

Habanero is a variety of the species Capsicum chinense Jacquin. Its name is derived from the Spanish word for Havana. It is one of the hottest peppers in the world. Its fruits reach a heat level of 200,000 – 300,000 SHU. They have a distinctive flavor with notes of tropical fruit.
The spiciness of this pepper and its delicate flavor make it a very popular ingredient in sauces and dishes. Unripe habaneros are green, but they usually change color as they ripen. The most common colors of this pepper are orange, red, yellow, white, brown, pink, and even green when fully ripe. A typical ripe habanero is 2 to 6 cm in size.
Habaneros thrive in warm climates, though too much sun can harm the plant's leaves. Like all peppers, habaneros grow well in areas with plenty of sunlight and soil with a pH of 5 to 6. The plants should be watered only during periods of drought. Overwatering can cause bitterness in the peppers, which is undesirable. Habaneros can be successfully grown in greenhouses, under plastic, or in open fields. The plant is a perennial, which means that with proper care, it can produce fruit for several years. In tropical and subtropical environments, if conditions are favorable, habaneros can produce fruit continuously throughout the year.
Specie | Capsicum chinense Jacquin |
Origin | Kostarika |
Heat Level | |
SHU units | 200 000 – 300 000 |
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