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Pepper, Hot, Zavory

Short Description

The first ever habanero with mild heat!

Full Description

An exciting breakthrough sure to become the conversation piece of your summer garden. Habanero peppers have a distinctive taste but are the very hottest chili peppers in the world-up to 300,000 units on the Scoville scale. This prevents many people from ever enjoying them-but not anymore. Zavory is the first ever habanero with a mild heat registering only 100 Scoville units! You can bite into one just like an apple and survive to tell the tale. The beautiful shiny, cardinal red fruits appear in large numbers in late summer on vigorous branching 30" plants.
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Item # Product
Item#: 67180A
Order: 1 Pkt. (30 seeds)
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Item#: 28003
Order: 3 Plants
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Product properties

Days To Maturity The average number of days from when the plant is actively growing in the garden to the expected time of harvest.

90 days

Fruit Size The average size of the fruit produced by this product.

2-3 inches

Sun The amount of sunlight this product needs daily in order to perform well in the garden. Full sun means 6 hours of direct sun per day; partial sun means 2-4 hours of direct sun per day; shade means little or no direct sun.

Full Sun

Spread The width of the plant at maturity.

16 inches

Height The typical height of this product at maturity.

30 inches

Sow Method This refers to whether the seed should be sown early indoors and the seedlings transplanted outside later, or if the seed should be sown directly in the garden at the recommended planting time.

Indoor Sow

Plant Shipping Information

Plants ship in Spring in proper planting time (click for schedule)


Item 28003 cannot ship to: AA, AE, AK, AP, AS, CN, FM, GA, GU, HI, MH, MP, PR, PW, VI
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Container Vegetables - Tomato, Pepper & Eggplant
Growing tomatoes, peppers and even eggplants in containers on your deck, porch or patio!
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Planting and Growing Peppers
Pepper fanciers can be among the most fanatical of vegetables gardeners. See how easy it is to plant and grow both sweet and hot peppers.
Watch video

How to Sow and Plant

  • Only home gardeners who enjoy long growing seasons in the Deep South should attempt to sow pepper seeds directly in the vegetable garden. Most of us must start our own pepper plants indoors about 8-10 weeks before transplanting, which should be done 2-3 weeks after the expected last frost.
  • Sow seeds ¼ inch deep in seed-starting formula
  • Keep the soil moist at 75 degrees F
  • Seedlings emerge in 10-21 days
  • As soon as seedlings emerge, provide plenty of light on a sunny windowsill or grow seedlings 3-4 inches beneath fluorescent plant lights turned on 16 hours per day, off for 8 hours at night. Raise the lights as the plants grow taller. Incandescent bulbs will not work for this process because they will get too hot. Most plants require a dark period to grow, do not leave lights on for 24 hours.
  • Seedlings do not need much fertilizer, feed when they are 3-4 weeks old using a starter solution (half strength of a complete indoor houseplant food) according to manufacturer’s directions.
  • If you are growing in small cells, you may need to transplant the seedlings to 3 or 4 inch pots when seedlings have at least 3 pairs of leaves before transplanting to the garden so they have enough room to develop strong roots
  • Before planting in the garden, seedling plants need to be “hardened off”. Accustom young plants to outdoor conditions by moving them to a sheltered place outside for a week. Be sure to protect them from wind and hot sun at first. If frost threatens at night, cover or bring containers indoors, then take them out again in the morning. This hardening off process toughens the plant’s cell structure and reduces transplant shock and scalding.

