I don't grow them this year, but will look for them for next year. I really like a pepper with good flavor and just a little heat.... just enought to be interesting.

Actually, doing a little research , the capsaicin in peppers comes from the pulp/membrane/ribs, and not the seeds. So you put a whole habanada in your mouth, and you might get some zing, but if you scrape it well, maybe not.

I have not tasted them but my wife has. She says they lie about having no heat, but said it was pretty mild.

I've written in to the providers to get some information. In the meantime, I've learned about Nadapenos, which are Jalapenos without heat. My understanding is that these don't have much flavor, though.

The folks at Row7 now tell me that the genes for capsaicin are actually still in Habanadas, but their activity is somewhat environment dependent. That is, if the plant is stressed, the peppers may have a little bit of heat. Our 95-100F temps may be doing that. The heat that I'm getting is really minor, though. Just a touch.

'Fooled you' Jalapenos have been around for several years. Little to no heat but pretty good flavor IIRC. I only grew it once several years ago but I start a couple plants every year for some wimpy friends. lol

Well, my wife is wimpy, and wouldn't tolerate Jalapenos. much less Habaneros. But while I kinda like Habaneros, I never had a clue how much flavor was hiding under the heat. That is, the attraction of Habaneros to me was knocking my socks off, and not necessarily flavor.

My Habanadas made somewhat smallish plants. Maybe half as large as Banana peppers, which were right next door. And the peppers didn't ripen (as in, turning orange) until a full month after the Bananas did. Word has it that Habanada peppers develop the most flavor when allowed to ripen.

P.S. Baker Creek says that any residual heat is in the seeds or the rind. If you avoid those, there should be zero. So there's another story.

Just an update on Habanadas. I am struck by how late they are. This wasn't clear in the planting instructions. We've been getting regular sweet peppers for almost two months, but the Habanadas have been coming in just in the last week or two. Loads and loads, but LATE. The seed suppliers tell me that yes, they take time, and in particular, they wait until it gets really hot. I've never grown Habaneros. Are they like that as well?