The habanero pepper is one of the most commonly used peppers in hot sauces, and has become a favorite for professional chefs and home cooks alike. Why? Because it has a high level of heat, without being overwhelming, and it has an outstanding flavor profile that complements many types of foods.
Quick Facts
Scoville Scale:100,000-350,000 SHUHeat:Very HotVs. Jalapeño:12 to 100 times hotterOrigin:MexicoFlavor:Fruity, flower, and natually sweet
The name “habanero” is derived from the name for the Cuban city Havana (La Habana, in Spanish), since much of its early trade was through that city. The habanero is originally from the Amazon, and spread to Mexico (and much of Central and South America) first with native peoples, and then later with Spanish settlers, where it has become an integral part of Yucatecan cuisine.
In the late 1990s the habanero was listed by the Guiness Book of World Records as the hottest pepper, but has since been displaced by many other pepper varieties, which far outpace the habanero’s 100,000 to 350,000 SHU range (e.g., the Carolina Reaper’s 1,500,000 - 2,200,000 SHU).
As a native of the Amazon and Mexico, the habanero thrives in hot climates. Habaneros that are watered frequently produce more peppers and growth, however the peppers tend to be more bitter and have less capsaicin concentration, thus less heat. The habanero is a perennial bush, so it makes a great container plant, which can produce year after year.
As we mentioned before, the habanero was at one time considered the hottest pepper. And though it may have lost that distinction to peppers like the Carolina Reaper, Bhut Jolokia (Ghost Pepper), and many other varieties, it still packs considerable heat.
The average Scoville Scale rating for habaneros ranged from 100,000 SHU to 350,000 SHU. This wide range is due to where and how the peppers are grown. Rain, heat, growing season, and a number of other factors will impact the pepper’s capsaicin concentration.
To put the habanero’s heat range into perspective, it’s approximately 75 to 150 times hotter than the typical jalapeño.
The habanero’s popularity isn’t just because of its relatively high heat. It’s also very flavorful and versatile. A typical habanero will have a natural sweetness, some floral notes, and taste a bit fruity. This flavor profile means that it pairs well with a variety of foods, including fruits, sweet dishes, as well as savory. It’s commonly used in hot sauces, salsas, jams, chiles, marinades, and rubs.
While very spicy, the heat of the habanero isn’t as overwhelming to the palate as super hot peppers like Carolina Reaper, and Ghost Pepper, which makes it very popular in hot sauces.
One habanero (~13g) contains 20% of your daily requirement of Vitamin C, and only about 5 calories. It also has 4% of your daily Vitamin A, and zero cholesterol, zero fats, and zero sodium, making it a super healthy addition to your diet.
| Name | Amount | Unit | % DV |
|---|---|---|---|
| Energy | 4.94 | kcal | |
| Protein | 0 | g | |
| Total lipid (fat) | 0 | g | |
| Carbohydrate, by difference | 1 | g | |
| Fiber, total dietary | 0 | g | |
| Sugars, total including NLEA | 0 | g | |
| Calcium, Ca | 0 | mg | |
| Iron, Fe | 0 | mg | |
| Sodium, Na | 0 | mg | |
| Vitamin C, total ascorbic acid | 12 | mg | 20% |
| Vitamin A, IU | 200 | IU | 4% |
| Fatty acids, total saturated | 0 | g | |
| Fatty acids, total trans | 0 | g | |
| Cholesterol | 0 | mg |