo (ngaphandle komquba omusha). Izindwangu zendlu kufanele ziphuze ekuseni futhi kusihlwa (kodwa zingathulwanga). Ebusika, ukuchelela kufanele kunciphise. Ukuchelela okuningi kakhulu kwakudingeka "uHabanero" ngo-Ephreli.
Uyazi? Abanye balimi bakha umqhele oqhakazile ngezingqimba zomuthi.
Kungcono kakhulu ukususa izimbali zokuqala (ukuze lesi sitshalo sithole amandla). Impova evulekile eyenziwa izinambuzane. Ezimweni zamakamelo kuyadingeka ukusebenzisa ibhulashi. 
I-Habanero ingathinteka yi-root nematodes. Ukuziqeda, izimpande zesitshalo zidinga ukuhlela "ukugeza" - ziwehlise emanzini ekushiseni kwama-50-55 ° C (lokhu kuzobhubhisa ama-nematodes, kodwa ngeke kulimaze isitshalo).
Uyazi? Ukwehliswa kwe "Habanero" kusiza abalimi ukuba balahle izinambuzane - izintuthwane, izimbungulu, izibungu. Ukwenza lokhu, izikhathi eziningana ukuphuza izitshalo ngokukhipha kwawo.
Izinzuzo nezinsalela ezihlukahlukene
Izinzuzo ze "Habanero" zihlanganisa:
- ukunambitheka okuhle kakhulu, izinga eliphezulu lokubukeka - lokhu kuvumela ukuthi izinhlobo ezihlukahlukene zisetshenziswe ekuphekeni (iziphuzo, amasoso, ukulondolozwa, njll);
- isivuno esikhulu;
- ukuhlobisa;
- ukulima okulula.
Izinkinga zihlanganisa:- ukutholakala nezifo ze-nematode (nakuba izinhlobo eziphikisana nazo sezivele zakhiwe);
- ukushisa ukushisa, iqhwa lingabulala kalula isitshalo;
- ukufutheka okukhulu Ukuqeda izithelo kufanele kube ngamagilavu wezokwelapha, ngaphandle kwalokho kuyoba nzima kakhulu ukugeza izandla zabo. Ukuthinta ama-mucous (ngokwesibonelo, ukukhipha noma ukugubha amehlo), angashiswa kalula. Kumele futhi unciphise ukwamukelwa kwaleli pepper ngenkathi yezifo ezinomsoco ezinzima.
