Capsicum chinense

This pepper got its name from the Cuban city of La Habana (Havana) because it was widely traded there.
It is a relative of the Scotch bonnet chili pepper, which has slightly different fruits and a similar spiciness.

Habanero peppers grow mainly on the Yucatan Peninsula in Mexico and are thought to have originated there, although they can also be found in other warm areas such as Belize, Costa Rica, Panama and parts of the United States.

STRENGTH: 80.000 - 600.000 SHU (very hot)

FLAVOR

It has a unique sweet and citrus taste, but also very hot and aromatic.

PURCHASE AND STORAGE

Before maturity, the habanero pepper is green, but as it ages, it begins to acquire a color that can go from yellow to bright red depending on when it is harvested. The length of these peppers is 3-7 cm, while they are 2-5 cm thick.

It is best to keep fresh peppers in the freezer, and the dried ones should be stored in a dark and dry place.

USE IN COOKING

In Mexico, habanero peppers are sometimes left in bottles of tequila or mezcal for days or weeks to make these drinks even more fiery.

This pepper is excellent in various stews, chilies, salsas, salads, it can be used for rubbing on meat before roasting or for various marinades.

It is often used in sweet-spicy combinations, especially with mango, which further emphasizes its aroma.