Habanero

Habanero is a variety of chili pepper. When used in English, it is sometimes spelled (and pronounced) habañero, the tilde being added as a hyperforeignism patterned after jalapeño.

Description

The habanero's heat, flavor and floral aroma make it a popular ingredient in hot sauces and other spicy foods.

Origin

The habanero chili comes from the Amazonas region, and from there it was spread through Mexico. A specimen of a domesticated habanero plant, dated at 8,500 years old, was found at an archaeological site in Peru.

Cultivation

Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale. The habanero's heat, its flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods.

Varieties

Varieties of habanero peppers include: Caribbean Red, Chocolate Habanero, Giant White, Golden Habanero, Mustard Habanero, Orange Habanero, Peach Habanero, Peruvian White Habanero, Red Savina, Roatan Pumpkin Habanero, and White Bullet.

Uses

Habanero peppers can be used in a variety of dishes for flavoring or as a main ingredient. They are often used in hot sauces, salsas, and marinades, and can also be used in sweet applications like ice cream and sorbet.

Health Benefits

Habanero peppers are rich in vitamins C and A, and they also contain a significant amount of capsaicin, a chemical compound that is often used in creams and patches for its analgesic properties.

See Also

• Chili pepper
• Capsaicin
• Scoville scale

References

Habanero Resources
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