Habanero



Habañero chili is a hot variety of species Capsicum chinense, with a heatness of 100,000 to 350,000 SHU (Scoville Heat Unit). It is green when unripe and the color changed as they mature. The color can be orange and red, but white, brown, and pink are also seen. A ripe habanero is about 0.8-2.4 inches long. Mexico is the largest consumer of this hot chili, and this chili is increasingly popular all over the world.

The name habañero is derived from La Habana (English Havana) city in Cuba. Although Havana is not the place of origin, habañero was frequently traded there. Habañero is most widely cultivated in Yucatan Penisula of Mexico, other places includes Belize, Panama, Costa Rica, and in Texas, Idaho, and California.

Habañero is an important ingredient in Yucatan cuisine. Its heat, fruity, citrus-like flavor, and floral aroma have made it a prime ingredient in hot sauces and spicy foods. In Mexico, habañeros are placed in tequila or mezcal bottle for a short period of time, to make a spiced version of the drink.

HabañeroHabañero
photo sourcehttp://commons.wikimedia.org/wiki/File:Habanero.jpg
authorshipAka
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HabañeroHabañero
photo sourcehttp://commons.wikimedia.org/wiki/File:Habanero_orange.JPG
authorshipStefab
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HabañeroHabañero
photo sourcehttp://commons.wikimedia.org/wiki/File:Habanero_chile_-_fruits_%28aka%29.jpg
authorshipStefab
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Chocolate HabañeroChocolate Habañero
photo sourcehttp://commons.wikimedia.org/wiki/File:Capsicum_chinense_habanero_chocolate_fruits.jpg
authorshipCarstor
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HabañeroHabañero
photo sourcehttp://commons.wikimedia.org/wiki/File:Starr_070730-7847_Capsicum_annuum.jpg
authorshipForest & Kim Starr
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