Habaneros

Habaneros, or habanero peppers, are a cultivar group of the species Capsicum chinense. They are among the hotter chili peppers, with Scoville heat units typically in the range of 100,000 to 350,000. They have a distinct fruity, almost citrus-like flavor that is often described as tropical. Fruits are usually small, about 2 to 6 cm long, with a lantern-shaped, wrinkled surface. Colors vary by variety and maturity, most commonly bright orange when fully ripe, though red, yellow, or chocolate varieties also exist.

Origin and distribution: Habaneros are believed to have originated in the Caribbean and the Yucatán Peninsula of Mexico, and have become widely cultivated in Mexico, Central America, and the Caribbean. They remain popular in regional sauces and salsas and are used fresh or dried.

Cultivation: Habanero peppers prefer warm, sunny conditions and well-drained soil rich in organic matter. They require a long, frost-free growing season and consistent moisture. In temperate regions they are grown as annuals. Plants typically reach 0.6 to 1.2 meters in height and require spacing of about 45 to 60 cm. Days to maturity vary by cultivar but commonly range from 90 to 120 days after transplanting.

Culinary uses and handling: The peppers are used to add heat and fruity aroma to salsas, hot sauces, marinades, and regional dishes, often combined with tropical fruits, lime, onion, and garlic. Handling should be done with gloves to avoid skin and eye irritation; seeds and membranes contain most of the heat. Dried habaneros can be ground into powder.