Planting in the Garden:

  • To get an early start with your pepper plants, particularly in the North, cover the prepared bed with a dark colored polyethylene mulch at least a week before transplanting. This will heat the soil beneath and provide a better growing condition for young pepper plants. The mulch will also help the soil retain moisture throughout the season as the pepper plants grow.
  • Select a location in full sun with good rich moist organic soil. Make sure you did not grow tomatoes, peppers, eggplant or potatoes in the bed the previous year to avoid disease problems.
  • Prepare the bed by turning the soil under to a depth of 8 inches. Level with a rake to remove clumps of grass and stones.
  • Peppers should be set 18 inches apart in a row with the rows spaced 2-3 feet apart.
  • Dig a hole for each plant large enough to amply accommodate the root ball. 
  • Carefully remove the plant from its pot and gently loosen the root ball with your hands to encourage good root development. 
  • Fill the planting hole with soil to the top and press soil down firmly with your hand leaving a slight depression around the plant to hold water. 
  • Use a plant tag as a location marker. This is particularly important if you are trying different varieties. It is very difficult to tell which variety is which from the foliage.  
  • Water thoroughly, so that a puddle forms in the saucer you have created. This settles the plants in, drives out air pockets and results in good root-to-soil contact.
  • Peppers may also be planted in containers. Use a container at least 18-24 inches wide and deep and use a commercial potting mix rather than garden soil.

How to Grow

  • Keep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating. 
  • Mulches also help retain soil moisture and maintain even soil temperatures. This is especially important for peppers as their roots may be easily damaged when weeding, and this can lead to blossom end rot.
  • Keep plants well-watered during the growing season, especially during dry spells. Plants need about 1-2" of rain per week during the growing season. Use a rain gauge to check to see if you need to add water. It's best to water with a drip or trickle system that delivers water at low pressure at the soil level. If you water with overhead sprinklers, water early in the day so the foliage has time to dry off before evening, to minimize disease problems. Keep the soil moist but not saturated.
  • Note that hot peppers tend to be hotter when they have less water and fertilizer. If they receive plenty of water and fertilizer they may be more mild than expected.
  • Monitor for pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area.
  • Try planting pepper plants near tomatoes, parsley, basil, and carrots in your home vegetable garden. Don't plant them near fennel or kohlrabi. Peppers are very colorful when in full fruit and combine well with green herbs, okra, beans and cucumber fences in the garden bed.

