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Habanero Lt. Green-Orange H, Chinese 200,000 Processing Market The hottest pepper that fits both into fresh market or processing. Often used in the dried powdered form.
Habanero
85 days -- Very Hot. Light green, thin crinkled flesh ripens to orange-red. Fruits are 1 1/2 inch long by 1 inch across and about 200 times hotter than Jalapeno! A little slower to germinate.
Considered to be the hottest of chiles, these pretty, gold 1"-2" long chiles are catching on everywhere. Growing somewhat taller than most chile plants, at 3' they are particularly ornamental as well as useful for cooking those dishes requiring sizzling heat. Our Habaneros are wonderful in that one of these small devils can literally light up an entire pot of chile or a large batch of salsa bound for the canner.
While these are the hottest of the chili peppers (300,000+ Scoville Units!), someone accustomed to their heat will enjoy the sweet, plum tomato-apple flavor under the heat. Slow to mature, habanero peppers are round and squat with a slightly pointed end and are deep red when mature at 75 to 100 days. These large-leafed chili pepper plants grow to about 3½ feet tall and do best with long hot summers. Habaneros are typically used fresh and in powdered form. The sweetness of fruit often counterbalances the super heat of habanero peppers—try combining it with peaches or apricots to make tangy-sweet preserves.
is also known as Congo, bonda man jacques, bonnie, ginnie pepper, guinea pepper, pimenta do chlero, siete caldos, Scotch bonnet, and pimienta do cheiro. Green ripens to yellow-orange, orange, or orange-red; it is 1 to 2.5 in long and about 1 in. wide. These are green, yellow, or orange, lantern-shaped (like a small bell pepper), the habanero is very hot and has a wonderful flavor. Flavor: medicinally sour to florally sweet and hot. Heating rating: 10.
Habanero [ah-bah-NEH-roh]. This chile belongs to the Capsicum Chinense family of peppers, of South American origin. In Mexico it is planted exclusively in the Yucatan Peninsula, where it was probably introduced from Cuba, which might explain its popular name "Habanero". The Habanero is one of the world's hottest chile. Its heat level is 10. For the uninitiated even a tiny piece of Habanero would cause intense and prolonged oral suffering. Underneath the heat is a delicate plum-tomato apple-like flavour. The riper red ones have a sweetness that gives them a mouthwatering appeal. Grown in Mexico and the Caribbean. It has an irregular spheroid shape, with a small point, and is around 5 cm long by 3.25-4.5 cm wide. It is available in green, yellow, scarlet and deep red. It has a number of close relatives such as Scotch Bonnet and Rocoto. It is used mainly raw because it loses subtlety, but not heat, when cooked. Seed catalogues list from 75 to 125 days to harvest. This is in addition to 50 to 80 days of indoor growth and up to 30 days for germination. Slow to germinate, must be grown in warm, moist conditions. The Habanero when ripe or dried and powdered has a unique apricot scent. 300,000+ SHU.
Habaneros are small, bright green, red, or orange peppers, shaped like a lantern. Extremely hot, they are used in sauces.
 
Habanero Peppers
Color: Light Green, Orange, Red
Uses: Fresh, Drying, Powder
Species: Capsicum chinense
Size: 1½ to 4" long
ORANGE HABANERO (standard trade habaneros): The best feature of this variety is that they are easier to grow in Northern climates as you can start harvesting them from seedlings in just 95 days. The plants are nice and compact, and bear lots of 1.5" long by 1" pods with rounded tips. They are reasonably hot with light green fruits with wrinkled fruits that mature to orange. Even though these peppers do not have the heat of the Caribbean Red Habanero below.
one of the hottest; 2-1/2" bright orange fruit; 200-300 times hotter than jalapenos; used in Caribbean and South American dishes; C.chinense.
Habanero (RED) Gr. to Bright Red H, Chinese 300,000 Plus Market Processing An even hotter strain of Habanero with large bright red fruit.
Habanero Red
100 days -- Extremely Hot. This Caribbean favorite is said to be many times hotter than a standard Habanero. The 1-1/2" long fruits taper to a blunt end on plants that reach 30 inches. The fruits can be used green but are full flavored after they reach their mature, red color.
RED HABANERO.A very hot variety of habanero that matures to 1.5"long x 1" wade red wrinkled fruits that taper to a blunt point. This super hot habanero usually starts producing brilliant red peppers within 90 days from seedlings on vigorous uniform28-30" plants.
Golden Habanero. It is so incredibly hot that just one pepper will make a meal too hot. It grows on a large plant and is the most beautiful pepper in any garden. It turns a deep gold like you've never seen before.
very hot; 2-1/2" pods; matures a deep golden color; fruits are produced on a beautiful, large plant; C.chinense.
---Chocolate Habañero or Chocolate Congo. The hottest of the habañero types, much hotter than the Red Savina or orange habañero. The favorite pepper in the Caribbean to make barbecue sauces and marinades, with a unique rich flavor unduplicated by any other pepper. Beautiful chocolate brown, 2 "
---WHITE BULLET Habañero. Absolutely the hottest, earliest maturing, most productive, and rarest of the habañero group, with white fruit 1/2" wide and 1" long. "Dare to bite the bullet" -- fruits are 3x as hot as the Red Savina or orange habañero, and 2x as hot as the chocolate! In a class by itself!
Habaneros and their kin are all types of pepper within Capsicum chinense species, which is one of the five species of peppers that have been domesticated over the centuries.
There are actually hundreds of pod types within the species and Habanero really refers to just one pod type from Yucatan Peninsula. However, in the USA, Habanero has become the common term for the entire chinense species.
In less than a decade, habanero peppers have emerged from relative obscurity to become one of the most popular "new" chile peppers in the USA. Fresh orange habaneros are found in many supermarkets. Fresh Red Savina™ Habanero is still limited to a few gourmet markets but is rapidly gaining in popularity and has become the pepper of choice for the real hot pepper aficionado.
There are a variety of common names for chinense varieties and we have listed a few varieties found in various locales, there are many more not listed.
NAME LOCATION
aji yaquitania Brazil
aji chombo Panama
booney pepper Barbados
cachucha Cuba
charapilla Peru
Congo pepper Trinidad
Dominica pepper U.S. Virgin Islands
fatalii Africa
billy goat pepper Africa, Bahamas
Guinea pepper Caribbean
habanero Mexico, U.S.A., Belize
Red Savina habanero U.S.A.
pimenta do cheiro Brazil
Rocotillo Peru, Caribbean
Scotch bonnet Jamaica, Caribbean
tiger tooth Guyana
jalapeno U.S.A., Mexico
tepin U.S.A., Mexico
Thai U.S.A., S.E. Asia
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