The white Peruvian habanero is a rare, extremely hot pepper originating from Peru, featuring creamy-white lantern-shaped pods and a sweet-tangy flavor with a hint of smokiness. It measures around 2 inches long, has a high Scoville rating (300,000+), and is used in various cuisines, including the famous "Aji Blanco". These plants yield well and can be grown in similar conditions to other tropical peppers, requiring warm temperatures and proper soil.  They often times turn cream-to-yellow coloring when fully ripe. 
 
Key Characteristics
Appearance: Small, lantern-shaped pods with a creamy-white color. 
Heat: Extremely hot, with a Scoville rating of over 300,000. 
Flavor: A mix of sweet and tangy with a smoky flavor. 
Origin: Thought to have originated from Peru, where it is known as "Aji Blanco". 
Plant: Small, bushy, and high-yielding plants. 
Growing Tips
Temperature: Requires warm temperatures (70-85°F) for optimal growth. 
Soil: Prefers well-draining, sandy loam soil with a slightly acidic pH (around 6.5). 
Fertilizer: Use a balanced fertilizer, as too much nitrogen can result in more foliage and fewer fruits. 
Germination: Like other tropical peppers, germination can take time (around a month), and high temperatures are beneficial. 
Maturity: Fruits typically mature around 90-100 days after transplanting. 
Uses 
Fresh: Can be used fresh in dishes.
Salsa: Excellent for adding a unique flavor and intense heat to salsas.
Sauces: Used in various sauces and marinades, especially in Peruvian cuisine.
Drying: Can be dried for later use.
Handling and Safety 
Handle with Care: Due to its extreme heat, wear gloves when handling the seeds or fruit.
Washing: Always wash your hands thoroughly after handling