Habanero

Name: Habanero (Capsicum chinense) — a small, lantern-shaped, wrinkled chilli, ripening from green to orange or red, with a fruity, floral flavour and very high heat of about 100,000 to 350,000 Scoville units. The name means “from Havana.”

Description

The habanero is native to the Amazon region of South America, and spread through the Caribbean and Central America. It is most closely associated with Mexico's Yucatán Peninsula, which grows most of the world's supply and has a protected designation of origin for it. It is a staple of Yucatecan cooking, in salsas, marinades and hot sauces.

Habaneros have a fruity, slightly smoky, apricot-like aroma with a fierce, long-lasting heat that builds. They were long considered the hottest chilli in the world, until they were overtaken by the Bhut jolokia and later super-hot varieties.

Main nutrition value

Habaneros are rich in vitamin C and vitamin A, and contain high amounts of capsaicin, but are eaten in such small amounts that their nutrition matters less than their heat.

How best to be consumed

Habaneros are used sparingly, and handled with care.

1. Remove the seeds and pith, and mince very finely, using a small amount at a time.
2. Blend into salsas, hot sauces and marinades, with fruit such as mango or pineapple to balance the heat.
3. Add a whole pepper to a stew, and remove before serving for gentle heat and fruity aroma.
4. Wear gloves, avoid touching the eyes, and ventilate the kitchen.
5. Serve with dairy or sweet food to tame the heat.

Overconsumption could cause…

Habaneros are safe in small food amounts but extremely hot.

1. Burning in the mouth, stomach upset or heartburn, particularly in people with reflux, gastritis or IBS.
2. Burns on the skin and eyes from handling cut chillies, so wear gloves and wash hands well afterwards.
3. Severe pain, vomiting or breathing discomfort from eating whole peppers or very hot sauces.
4. Stomach irritation or diarrhoea the next day in people who eat a lot of hot chilli.

GroupsFruit VegetablesNightshade family (Solanaceae)Mexican and Latin AmericanFresh

Related foodsJalapeñoPoblanoSerrano PepperTomatilloBeefsteak TomatoBell Pepper / Capsicum

Wikipedia — Habanero, used for origin, naming and history: https://en.wikipedia.org/wiki/Habanero