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[edit | edit source]

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

Origin[edit | edit source]

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[edit | edit source]

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[edit | edit source]

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[edit | edit source]

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[edit | edit source]

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.

References[edit | edit source]

Habanero Resources
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