Habanero Pepper Information
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The habanero pepper (Capsicum chinense Jacquin) (Spanish, from Havana) is the most intensely spicy chile pepper of the Capsicum genus. Unripe habaneros are green, but the color at maturity varies. Common colors are orange and red, but white, brown, and pink are also seen. Typically a ripe habenero pepper is 2–6 cm (1–2½ in) long.
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Most habanero peppers rate 200,000–300,000 Scoville heat units (SHU), with the Guinness Book of Records recognizing the Red Savinas variety, developed by GNS Spices of Southern California, as the "World's Hottest Spice" at 580,000 SHU. For comparison, a Cayenne pepper is typically 30,000 to 50,000 SHU while police grade pepper spray rates 5,300,000 SHU.
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Habanero peppers are believed to originate in Cuba, and were later introduced to the Yucatan peninsula where roughly 1,500 tons are harvested annually. Other producers include Belize, Costa Rica and some US states including Texas, Idaho and California.
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Many people assume that the Scotch bonnet is another name for the habanero pepper, but they are two varieties of the same species. They have similar heat level and flavor; the most notable difference is the shape. The habanero pepper is a cultivar; the Scotch bonnet a true variety.
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The habanero pepper's heat and delicate fruity, citrus-like flavor makes it a popular ingredient in the hotter hot sauces and spiciest foods. McIlhenny Co. offers a habanero pepper hot sauce version of their popular Tabasco sauce at 7,000 to 8,000 SHU, making it the spiciest sauce they offer.
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The word habanero is sometimes spelled (incorrectly) as "habañero", probably via association with jalapeño. | |