Habanero

The habanero is a hot pepper in the Capsicum chinense species. It produces small, lantern-shaped fruits with wrinkled skin. Fruits typically measure 2 to 6 cm in length and ripen from green to bright orange or red—though yellow and chocolate forms also occur. Habaneros are among the hotter common chili peppers, with a Scoville heat range of about 100,000 to 350,000 SHU.

The pepper is native to the Caribbean and parts of Central and South America; it has become a staple in Caribbean and Mexican cuisines and is widely used in hot sauces, salsas, marinades, and dishes that require a fruity but very spicy note. The flavor is often described as bright, fruity, and citrusy with a floral aroma.

Cultivation: Habaneros require warm, frost-free climates and a long growing season. They prefer full sun and well-drained soil, with consistent moisture. They are sensitive to cold and poor soil. Varieties exist in several color forms (orange, red, yellow, chocolate). In general, fruits are harvested when fully colored.

Handling and safety: Because of their high capsaicin content, gloves are recommended when cutting or handling; avoid touching eyes or face, and wash hands thoroughly after handling. Nutritionally, habaneros are low in calories and provide small amounts of vitamins, especially vitamin C, and capsaicin, which gives the characteristic heat.