Harvesting and Preserving Tips

  • Like cucumbers and summer squash, peppers are usually harvested at an immature stage. The traditional bell pepper, for example, is harvested green, even though most varieties will mature red, orange, or yellow. Peppers may be harvested at any stage, but their flavor doesn’t fully develop until maturity. Fully ripe peppers in multi-colors are delightful in the garden as well as in salads.
  • Cut the fruit from the plant with a sharp knife or pruners leaving a small part of the stem attached.
  • Sweet bell, pimento and cherry peppers are delicious eaten green but are sweeter and higher in vitamins if allowed to turn bright red before harvest. Some varieties are yellow at maturity or may mature from green through yellow and red.
  • Hot peppers may be harvested at any stage. Anaheim is usually picked green and cayenne types red.
  • Bell peppers may be chopped and quick frozen for use in many recipes; sweet cherry and banana peppers and hot cherry peppers are perfect for pickling.
  • A popular and trouble-free way to store hot peppers is to dry them. String mature red peppers by piercing the stem with a needle and heavy thread. Hang the string in a warm, dry, airy place (not in the sun!) to dry. They can make a colorful kitchen accent. Pull a pepper from the string when you need one. Hot peppers remain hot even after they are dried. Remember that in recipes a little hot pepper can go a long way.
  • Please note that hot peppers can burn sensitive skin on contact and fumes from grinding or cooking them can irritate the lungs and eyes. When working with hot peppers use rubber gloves and wash your hands before touching your face or eyes.
Days To Maturity
90 days
Fruit Size
2-3 inches
Full Sun
16 inches
30 inches
Sow Method
Indoor Sow
Planting Time
Sow Time
8-12 weeks BLF
36 inches
Life Cycle
Pepper, Hot, Zavory is rated 4.2143 out of 5 by 14.
Rated 5 out of 5 by from Extreamly prolific We loved these! At first I had bad luck. Burpee sent us 3 plants and the plants had taken a beating. By the next day all the leaves fell off and their stem looked a bit black. Called Burpee and they sent me 3 new plants right away. I immediately transplanted them and they did very well. I literally harvested several small basket full out of these three plants. I was pickling them and giving some away. My mother loved them. At the end of the season I gave her one of the plants, this was Spring 2014. She lived in zone 10a. Her plant is sill alive and producing today 2015. She recently moved near me so her plant may not survive our cooler Winter. She does have a partly covered backyard and she will try to keep it alive another year. The heat is very mild for most of the peppers. However, a few have a bit more of a kick, closer to a Tam Jalapeno but, not quite as hot. I saved seeds but, did not have space for them in 2015. I'll sow the seeds I did saved in 2016. I must admit, I did miss eating Zavory Peppers. I grew all three plants in large 20" planters. So far the Zavory have been the most productive pepper I have grown and one of the best for pickling.
Date published: 2015-11-14
Rated 4 out of 5 by from Great Pepper I bought one of these plants several years ago and absolutely love the taste. It has done fantastically in my garden with very limited maintenance. I wanted several more this year so this time I decided to try to grow them from seed. Germination rate has been very poor. Highly recommend purchasing plants over seeds.
Date published: 2015-03-20
Rated 3 out of 5 by from Extremely prolific!! This plant was crazy prolific, and had a good flavor, but, the peppers themselves had a cartilage like membrane that was just too prevalent for my tastes. That said, I 'm giving this 3 stars, the flavor rocked, and it produced like mad,.. but I just couldn't eat them.
Date published: 2014-03-15
Rated 4 out of 5 by from great for pickling These are amazing pickled. I grew them in 2010 and they were slow to germinate and slow to produce, but they did produce beginning in September. We had a record hot and dry fall. They did not produce as much as my other peppers. I did manage to pickle about three jars. I just opened one and WOW! They are stunning. They taste like habeneros, complex and smoky, but no heat. I'm using them on pizzas, in Mexican chicken soup, in salads, chili. (For heat I also use pickled jalepenos.) Zavory is so tasty and has a wonderful orange color even now. Don't give up on these! Based on the flavor, I'm starting some this year for pickling. PS - Gave it a 4 star instead of 5 only because of slow germination and slow start.
Date published: 2013-02-25
Rated 4 out of 5 by from soo many peppers grew this for my son in law.he loves the peppers that are from the ilands.and are not hot.had great taste not hot at all..i like them a little more heat.we had three over 100 pepper per plant if not more i stoped picking tem at one point..very good peppers if you are looking for mild this is the one just have a plan to do some thing with them you will get a lot..this year i will dry them so i dont waste some many..
Date published: 2013-01-25
Rated 5 out of 5 by from Terrific Little Producer! I picked up six of Burpee's Hot Zavory Pepper plants from a local Home Depot in 2011. I must say they turned out to be a real treat. They are lovely to look at while growing, fabulous producers, can well, dry well, and seem to be disease resistant. These little peppers are a sweet/spicy pepper. I wouldn't consider them to be hot in the least. When dried, these peppers are an excellent additive to soups for Winter months. I picked and dried them while in 3 different stages: green, orange, and red. They add a nice pop of flavor and color to chicken dishes. Don't let the word Habanero scare you away from this little delight. One tip...make sure you use a tomato cage to support the weight of each branch. Like most habanero peppers, they are prolific little producers.
Date published: 2012-02-20
Rated 5 out of 5 by from On Pepper I wanted something new a pepper I haven't tried none popped up yet but getting very close to the prize, Wanted to thank you for some good plants have some of your Little Lettuce and some of your onions there my favorite kind of plants that take care of themselves and just want some water here and there easy to grow great company
Date published: 2011-06-10
Rated 3 out of 5 by from Too long-season We bought these as seed since plants can't ship to Nevada. Even with 8 weeks starting time in the house, these required too long of a season. About the most we can expect from a growing season here is 90 days. Luckily I had planted these in containers, and when it got cold I put them in our bay window, and they finally produced. The tiny peppers were very tasty, but we won't grow them again. I recommend them for someone with fertile soil and a LONG growing season!
Date published: 2011-04-14
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